5 /5 Roy Denton: I dropped by El Agave and absolutely enjoyed the experience. The Mole Negro (made from scratch, layered with flavors of pasilla, ancho, mulato chilis, chocolate, and more) was so rich and satisfying — and their “TrilogĂa de Moles” (verde, rojo, amarillo) was a beautiful presentation and taste journey. Their Tacos de CamarĂłn (jumbo shrimp with garlic-butter sauce and roasted chile de árbol) and Tacos de Pulpo al Pastor (octopus with pineapple and avocado cream) were also highlights.
The ambiance felt warm and inviting, with just the right mix of cozy and refined. The staff were friendly, eager to explain dishes, and clearly proud of their menu. If you love Mexican cuisine with depth and variety, this place is a fantastic find.