Blue Agave Restaurante y Tequileria

Name: Blue Agave Restaurante y Tequileria
Address: 1032 Light St., 21230, MD, 21230
Telephone: 410-576-3938

1032 Light St., Baltimore, MD 21230, US

• Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-11:00PM •Saturday: 11:30AM-11:00PM •Sunday: 11:30AM-10:00PM •

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Cuisine: Mexican
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

ENTREMESES

GUACAMOLE FRESCO

Haas avocado with fresh lime juice, cilantro, and serrano chiles.

CAMARONES EN CHIPOTLE CON PASTELILLOS DE MAIZ

Chipotle-seared shrimp on sweet buttermilk cakes topped with pico de gallo.

EMPANADA DE PATO

Turnovers stuffed with braised duck leg, goat cheese, almonds, and grilled scallions. Served with amango-cherry compote.

FLAUTAS DE POLLO

Rolled chicken tacos with serrano chiles and jack cheese with molé chatino.

QUESO FUNDIDO

Blend of four Mexican cheeses served with warm flour tortillas.

QUESO FUNDIDO CON CHORIZO

Blend of four Mexican cheeses and chorizo with flour tortillas.

QUESADILLA DE CAMARÓNES

Grilled tequila-lime shrimp with roasted corn and a fresh arugula & tomato salad.

CHILE RELLENO DE CAMARÓN

Roasted poblano chile stuffed with almonds, Mexican cheeses and sautéed shrimp, served with molé chatino.

CHILE RELLENO DE QUESO

Roasted poblano chile with Mexican cheeses, grilled corn and roasted garlic, topped with suiza sauce.

ENTREMES SURTIDO

Appetizer assortment: chipotle-shrimp corn cake, chicken flautas, chicken tamale, shrimp stuffed jalapeño, shrimp quesadilla, fresh guacamole & salsa.

PARRILLADA PARA DOS

Grilled assortment of Mexican chorizo and longaniza sausages, Dos Equis marinated skirt steak, and grilled quail. Served with molé verde, red chile sauce & charred salsa picante.

CALAMAR EN SALSA DE MANGO Y SERRANO

Cornmeal crusted calamari flash fried served with a mango-serrano salsa, mixed greens & chipotle aioli.

MEJILLONES EN SALSA CREMOSA PICANTE

Steamed Prince Edward Island Mussels with smoked chile cream sauce, pan tostado & habanero rouille.

SOPAS

SOPA DE ELOTE

Creamy mexican corn soup with roasted poblano chile, cilantro & cheese.

SOPA DE TORTILLA

Spicy red tortilla soup with pulled chicken, dried chiles & corn tortillas.

ENSALADAS

ENSALADA DE LA CASA

Baby field greens, avocado, tomato, and black bean salsa in a honey lime dressing

CAESAR ENSALADA CLASICA

Classic Caesar topped with cotija cheese and chile-lime tortillas

PLATOS TIPICOS DE MEXICO

BURRITO DE POLLO

Tender pulled chicken rolled with refried beans and cotija cheese. Red chile rice & molé verde.

BURRITO DE CARNE ASADA

Grilled skirt steak rolled with black beans and cotija cheese. Agave rice & red chile sauce.

LOS DOS BURROS

Smaller versions of our Burrito de Pollo and Burrito de Carne Asada.

BURRITO DE LEGUMBRES

Seasonal vegetables tossed with basil pesto, topped with queso fundido and finished with salsa de huitlacoche.

ENCHILADAS DE MOLÉ POBLANO

Pulled chicken with Mexican cheeses. Agave rice & black beans.

ENCHILADAS EN SALSA DE HUITLACOCHE

Roasted vegetables tossed with Chihuahua and cotija cheeses. Agave rice & huitlacoche salsa.

CARNITAS

Slow roasted sweetened pork with refried beans, jalapeño and radish escabeche, corn tortillas & pico de gallo.

ARRACHERA

Flash grilled Dos Equis marinated skirt steak with refried beans, potato hash & warm corn tortillas.

PLATOS FUERTES

COSTILLAS SUAVES

Fork tender braised short ribs in a natural reduction served with yukon gold mash, sautéed seasonal vegetables & horseradish cream.

PUERCO ENVUELTO EN TOCINO

Bacon wrapped pork tenderloin in habanero-mango BBQ served with roasted sweet potato mash, tostonies & wilted chard.

CHULETAS DE CORDERO A LA PARRILLA

Grilled Yucatan spiced lamb chops in an ancho-port reduction served with sweet potato pureé & seasonal vegetables.

PATO CONDIMENTADO

Spice rubbed grilled duck breast with potato hash & swiss chard in a mango-duck reduction.

PECHUGA DE POLLO EN NUEZ

Sautéed pecan encrusted chicken breast in molé poblano with fried plantains, seasonal vegetables & Agave rice.

TOSTADA DE PORTABELLA

Roasted portabella mushroom stuffed with goat cheese and huitlacoche served with swiss chard, potato hash and salsa de nopales, topped with suiza sauce.

PASTELILLOS DE CANGREJO

Broiled jumbo lump crab cakes topped with grilled corn and black bean salsa. Served with jalapeño corn cakes & avocado crema.

TACOS DE ATUN CRUDO

Dry chile rubbed sushi grade tuna seared rare, with black bean pureé, fresh avocado, sliced mango, chipotle slaw & corn tortillas.

PESCADO CUBIERTO DE PLATANO

Plantain encrusted Chilean sea bass in a mango-habanero sauce with jicama slaw, black bean salsa & Agave rice.

CALLOS DE HACHA

Seared diver scallops in tequila-lime butter on jalapeño cheddar polenta with grilled pineapple salsa.

PAELLA BLUE AGAVE

A variety of fresh seafood and smoked sausage with saffron rice in chile arbol sauce.