El Agave Taqueria

Name: El Agave Taqueria
Address: 1285 Grass Valley Hwy, Auburn, CA, 95603, US
Telephone: (530) 823-8292

Mexican

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Mon-Sun 10:00 AM - 9:00 PM

1285 Grass Valley Hwy, Auburn, CA 95603
(530) 823-8292
Last verified: November 2026
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Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Burritos · Guadalajara Burrito · Steak Burrito.
Fajitas: Grilled strips of meat served with tortillas and accompaniments, often arriving at U.S. restaurants on a dramatically sizzling metal platter with onions and peppers. Fajitas developed in the ranching and border culture of Texas and northern Mexico and became a Tex-Mex restaurant staple. The name comes from faja, referring to the strip or belt-like cut associated with skirt steak. Chicken, shrimp and other versions are now common. Alambre is a different Mexican dish that may scratch a similar itch: chopped grilled meat with peppers and onions, often with bacon and melted cheese. On this menu as: Fajitas · Steak Fajitas · Lobster-Ribeye Fajitas.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enchiladas · Enchiladas Suizas.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Grilled Fish Tacos · Fried Fish Tacos.
Birria: A richly seasoned meat stew associated with Jalisco, where the name began as the local word for barbacoa. Traditionally made with goat, it is now frequently made with beef. The meat is marinated in an adobo of vinegar, dried chiles, garlic and spices and cooked in its own broth (consomé), then served in a bowl or used as a taco filling. Quesabirria, a birria-and-cheese taco developed in Tijuana, spread across North America in the 2010s and usually comes with a cup of consomé. On this menu as: Birria Tacos.
Flautas & taquitos: Filled tortillas rolled tightly and fried until crisp, usually served with some combination of salsa, crema, cheese, lettuce or cabbage. The names flauta, taquito and taco dorado overlap considerably. In some restaurants, flautas are longer; some regions or restaurants distinguish them by tortilla type. Others use the terms almost interchangeably. The menu in front of you gets the final say. On this menu as: Flautas.

How these dishes compare

Burritostypically $11.50 across 349 menus
Nachostypically $12.50 across 294 menus
Enchiladastypically $13 across 289 menus
Baja fish tacostypically $13 across 274 menus
Flautas & taquitostypically $11.55 across 207 menus
Fajitastypically $15.75 across 202 menus
Birriatypically $14.50 across 175 menus
Pozoletypically $14 across 96 menus

El Agave Taqueria on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

El Agave Taqueria

Menu

Tacos

Burritos

Fajitas

Specialties

Appetizers

Enchiladas

How these dishes compare

El Agave Taqueria on our other sites

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