{"id":68444,"date":"2025-10-17T00:01:38","date_gmt":"2025-10-17T06:01:38","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=68444"},"modified":"2026-04-05T18:32:23","modified_gmt":"2026-04-06T00:32:23","slug":"el-agave-mexican-restaurant-rio-rancho-new-mexican","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=68444","title":{"rendered":"El Agave Mexican Restaurant – Rio Rancho, New Mexican"},"content":{"rendered":"
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El Agave Mexican Restaurant in Rio Rancho<\/figcaption><\/figure>\n

Even the teetotalers among us recognize the importance of agave in the production of tequila and mescal.\u00a0 \u00a0What most of us may not fully appreciate is\u00a0 agave’s diverse cultural and culinary significance, particularly in Mexico.\u00a0 For example, the drought-resistant succulent plant has been used in medicinal treatments such as treating wounds, digestive ailments, and even as a remedy for coughs and sore throats.\u00a0 It’s a source of natural sweetener and a healthier alternative to refined sugars.\u00a0 Restaurants in Mexico use it to prepare salsas, marinades, desserts and even some traditional dishes.\u00a0 Agave even plays a prominent role in indigenous cultures where it’s revered and valued.\u00a0 Many of us use it to xeriscape our yards throughout the Southwest.<\/p>\n

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The Dining Room<\/figcaption><\/figure>\n

Since October, 2017, foodies in the City of Vision have recognized another type of agave for which to be grateful.\u00a0 That would be El Agave, a delightful family-owned-and-operated Mexican restaurant.\u00a0 If you haven’t seen El Agave during your own peregrinations in Rio Rancho, that’s because it’s recessed about a block from heavily trafficked Rio Rancho Blvd., the city’s main north-south drag.\u00a0 Worse, it’s esconced in the Lujan Plaza, a timeworn shopping center that’s seen better days.\u00a0 El Agave occupies a corner space diagonally opposite Upscale Rio<\/strong><\/a>.<\/p>\n

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Salsa and Chips<\/figcaption><\/figure>\n

When El Agave first opened, it was owned by Hector and Lily Venegas, a warm and welcoming couple who relocated to the Land of Enchantment from Raleigh, North Carolina.\u00a0 \u00a0After giving it the proverbial “old college try<\/strong><\/a>,” the Vinegas family returned to North Carolina.\u00a0 A different owner assumed the helm, but sold the restaurant at the advent of the Cabrona virus.\u00a0 That’s when Jose and Judy Marquez took over.\u00a0 Jose, a Chihuahua native with more than twenty years experience as a chef, runs the kitchen while the effusive Judy, originally from Albuquerque, runs the front of the house.<\/p>\n

We had the restaurant to ourselves during our inaugural visit which meant a lot of time to visit with Judy who’s as friendly and helpful as can be.\u00a0 She told us lunch crowds–thanks largely to an influx of Intel personnel–often fill the restaurant.\u00a0 El Agave then experiences a lull in activity until about 4:30 when the early dinner crowd starts filing in.\u00a0 She’s grateful for all her guests and does her best to give them all personal attention.\u00a0 Because she’s originally from New Mexico and Jose is from Chihuahua, we asked about the style (Mexican or New Mexican) of the chile.\u00a0 She told us all red chile comes from pods, not from powder and that all menu items are prepared the way they would be prepared at a Mexican home.<\/p>\n

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Fajitas<\/figcaption><\/figure>\n

4 October 2024<\/strong>: Judy also shared that El Agave currently purchases both the flour and corn tortillas used on its dishes, but she and Jose have bought a tortilla press from Mexico.\u00a0 She hopes to hire someone to operate that press and make fresh tortillas for the restaurant every day.\u00a0 The corn tortillas she buys are made with white corn, a flavorful variety.\u00a0 As with most Mexican restaurants, white cheese is used throughout the menu, not the de rigueur Cheddar. Freshness, flavor and familiarity are hallmarks of the restaurant’s menu.\u00a0 It all starts with a complementary basket of chips and salsa<\/strong><\/em>.\u00a0 Large, crisp and low in salt, the chips arrive warm at your table.\u00a0 That’s a difference-maker diners appreciate.\u00a0 The salsa is on the mild side (at least for this volcano-eater), but it’s very good.<\/p>\n

4 October 2024:<\/strong> For my Kim, who can no longer tolerate any dish more piquant than ketchup, fajitas are an increasingly popular choice.\u00a0 We both love the thrill of seeing a smoke trail preceding the arrival of this popular dish.\u00a0 Its olfactory pleasing aroma makes her very happy.\u00a0 Her fajitas<\/strong><\/em> were served on a sizzling cast iron skillet.\u00a0 That meant the fajitas would continue to cook on the skillet for the duration of our meal.\u00a0 Indeed, some pieces of beef and onion became caramelized.\u00a0 Not a problem for me, but my Kim doesn’t like them that way.\u00a0 Served with flour or corn tortillas, beans and rice, the fajitas were truly worthy of the Albuquerque Journal having named them among the best fajitas in New Mexico<\/strong><\/a> in July, 2024.<\/p>\n

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Chimichanga Plate<\/figcaption><\/figure>\n

4 October 2024<\/strong>: A few years ago, I was condescendingly dismissive of chimichangas.\u00a0 My attitude towards these “deep-fried burritos” was resultant from having had them in Arizona where they were served on a tortilla so overly fried and crispy, egg rolls could have used it as a wrapper.\u00a0 That’s now how New Mexico’s restaurants prepare them.\u00a0 It’s certainly not how El Agave serves them.\u00a0 The tortilla may have been deep fried, but it was still soft and delicious.\u00a0 Neither the red or green chile are particularly piquant, but they’re both delicious and complemented by a molten blanket of white cheese.\u00a0 Where this chimichanga<\/strong><\/em> shines is inside.\u00a0 It’s replete with finely cut cubes of beef.\u00a0 Each morsel was delicious.\u00a0 The chimichanga plate comes with refried beans and rice though you can substitute cubed breakfast papitas for either.\u00a0 The beans were excellent, the rice not so much.<\/p>\n

Judy shared with us that tacos are one of El Agave’s most popular items.\u00a0 That’s probably the case at most Mexican restaurants, but not every taco is worthy of adulation.\u00a0 What distinguishes El Agave’s tacos from others is that they are deep-fried.\u00a0 Not just the corn tortilla, but every bit of it save for the lettuce, tomatoes and shredded white cheese which are added after the frying.\u00a0 \u00a0Available proteins include ground beef, shredded beef, shredded chicken and carne asada.\u00a0 Pescatarians can enjoy fish or shrimp on their tacos.\u00a0 Birria tacos are an occasional special.<\/p>\n

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Tacos<\/figcaption><\/figure>\n

4 October 2024<\/strong>: It didn’t take much for Judy to convince us we had to try El Agave’s tacos.\u00a0 My choice was a ground beef taco<\/strong><\/em>, a traditional New Mexican favorite.\u00a0 There must be some magic in deep frying tacos that only Chef Jose knows.\u00a0 This was a terrific taco, one that has me craving another (or six).\u00a0 My Kim asked for a shredded beef taco<\/strong><\/em> sans lettuce and tomato.\u00a0 \u00a0Judy told us the shredded beef is tri-tip, an unbelievably juicy and tender cut Californians recognized well before the rest of us.\u00a0 Needless to say, the shredded beef taco was even better than the ground beef taco–which means it was both memorable and craveable.<\/p>\n

17 October 2025<\/strong>: In recent years, savvy New Mexican restaurateurs have figured out some of their most popular lunch and dinner entrees could also be made available during breakfast.\u00a0 \u00a0Hence breakfast enchiladas and breakfast tacos have been added to breakfast menus that formerly offered only breakfast burritos, the perpetual Land of Enchantment favorite.\u00a0 Kudos to El Agave for also offering breakfast stuffed sopaipillas<\/strong><\/em> (eggs, chorizo, potatoes, cheese, red and (or) green chile), a delicious item whose time has come.\u00a0 Also on the plate are cubed papitas and refried beans topped with shredded cheese.\u00a0 The stuffed sopaipilla is as terrific as you’re probably imagine they would be.\u00a0 A large sopaipilla stuffed to near bursting and topped with beauteous chile is sure to start your day off the right way.\u00a0 Best of all, El Agave serves breakfast all day long.<\/p>\n

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Breakfast Stuffed Sopaipilla Plate<\/figcaption><\/figure>\n

17 October 2025<\/strong>:\u00a0 El Agave offers flautas two ways.\u00a0 \u00a0You can have a flauta plate<\/strong><\/em> that includes refried beans and Spanish rice or you can have six flautas.\u00a0 In either case, the flautas are served with sour cream and guacamole.\u00a0 These flute-shaped rolled tortillas are stuffed with carne desebrada (shredded beef) so good my Kim compared it to pot roast.\u00a0 The Dude didn’t take the time to compare them to anything; he just scarfed them up as quickly as we could put them in his line of sight.\u00a0 For my money, the flautas would have been even better with salsa, but my Kim doesn’t do piquant.<\/p>\n

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Flautas Plate<\/figcaption><\/figure>\n

Whether you’re fortunate enough (like my Kim and I) to live in the City of Vision or you’re just passing through, a visit to El Agave will make you happy you visited.<\/p>\n

El Agave Mexican Restaurant<\/strong>
\n1520 Deborah Road, S.E.
\nRio Rancho, New Mexico<\/strong>
\n(505) 994-8809
\nFacebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 17 October 2025
\n1st VISIT<\/strong>: 4 October 2024
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>:\u00a0 Salsa and Chips, Ground Beef Taco, Shredded Beef Taco, Fajitas, Chimichanga Plate, Breakfast Sopaipilla Plate, Flautas Plate
\nREVIEW #1425<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Even the teetotalers among us recognize the importance of agave in the production of tequila and mescal.\u00a0 \u00a0What most of us may not fully appreciate is\u00a0 agave’s diverse cultural and culinary significance, particularly in Mexico.\u00a0 For example, the drought-resistant succulent plant has been used in medicinal treatments such as treating wounds, digestive ailments, and even as a remedy for coughs and sore throats.\u00a0 It’s a source of natural sweetener and a healthier alternative to refined sugars.\u00a0 Restaurants in Mexico use it to prepare salsas, marinades, desserts and even some traditional dishes.\u00a0 Agave even plays a prominent role in indigenous cultures where it’s revered and valued.\u00a0 Many of us use it to xeriscape our yards throughout the Southwest. Since October, 2017,…<\/p>\n","protected":false},"author":1,"featured_media":71299,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[57,141,5631,265],"tags":[2212,5216,4414,4413,1980,5217,4415,4418,992,4419,4420,949,4416],"class_list":["post-68444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican","category-new-mexico","category-very-good","category-rio-rancho","tag-beans","tag-breakfast-stuffed-sopaipillas","tag-chimichanga-plate","tag-el-agave","tag-fajitas","tag-flautas-plate","tag-ground-beef-taco","tag-intel","tag-jaritos","tag-lujan-plaza","tag-rice","tag-salsa-and-chips","tag-shredded-beef-taco"],"yoast_head":"\nEl Agave Mexican Restaurant - Rio Rancho, New Mexican - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=68444\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El Agave Mexican Restaurant - Rio Rancho, New Mexican - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Even the teetotalers among us recognize the importance of agave in the production of tequila and mescal.\u00a0 \u00a0What most of us may not fully appreciate is\u00a0 agave’s diverse cultural and culinary significance, particularly in Mexico.\u00a0 For example, the drought-resistant succulent plant has been used in medicinal treatments such as treating wounds, digestive ailments, and even as a remedy for coughs and sore throats.\u00a0 It’s a source of natural sweetener and a healthier alternative to refined sugars.\u00a0 Restaurants in Mexico use it to prepare salsas, marinades, desserts and even some traditional dishes.\u00a0 Agave even plays a prominent role in indigenous cultures where it’s revered and valued.\u00a0 Many of us use it to xeriscape our yards throughout the Southwest. 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