Santo Agave

Proud of their roots and with no fear of experimenting. Santo Agave was born from the need to rescue a large number of dishes from Mexican cuisine that represent a true gastronomic wealth and that strengthen and diversify their identity. From the typical molcajete sauces prepared in front of the diner, the handmade tortillas, to chalupas with chapulines and rib eye, the exquisite Lomo a Trapo (steak marinated in red wine wrapped in blanket, cooked directly on the coals and finished in volcanic stone ) or the Fillet steeped in marrow (beef fillet spread with marrow, cooked in a charcoal oven and smoked with ocote shavings, presented in a wooden chest), Santo Agave shows that the best of yesterday and today of Mexican cuisine can live in the same table.