Fantastic mole. Hands down the best mole sauce I have ever tasted. I had the Mole Negro "from Oaxaca, with four different chilis: pasilla, mulato, ancho and chipotle, tortilla, deep fried banana, sesame seed, peanuts, almonds, walnuts, raisins, tomato, tomatillo, celery, cinnamon, oregano, and more," served over pork with a side of rice. My wife had the Mole Poblano Don Julio, which the menu says is "the soul of Mexican moles made from scratch with pasilla, ancho, and mulato chilis as well as other ingredients such as tomatillo, clove, black pepper, chocolate, garlic, cinnamon, coriander seed, sesame seed, and more." She had it over chicken.
The atmosphere is great, invoking a sense of an old hacienda. The tequila selection on the menu reaches almost 500 labels. We had mescal, however, and then a couple of excellent margaritas.
The service costs El Agave a circle in my book. I would just call it inattentive, bordering on neglectful. We had to ask for everything. We felt like an afterthought with the waiter, even though this tiny place was only half full, if that.
But bad service or not, this is great mole. I don't know about the rest of the menu, but this is clearly their specialty and they do it right. I would go back, next trip to San Diego and Old Town.
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