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Hours
| Tuesday | 11 AM–8:30 PM |
| Wednesday | 11 AM–8:30 PM |
| Thursday | 11 AM–8:30 PM |
| Friday | 11 AM–9:30 PM |
| Saturday | 11 AM–9:30 PM |
| Sunday | 11 AM–8:30 PM |
| Monday | 11 AM–8:30 PM |
Address and Contact Information
Address: 814 N Minnesota Ave, St Peter, MN 56082
Phone: (507) 934-5323
Website: http://www.elagaverestaurantemexicano.com/
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
Related Web Results
El Agave: Home
El Agave Mexican restaurants strive to provide the most authentic and delicious Mexican Cuisine and drink. We have locations in St. Peter and Fairmont, MN
Order Online – El Agave
Peter. Fairmont, Minnesota. Order from Chow Now – Fairmont · Order from Door Dash – Fairmont. El Agave Restaurant. St. Peter, MN (507) 934-5323. Fairmont, MN ( …
Full Mexican Menu | El Agave Mexican Restaurant
no refills · 1. Two Tacos. $13.95 · 2. Two Enchiladas. $14.95 · 3. Enchilada & Taco. $14.95 · 4. Enchilada & Tostada. $14.95 · 5. Enchilada & Tamal. $14.95 · 6.
Reviews
Mr. B. Minnesota reviewer
We visited El Agave right after opening to celebrate my daughter’s birthday and had an excellent experience. The service was phenomenal, the food was outstanding, and the atmosphere was welcoming and relaxed. Our waiter was attentive and professional throughout. A great start to the day and a place we’ll gladly return to.
… moreNancy Benzinger
Great food and excellent service provided by Guadalupe at this authentic Mexican restaurant located in the quaint town of St. Peter, Minnesota. The drive through the river valley there was spectacular and we were so tickled to dine here for lunch. I tried the Chori Pollo and my guest had a taco salad and we both shared the Flan which was super delicious. Hoping to get down this way again in the near future.
We also loved the interior decor.
… moreWe also loved the interior decor.
T.J. Gunderson
They didn’t have flan… They did but it wasn’t available as it needed time to cool and set.
Other than that the food was good and service was great! Very quick and attentive seeing that they were relatively busy. Will be returning again!
… moreOther than that the food was good and service was great! Very quick and attentive seeing that they were relatively busy. Will be returning again!
Tamra Southard
Absolutely amazing, quick service! Not too shabby on the pocketbook, neither!! We both ordered the entrees, I had a drink and it was still under $50, even with a 22% tip!
Definitely a great asset to Saint Peter. There are not many sit down, dine in options that’s not fast food.
… moreDefinitely a great asset to Saint Peter. There are not many sit down, dine in options that’s not fast food.
Timothy Olson
Good food and service. Chips were decent. Salsa was good. Food was good. Prices for lunch were just under $10 per person before tip. Most people drank water. I’d go again. Good atmosphere.
… moreToxel Obi (Hunter)
Delicious food and amazing staff, got the water i wanted and I feel very hydrated. The water bandit strikes again. I’ve struck again after the onslaught at Applebee’s, I’ll be back for your water… until then…
… moreNathaniel Towler
El Agave hits the spot every time! I ordered the alambres and my wife ordered the taquitos and a tamale. All the food was super good. The service was top notch too!
… moreMystikalmy
Ordered guacamole dip with our meal. Saw the $15 price and assumed it was a larger container of dip with chips since it doesn’t actually tell you.
No chips and this serving is actually wild for $15
… moreNo chips and this serving is actually wild for $15
navalcommand gaming
Very nice staff good music and in my view the best place to go for authentic hispanic food
… moreJay Meraki
November 22′
I’ve been coming in here for years and have always appreciated the service and food…up until today. It’s been a couple months since we’ve been back so I was really looking forward to it. Wednesday night, exceptionally busy, but the servers are fast and attentive. When I dine out, I almost always order something different each time, but here, it’s always the seafood chimichanga. I fell in love with it and crave it regularly.
Understand when I write this, it’s with love and disappointment. The service here has always been strong, and in light of my disappointment, the manager didn’t charge me for the unfinished plate. So why the low rating? Here we go:
• Chips and salsa. They switched to a bagged chip and either a commercially made or just very old salsa. Both were unpleasant and bitter.
• Soda. Just a simple foundation lemonade. But it was so watery, I was both thankful for the diet from sugar and disappointed in the lack of lemon. I was thirsty and had two watery drinks.
• Price. The cost of my dish increased by 20% since last time. Economics. I get it.
• Main Course. This is where it really hurt. As a former prep cook, I understand the process and method behind many dishes. They create a seafood mixture hours beforehand so they can quickly prepare the dish. Nothing wrong with that. What was wrong was there filling was burnt and dry. The chimi shell itself was perfectly fried, crispy, yet soft, and coated with white queso per usual. So how did the interior, which wasn’t greasy or compromised by the shell, manage to have rock hard shrimp and dried out pollock? The manager offered a replacement or refund, but proclaimed it would be the same as always He’s probably right this time because the mix was old and dried out, or it was precooked, then refried, to speed up there process. But it wasn’t like this before. Not even close.
I get it if your cook made a mistake and they need to replace a dish with fresh mix, but don’t treat your customer like a fool. The manager needed to investigate the process and figure out why this happened. Instead, he basically said, “This is the way it is. You’re never going to get the same delicious experience because we’ve cut too many corners now.”
I returned for a good experience and three corners were cut. This is not acceptable El Agave. As you continue to compromise, you’ll continue to lose customers. It’s the erosion of restaurants and it happens every day. Prove to us that you can fix these mistakes and I’ll come back and bring friends. Don’t, and my disappointment will travel like the wind. It’s the nature of our business.
*UPDATE 2/24/2023*
At my wife’s request, we dined here again. A big part of me wanted to give that seafood chimi another shot, but I just couldn’t. So I went with something easy and safe: the California burrito (Positive note, the chips and salsa seemed freshly made again.). Unfortunately it only took five minutes, I kid you not, for the food to arrive. I’m all for prompt service, but that didn’t make sense. I’m hungry, so I dig right in and my first bite is a hard piece of room temperature, overcooked steak. I push that side and continue, only to come across another, and another. Additionally, the queso was thinned out. Who does that?! What we have here is the same thing I experienced last time, a preparation nightmare. So you have cold or room temp ingredients sitting in wait for the customer rush and you still serve it WAY after reasonable expiration. This is not okay. You’ve been around for years and you’ve done a fantastic job up until 2022. I understand you need to make cost-saving measures, but that shouldn’t never come at the expense of quality and respect for your customers. If you take pride in what you’re doing now, you are fools.
We won’t be returning.
… moreI’ve been coming in here for years and have always appreciated the service and food…up until today. It’s been a couple months since we’ve been back so I was really looking forward to it. Wednesday night, exceptionally busy, but the servers are fast and attentive. When I dine out, I almost always order something different each time, but here, it’s always the seafood chimichanga. I fell in love with it and crave it regularly.
Understand when I write this, it’s with love and disappointment. The service here has always been strong, and in light of my disappointment, the manager didn’t charge me for the unfinished plate. So why the low rating? Here we go:
• Chips and salsa. They switched to a bagged chip and either a commercially made or just very old salsa. Both were unpleasant and bitter.
• Soda. Just a simple foundation lemonade. But it was so watery, I was both thankful for the diet from sugar and disappointed in the lack of lemon. I was thirsty and had two watery drinks.
• Price. The cost of my dish increased by 20% since last time. Economics. I get it.
• Main Course. This is where it really hurt. As a former prep cook, I understand the process and method behind many dishes. They create a seafood mixture hours beforehand so they can quickly prepare the dish. Nothing wrong with that. What was wrong was there filling was burnt and dry. The chimi shell itself was perfectly fried, crispy, yet soft, and coated with white queso per usual. So how did the interior, which wasn’t greasy or compromised by the shell, manage to have rock hard shrimp and dried out pollock? The manager offered a replacement or refund, but proclaimed it would be the same as always He’s probably right this time because the mix was old and dried out, or it was precooked, then refried, to speed up there process. But it wasn’t like this before. Not even close.
I get it if your cook made a mistake and they need to replace a dish with fresh mix, but don’t treat your customer like a fool. The manager needed to investigate the process and figure out why this happened. Instead, he basically said, “This is the way it is. You’re never going to get the same delicious experience because we’ve cut too many corners now.”
I returned for a good experience and three corners were cut. This is not acceptable El Agave. As you continue to compromise, you’ll continue to lose customers. It’s the erosion of restaurants and it happens every day. Prove to us that you can fix these mistakes and I’ll come back and bring friends. Don’t, and my disappointment will travel like the wind. It’s the nature of our business.
*UPDATE 2/24/2023*
At my wife’s request, we dined here again. A big part of me wanted to give that seafood chimi another shot, but I just couldn’t. So I went with something easy and safe: the California burrito (Positive note, the chips and salsa seemed freshly made again.). Unfortunately it only took five minutes, I kid you not, for the food to arrive. I’m all for prompt service, but that didn’t make sense. I’m hungry, so I dig right in and my first bite is a hard piece of room temperature, overcooked steak. I push that side and continue, only to come across another, and another. Additionally, the queso was thinned out. Who does that?! What we have here is the same thing I experienced last time, a preparation nightmare. So you have cold or room temp ingredients sitting in wait for the customer rush and you still serve it WAY after reasonable expiration. This is not okay. You’ve been around for years and you’ve done a fantastic job up until 2022. I understand you need to make cost-saving measures, but that shouldn’t never come at the expense of quality and respect for your customers. If you take pride in what you’re doing now, you are fools.
We won’t be returning.