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At El Agave Mexican Grill, we offer the best Mexican food with quality and professional service. Great Mexican food starts with quality ingredients and careful preparation. All our salsas are made from scratch every morning, our chips are made on a daily basis and our famous Guacamole is made at the moment you place your order.
Hours
| Tuesday | 11 AM–10 PM |
| Wednesday | 11 AM–10 PM |
| Thursday | 11 AM–9:30 PM |
| Friday | 11 AM–10:30 PM |
| Saturday | 11 AM–10:30 PM |
| Sunday | 10:30 AM–9:30 PM |
| Monday | 11 AM–10 PM |
Address and Contact Information
Address: 650 Park Plaza Dr, New Albany, MS 38652
Phone: (662) 539-7011
Website: https://elagavemexicanrestaurants.com/elagavenewalbany?utm_source=google
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Reviews
KakuBites
El Agave Mexican Grill is a reliable local chain in Mississippi offering fast service, excellent chips, and a wide selection of margaritas.
THE FOOD
The Highlight: The Authentic Guacamole Mexicano dip (MUST TRY) was refreshing with smashed avocado, bright tomatoes, onions, and cilantro. Definitely order this version rather than the standard dip.
Shrimp Taco Salad: This came with two pleasant surprises: (1) The base of the shell is layered with queso, which was creamy and addictive, and (2) there was a large number of plump shrimp hidden in the salad layers.
• Note: While the toppings were great, the lettuce itself wasn’t as crisp/fresh as expected, and the guacamole scoop on the salad was generic compared to the fresh appetizer.
Lunch Plate (Tamale & Enchilada): A great value for the money. The dish was covered in a dark, understated enchilada sauce with a deep tomato flavor.
• Note: The beef enchiladas were standard ground beef fare (tasty but simple), and the tamale was a bit denser than I prefer, though the sauce helped balance it out.
SERVICE
⭐️ Special thanks to Madison (server), who shared her detailed knowledge of the food and provided great personal recommendations. She was attentive and professional throughout.
OVERALL
A quality, casual Mexican restaurant for family-friendly outings. While a few elements were hit-or-miss, the fresh appetizer guacamole and great service make it a solid choice.
… moreTHE FOOD
The Highlight: The Authentic Guacamole Mexicano dip (MUST TRY) was refreshing with smashed avocado, bright tomatoes, onions, and cilantro. Definitely order this version rather than the standard dip.
Shrimp Taco Salad: This came with two pleasant surprises: (1) The base of the shell is layered with queso, which was creamy and addictive, and (2) there was a large number of plump shrimp hidden in the salad layers.
• Note: While the toppings were great, the lettuce itself wasn’t as crisp/fresh as expected, and the guacamole scoop on the salad was generic compared to the fresh appetizer.
Lunch Plate (Tamale & Enchilada): A great value for the money. The dish was covered in a dark, understated enchilada sauce with a deep tomato flavor.
• Note: The beef enchiladas were standard ground beef fare (tasty but simple), and the tamale was a bit denser than I prefer, though the sauce helped balance it out.
SERVICE
⭐️ Special thanks to Madison (server), who shared her detailed knowledge of the food and provided great personal recommendations. She was attentive and professional throughout.
OVERALL
A quality, casual Mexican restaurant for family-friendly outings. While a few elements were hit-or-miss, the fresh appetizer guacamole and great service make it a solid choice.
Dustin Brumfield
We visited on a Saturday afternoon. We were seated immediately. Our server was a little soft spoken, but was friendly and attentive. The food arrived quickly and was tasty.
If you order the Big Boy burrito, bring an appetite or go ahead and ask for a to-go box for the left overs! The Chori Queso is a great queso for your chips!
… moreIf you order the Big Boy burrito, bring an appetite or go ahead and ask for a to-go box for the left overs! The Chori Queso is a great queso for your chips!
Shamsher Singh Mann
Great service, quick service, smiling team members, very hygienic, good vibe, great tasting food, loved the overall experience.
… moreStacie Baldwin
Ick. I’m guessing maybe we caught them on the wrong day, because reading all these reviews, I thought they would be fantastic. We liked nothing here. Even the water tasted bad. Like dirty.
Worst salsa I’ve ever tasted, hands down. It was blended down into a complete liquid. Which would have been fine, had it been flavorful. It was super bland. Like tomato water. These folks need to look into some cilantro or something, dang.
I had the taco salad. It came out and had about two inches of liquid in the bottom of it. No idea. I pierced the shell so some of it would run out, but it ended up being like a soup consistency. And it wasn’t great, even if that wasn’t the case. My companion had the actual soup; also not great. The cheese dip was not bad. If you’re on the fence, go to Hacienda next door. It’s fantastic.
… moreWorst salsa I’ve ever tasted, hands down. It was blended down into a complete liquid. Which would have been fine, had it been flavorful. It was super bland. Like tomato water. These folks need to look into some cilantro or something, dang.
I had the taco salad. It came out and had about two inches of liquid in the bottom of it. No idea. I pierced the shell so some of it would run out, but it ended up being like a soup consistency. And it wasn’t great, even if that wasn’t the case. My companion had the actual soup; also not great. The cheese dip was not bad. If you’re on the fence, go to Hacienda next door. It’s fantastic.
Lynn Boruchowitz
Delicious food for our party of 4 especially the fiesta nachos! The large margarita was Really large and delicious! Great service and atmosphere! Highly recommend!
… moreJoshua Copeland
We were driving by and lucked out by stopping here! The manager was great and helped us find a seat, our waiter was busy so he took our drink order and our food order which was very kind.
Top Shelf Fajitas = 4/5 ⭐
Chipea and Salsa = 4/5 ⭐
… moreTop Shelf Fajitas = 4/5 ⭐
Chipea and Salsa = 4/5 ⭐
Steve Business, Reviews, Everything Else
Amazing Mexican restaurant! One the best I’ve ever been to. We live in Missouri and travel through the area. We drive out of our way to come to this great place!
… moreJennifer Swords
This is a great Mexican restaurant with traditional dishes and steak. Their food is always great. Their service is excellent whether you are dining in, getting take out or having it delivered to you through NAFooddash, which is a local owned delivery service that gives excellent service. I love their Horchatas and Jamaicas as well.
… moreJ H
When sopapillas turn out thin and crispy like a chip instead of puffy pillows, it means steam couldn’t get trapped inside the dough while frying. That trapped steam is what makes them balloon.
Here are the most common causes
❌ Oil Not Hot Enough (Most Common)
• If oil is below ~375°F (190°C), the dough absorbs oil instead of puffing.
• Result: flat, greasy, chip-like sopapillas.
Fix: Heat oil until a small dough piece sizzles immediately and rises.
⸻
❌ Dough Rolled Too Thin
• Very thin dough fries into a cracker instead of inflating.
• Needs enough thickness to form a steam pocket.
Fix: Roll about ⅛ inch thick (3 mm).
⸻
❌ No Rest Time
• Resting relaxes gluten and allows air bubbles to form.
• Skipping this step = dense dough that won’t puff.
Fix: Let dough rest 15–30 minutes before rolling.
⸻
❌ Not Enough Leavening (Baking Powder)
• Baking powder helps create tiny air pockets.
• Too little = flat result.
Fix: Use fresh baking powder (not expired).
⸻
❌ Dough Too Dry or Overworked
• Dry dough cracks instead of stretching.
• Over-kneading makes it tough.
Fix: Dough should be soft, slightly tacky, and kneaded briefly.
⸻
❌ Frying Too Many at Once
• Drops oil temperature quickly.
• Prevents puffing.
Fix: Fry 1–2 pieces at a time.
⸻
❌ Not Flipping or Pressing Under Oil
• Sometimes sopapillas need encouragement to puff.
• If one side seals too fast, steam can’t expand.
Fix: Gently press with a spoon right after dropping in oil.
⸻
Quick “Perfect Puff” Checklist
✔ Oil at 375°F
✔ Dough rested
✔ Rolled ⅛ inch thick
✔ Fresh baking powder
✔ Soft dough
✔ Fry small batches
I wanted 10 but they just looked like chips. Thank you for your response. I am currently out of state and unsure when I will return to the area. I would like to note that the atmosphere was very enjoyable, and my shrimp fajitas were excellent with great flavor. My review was simply intended to provide helpful context for travelers, as certain menu items here may be prepared differently than what visitors are accustomed to in other regions. I appreciate your outreach and wish your restaurant continued success.
… moreHere are the most common causes
❌ Oil Not Hot Enough (Most Common)
• If oil is below ~375°F (190°C), the dough absorbs oil instead of puffing.
• Result: flat, greasy, chip-like sopapillas.
Fix: Heat oil until a small dough piece sizzles immediately and rises.
⸻
❌ Dough Rolled Too Thin
• Very thin dough fries into a cracker instead of inflating.
• Needs enough thickness to form a steam pocket.
Fix: Roll about ⅛ inch thick (3 mm).
⸻
❌ No Rest Time
• Resting relaxes gluten and allows air bubbles to form.
• Skipping this step = dense dough that won’t puff.
Fix: Let dough rest 15–30 minutes before rolling.
⸻
❌ Not Enough Leavening (Baking Powder)
• Baking powder helps create tiny air pockets.
• Too little = flat result.
Fix: Use fresh baking powder (not expired).
⸻
❌ Dough Too Dry or Overworked
• Dry dough cracks instead of stretching.
• Over-kneading makes it tough.
Fix: Dough should be soft, slightly tacky, and kneaded briefly.
⸻
❌ Frying Too Many at Once
• Drops oil temperature quickly.
• Prevents puffing.
Fix: Fry 1–2 pieces at a time.
⸻
❌ Not Flipping or Pressing Under Oil
• Sometimes sopapillas need encouragement to puff.
• If one side seals too fast, steam can’t expand.
Fix: Gently press with a spoon right after dropping in oil.
⸻
Quick “Perfect Puff” Checklist
✔ Oil at 375°F
✔ Dough rested
✔ Rolled ⅛ inch thick
✔ Fresh baking powder
✔ Soft dough
✔ Fry small batches
I wanted 10 but they just looked like chips. Thank you for your response. I am currently out of state and unsure when I will return to the area. I would like to note that the atmosphere was very enjoyable, and my shrimp fajitas were excellent with great flavor. My review was simply intended to provide helpful context for travelers, as certain menu items here may be prepared differently than what visitors are accustomed to in other regions. I appreciate your outreach and wish your restaurant continued success.
Willie Mounce
I had not eaten here in a while. The shrimp chimichanga and the special quesadilla had pieces of shrimp cut up. There was no queso on either one. The shrimp quesadilla was tiny as is. I guess that’s why they don’t even use whole shrimp. The first basket of chips they brought was mainly little broken up pieces. We ordered the bbq nachos as well. The waiter said shrimp nachos, and we said no bbq. They still brought shrimp out instead. When we told him, the waiter said well you told me shrimp, which we did not. We ended up having to buy a small queso to have any on our chimichanga and the special quesadilla. Next time it will be Costa for me. The tiny pieces of cut up shrimp and no queso ruined it for me. This used to be our favorite Mexican restaurant around. Not anymore.
… more