On Saturday afternoon, I headed downtown to Iron Agave with my photographer, Nadine, to try their fall 2026 Restaurant Week menu. Between the falling leaves and crisp afternoon weather, we were looking forward to a seasonally appropriate meal.

We were greeted immediately by friendly waiters and led to a high-top table in the center of the spacious dining room. The space was decorated to the nines, with cobwebs, spiders and skulls adorning every nook and cranny. As we perused the menu, we watched passersby and diners in the outdoor seating through the big front windows. Iron Agave’s walls are filled with TVs, playing college football and even serving as decoration, with vibrant Día de los Muertos-themed artwork displayed.

Our waiter was attentive and funny, giving us tips on his favorite menu items before we ordered. Their three-course menu offers an appetizer, main course and dessert all for just $30. Nadine and I had scoped out the menu earlier in the week, but the number of delicious options made ordering just one option a tough decision. As someone with food allergies, I found the restaurant to be incredibly accommodating, even providing me the option to list my allergies alongside my reservation in advance.

For our first course, Nadine and I both settled on the loaded street fries. We enjoyed the lively music and colorful decorations as we waited for food, which arrived promptly. The street fries came in the perfect size dish and were absolutely delicious. Soaked in queso, the little bowl included a base of crispy crinkle fries, charred street corn and cotija cheese. It was topped with sugar-shack jalapeños and seasoned to perfection with Tajín and lime. The flavors were perfectly balanced between spicy and creamy from the queso.

The menu also offered chicken enchilada soup, southwest caeser salad, “cowboy candy” jalapeño bites and even a cantina margarita for a fun drink option to kick off the meal. We both devoured the first course, immediately finding a new favorite appetizer. As our second course arrived, we realized that we should have left more room in preparation for the loaded street bowls of birria “messy mac” that then graced our table.

The bowls were huge and presented beautifully with chipotle sauce drizzled across the top. The house mac and cheese base was topped with slow-cooked birria beef, charred street corn, white onion and cilantro. A consommé on the side added even more flavor to the already mouthwatering combinations of tastes in the bowl. We dug right in, raving about the tender birria that tied the whole dish together.

Try as we might, the portions were so generous that we both packed up our leftovers, secretly excited to experience the meal again another time. The second course’s options also included a buffalo shrimp blackout bowl, a chicken fajita burrito and a portobello mushroom fajita.

Despite being stuffed, Nadine and I decided to valiantly push through and order dessert. We split raspberry cheesecake chimichangas, after debating between the apple pie churros, chocolate torte cake or the seasonal pick of candy corn tres leches. The chimichangas were plated and fried beautifully, rolled in powdered sugar and baked to a golden brown. Nadine commented on how the inside was exceptionally creamy and soft, while still retaining a slightly crispy exterior. It came with whipped cream, perfect for dipping.

Overall, our experience at Iron Agave was absolutely incredible. Between delicious flavors, fun decorations and lovely company, their Restaurant Week specials make for a great lunch, and even the perfect dinner later on in the night.