Macho Nachos [Photo by Fan Zhen/China Daily]

First up was Macho Nachos, house-made corn chips covered with well-seasoned meat, fresh salsa, refried beans, and melted cheese topped with a generous dollop of sour cream and guacamole that, despite its size, disappeared quickly.

We ordered a half portion, but the mammoth helping could easily serve as a main course.

Surf 'n' turf tacos featured a role reversal: Instead of the usual steak topped with prawns, at Cantina Agave tequila prawns are fried in batter and topped with strips of marinated steak.

Accompanied with avocado, sun-dried tomatoes, onions and a horseradish-chipotle sauce served on corn tortillas, the tacos were a mouthful, but worth every bite.

Despite the generous portions, we weren't quite stuffed enough, so we ordered a serve of the crispy Baja fish tacos.

Served on a flour tortilla and a bed of shredded cabbage, the fried fish fillets were crunchy on the outside and soft and juicy on the inside but had a strange aftertaste - possibly a result of the source. But this is easily overlooked the second you take another bite, when the chipotle Baja sauce takes over your taste buds and dances the Jarabe Tapatio with them.

To finish we shared the Cantina Flan - a taste of heaven. A Mexican creme caramel, the egg custard was flawlessly smooth, effortlessly creamy and topped with a sinfully sweet dark caramel sauce with a burnt sugar aroma. This is a dessert not to be overlooked.

Cantina Agave is situated over two levels with an impressive display of tequila behind the bar. Its interiors are a chic take on the Hacienda aesthetic, and the staff is welcoming and efficient.