Agave & Rye Rookwood

Name: Agave & Rye Rookwood
Address: 3825 Edwards Rd, Cincinnati, OH, 45209, US
Telephone: 513-620-8228

Mexican-inspired Tacos

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Sun–Thu 11am–11pm, Fri–Sat 11am–midnight

3825 Edwards Rd, Cincinnati, OH 45209
513-620-8228
Last verified: August 2026
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Street tacos: "Street taco" is a broad U.S. menu term usually describing a small, relatively simple taco inspired by tacos sold from stands and taquerías in Mexico. A common version uses one or two small corn tortillas topped with meat, onion and cilantro, with salsa and lime added by the diner. But taco styles vary tremendously across Mexico, so tortilla count and toppings are not a definition of authenticity. At U.S. taquerías, tacos labeled this way are usually priced individually and intended to be ordered several at a time. On this menu as: Grilled Cheesy Street Tacos · Quesabirria Street Tacos · Quesa Chicken Street Tacos.
Birria: A richly seasoned meat stew associated with Jalisco, traditionally made with goat but now frequently prepared with beef as well. The meat is braised with dried chiles and spices and may be served in a bowl with broth or used as a taco filling. Modern birria tacos are often griddled after the tortillas are dipped in the cooking fat. Add cheese and you'll commonly see the name quesabirria. A cup of consomé for dipping often comes alongside. On this menu as: Quesabirria Irish Nachos · Quesabirria Street Tacos · Birria Grilled Burrito.
Salsa verde & roja: Salsa verde is a broad category of green salsa, commonly built around tomatillos and green chiles. Salsa roja simply means red salsa and covers countless recipes using tomatoes, dried chiles, fresh chiles or combinations of them. Salsa taquera is the kind of salsa made specifically for tacos and varies from shop to shop. Salsa macha, associated especially with Veracruz, is an oil-based salsa made with dried chiles and often nuts or seeds. Color is not a dependable heat scale. Taste first. On this menu as: Chips & Chunky Salsa · Chips & Ghost Pepper Salsa.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada Eggrolls (2).
Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Birria Grilled Burrito.
Nachos: Tortilla chips topped with cheese and usually chiles, with modern versions ranging from a very simple snack to a fully loaded plate covered with beans, meat, crema, guacamole and other toppings. Nachos are generally credited to Ignacio "Nacho" Anaya, who created the dish in Piedras Negras, Coahuila, near the Texas border, in the 1940s. The heavily loaded version became a fixture of Tex-Mex and Mexican-American restaurants. On this menu as: Quesabirria Irish Nachos.

How these dishes compare

Burritostypically $10.45 across 263 menus
Carne asadatypically $13.50 across 251 menus
Nachostypically $11.99 across 200 menus
Fajitastypically $15 across 175 menus
Birriatypically $14 across 138 menus
Street tacostypically $11 across 36 menus

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How these dishes compare

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