Mexican Cuisine for Dinner for Two, Four, or More at Aguamiel (Up to 39% Off)


Value Discount You Save
$40 38% $15
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In a Nutshell

Former Frontera Grill chef whips up empanadas stuffed with rotating fillings, salmon in a peanut-mole sauce, and braised short ribs

The Fine Print

Promotional value expires 60 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per visit. Not valid with any other offers. Reservations recommended. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Deal

  • $25 for $40 worth of Mexican cuisine for dinner for two or more
  • $49 for $80 worth of Mexican cuisine for dinner for four or more
  • See the menu here.

Aguamiel Restaurante

Some traits are hereditary: hair color, height, even color-blindness. Aguamiel founder Sylvia Xim’enez inherited something else: a passion for Mexican cooking. As a 3rd-generation restauranteur, she got her start when she was just 14 years old, working in the bustling environs of her family's Santa Fe Restaurant. During her years in the industry, she cultivated a sense of culinary adventurousness, finding ways to bring out each dish's inherent complexity. Xim’enez also relied on her precise attention to detail to make sure that every customer left the table counting the days until they could come back. It's these qualities that earned her attention from the ABC7's "Hungry Hound" Steve Dolinsky, and earned her a place on The Ñ Beat's list of up-and-coming Latin entrepreneurs. It's these qualities that diners experience every time they enter Aguamiel's door.

In order to help fulfill her vision, Xim’enez hired chefs that shared her own passion for authentic (but inventive) Mexican cuisine. The chefs at Aguamiel pack a pretty hefty resume. Executive chef Enrique “Kike” Gomez spent decades as a teaching chef for Rick Bayless at Frontera Grill, and young-gun sous chef Fernando Manriquez topped the ranks of his culinary school at just 18 years of age. Together, the pair share an understanding of old and new, valuing both scratch-made preparations with traditional ingredients and the exciting possibilities of newer techniques such as molecular gastronomy. This shines through in their dishes; diners might opt for cazuela––roasted chayote, potatoes, and zucchini in pascal sauce. They could also sample ceviche made with ocean-fresh albacore tuna, or seared pork belly paired with mashed sweet potatoes.

No matter the order, dishes from Aguamiel's kitchen pair well with drinks from the well-stocked bar. Not content to simply follow the same old script, Aguamiel's mixologists have crafted a full menu of cocktails that you won't find at the average Mexican restaurant. The Rubia Bonita mingles Patron Silver with bitter orange liqueur, simple syrup, and lime juice before introducing a refreshing combination of fresh strawberries and cilantro leaves. Classicists find refuge, too; the bar also sports an extensive menu of traditional margarita preparations, as well as non-alcoholic agua fresca.

Customer Reviews

Great service and food!
Lesley E. · May 31, 2015
Great service, delicious food great ambiance
Pete M. · May 23, 2015
Love it. Good Mexican food. Good margaritas. Great staff
Jill F. · April 29, 2015

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