At Ancho & Agave in Bloomington, Illinois, the starters offer a good introduction to the kitchen’s approach: familiar Mexican dishes with fruit, smoke and extra crunch. Piña guacamole adds charred pineapple, jicama and pomegranate seeds; the Señor Hector version brings charred sweet corn and queso fresco. Among the salsas, morita combines smoky chiles, tomatoes and cider vinegar.
Build an opening round around esquites — off-the-cob street corn with lime aioli, chile-lime seasoning and queso fresco — and jalapeño-and-bacon poppers with charred jalapeño ranch. Diners single out both, while tacos repeatedly earn praise for their variety, including fish and shrimp options. Chicken and steak fajitas also receive enthusiastic mentions. The broader menu extends to birria, burritos, quesadillas and enchiladas, with vegetarian food available.
Margaritas anchor the drinks offering, alongside crafted cocktails, sangrias, wine and beer. Outdoor seating gives lunch or dinner an open-air option, and diners praise the landscaping. Service reports are more uneven: some describe attentive meals, while others note waits or appetizers arriving after the main dishes. For a meal at home, the restaurant advertises taco packs and DIY kits that make six margaritas.
Ancho & Agave is at 3006 E Empire St., with a moderate price range of $20–$30. It opens daily at 11 a.m., closing at 9 p.m. Sunday through Thursday and 10 p.m. Friday and Saturday. Reservations and takeout are available.