Twenty varieties of tequila, Mexican coffee, margaritas, and “ill Mexican sodas” are the showstoppers at the new burrito bar downtown. Unless, of course, you want to order the new joint’s food. Bulking monster burritos, made to order for $6, are served hot and fresh into the wee hours of the morning.

Agave Burrito Bar and Tequilaria opened Tuesday afternoon in the vacant storefront formerly the Foxgrape Café downtown. Without advertising, it was tested with a sizeable lunch rush on its first day, and by dinner the line stretched out the door. Offering fresh hand-made burritos built to one’s own personal taste right in front of you with crisp ingredients, the restaurant has a sizzling taste that Oberlin has not seen in the recent years.

“Delicious,” senior Jesse Kipp said of his vegetarian burrito. “It was especially choice.”

Rebecca Decola, another senior, her mouth stuffed full of burrito, gave two thumbs up and a muffled “fabulous.”

Junior Matt Fox, less enthusiastic but still impressed, added: “It was decent for around here. Though they don’t melt the cheese,” he complained.

Fox and Kipp both agreed that the beverage selection was on target. Kipp said his margarita was “very strong,” while Foxx drooled over the tasty, full-colored Jarritos sodas, hard to come by in these parts of Ohio.

The bar’s conception began well over five years ago. The owner, Joe Waltzer (OC 98), said that he was “always interested in doing a burrito bar in Oberlin.”

No stranger to the restaurant industry, Waltzer is the owner of the Black River CafÄ, the now-venerable operation on Main St. that strives to buy local produce and uses organic ingredients in all of its food.

Agave is no exception to the “sustainable restaurant strategy.” They plan to continue buying most of their ingredients from local providers.

“Someone has to give Chipotle a run for their money, has to fight the corporate machine,” Waltzer said, referring to the national Mexican food chain marketing aggressively in Ohio.

In the same spirit, Agave offers burritos for vegetarians and vegans. After piling on your pick of sauces and every morsel imagineable, the burrito is grilled and served to your heart’s desire.

Agave’s chef, Ryan Rieth, is self-taught and looked down on culinary school.

“I like to be hands-on and learn straight on,” he said.

Beer at the bar is reasonably priced and features several Mexican varieties. Margarita machines run constantly and twenty tequila bottles line the wall. But that’s not all, because Agave promises deserts as well. Coming soon, their selection will include a key lime tart, chipotle pecan brownies, and senior Cat Fernandez’ legendary flan.

Agave is open from 11:30 a.m. to 11 p.m. Monday through Thursday and 11:30 a.m. to 2 a.m. Friday and Saturday. Waltzer hopes that after the restaurant works out the kinks, they will serve food as late as students wish to be served.