El Agave Mexican Restaurant Opens in Sioux Falls
The new restaurant brings a 200-item menu to the former Casa del Rey building on West Russell Street.
Updated on Oct. 27, 2026 in Openings & Closings
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El Agave Mexican Restaurant has officially opened at 901 W. Russell St. in Sioux Falls. The new venue features a diverse menu of more than 200 items and offers full liquor service to local patrons.
Why it matters
The restaurant occupies the former Casa del Rey building, marking a shift in the local dining footprint as new operators revitalize a well-known site. For other restaurant owners, the move highlights the ongoing demand for established hospitality locations that provide immediate infrastructure access.
The new restaurant operation features a menu of over 200 distinct items and includes a full liquor license. Drink pricing is anchored by a $17, 60-ounce margarita pitcher, positioned to capture consistent late-week and weekend traffic.
The players
Martin Leon
Co-owner of El Agave Mexican Restaurant with experience managing family-operated dining concepts.
Elle Leon
Co-owner of El Agave Mexican Restaurant responsible for the operational transition into the Russell Street location.
Oscar Leon
Co-owner of El Agave Mexican Restaurant overseeing the expansion from Marshall, Minnesota.
The details
The owners leased the facility formerly occupied by Casa del Rey, allowing for a faster market entry than a ground-up development. Staffing for the high-volume menu was sourced through a formal application process, and the business maintains extended weekend hours to accommodate higher Friday and Saturday evening traffic.
Timeline
October 2026: The restaurant opened at 901 W. Russell St.
11 a.m. to 9 p.m.: Daily operating hours Sunday through Thursday.
11 a.m. to 10 p.m.: Daily operating hours Friday and Saturday.
Market Landscape
The opening follows the closure of Casa del Rey, demonstrating the continued viability of established restaurant footprints in the local market. This transition highlights a trend where operators prioritize existing facilities to mitigate the costs associated with new construction.
Operators in the region should track how the shift in menu volume and staffing needs impacts local labor competition. Owners of similar concepts may want to review their own operational footprint to determine if existing leased spaces offer better margins than current site overheads.
The takeaway
The success of this launch hinges on the operators' ability to manage a 200-item menu across seven-day operations. Future competitors should monitor the restaurant’s upcoming daily specials to understand how they align with local consumer pricing sensitivity.
Further reading
For more on new businesses entering the area, visit Openings & Closings.
Source note: This article includes information reported by SiouxFalls.
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