This year, a summer vacation might be out of the question, but how about a quick trip south of the border to Jalisco? With the opening of Tres Agaves at Fountains in Roseville, a vacation to Mexico awaits. No passport required.

Originating in San Francisco and a second location now in Roseville, Tres Agaves offers traditional Jalisco fare with an expansive offering of tequila varieties and cocktails all made with simple, natural ingredients.

“The goal was to bring the spirit of Jalisco and the birthplace of tequila to Roseville,” said Managing Partner Eric Rubin. “We felt that the Fountains needed a Mexican flair and that there was a great opportunity to educate and share our passion for great food and tequila.”

Outfitted in Spanish colonial style, the interior of Tres Agaves is much like walking in a Jaliscan plaza during a fiesta. Wood booths and tables line stone walls in the open, airy dining room. A private room near the back of the restaurant is separated from other diners by a large old-world wood door that furthers the feeling of being on location in a Mexican city.

“Most of our furniture actually came from Guadalajara in Mexico,” Rubin said. “We fell in love with the craftsmanship and it was all very unique that we wound up filling a whole truck.”

The open kitchen emits mouth-watering aromas and encourages spying on the cooks as they press homemade corn tortillas, chop fresh ingredients for salsa or carve meat off rotating spits.

All natural beef, pork shoulder and chicken rotate on spits in a wood-burning stove in true Jaliscan fashion saturating the meat with flavor.

“When we were traveling in Mexico, this is how we saw them cooking and the food was all incredible,” Rubin said. “To get the best quality and taste, you’ve got to do it right and this is how it’s done.”

Chef Juan Antonio Martinez serves up traditional favorites like carnitas tacos that derive its flavor from meat marinated in Baja sea salt, Mexican oregano and chile arbol. Another favorite is chile rellenos stuffed with fresh vegetables, cheese and huitlacoche, which is a corn truffle.

“Not all Mexican food is wrapped in a tortilla, smothered with cheese and fried,” Rubin said. “These are traditional dishes prepared using traditional methods, it’s how they do food.”

Throughout the dining room and bar, bottles of the offered tequila varieties are proudly displayed. Ask any server or member of the staff about one of the 125 tequila offerings and be ready for an education. The staff is extremely knowledgeable about the tequila making and aging process and can help find tequila for any palette.

“We have taken complete ownership of what we do,” said Executive Beverage Director Ashley Miller, a tequila aficionado whose love of the spirit is apparent in her extensive knowledge. “Just like wine, tequila is very personal and can take on the different flavors of the region depending on the environment.”

The restaurant also houses a tequila shop situated conveniently near the bar so after sampling the spirit or participating in a tequila tasting, patrons can take home a bottle of their favorite variety. Ranging in price from $20 to the top of the line $2,500 Clase Azul brand that comes in a platinum painted collector’s edition decanter.

The signature margarita includes only three ingredients and is made with 100 percent agave tequila, fresh squeezed lime juice and organic agave nectar.

“Quality, purity and balance is what we’re all about,” Rubin said. “We are passionate about what we do and are excited to share it with all of our guests.”