Rosa Mexicano is certainly not new. They started with one restaurant back in the 80’s and now have locations all over the U.S. However they’ve made a few shifts this year. One they’ve brought on Jonathan Waxman as a culinary advisor and two they’ve added some new small plates as a spring addition to their regular menu.
I had the chance to check out some of the new offerings (after starting with a margarita and guacamole of course).
Tacos de Hamachi- mini hard shell tacos with diced yellowtail, bacon, Serrano chile, arrugla and truffle oil.
Tiradito de Callo de Hacha- marinated scallops, burnt orange-chile vinaigrette, grilled pineapple, poblano peppers and hazelnuts.
Papas Fritas con Mole- handcut garlic-epazote French fries with mole.
Pescado de Baja- line caught crispy local fish, jalapeño tarter sauce.
Pollo Yucateco- spiced organic chicken, plantains, sweet peppers, chile de arbol salsa, creama.
Panza con Callos de Hacha- seared diver scallops, crisp Kurobuta pork belly, orange habernero salsa.
Carne Asada- Ancho chile-rubbed Harris Ranch skirt steak, white beans, radish salad, cana de cama crema.
These may be small plates but I was really getting stuffed at this point and had to stop. I was kind of obsessed with the Pescado de Baja. I don’t think I’ve ever had such perfectly large and moist piece of fish in my fish tacos before.There was hardly any grease and the slightly spicy jalapeño tarter sauce was absolutely delicious. I know I’m a fish taco nut but these were seriously delicious.
In addition to the new food options they are focusing more on local ingredients. Blooming Hill from the Hudson Valley is the featured farm on the menu which is just wonderful. Rosa is certainly doing some new inventive things. I love how they’re moving to the small plate concept. I hate getting a big old plate of just rice and beans. Oh and they offer tequila pairings with each plate now as well.
Variety is the spice of life after all right?