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- Camera Shy Guacamole Maker.
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- Margarita Rosa.
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- Empanadas de Jaiba.
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- Tamale con Huitlacoche en Cazuela.
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- Taquitos de Tinga Poblana.
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- Enchiladas de Mole Poblano.
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- Crepas con Camarones.
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- Filete con Hongos. Filet Mignon with wild mushroom-tequila sauce.
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- Executive Chef
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- Tres Leches de Zarzamoras.
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- Crepas de Cajeta.
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- The GM brought shots of this truly excellent tequila to us for Cy’s birthday.
Rosa Mexicano is celebrating its 30th anniversary with a special 3-course anniversary menu, Desde 1984. The current special menu is available through October 12th. In the restaurant’s words: “From the traditional Tamal con Huitlacoche en Cazuela (cornmeal topped with mushroom and salsa ranchera, served in a traditional cazuela); to the Crepas con Camarones (crepas filled with shrimp, covered with a chile pasilla sauce and sprinkled with cheese), Rosa Mexicano will revive menu classics via rotating Desde 1984 specials for an entire year; offered as a $30 menu or a la carte.”
Last night, Cy and I sampled the dishes from the current Desde 1984 menu (as well as their wonderful table-side-prepared guacamole). I could not actually try the Tamale con Huitlacoche en Cazuela or the steak’s mushroom topping because of a (mold/fungus) allergy, but Cy tried them. One of the dishes included a brown rice that was way too crunchy for me, but I think it was brown rice different variety than I am used to.
Our Favorites:
The Guacamole! This is made for you table-side.
The Margarita Rosa (Pomegranate and prickly pear-infused El Jimador blanco, pomegranate, lime and organic agave nectar) was a great drink, but the two that I was served were inconsistent as far as alcohol level and components (and one didn’t have the pomegranate seeds). You still definitely want to try this Margarita.
The Empanadas de Jaiba (crispy corn empanadas filled with jumbo lump crab meat, served with avocado-tomatillo salsa) are addictive.
The mole sauce from the enchiladas!
Crepas con Camarones was a really flavorful shrimp crepe dish with an exceptional (chile pasilla) sauce. This was the favorite dish for both of us.
As far as dessert, Cy leans towards the Crepas de Cajeta (Crepes folded and served with a rich caramel sauce) and I lean towards the Tres Leches de Zarzamoras (sour cream pound cake soaked in three milks, topped with blackberry-hibiscus glaze and tasted meringue). It is not unusual for us to favor different desserts.
-JAY
Disclosure: From time to time, we are given free items, meals, or entry to events.
