Rosa Mexicano - First Avenue $$$$$

 

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Rosa Mexicano set a new standard for Mexican cuisine in New York when it first opened its doors in 1984. Playing a leading role in defining what was then a “new” cuisine to American diners, Rosa Mexicano delivers authentic Mexican cooking in an accessible, stylishly festive atmosphere.

Rosa Mexicano’s menu features a range of award-winning signature dishes like guacamole en molcajete, made in a traditional lava-rock mortar. Described by Time Out New York as “green ecstasy in a stone bowl,” it is prepared tableside and served with house made chips and warm corn tortillas. They have a huge variety of dishes featured on the menu along with a host of specialty cocktails, like Rosa’s wildly popular pomegranate margarita.

True to the restaurant’s trail-blazing spirit, Rosa Mexicano continues to break new ground guided by the vision of culinary adviser Susana Trilling, a renowned Oaxacan-based chef and the founder and proprietor of the Seasons of My Heart cooking school and PBS series, and author of numerous cookbooks. Rosa Mexicano continues to remain faithful to its traditional roots while incorporating diverse regional accents and inspired innovations with Trilling’s passion and expertise for the dynamic cuisine of Mexico’s vibrant culinary landscape.

Rosa Mexicano’s original Midtown East location continues to serve its signature menu amidst rustic, handcrafted furnishings. Rosa Mexicano’s Lincoln Center location, which opened in 2000, represents the beginning of Rosa’s next generation with its stunning David Rockwell-designed interior. Design features include a grand staircase of “floating” orange and red terrazzo stone slabs; a 30-foot water wall made of iridescent blue glass tiles with legions of cliff diver figurines; artisanal hammered metal panels, and handcrafted rose-themed mosaics. In 2005, Rosa Mexicano opened its third New York City restaurant at 9 East 18 Street, bringing its singular brand of Mexican cuisine in a modern setting downtown for the first time.

Currently in a dynamic period of growth, Rosa Mexicano has expanded outside of New York with locations in Washington DC , Atlanta, Palm Beach, Miami and soon Chicago and Los Angeles. These locations embody Rosa Mexicano’s winning combination of fine Mexican cuisine in a vibrant, jubilant atmosphere—a match that has garnered Rosa Mexicano the title of “Best Mexican” in New York Magazine and on CitySearch.com year after successful year.

Rosa Mexicano now offers a retail line of its own gourmet salsas and corn chips for Mexican cuisine fans and home cooks alike. From a delicious dip to a quick and easy marinade, these signature salsas are available at www.rosamexicano.com and select retailers nationwide.

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Ensalada con Atun—Avocado leaf-crusted seared tuna served on a crispy black bean tostada over jicama, mango and cabbage slaw with papaya-habanero salsa

Tablas—Beef short ribs marinated in beer and lemon; served with salsa ranchera, pinto beans and tortillas

Guacamole en Molcajete—Classic guacamole

Flautas de Pollo—Rolled crispy chicken tacos topped with salsa roja, salsa verde and crème fraiche

Carne Asada con Rajas—Grilled filet mignon topped with a mixture of sautéed chile poblanos and sliced onions

Enchiladas de Jaiba—Two soft corn tortillas filled with jumbo lump crab meat, topped with a creamy tomatillo sauce and pumpkin seeds

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