Rosa Mexicano

Freshly made guacamole with avocado, jalapeno, tomato, onion and cilantro. Served with tortilla chips, salsa pasilla de Oaxaca and salsa de tomatillo y habanero.

Three corn masa turnovers filled with jumbo lump crab, served with fruit pico de gallo and avocado-tomatillo salsa.

Three rolled crispy chicken tacos covered in two salsas, artisanal pasilla de Oaxaca and salsa verde, queso fresco and Mexican sour cream.

Tortilla soup. Rich pasilla broth, grilled chicken, tortillas and cheese.

Roasted pulled duck layered between soft corn tortillas and topped with yellow pepper-habanero cream sauce.

Chihuahua cheese fondue. Chorizo and peppers (rajas). Burns Farms fresh huitlacoche and poblano peppers.

Caesar salad. A Tijuana classic with crisp whole romaine lettuce, roasted red peppers and chile croutons, tossed in jalapeno-parmesan dressing.

Crispy tortillas topped with pork belly, black beans, Serrano chiles, guacamole and Chihuahua cheese.

A tasting of our three ceviches.

Ahi tuna with chile de arbol, orange supremes and seasonal melon.

Mini hard shell hamachi tacose with diced yellowtail, Serrano chile, bacon, arugula and truffle oil.

Local whitefish with scallop emulsion, creamy avocado, crispy Serrano ham and yucca frita.

Line-caught crispy local fish, house made slaw and jalapeno tartar sauce (flour tortilla). Three handcrafted artisanal tacos with vegetable escabeche. Served with family style rice and refried beans.

Diver scallops, pork belly and spicy orange-habanero salsa. Three handcrafted artisanal tacos with vegetable escabeche. Served with family style rice and refried beans.

Slow-roasted duck, rocket greens, pear and guajillo chile salsa and citrus pico de gallo. Three handcrafted artisanal tacos with vegetable escabeche. Served with family style rice and refried beans.

Local roasted vegetables over Yucatan macadamia nut poc chuc. Three handcrafted artisanal tacos with vegetable escabeche. Served with family style rice and refried beans.

"Skillet style" grilled white fish marinated in achiote, orange and garlic. Topped with habanero-lime marinated onions.

Zarape-style filled with jumbo lump crab, cilantro and onion, served between two crispy corn tortillas and smothered in a creamy, tangy tomatillo cream sauce.

Grilled organic salmon fillet with black beans, zucchini and roasted corn. Served over a mole of ancho chiles and tropical fruits. This mole is called the "tablecloth stainer."

Skewered and grilled Mexican wild shrimp served over house rice with a traditional Veracruz sauce of roasted tomatoes, jalapeno and capers.

Crispy pork shank slow-braised carnitas-style with chipotle-creamed spinach and red bean-chorizo chili. Served with family style rice and refried beans.

"Skillet style" marinated sliced skirt steak served over Chihuahua cheese with grilled Mexican street corn, chorizo chili and warm corn tortillas. Served with family style rice and refried beans.

Grilled fillet mignon, chorizo sausage, tomatoes and Serrano peppers, served over herbed brown rice with tomatillo and tomato-chipotle sauces. Served with family style rice and refried beans.

A Rosa classic of two filet mignon medallions served with a mild mushroom tequila cream sauce, sauteed cactus paddle and pasilla chile. Served with family style rice and refried beans.

Tequila and beer-marinated boneless short ribs served over house rice with a smoky toamtillo-tomato-chipotle sauce and topped with tri-colored roasted peppers. Served with family style rice and refried beans.

Grilled chicken breast "skillet style" with slow-cooked peppers, Chihuahua cheese, grilled Mexican street corn, chorizo chili and warm corn tortillas. Served with family style rice and refried beans.

Baked soft corn tortillas layered with pulled roasted chicken and Chihuahua cheese with poblano pepper cream sauce. Served with family style rice and refried beans.

Pulled chicken rolled in soft corn tortillas and topped with a tomatillo cream sauce. Served with family style rice and refried beans.

Delicious melted Chihuahua cheese in folded corn tortillas, smothered in Mexican roasted tomato sauce. Served with family style rice and refried beans.

Pulled beef short ribs with tomatoes and chipotle, rolled in corn tortillas and smothered in Veracruz mole de Xico. Served with family style rice and refried beans.

Fried plantains with queso fresco and crema.

Creamed chipotle spinach with mushrooms.

Made with toasted guajillo and chipotle chiles and chorizo. Topped with pico de gallo and crema.

Served with sweet potato fries and mixed vegetables. Comes with a scoop of vanilla ice cream for dessert.

Served with sweet potato fried and mixed vegetables. Comes with a scoop of vanilla ice cream for dessert.

Mexican pizza. Pressed whole wheat or corn tortillas with cheese or chicken. Served with sweet potato fries and mixed vegetables. Comes with a scoop of vanilla ice cream for dessert.

Whole wheat tortillas layered with chicken, mixed vegetables, mild tomato sauce and queso fresco. Comes with a scoop of vanilla ice cream for dessert.

Choice of organic chicken, skirt steak or vegetables on corn tortillas with sweet potato fries and mixed vegetables. Comes with a scoop of vanilla ice cream for dessert.

Tortilla soup. Rich pasilla broth, grilled chicken, tortillas and cheese.

Three rolled crispy chicken tacos covered in two salsas, artisanal pasilla de Oaxaca and salsa verde, queso fresco and Mexican sour cream.

Melted Chihuahua cheese fondue. Chorizo and peppers (rajas). Burns Farms fresh huitlacoche and poblano peppers.

Crispy tortillas topped with pork belly, black beans, Serrano chiles, guacamole and Chihuahua cheese.

Freshly made guacamole with avocado, jalapeno, tomato, onion and cilantro. Served with tortilla chips, salsa pasilla de Oaxaca and salsa de tomatillo y habanero.

Ahi tuna with chile de arbol, orange supremes and seasonal melon.

Mini hard shell hamachi tacos with diced yellowtail, Serrano chile, bacon, arugula and truffle oil.

Local whitefish with scallop emulsion, creamy avocado, crispy Serrano ham and yucca frita.

"Skillet style" grilled whitefish marinated in achiote, orange and garlic. Topped with habanero-lime marinated onions. Served with family style rice and refried beans.

"Skillet style" grilled chicken breast with slow-cooked peppers, Chihuahua cheese, grilled Mexican street corn, chorizo chili and warm corn tortillas. Served with family style rice and refried beans.

Baked soft corn tortillas layered with pulled roasted chicken and Chihuahua cheese, with poblano pepper cream sauce. Served with family style rice and refried beans.

Skewered and grilled Mexican wild shrimp served over house rice with a traditional Veracruz sauce of roasted tomatoes, jalapeno and capers. Served with family style rice and refried beans.

"Skillet style" marinated sliced skirt steak served over Chihuahua cheese with grilled Mexican street corn, chorizo chili and warm corn tortillas. Served with family style rice and refried beans.

Pulled chicken rolled in soft corn tortillas and topped with a tomatillo cream sauce. Served with family style rice and refried beans.

Delicious melted Chihuahua cheese in folded corn tortillas, smothered in Mexican roasted tomato sauce. Served with family style rice and refried beans.

Pulled beef short ribs with tomatoes and chipotle, rolled in corn tortillas and smothered in Veracruz mole de Xico. Served with family style rice and refried beans.

Caesar salad. A Tijuana classic with crisp whole romaine lettuce, roasted red peppers and chile croutons, tossed in jalapeno-parmesan dressing.

Grilled chicken, chorizo sausage, Cabrales blue cheese, avocado, cherry tomatoes and habanero pickled onions over mixed greens with an avocado-dill dressing and chile-dusted croutons.

Mexican city street salad with barbecued tuna loin. Tossed with mango, pineapple, jicama and toasted pumpkin seeds. Served over red-leaf lettuce with honey-lime vinaigrette.

Roasted chicken salad with frisee, chayote, corn, ancho chile and tomatillo-green goddess dressing.

Two flour tortillas filled with grilled chicken and served with pico de gallo and a small side of guacamole.

Grilled sirloin burger on a brioche bun with melted Chihuahua cheese. Served with chipotle mayo and sweet potato fries.

Pressed ham, grilled chicken, bacon, pickled jalapeno, avocado and Chihuahua cheese with a black bean-chipotle spread. Served with sweet potato fries.

Pulled beef short rib on a crispy roll with oven-baked tomatoes, pickled jalapeno, salsa verde and pasilla de Oaxaca dressing. Served with sweet potato fries.

Line-caught crispy local fish, house made slaw and jalapeno tartar sauce (flour tortilla). Three handcrafted artisanal tacos with vegetable escabeche. Served with family style rice and refried beans.

Seasonal, local roasted vegetables over Yucatan macadamia nut poc chuc. Three handcrafted artisanal tacos with vegetable escabeche. Served with family style rice and refried beans.

Diver scallops, pork belly and spicy orange-habanero salsa. Three handcrafted artisanal tacos with vegetable escabeche. Served with family style rice and refried beans.

Traditional Mexican doughnuts served with three dipping sauces: chocolate, caramel and raspberry guajillo.

Vanilla flan infused with espresso, served on a warm, ancho chile brownie with Mexican cinnamon whipped cream.