Maseca cornmeal-dusted shrimp with kale, chipotle aioli, and pickled red onion. Served with rice, beans, and esquites.

Braised beef brisket with tomatillo-habanero salsa, escabeche, and pickled red onion. Served with rice, beans, and esquites.

Chicken breast a la plancha, rajas, bacon, queso Chihuahua and chile de Arbol salsa. Served with rice, beans, and esquites.

Mexican-style BLT with crispy pork belly, lettuce, tomato, avocado, and chipotle mayonnaise. Served with fries.

Beef and chorizo burger with Menonita cheese, guacamole, and smoked chili aioli. Served with fries.

Classic Mexican club sandwich with ham, grilled chicken, bacon, black bean spread, and chipotle mayonnaise. Served with fries.

Oaxacan-style pizza with black beans, cilantro, red onions, tomatoes, serranos, Oaxaca cheese, and crema. Served with our market salad.

Adobo-marinated grilled chicken breast and Chihuahua cheese. Served with rice, beans, and esquites.

Guajillo chile-tequila-marinated grilled steak and Menonita cheese. Served with rice, beans, and esquites.

A classic Caesar with crisp romaine lettuce, grilled ancho-marinated chicken breast, roasted red peppers, and chile croutons.

Chicken, chorizo sausage, avocado, tomatoes, crispy tortilla strips, pickled red onion, and greens. Tossed in creamy avocado dressing.

Grilled salmon with kale, roasted corn, chayote, tortilla strips, and roasted poblano peppers tossed in serrano pepper vinaigrette.

Roasted vegetables, cilantro rice, black beans, lettuce, avocado, pico de gallo and house vinaigrette.

We have been preparing freshly made guacamole with avocado, jalapeno, tomato, onion, and cilantro. Served with warm tortilla chips and salsa

Corn masa empanadas stuffed with shredded chicken, Mexican chorizo and Menonita cheese, served with mestiza crema.

House-made corn tortillas filled with huitlacoche and Chihuahua cheese served with salsa verde.

Melted Chihuahua cheese over poblano rajas. Topped with cilantro and served with handmade corn tortillas.

Crispy corn tortillas layered with black beans, queso fresco, white cheddar, Menonita cheese, pico de gallo, chipotle and serrano chiles.

Roasted tomato-pasilla chile broth with grilled chicken, sliced avocado, shredded Chihuahua cheese, crema fresca, and crispy corn tortillas.

A Mayan traditional delight; broth made with chicken stock, fresh lime, roasted tomatoes, and jalapenos.

Crisp romaine lettuce, roasted red peppers, and chile croutons tossed in classic Caesar dressing.

A blend of mixed field greens tossed with house vinaigrette and fresh seasonal vegetables.

Tequila-marinated grilled skirt steak with rajas, bacon, and Chihuahua cheese. Topped with chile de arbol, onion and cilantro.

Line-caught ahi tuna served with poblano-epazote purée, pickled radish, and grilled scallion salad.

Achiote-marinated chicken served with chipotle mayonnaise, diced rajas and fresh mint.

Tempura-fried zucchini served with avocado crema, cilantro and queso fresco.

Braised pork belly over the plum chipotle sauce, topped with jicama gooseberry salsa.

Sauteed shrimp topped with salsa molcajete, served over escabeche.

Grilled portobello mushrooms, black beans, corn, rajas and chile de Arbol salsa.

White shrimp marinated Baja-style in citrus with jicama, avocado, roasted habanero, red onion and cilantro.

A trio of mushrooms in spicy orange and red wine marinade with red onion and sweet peppers.

Line-caught tuna tossed in fresh citrus juices with melon, cucumber, ginger, and serrano chiles.

Scallops marinated with coconut aguachile and ruby red grapefruit.

Enjoy each of our classic ceviches, great for sharing.

Slow-braised pork with cilantro, pickled red onion, and grilled pineapple. Served with handmade corn tortillas.

Braised chile ancho-marinated pork shank with salsa verde, pickled red onion, and handmade corn tortillas.

A taste of Rosa Mexicano's signature enchiladas - mole poblano, suiza and mestiza.

Pan-seared filet mignon with wild mushroom-tequila-crema and nopales.

Guajillo-marinated beef short rib, slow-braised and served with mestiza.

Ancho-marinated chicken breast and guajillo-tequila-marinated skirt steak with chile rajas and Chihuahua cheese.

Roasted poblano chile filled with quinoa, candied pineapple, almonds, raisins and apple. Served with almond crema.

Braised chicken tinga layered with soft corn tortillas, Chihuahua cheese, roasted Mexican peppers, and grilled corn. Served over mestiza.

Grilled salmon over sauteed kale, chorizo, and corn with poblano crema.

Crispy chicken breast filled with huitlacoche served sliced over poblano crema.

Fried chicken over our classic mole with marinated pepper salad and radishes.

Grilled skirt steak marinated in guajillo chile and tequila with rajas con crema, guacamole and a Chihuahua cheese enchilada topped with mestiza.

Annatto-marinated white fish steamed in a banana leaf with tomatoes and red onion.

Shrimp, mussels, scallops and white fish finished in tequila-molcajete broth.

Plantains with queso fresco and crema.

Mexican street corn on or off the cob.

Kale, spinach, corn, and poblano.

Zucchini noodles with roasted tomato and queso fresco.

Quinoa with candied pineapple, almonds, raisins and apple.

Sauteed mushrooms and cactus in a tequila cream.

Achiote rice and epazote-jalapeño refried black beans.

Poached eggs over corn masa cakes with Canadian bacon and Hollandaise.

Sunny-side up eggs over a crisp tortilla and refried black beans. Topped with roasted tomato-chipotle sauce, salsa verde, ham, peas, and cheese.

Caramelized onion, chorizo, and potato with melted Chihuahua cheese and scrambled eggs layered on tostadas with mestiza crema and pico de gallo.

Scrambled eggs a la plancha, rajas, bacon and queso Chihuahua. Finished with chile de Arbol salsa, onion, and cilantro.

Mexico City-style huarache served with marinated skirt steak, fried egg, queso fresco, salsa Nortena, and guacamole.

Pork belly sandwich served with a fried egg, Menonita cheese, avocado, and black beans. Served with your choice of potatoes or fresh tropical fruit.

Black bean soup with poached eggs and roasted jalapeño with flour tortillas.

Mexican donut crusted French toast topped with fresh berries and served with piloncillo syrup.

We have been preparing freshly made guacamole with avocado, jalapeño, tomato, onion, and cilantro. Served with warm tortilla chips and salsa.

Achiote-citrus marinated pork served with chipotle mayonnaise and pickled red onions.

Oaxacan-style pizza served with black beans, cilantro, red onions, tomatoes, serranos, Oaxaca cheese, and crema.

Loaded yuca fries topped with chipotle cheddar sauce and pico de gallo.

Sauteed shrimp with a chipotle-mezcal sauce.

Slow-braised pork with cilantro, white onion, and grilled pineapple.

Crispy pork skins served with lime and pico de gallo.

Crispy chicken taquitos served with salsa verde.

Maria cookie crust cheesecake with a strawberry-tomatillo salsa.

Vanilla custard with caramel sauce.

One scoop. Choose mexican chocolate or vanilla.

Mexican chocolate truffles.

Classic three milk cake topped with toasted coconut flakes and fresh berry compote.

Hot Mexican doughnuts dusted with sugar and cinnamon. Served with dark chocolate and raspberry-guajillo dipping sauces.

Filled with rice and beans.

Filled with lettuce and Mexican cheese.

Filled with lettuce and tomato.

Filled with lettuce and tomato.

Filled with lettuce and Mexican cheese.

Filled with Mexican cheese.

Filled with shredded chicken.

Mini burgers with lettuce. Served with french fries.

Breaded all-white meat tenders. Served with french fries.