Rosa Mexicano

Mexican coca-cola. Bottled in Mexico and flavored with cane sugar.

Fruit flavored sodas from Mexico. Please call restaurant for today's selection.

Freshly made guacamole with avocado, jalapeno, tomato, onion, and cilantro. Served with warm tortilla chips and salsa.

Melted chihuahua cheese and poblano rajas topped with cilantro and served with house-made corn tortillas.

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

Grilled flour tortilla filled with roasted peppers and Chihuahua cheese, topped with guacamole and crema.

Corn masa empanadas stuffed with chicken tinga, Mexican chorizo and queso menonita, served with mestiza crema.

Corn masa empanadas stuffed with chicken tinga, Mexican chorizo and queso menonita, served with mestiza crema.

Crispy corn tortillas filled with chicken tings, topped with salsa pasilla de Oaxaca, salsa verde, queso fresco and crema.

Roasted tomato-pasilla chile broth with grilled chicken, sliced avocado, shredded chihuahua cheese, crema fresco and crispy tortilla strips.

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

Wild shrimp from the sea of cortez marinated in citrus with avocado, jalapeno, cucumber, jicama, mint, chile de arbol, red plum and yellow teardrop tomatoes.

Braised beef tinga with tomatillo-habanero salsa, watercress, radish, and lime. Served with grilled Mexican street corn, achiote rice, and black beans.

Maseca cornmeal-dusted shrimp with kale, chipotle aioli, and pickled onion. Served with grilled Mexican street corn, achiote rice, and black beans.

Grilled white fish with white cabbage escabeche and jalapeno-tartar sauce. Served with grilled Mexican street corn, achiote rice, and black beans.

Ancho-marinated chicken breast with slow-cooked peppers and Chihuahua cheese. Grilled in the style of Sonora and served with handmade corn tortillas, chile de arbol salsa, tomatillo-jalapeno salsa, crema, anchiote rice, and black beans.

Guajillo chile and tequila marinated skirt steak with chile rajas and Menonita cheese. Grilled in the style of Sonora and served with handmade corn tortillas, chile de arbol salsa, tomatillo-jalapeno salsa, crema, anchiote rice, and black beans.

Chihuahua cheese with roasted tomato ranchera sauce, onion, cilantro, queso fresco, crispy kale, and crema. 3 enchiladas folded in housemade corn tortillas, served with achiote rice and black beans.

Roasted chicken tinga with creamy tomatillo sauce, cilantro, onion, and melted Chihuahua cheese. 3 enchiladas folded in housemade corn tortillas, served with achiote rice and black beans.

Chipotle-braised beef with mestiza sacue, crema, cilantro, onion, and queso fresco. 3 enchiladas folded in housemade corn tortillas, served with achiote rice and black beans.

Chicken tinga covered with traditional mole poblano and topped with cilantro, onion, queso fresco, and crema. 3 enchiladas folded in housemade corn tortillas, served with achiote rice and black beans.

A taste of Rosa Mexicano's signature enchiladas: ranchera, suiza, and mestiza. 3 enchiladas folded in housemade corn tortillas, served with achiote rice and black beans.

Roasted poblano chile filled with goat cheese, grilled chayote, sauteed mushrooms, and rice. Over salsa ranchera, salsa verde, asparagus, and queso fresco.

Slow braised pork with cilantro, white onion, and grilled pineapple. Served with handmade corn tortillas.

Braised chicken tinga layered with soft corn tortillas, Chihuahua cheese, roasted Mexican peppers, and grilled corn. With poblano cream sauce.

Pan-roasted mahi mahi with roasted tomatoes, bell peppers, poblanos, pickled jalapenos, olives, mint, and cilantro.

Pan-seared chicken breast marinated in orange-achiote sauce, topped wit pico de gallo, crema, and queso fresco. Served with sweet plantains and pickled habanero onions.

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

Grilled wild jumbo shrimp marinated in a garlic vinaigrette with tomatoes, onions, and serrano chiles. Over achiote rice and salsa verde picante.

Grilled wild jumbo shrimp marinated in a garlic vinaigrette with tomatoes, onions, and serrano chiles. Over achiote rice and salsa verde picante.

Plantains.

Kale with corn and poblano.

Mexican street corn.

Roasted cauliflower with achiote.

Choice of starter and entree.

Preparing freshly made guacamole with avocado, jalapeno, tomato, onion and cilantro. Served with tortilla chips and salsa nortena.

Melted cheese fondue. Melted chihuahua cheese topped with cilantro and served with house-made corn tortillas.

Crispy tortillas topped with black beans, queso fresco, white cheddar, chihuahua cheese, guacamole, pico de gallo, chipotle and Serrano chiles.

Wild shrimps marinated in citrus with avocado , jalapeno, cucumber, jicama, mint, chile de arbol, red plum and yellow teardrop tomatoes.

Crispy corn tortillas filled with chicken tinga, topped with salsa pasilla de Oaxaca, salsa verde, queso fresco and crema.

Corn masa empanadas stuffed with chicken tinga, Mexican chorizo and queso menonita. Served with mestiza crema.

Crispy corn tortillas filled with chicken tinga, topped with salsa pasilla de Oaxaca, salsa verde, queso fresco and crema.

Roasted tomato-pasilla chile broth with grilled chicken, sliced avocado, shredded chihuahua cheese, crema fresca and crispy tortilla strips.

Crisp whole romaine lettuce, roasted red peppers, and chile croutons tossed in jalapeno-Parmesan dressing.

Wild shrimp from the Sea of Cortez marinated in citrus with avocado, jalapeno, cucumber, jicama, mint, chile de arbol, red plum and yellow teardrop tomatoes.

A classic Caesar with crisp whole romaine lettuce, grilled ancho-marinated chicken breast, 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.

Salmon. Natural grilled salmon chopped with Tuscan kale, roasted corn, chayote, tortilla strips and roasted poblano peppers tossed in a poblano pepper vinaigrette.

Braised beef tinga with tomatillo-habanero salsa, watercress, radish, and lime. Served with grilled Mexican street corn, achiote rice, and black beans.

Maseca cornmeal-dusted shrimp with kale, chipotle aioli, and pickled onion. Served with grilled Mexican street corn, achiote rice, and black beans.

Grilled white fish with white cabbage escabeche and jalapeno-tartar sauce. Served with grilled Mexican street corn, achiote rice, and black beans.

Chicken breast a la plancha, rajas, bacon and queso Chichuahua with chile de arbol salsa, onion and cilantro.

Ancho-marinated chicken breast with slow-cooked peppers and Chihuahua cheese. Grilled in the style of Sonora and served with handmade corn tortillas, chile de arbol salsa, tomatillo-jalapeno salsa, crema, anchiote rice, and black beans.

Guajillo chile and tequila marinated skirt steak with chile rajas and Menonita cheese. Grilled in the style of Sonora and served with handmade corn tortillas, chile de arbol salsa, tomatillo-jalapeno salsa, crema, anchiote rice, and black beans.

Chihuahua cheese with roasted tomato ranchera sauce, onion, cilantro, queso fresco, crispy kale and crema.

Roasted chicken tinga topped with a creamy tomatillo sauce, cilantro, onion and melted Chihuahua cheese.

Chipotle-braised beef with mestiza sauce, crema, cilantro, onion, and queso fresco.

Chicken tinga covered with traditional mole poblano and topped with cilantro, onion, queso fresco and crema.

A tatse of Rosa Mexicano's signature enchiladas: ranchera, suiza, and mestiza.

2 flour tortillas filled with ancho-marinated chicken, Chihuahua cheese, pico de gallo, and a small side of guacamole.

2 flour tortillas filled with guajillo chile-tequila marinated skirt steak, Chihuahua cheese, pico de gallo, and a small side of guacamole.

Grilled flour tortillas filled with braised beef tinga and menonita cheese. With red onion, crema, and salsa verde.

Roasted poblano chile filled with goat cheese, grilled chayote, sauteed mushrooms, and rice. Over salsa ranchera, salsa verde, asparagus, and queso fresco.

Slow braised pork with cilantro, white onion, and grilled pineapple. Served with handmade corn tortillas.

Braised chicken tinga layered with soft corn tortillas, Chihuahua cheese, roasted Mexican peppers, and grilled corn. With poblano cream sauce.

Pan-roasted mahi mahi with roasted tomatoes, bell peppers, poblanos, pickled jalapenos, olives, mint, and cilantro.

Pan-seared chicken breast marinated in orange-achiote sauce, topped wit pico de gallo, crema, and queso fresco. Served with sweet plantains and pickled habanero onions.

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

Grilled wild jumbo shrimp marinated in a garlic vinaigrette with tomatoes, onions, and serrano chiles. Over achiote rice and salsa verde picante.

Plantains.

Kale with corn and poblano.

Mexican street corn.

Roasted cauliflower with achiote.

Choice of starter, entree and served with churros con salsa de chocolate dessert.

Served with Mexican rice, black beans, fresh roasted corn or green salad, and a beverage.

Served with Mexican rice, black beans, fresh roasted corn or green salad, and a beverage.

Crispy corn tortillas filled with chicken tinga. Served with Mexican rice, black beans, fresh roasted corn or green salad, and a beverage.

Mexican three milk cake with toasted coconut and fresh berries.

Hot Mexican doughnuts dusted with powdered sugar and cinnamon. Served with chocolate and raspberry dipping sauces.

Vanilla flan with caramel sauce.