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prepared tableside (serves two).
pasilla chili soup with grilled chicken, avocado and tortilla strips.
grilled white fish in a carrot-habanero-lime marinade, topped with green olives, white onions and cilantro.
mixed field greens, shredded jicama, carrots, and cherry tomatoes dressed in a pomegranate vinaigrette.
melted chihuahua cheese with crumbled chorizo sausage and rajas (slow-cooked mexican peppers).
rolled crispy chicken tacos topped with salsa pasilla de oaxaca. salsa verde and crema.
roasted pulled duck layered between soft corn tortillas and topped with yellow paper-habanero sauce.
three crispy corn empanadas filled with jumbo lump crab meat, served with seasonal fruit pico de gallo and avocado-tomatillo salsa.
two grilled flour tortillas filled with a mixture of wild mushrooms, huitlacoche and chihuahua cheese. Served with salsa verde cruda.
two flour tortillas filled with grilled skirt steak, chihuahua cheese, sweet tomatoes and mashed spicy black beans. served with salsa verde cruda.
mexico city street salad with grilled chopped chicken tossed with mango, pineapple, jicama and toasted pumpkin seeds. served with field greens and honey-lime vinaigrette.
avocado leaf-crusted seared rare tuna served on a crispy black bean tostada over jicama, mango and cabbage slaw with papaya-halbanero salsa.
tradicional veracruz mole made with raisins, plantains, hazelnuts, pine nuts and mulato, ancho and pasilla chilies.
roasted tomatillos, tomatoes and chipotles blended to create a rich smoky sauce.
tomatillos, onions and garlic blended into a tangy green sauce with a touch of cream.
pork shoulder rubbed with achiote, wraped in banana leaves and slow-cooked until fork tender. topped with lime-marinated onions (not served with cheese).
grilled chicken marinated in ancho chilies, garlic, cumin, cloves and cinnamon. topped with slow cooked peppers.
grilled skirt steak marinated in guajillo and pasilla chilies, garlic, cumin and black pepper.
buttery chilean sea bass topped with lime-marinated onions (not served with cheese).
grilled skirt and jumbo shrimp served in a roasted tomato-chipotle sauce.
pan-seared filet of Chilean sea bass with a jalapeotato cake, swiss chard and guajillo chili-pineapple-passion fruit sauce.
grilled shrimp marinated in a garlic vinaigrette with onions, tomatoes, serrano peppers and yucatan pico de gallo.
jumbo lump crab meat layered between soft corn tortillas and covered with a creamy tomatillo sauce.
grilled cubes of beef tenderloin, chorizo, onions, tomatoes and serrano peppers with tomatillo and tomato-chipotle sauces.
grilled filet mignon covered with a wild mushroom-tequila cream sauce.
18 oz. of grilled boneless beef short ribs served with a mestiza sauce (tomatillo-chipotle) and rajas (show-cooked mexican peppers).
crispy marinated pork shank served with red beans with chorizo, pickled jalapenos, onions, cilantro and fresh corn tortillas.
baked soft corn tortillas filled with pulled chicken and chihuahua cheese, served with a yellow pepper-habanero sauce.
salsa verde and fresh corn tortillas.
Menu for Rosa Mexicano provided by Allmenus.com
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