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

Fruit flavored sodas from Mexico.

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

Mexican white shrimp from the Baja Coast marinated in citrus with jicama, avocado, roasted habenero, red onions, and cilantro. Gluten free.

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

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

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

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

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

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

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

Chicken, chorizo sausage, avocado, tomatoes, crispy tortilla strips, and habanero pickled onions over mixed greens, tossed in a creamy avocado dressing. Gluten free.

Grilled salmon with Tuscan kale, roasted corn, chayote, tortilla strips, and roasted poblano peppers, tossed in a Serrano pepper vinaigrette. Gluten free.

3 tacos made with chicken breast a la plancha, rajas, bacon, and queso Chihuahua. Served with chile de arbol salsa, onion, and cilantro. Gluten free.

3 tacos made with beer battered seasonal fish with white cabbage escabeche and jalapeno-tartar sauce, on a fresh flour tortilla.

3 tacos made with Maseca cornmeal-dusted shrimp with kale, chipotle aioli, and pickled onion.

3 tacos made with steak a la plancha, poblano rajas, smoked bacon, and queso Chihuahua. Topped with chile de arbol salsa.

3 tacos made with grilled portobello mushrooms, black bean, roasted red and yellow peppers, grilled corn, cabbage, and chile de arbol salsa. Vegetarian. Gluten free.

Braised beef brisket with tomatillo-habanero salsa, house-made slaw and pickled red onion. 3 tacos made with authentic, regional fillings and handmade corn tortillas, served with esquites, achiote rice and black beans.

Grilled white fish with white cabbage escabeche and jalapeno-tartar sauce. 3 tacos made with authentic, regional fillings and handmade corn tortillas. Served with grilled Mexican street corn, achiote rice and black beans.

Adobo-marinated grilled chicken breast and Chihuahua cheese. Served with pico de gallo.

Guajillo chile-tequila marinated grilled steak and Menonita cheese. Served with pico de gallo.

Baja shrimp sauteed with ancho chile, garlic, and lime on flour tortillas with a blend of Mexican cheeses.

Roasted chicken tinga with creamy tomatillo sauce, cilantro, onion, and melted Chihuahua cheese. Gluten free.

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

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

A taste of Rosa Mexicano?s signature enchiladas -Mole Poblano, Suiza and Mestiza.

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

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

Pan-seared fresh fish with grilled spring vegetables and tomato gazpacho. Topped with sauteed shrimp and mushroom. Gluten free.

Skewered and grilled filet mignon, chorizo sausage, onions, tomatoes, and Serrano peppers. Served over house rice with tomatillo and tomato chipotle salsa. Gluten free.

Grilled wild jumbo shrimp marinated in a garlic vinaigrette with tomatoes, onions, and Serrano chiles, over achiote rice with salsa verde picante. Gluten free.

Braised chile ancho-marinated pork shank served with sweet potato hash and fresh asparagus.

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

Pan-seared filet mignon with wild mushroom-tequila cream sauce and sauteed cactus.

Half chicken topped with traditional mole poblano sauce. Served with sweet plantains and a chayote-black bean tamale.

Grilled natural salmon served over sauteed Tuscan kale, chorizo and roasted corn in a poblano cream sauce.

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.

Crispy chicken breast filled with huitlacoche, served sliced over poblano cream sauce.

Plantains. Vegetarian.

Mexican street corn. Vegetarian. Gluten free.

Cauliflower with achiote. Vegetarian. Gluten free.

Kale, corn, and poblano. Vegetarian. Gluten free.

Served with Mexican rice, black beans, choice of side, ice cream, and drink.

Served with Mexican rice, black beans, choice of side, ice cream, and drink.

Crispy corn tortillas filled with chicken tinga. Served with Mexican rice, black beans, choice of side, ice cream, and drink.

Classic 3 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.

Vanilla custard with caramel sauce.