Rosa Mexicano

Menu indicates which options are GF, vegetarian, and contain nuts. Dedicated fryer.

Starters and Shareables

• Ceviches:
  • Camarones: white shrimp marinated Baja-style in citrus with jicama, avocado, roasted habanero, red onion and cilantro
  • Pulpo: grilled marinated octopus with habanero and citrus, red onion, avocado and tomato
• Street Tacos:
  • Pollo pilbil: Achiote-marinated chicken served with chipotle aioli, diced rajas and fresh mint
  • Calabacin: tempura-fried zucchini served with avocado crema, cilantro and queso fresco
  • Pulpo: grilled octopus topped with pork belly, avocado and chipotle aioli
  • Camarones: sautéed shrimp topped with salsa molcajete, served over escabeche
• Nachos: crispy corn tortillas layered with black beans, queso fresco, white cheddar, Menonita cheese, pico de gallo, chipotle and serrano chiles; can add chicken tinga, braised beef, or pork carnitas
• Queso fundido: melted Chihuahua cheese over poblano rajas. Topped with cilantro and served with handmade corn tortillas; can add chorizo
• Chips & salsa: crispy corn tortilla chips with zesty salsa norteña

Soups and Salads

• Sopa de tortilla: roasted tomato-pasilla chile broth with grilled chicken, sliced avocado, shredded Chihuahua cheese, crema fresca and crispy corn tortillas
• Rosa chopped salad: chicken, chorizo, avocado, tomatoes, crispy tortilla strips, pickled red onion and greens. Tossed in creamy avocado dressing
• Ensalada picada: grilled and flaked salmon with kale, roasted corn, chayote, tortilla strips and roasted poblano peppers tossed in serrano pepper vinaigrette
• Mexican bowl: roasted vegetables, cilantro rice, black beans, lettuce, avocado, pico de gallo and house vinaigrette

Regional Mexican Classics

• Budin: your choice of braised chicken tinga or roasted vegetables layered with soft corn tortillas, Chihuahua cheese, roasted Mexican peppers, and grilled corn; served over mestiza
• Pollo adobado al carbon: ancho-marinated chicken breast and with chile rajas and Chihuahua cheese; served on a cast iron skillet
• Pescado y camarones primavera: pan-seared cod with grilled zucchini, tomatoes and caramelized chayote over Tabasco-citrus sauce; topped with sautéed shrimp
• Marinated skewered and grilled:
  • Camarones: jumbo shrimp with onions, tomatoes and serrano chiles
  • Pollo: chicken with peppers, onions, and pasilla de Oaxaca cream sauce
  • Mexicana: filet mignon and chorizo sausage with onions, tomatoes and serrano chiles
• Salmon poblano: grilled salmon over sautéed kale, chorizo and corn with poblano crema
• Tampiquena de carne asada: grilled steak marinated in guajillo chile and tequila with rajas con crema, guacamole and a Chihuahua cheese enchilada topped with mestiza
• Carnitas: slow-braised pork with cilantro, pickled red onion and grilled pineapple; served with handmade corn tortillas

Tacos

• Tacos de alambre de carne: tequila-marinated grilled skirt steak with rajas, bacon, and Chihuahua cheese; topped with chile de árbol, onion and cilantro
• Tacos de tinga de pollo: chipotle-braised chicken, tomato and onion

Shareable Sides

• Elotes o esquites: Mexican street corn on or off the cob
• Col rizada: kale, spinach, corn and poblano
• Arroz y frijoles: achiote rice and epazote-jalapeño refried black beans