Rosa Mexicano-Authentic Mexican Cuisine
Among the many fine restaurants that claim serving great Mexican food, there is one that elevates the dining experience to a new height and enjoyment.
Elevated Fiesta
Rosa Mexicano is a destination born of a unique vision. It’s a restaurant where one experiences upscale dining that honours Mexican heritage, culinary techniques, and the global explorations and inspirations of its founder, Josefina Howard. Rosa Mexicano offers an “elevated fiesta” deeply rooted in authentic Mexican cuisine, serving both beloved classics and sophisticated dishes in a stylish and festive atmosphere.
Josefina Howard
Its Founding Chef, Josefina Howard, opened the flagship Rosa Mexicano on New York’s Upper East Side in 1984. She was a world traveler, pioneer, entrepreneur, interior designer, chef, and innovator. Sharing the cuisine of Mexico became her mission and her passion, and Josefina made her mark as the first chef to introduce fine dining Mexican fare to the dynamic New York restaurant scene.
Its a refreshing and a rewarding take on authentic Mexican cuisine, serving both beloved classics and sophisticated dishes in a stylish and festive atmosphere.
Her Passion personified
A blend of traditions and culinary innovations, its menu reflects both the varied cuisine from all regions of Mexico and their time-honored preparation techniques, as well as modern food trends currently thriving in Mexico. Rosa Mexicano is renowned for its cooking from scratch, utilizing the freshest, most authentic ingredients available.
Too many choices could be a challenge, and is often a bane and a barrier while pursuing a likeable pursuit. This predicament awaited us as we looked at the beautifully crafted menu card that was as well worded as it was as deliciously evocative. But the dilemma of too many dishes invitingly described in the menu was formidable. Eventually, it became an exercise in compromise.
Guacamole en Molcajete
We began our meal at Rosa Mexicano with our signature tableside guacamole presentation and their award-winning margaritas. Guacamole is the very essence, the very spirit and the very soul of Mexican cuisine. The moment you settle at your table in the restaurant, a pleasing face appears by your side carrying a small cart laden with just ripe Avocados, onions, tomatoes, and an assortment of ingredients. You can see the avocados being peeled and its hard core deftly removed with the flick of a knife. The man then proceeds to prepare in front of your eyes the magical ‘guac’, whose deliciousness is evenly matched by its nutritional opulence. It’s a delight to watch it being prepared and then eat it slowly savouring every bite.
A Rich Variety
The choices of dishes were indeed wide. Selection of starters includes favorites like Black Bean and Cheese Empanadas, Chicken Flautas, Quesadillas, as well as a selection of salads and ceviches. Main course options included Chile Relines, Camarones al Mojo de Ago and Pork Carnitas de Cazuela, in addition to Roasted Chicken, Ribeye and Pork Shank. And there is Rosa’s own Mexican-style grill, Parrilladas, which are served on a sizzling platter. House-made mole crafted over three days using 26 ingredients; mouth-watering tacos, enchiladas, and quesadillas add to the menu options. And lastly, dessert with sweet options like Churros, Margarita Lime Tart and Tres Leches.
The Celebrated Margaritas
Rosa Mexicano’s margaritas have been named the best in New York City. Its beverage program offering a wide array of tequila and mezcals, are both renowned and rewarding. From their signature frozen pomegranate margarita, to their favourite classic cocktail updated with mezcal, one can savour a unique experience in every sip. While the cocktail menu may be your guide, the bartender is ever willing to help realise one’s spirited inspiration.
And The feast
After much deliberation, we decided to have Camarones Diablos and Black Bean and Cheese Empanadas as starters. Camaranos Diablos was a treat, with crispy shrimp, fiery Chile de arbor sauce and cool avocado ranch. And the Black beans were no less appetising with Chihuahua cheese and quest fresco, avocado leaf and pasila Oaxaca Chile. We also chose a ceviche with shrimp, tomato, avocado, red onion, green chiles and Mexican cocktail sauce.
For Entree, we decided to have Roasted Mushroom Huarache which had Shitake, cremini, oyster blend, black beans, sautéed spinach, Chile pasilla salsa, epazote, tomato pico de Gallo and queso fresco. And since without Tacos the Mexican meal is never complete, we settled for Birria Quesatacos, a taco of Quaso, cilantro, onions, consommé dip and corn tortilla.
Well, it was more than sumptuous.
But the desserts had to be sampled too. So we ordered Churros dusted with sugar and cinnamon, and served with dark chocolate and raspberry-guajillo dipping sauces; and of course, the fabulous traditional Tres Leches– the classic sponge cake soaked in three different milks, topped with fresh berries.
That evening at Rosa was a true discovery of the flavours of Mexico, only uniquely reimagined. The legacy of Josefina Howard lives on through the contemporary interpretation of authentic recipes and techniques. The food was indeed a tribute to her class, style, and an uncommon genius that presented to the New York’s connoisseurs a true taste of fine Mexican dining.
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