Rosa Mexicano - Puerto Rico - Fuld menu

Chipotle-braised chicken, tomato, onion.

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

Mexican peppers.

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

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

Hand- cut, crispy tortillas topped with black beans, queso fresco, white cheddar, chihuahua cheese, guacamole, pico de gallo, chipotle and serrano chiles. Add braised chicken or beef short rib.

Roasted ancho-marinated chicken layered with soft corn tortillas, filled with Chihuahua cheese, roasted mexican peppers and grilled corn, served over a poblano cream sauce.

A traditional preparation from the city of puebla. Roasted poblano chile with goat cheese, grilled chayote, sauteed mushrooms and brown rice. Served over salsa ranchera, salsa verde, grilled asparagus and queso fresco.

Chicken and chorizo.

Cruzan rum, pineapple, mint and lime.

Blanco tequila, lime and organic agave.

Chipotle cheese sauce and spiced red beans served with tortilla chips.

Beef, onion, pico de gallo.

roasted calabaza (squash), grilled portobello mushrooms, charred brussels sprouts, toasted macadamia nuts and apple pico de gallo.

Grilled skirt steak marinated in guajillo chile and tequila with poblano rajas and Chihuahua cheese.

Slow-braised pork with cilantro, white onion and grilled pineapple al pastor.

Since 1984, we have been preparing freshly made guacamole with avocado, jalapeno, tomato, onion and cilantro. Served with tortilla chips and salsa.

Red or white wine, apricot brandy, triple sec, fresh orange, pineapple, cucumber and apple. Glass (20 oz. Pitcher), glass(60 oz. Pitcher).

Grilled chicken, chorizo sausage, Cabrales blue cheese, avocado, cheery tomatoes and habanero pickled onions over mixed greens with an avocado-dill dressing and chile-dusted croutons.

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

Raspberry-guajillo sauce, fresh strawberries, cinnamon sugar plantains, piloncillo-espresso chocolate sauce.

Vanilla flan infused with espresso, served on a warm ancho chile brownie with Mexican cinnamon whipped cream.

Sour cream pound cake soaked in three milks, topped with blackberry-hibiscus glaze, toasted meringue.

Peanut butter mousse, topped with dark chocolate sauce, cinnamon swirl ice cream.

Traditional Mexican doughnuts served with three dipping sauces: chocolate, caramel and raspberry guajillo.

Blanco tequila, triple sec and organic agave.

Rolled crispy chicken taco.

Grilled wild jumbo shrimp marinated in a garlic vinaigrette with tomatoes, onions and serrano chiles. Served over cilantro-mint short grain brown rice roasted tomato-jalapeno caper sauce.

Melted chihuahua cheese, topped with cilantro and served with house-made corn tortillas. Add chorizo

Grilled mexican white shrimp marinated in guajillo chile, cumin and canela with purple cabbage escabeche, pineapple mint salsa and chipotle crema. Served with house-made corn tortillas with grilled mexican street corn esquites.

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.

Dos xx battered, panko crusted local white fish, house-made slaw, jalapeno tarter sauce. Served in soft flour tortillas with elotes-grilled mexican street corn.

Grilled chicken breast marinated in a traditional yucatan pibil with fire roasted poblano chile, red onuion and tomato. Accompained by sweet plantains, sauteed nopales and pickled habanero onions.

Ancho-marinated grilled chicken breast with slow-cooked peppers and Chihuahua cheese.

Pork, onion, pineapple pibil.

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

Corn tostadas topped with crab salpicon, refried black beans, romaine, tomato, red onion, crema fresca and queso fresco.

Mahi mahi ceviche, serrano chile, bacon, truffle oil and queso fresco aioli served in crispy tortillas.

Mahi mahi ceviche, serrano chile, bacon, truffle oil and queso fresco aioli served in crispy corn tortillas.

Since 1984, we have been preparing freshly made guacamole with avocado, jalapeno, tomato, onion and cilantro. Served with tortilla chips and salsa.

Melted Chihuahua cheese, topped with cilantro and served with house-made corn tortillas. Add chorizo

melted Chihuahua cheese with roasted tomato ranchera sauce, topped with onion, cilantro, queso fresco, shredded romaine lettuce and mexican crema.

chipotle-braised beef short rib with a traditional smoky mestiza sauce topped with crema, cilanto, onion, queso fresco and melted Chihuahua cheese.

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

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

Three enchiladas-roasted chicken tinga with tomatillo sauce, beef short rib with mestiza sauce and Chihuahua cheese with tomato ranchera 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. Add shrimp.

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

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

12 oz. Braised beef short ribs marinated in guajillo and pasilla chile with a smoky mestiza sauce and rajas.

Braised chile ancho-marinated pork shank served with red bean chili and chipotle creamed spinach.

Fried plaintains with queso fresco and crema.

Red beans and chorizo stewed in chipotle and cumin with pico de gallo and crema.

Grilled corn on the cob rolled with crema, chile and queso fresco.

$25 per guest. In celebration of 30 years, taste the best of rosa Mexicano. Paro la mesa appetizer. Diner's choice of any ensalada, taco, enchilada, quesadilla or desde 1984 especial. Churros en bolsa with three dipping sauces must be enjoyed by the table

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

Two flour tortillas filled with grilled chicken served with pico de gallo and a small side of guacamole. With grilled steak*.