Rosa Mexicano MenuMexican | Downtown Main Menu
since 1984 we have been serving freshly made guacamole with avocado, jalapeno, tomato, onion and cilantro(prepare tableside).each order is served with warm corn tortillas, torillaschips, salsa pasilla de oaxca and salsa de tomatillo y habanero. (serves two-three)
pasilla chile soup with grilled chicken, avocado, shredded cheese crema and crispy tortilla strips
mixed greens, avocado, radishes, tomatoes, carrots red onions and orange segments tossed wiyh honey-lime vinaigrette.
three rolled crispy chicken tacos topped with salsa pasilla de oaxaca, salsa verde, queso fresco and crema.
chilled citrus-marinated tunu and shrimp with chipotle chilli and onions.
house smoked chicken tomato and chiptole layered between two soft corn tortillas and yellow pepper habanero sauce.
three crispy corn empanadas filled with jumboo limp carb meat, served with seasonal fruit pico de gallo and avocado-tomatillo salsa.
grilled flour tortilla filled with huitlacoche, poblano chiles, corn and chihuahua cheese. served with crema and salsa verde cruda.
mexico city street salad with barbecued tuna loin tossed with mango, pineapple, licama and toasted pumpkin seeds.served over red-leaf lettuce wiyh a honey lime vinaigrette.
skewers of grilled shrimp, tomatoes, onions and serrano peppers. served over house rice eith roasted tomato-jalapeno caper sauce.
whole red snapper marinated in a traditional yucatan mixture of achiote, orange and garlic served with habanero marinated red onions, roasted garlic and tomatillo salsa.
grilled natural salmon over black beans with zucchini and roasted corn.serves over a mole of ancho chiles and tropical fruits.
grilled skirt steak with sauteed jumbo shrimp in a tomato-chipotle sauce, arugula salad and matchstick gralic fries.
18 oz of grilled boneless beef short ribs with a mestiza sauce (tommatillo-tomato-cjiptole) and rajas (slow-cooked mexican pappers0.
skewers of filet mignon, chorizo sausage, onions, tomatoes and serrano peppers, served over house rice with tomatillo and tomato-chipotle sauces.
two soft corn tortillos filled with shredded chipotle beef, topped with verecruz mole made with raisins, plantains, hazelnuts, pine nuts and ancho and pasilla chiles. granished with creme and quesp freso.
two soft corn tortills filled with pulled roasted chicken, topped with a creamy tomatollo sauce and melted chihuahua cheese.
two soft corn tortillas filled with corn, chayote, mushrooms and spinesh served in a mild tomato sauce.
two soft corn tortillas filled with jumbo lump carb meat, topped with a creamy tomatillo sauce, melted chihuahua cheese and pumpkin see
grilled and marinated ancho chiles, gralic, cumin cloves and cinnamon. topped with slow cooked peppers and melted chihuahua cheese. served with chile de arbol salsa.
grilled skirt steak marinated in guajillo and pasilla chiles, gralic.cumin nad black pepper. served melted chihuahua cheese and chile de arbol salsa.
skillet of seasonal market vegetables, topped with fresh herbed cheese.serve with flax seed tortillas, red beans and tomatillo molcajate salsa.
hot mexican doughnuts filled with caramel and raspberry sauces, dusted with sugar and cinnamon. serced with chocolate dipping sauce.
rich, creamy cheesecake filled with baked apple-cajeta and candied pecans.
sour cream pound cake soaked in three milks, lemon and lime, topped with blackberry-hibiscus glaze and toasted merinague.
sour cream pound cake soaked in three milks, lemon and lime, topped with blackberry- hibiscus glaze and toasted meringue.
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