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Que Viva Brunch: Rosa Mexicano’s New Bottomless Brunch

If you haven’t been lucky enough to enjoy an authentic Mexcian breakfast, we have the next best thing – Rosa Mexicano’s new bottomless brunch menu. The famed restaurant’s new bottomless brunch begins Saturday, May 18th; and we don’t think the great weather we’re going to have tomorrow and the rest of the week is not a coincidence. We think Mother Nature is also excited about this amazing and flavorful brunch. We’ve enjoyed quite a few brunches and while several have been good, most focus on the drinks, rather than the food. The result is usually good cocktails and “okay” food. With Rosa Mexicano’s new bottomless brunch, the food is amazingly delicious and the cocktails are equally divine. We sat down to experience the flavorful feast and we can tell you, every bite and sip is sensational. Let’s begin with the bottomless options

Rosa Mexicano’s New Bottomless Brunch offers unlimited servings of six cocktails, red or white sangria, beer, and wine. As much as you can enjoy in an hour and a half. These are so delicious, it won’t be surprised by how fast some of these go down.

MORNING GLORY – A frozen Mexican twist on an Aperol spritz
LA TRADICIONAL MARGARITA – Frozen or rocks, Blanco tequila, lime, organic agave
FROZEN POMEGRANATE MARGARITA -Blanco tequila, triple sec, pomegranate, lime
FROZEN LIME – Lime, Blanco tequila, triple sec, organic agave, flor de sal rim
BLOODY MARY OR MARIA – Choice of vodka or tequila, tomato juice, horseradish, Cholula, pickled jalapeño, jicama, chicharrón
MANGO MIMOSA – Cava, mango and fresh squeezed orange juice

We started with the Morning Glory, a superb creation that combines an Aperol Spritz with a margarita. Even if you’re not a huge fan of Aperol, you’ll love this absolutely amazing frozen delight; not just for its Instagram-worthiness but it’s taste. Fair warning, this goes down very quickly. We also predict the massive Frozen Pomegranate Margarita and refreshing Frozen Lime cocktail will also dominate during brunch. For those who want to drink less, the Mango Mimosa is a terrific option.

The Rosa Mexicano’s New Bottomless Brunch specials start with Cornbread With Buttered Agave-Lime. It’s available to every table and it amazing. Spread the buttered agave-lime over the warm cornbread to fully appreciate the flavors. We cut our cornbread before slattering it with the butter so it would melt beyond the crust – we highly recommend doing this.

Rosa Mexicano Bottomless Brunch

Up next was the Sopa de Frijoles, a hearty Black bean soup with poached eggs and roasted jalapeño with flour tortillas. This vegetarian dish can be made non-vegetarian with the addition of chorizo. It’s a mild soup that can be punched up a bit when you break into the roasted jalapeno pepper….so those who love to up from mild flavors.

Rosa Mexicano Bottomless Brunch

The Huarache Con Carne Asada is definitely not your typical steak and eggs. The gluten-free, Mexico City-style huarache is served with marinated skirt steak, fried egg, queso fresco, salsa Norteña, and guacamole. Your tastebuds won’t know what hit them.

Rosa Mexicano Bottomless Brunch Rosa Mexicano Bottomless Brunch

Want an even more international touch to your brunch eats? The gluten-free Sopes Benedict Traditional features poached eggs served over corn masa cakes with Canadian bacon (yes Canadian bacon) and Hollandaise. We love the surprising addition of the sweetness the Canadian bacon adds to this dish, and you will too.

Rosa Mexicano Bottomless Brunch

We live for anything with pork belly, so of course, seeing the Torta de Desayuno on Rosa Mexicano’s New Bottomless Brunch menu brought us extreme joy. This succulent pork belly sandwich is served with a fried egg, Menonita cheese, avocado, and black beans. You can request it with a side of potatoes or fresh tropical fruit.

Rosa Mexicano Bottomless Brunch

Last but certainly not least of our journey of Rosa Mexicano’s New Bottomless Brunch was the Tacos de Huevos. Also gluten-free, this dish features scrambled eggs a la plancha, rajas, bacon and queso Chihuahua. It is finished with chile de árbol salsa, onion and cilantro. We could survive on this all week and be very happy.

Rosa Mexicano Bottomless Brunch Rosa Mexicano Bottomless Brunch

Of course, that’s not all that’s available on the Rosa Mexicano’s New Bottomless Brunch menu. Other dishes include the gluten-free Huevos Josefina (named for its Founder) and Huevos Rosa (not pictured), as well as the vegetarian Churros French Toast.

Rosa Mexicano Bottomless Brunch

Enjoy Rosa Mexicano’s New Bottomless Brunch every Saturday and Sunday from 11:30am – 3pm for $20.00 per person with the purchase of an entree at all Rosa Mexicano locations, except for Boston. Happy brunching!

Honoring A Legend: Josefina Howard And The Origins Of Rosa Mexicano

Cuisine is culture! Whether you’re in Japan indulging in sushi or the heart of Tuscany savoring truffle pasta, you’re experiencing the life of another nation through the foods, spices, and cooking styles they’ve perfected over the centuries. Unsurprisingly, it is much harder to bring those along if you move abroad; when Josefina Howard introduced fine-dining Mexican fare to the New York restaurant scene with Rosa Mexicano in 1984, she succeeded where so many others had failed.

Despite being born in Cuba, her love of Mexican cuisine allowed her to develop her own authentic recipes and techniques that are still used at Rosa Mexicano today. Her style, class, joy for life, and passion for the flavorful dishes — and the culture they originated from — gave her the opportunity to share that passion with those who might not have ever experienced it otherwise; through her food, she shared her love of Mexico and Mexican culture.

This impressive feat earned her the recognition of the New York City Council: on March 4, 2019, Josefina Howard was honored with a moving proclamation and newly commissioned portrait.

“WHEREAS: Ms. Howard truly distinguished herself as an immigrant, a woman, an entrepreneur and an incredible champion of Mexican culture and cuisine, and she will always be worth the esteem of her fellow New Yorkers,” the proclamation stated. “BE IT KNOWN: That the New York City Council honors the incredible life and indelible legacy of Josefina Howard for her extraordinary achievements and her enduring contributions to New York City and the nation.”

As we wrap up Women’s History Month, it’s vital that we not neglect those who contributed to our great nation in small ways as well as the big. Josefina Howard founded a restaurant that continues to thrive in the bustling metropolis of New York City; her drive, courage, and strength of character allowed her to push past the criticisms and discrimination to create something truly remarkable. As a nation that loves wine (we consume 949 million gallons of the stuff on average every year), let’s raise a glass to Josefina Howard and her legacy.

Holiday Sneak Preview: The 2018 Holiday Menu at Rosa Mexicano

Rosa Mexicano knows how to create a perfect celebration menu for each and every event in your life. Which is GREAT – because every month brings forth a new exciting reason to celebrate!  December is flush with holidays with meals suited for gatherings of friends and family, and Rosa is fully prepared for you to leave the meal planning up to them this year! You may recall the beauty of their Dia de los Muertos (Day of the Dead) menu we highlighted back in October. Those rich flavors! The aromas! The bright florals decorating every course of the meal! The deliciously spooky and flavor-packed punch! If you liked that menu, you will love that we were invited to a very first taste of their December Holiday Menu – at my very first and most-favorite Rosa Mexicano location – Lincoln Center!

I love the Lincoln Center location so much because it was my very first Rosa Mexicano experience. It was here that I first fell in love with Rosa Mexicano. The restaurant is beautifully and classically designed with a modern, colorful twist. Large portrait windows on both floors let the bright light of the Lincoln Center area in. Framed by a beautiful staircase connecting two floors with ceramic divers leaping from 30-foot iridescent water wall. The ambiance is absolutely everything when it comes to holiday dining experiences. We had the pleasure of meeting Rosa Mexicano’s Regional Executive Chef Joe Quintana whose holiday menu was a delight to enjoy.

Rosa Mexicano 2018 Holiday Menu

The Rosa Mexicano 2018 Holiday Menu is designed to feature the authentic flavors of Mexico around holiday time. Pulling traditional Mexican meals from local areas, that will delight your guests whether they be friends in town or visiting family joining you for the holiday season in New York City.

Rosa Mexicano 2018 Holiday Menu Rosa Mexicano 2018 Holiday Menu

This special menu begins with one of the best holiday punches I have had in some time. Ponche de Granada is an incredibly flavorful sangria-style punch that mixes smoky mezcal with pomegranate,  a touch of vermouth, a generous dash of Campari for a citrusy note, and cava wine. The spotlight of this cocktail comes in the form of a glass generously rimmed with avocado leaf salt. Avocado leaf salt has so many interesting additional notes of citrus and exotic spices well-suited for the pomegranate and mezcal that the punch is a firework of flavor that carries you throughout every preceding dish offered on the menu.

Rosa Mexicano 2018 Holiday Menu

Our first course – a zesty Pozole Rojo – features a delicious braised pork and Hominy soup in a clear tomato broth base, infused with chile, green herbs, and roasted garlic. The clear tomato broth is poured onto the hominy and pork after it’s placed at your table. For those not in the know, Hominy is a type of corn that I found was the perfect showcase item in this soup. As a hominy first -timer, I was pleased. It added a hearty level of comfort to the soup without taking away from the robust pork, chile, and tomato flavors.

Rosa Mexicano 2018 Holiday Menu

Crunchy El Jefe Fish Tacos were the up next – a promised crowd favorite – Mini tacos featuring a White flake fish sprinkled with the most flavorful bits of bacon, tiny chunks sweet potato, topped with mildly pickled, not-too-intense red onion that adding sweetness and crunch to each bite. Perfection with a squeeze of lime.

As we continued to the third course, sampling of each entree, we were impressed with how distinct and delicious each was.  Each complimented the next. You’ll want to try a bit of each yourself, and your friends and family will definitely want to share in the experience!

Rosa Mexicano 2018 Holiday Menu

The first entree, Filete con Hongos, is a perfectly prepared Filet Mignon, served on a bed of mushrooms sauteed in a tequila cream sauce. Our knives sliced effortlessly through the filet with each bite; sizzling on the outside and a warm and rosy pink center.

Rosa Mexicano 2018 Holiday Menu

If poultry is your preference, the Mexican style achiote rubbed half rotisserie chicken Medio Pollo Pibil is for you. Generously rubbed with smoked paprika and achiote, a red seasoning traditionally used in Mexico, throughout South America and the Caribbean.  The results were so juicy and tender that I very boldly asked the chef for his secrets! Served with a side of A-MA-ZING paprika dusted roasted potatoes in a cream sauce, and an ample amount of habanero red onions for every bite of the meal, made this a hearty and flavorful option.

Rosa Mexicano 2018 Holiday Menu

This final entree is a personal favorite because It reminds me of many family gatherings in seasoning and presentation. A delicious fish dish, Pescado a la Veracruzana. Featuring a generous amount of pan seared white fish, smothered in a classic sauce of tomato, fried capers,  garlic, and roasted peppers. It is so good. Paired with grilled asparagus, this dish hits all the right notes of Old World, and New World – savory but not too heavy, with a bright snap of grilled greens and olive oil.

Rosa Mexicano 2018 Holiday Menu

For dessert, Mexican Cookies and Milk; featuring traditional house baked Polvorones, traditional Mexican cookies in two flavors, Pomegranate and Chocolate, paired with chilled Horchata, a delicious nog-like Mexican drink sprinkled with cinnamon and vanilla!

Rosa Mexicano 2018 Holiday Menu

Since we enjoyed the Ponche Granada so much, we had to pay our compliments to Courtenay Greenleaf, the Master Mezcalier who curated the exotic punch. Whether you’re celebrating Christmas, Hannukah, Kwanzaa or year’s end victory, Rosa Mexicano wants to put the ‘Feliz’ in your celebration.  Happy Holidays Ahead!

The Rosa Mexicano 2018 holiday menu is available exclusively on December 24th and 25th, from  12-9pm.

 

 

 

 

 

EDITED BY GLASGOW SKINNER

Rosa Mexicano Celebrates Day of the Dead with a Special Menu

Tomorrow is more than just Halloween; it is the beginning of the Day of the Dead, also known as Día de Los Muertos. In honor of Mexico’s holiday remembering and honoring the dead, we partook in Rosa Mexicano’s Night of Spirits; a special evening of savory food, exotic drinks paired with desserts, with entertainment by Agave L’Amour and DJ jojoSoul. Known for serving New Yorkers authentic and innovative Mexican cuisine since 1984, we were beyond excited to enjoy an evening at Rosa Mexicano Union Square, where they are serving a special Day of the Dead menu at all 11 locations nationwide from Oct. 31st through Nov 4th. The menu will not only honor your loved ones, it will celebrate the memory of Rosa Mexicano Founder, Josefina Howard.

We had the chance to preview the featured menu which boasted a traditional Día de Los Muertos (Day of the Dead) feast, prepared by Joe Quintana, Regional Executive Chef for Rosa Mexicano. We began with the very special and delicious Maravilla Punch, a blend of Hibiscus and Mezcal, served in a traditional handmade Mexican punchbowl (featured above). Foodies will love the Roasted Bone Marrow, a Chipotle-piloncillo sauce, grilled jalapeño , and toast; the Estofado De Cordero, a Lamb shank stew with roasted vegetables and epazote gremolata; and the Costillas A La Barbaco, a Tequila-pomegranate BBQ ribs served with charro beans and jalapeño cornbread.

 

The evening celebrated the powerful rituals of Mexico’s Día de Los Muertos (Day of the Dead), which included the Ofrenda, an altar where you may display portraits of your departed loved ones, in a moving ceremony of remembrance. Four desserts were paired with a unique variety of four Agave spirits: Mezcal, Raicilla, Bacanora, and Sotol.

All four spirits have been specially curated by Rosa Mexicano’s Courtenay Greenleaf, one of New York City’s few Master Mezcaliers. Agave Spirit Sponsors For Night Of Spirit Events + Calavera Cocktail included Montelobos Mezcal, Casa Noble Tequila, Bacanora Rancho Tepúa, Fidencio Mezcal, LA HIGUERA. la Venenosa raicilla, Ancho Reyes, Tromba Tequila, Derrumbes Mezcal and Milagro Tequila).

 

The Rosa Mexicano Day of the Dead menu of meals include:

Appetizers:
Empanadas de Camote (Corn and sesame empanadas, stuffed with sweet potato, peas and spiced pecans). Served with chipotle sauce.

Roasted Bone Marrow (Served with chipotle-piloncillo sauce, grilled jalapeño and toast) – see second food photo
Paired with: Tromba Añejo tequila.

Entrees:
Estofado de Cordero (Lamb shank with roasted vegetables and epazote gremolata)  – see first food photo

Trucha a la Parilla (Whole grilled trout over pumpkin seed pipián, topped with citrus salad)

Costillas a la Barbacoa (Tequila-pomegranate BBQ ribs with charro beans and jalapeño corn bread) – – see last food photo above

Dessert:
Tamal y Camote (Roasted sweet potato and cajeta tamale served with pomegranate sauce and vanilla ice cream).

Rosa Mexicano’s Día de los Muertos meal will be available at these locations:

  • New York City: First Avenue, Lincoln Center, Union Square, Tribeca
  • New Jersey: Riverside
  • Boston, Massachusetts
  • Washington, DC: Penn Quarter
  • Maryland: National Harbor
  • South Beach, Miami
  • Los Angeles
  • San Francisco