Jonathan Waxman has joined Rosa Mexicano as Chef-in-Residence, where he will curate its 2012 Flavors of Mexico series, seasonal celebrations that highlight the diversity of Mexican cuisine today, as well as lend inspiration to new menu items and invigorate some traditional favorites.
Each season, Rosa Mexicano will offer a thematic menu created by Chef-in-Residence Waxman. Through March 11th, it is all about eclectic cuts. I got a chance to sample the menu. Surprisingly, this was my first time dining at Rosa Mexicano. The menu is more for the adventurous eaters. I first had a taste of some unusual cuts of meat at Eola so I was happy to try some new cuts of meat.
Lauren's Top Eclectic Cut Menu Picks:
My very favorite was the Braised Lamb Neck Tinga Enchilada. The meat was so tender and the sauce was creamy with a spicy finish.
I also enjoyed the Braised Pork Cheeks and Soft Corn Tamale. The cheeks melt in your mouth and I loved the organic grits. Yummy!
The Frozen Myer Lemon Souffle is amazing. It is topped with toasted meringue and served with crispy Mexican sopapilla and a warm raspberry-pomegranate compote.
Also on the menu:
Veal Tongue Tacos with a winter fruit glaze and molcajete salsa.
Crispy Sweetbreads with fresh Burns Farms huitlacoche (Mexican truffles that grow on corn) and poblano saute, cabbage ecabeche and salsa verde.
Tamarind Barbecued Tri-Tip Steak with roasted root vegetable mash and crispy kale.
The Top Dog cocktail with Herradura anejo tequila, Amontillado sherry, maple syrup and chocolate bitters. This is a strong drink, but it grows on you as you sip. I liked the subtle chocolate finish.
The guacamole is made at your table. It is chunky and well-seasoned.
The Flor de Humo was the best drink. I liked the combination of tequila and mezcal.
Rosa Mexicano is a great place to visit before or after a game at the Verizon Center. You'll find a lively atmosphere and excellent service.
Spring: Mexican Passover (April)
Inspired by Mexico’s rich Jewish history dating back to the Spanish Inquisition, Waxman will celebrate the fusion of cultures and current culinary trends in Mexico City with dishes such as Matzo Chilaquiles, Red Snapper Gefilte Fish and Tecate Braised Brisket.
Summer: Foods of Baja (June)
With the Pacific Ocean and Gulf of California on either side, this summer celebration of Baja will prominently feature seafood and refreshing coastal drinks to keep palates cool from coast to coast.
Fall: Day of the Dead (Oct-Nov)
Get in the spirit of All Saints Day and All Souls Day (November 1-2) with Waxman’s personal take on traditional dishes, which will combine ancient mole and chile-laced recipes with the season’s best produce.