Cinco de Mayo arrives early this year at Rosa Mexicano Restaurant with their “5 Days of Cinco,” kicking off on Friday, May 1 – Wednesday, May 5, featuring a prix-fixe fiesta menu, specialty margaritas and select pitcher cocktails all week long.
The three-course fiesta menu at both Miami restaurants ($30) includes a choice of Guacamole en Molcajete or Nachos de Tres Quesos to share ‘para la mesa;’ a choice of one entrée per guest; and a shared plate of Rosa’s signature cinnamon-sugar Churros en Bolsa with three dipping sauces. Entrees and festive pitcher cocktails include but are not limited to:
La Tradicional traditional margarita with Blanco tequila, lime and organic agave
Frozen Pomegranate Margarita a Rosa Mexicano signature since 1984! Blanco tequila, triple sec, fresh pomegranate and lime juices, frozen to perfection
Frozen Lime Margarita A riff on Rosa’s frozen favorite, in a refreshing lime flavor
White or Red Sangria white or red wine, apricot brandy, triple sec, fresh orange, pineapple, cucumber and apple
Carnitas Tacos Slow-braised pork with cilantro, white onion and grilled pineapple al pastor. Served in a cast-iron skillet with house-made corn tortillas, two salsas and crema fresca
Baja Tacos Dos XX battered, panko crusted local white fish, house-made slaw, jalapeño tartar sauce. Served with Elotes—grilled Mexican street corn
Budin de Pollo Roasted ancho-marinated chicken layered with soft corn tortillas, Chihuahua cheese, roasted Mexican peppers and grilled corn with a poblano cream sauce
Chile Relleno Roasted poblano chile filled with goat cheese, grilled chayote, sautéed mushrooms and brown rice. Served over salsa ranchera, salsa verde, grilled asparagus and queso fresco
Salmon Poblano Grilled salmon over sautéed Tuscan kale, chorizo and roasted corn in a poblano cream sauce
Alambre de Camarones Grilled wild jumbo shrimp in a garlic vinaigrette with tomatoes, onions and Serrano chiles. Served over cilantro-mint brown rice and roasted tomato-jalapeno caper sauce
Tampiqueña de Carne Asada Grilled skirt steak marinated in guajillo chile and tequila with rajas con crema, guacamole and a Chihuahua cheese enchilada toped with roasted tomato sauce
