On Wednesday, June 18th, Rosa Mexicano (www.rosamexicano.com) will launch their Tacos & Tequila series, celebrating Mexico’s rich regional history through pairings of these two iconic favorites. Created as a tasting tour of the various regions and agave growing climates of Mexico, the series takes guests through the exciting flavors of the Yucatán, Central region, Veracruz and Mexico City. Available as Antojito (2 pieces) or Entrée (3 pieces) until July 13th, selections include:

Cochinita Pibil (Yucatán): Slow braised pork in achiote and sour orange with habanero pickled onions and sweet plantains
Pairing: Siete Leguas reposado (grown in the highlands of Los Altos Mexico, baked in stone ovens then aged for eight months in white oak barrels, slightly fruity and caramel notes in the aroma with notes of spices, earth and cinnamon on the palate)

Camarones al Pastor (Central Mexico): Grilled Mexican white shrimp marinated in guajillo chile, cumin and canela with purple cabbage escabeche, pineapple mint salsa and chipotle crema
Pairing: Partida blanco (grown in the lowlands near the dormant volcano in the Tequila valley, baked in stainless steel ovens to create a crisp, clean and smooth taste, boasts soft floral aromas with hints of citrus, fresh herbs and tropical fruit leading to clean and fresh finish on the palate)

Veracruzana (Veracruz): Grilled Mahi Mahi topped with Veracruzana sauce of peppers, jalapenos, capers, olives and roasted tomatoes
Pairing: Gran Centenario plata (grown in the highlands of Mexico then aged for 28 days in French limousine oak for a softer flavor, aromas of lime, citrus and pear with herbal pepper and earth notes on the palate)

Filete Taco (Mexico City): Pan seared filet mignon with epazote goat cheese, hongos con tequila, pickled tomatillos and crispy onions
Pairing: Casa Noble Five-Year Single Barrel (grown in the lowlands of Mexico then aged in French oak for a full five years and baked in stone ovens, aromas of oak and vanilla that lead to meaty, nut butter, pepper and caramel notes on the palate)

Pollo Yucateco (Yucatán): Achiote marinated, grilled chicken with crispy plantains, mint leaves, rajas and chile árbol crema
Pairing: Herradura añejo (grown in the lowlands of Mexico, then baked in clay oven and aged for two years in American whiskey oak barrels, aromas of cooked agave, spice and toasted oak that lead to dried fruit, more cooked agave and toasted oak notes on the palate)

About Rosa Mexicano

Rosa Mexicano, established in 1984, introduced what was then a “new” cuisine to the Manhattan restaurant scene when it opened its original Midtown East location. In 2000, the next generation of Rosa Mexicano was ushered in with the opening of a second location near Lincoln Center, once again breaking new ground by featuring a stunning modern interior inspired by contemporary Mexican architecture and establishing the vibrant signature style of restaurants to come. Today, the growing restaurant group has fifteen locations nationwide in New York City; Atlanta, GA; Miami, FL; Hackensack, NJ; National Harbor, MD; Los Angeles, CA; Washington DC; Chevy Chase; Downtown Minneapolis, Boston and San Francisco, and its first location abroad in Panama City. Rosa Mexicano continues its commitment to delivering authentic Mexican cuisine in an accessible, stylish and festive atmosphere. Enlisting a renewed farm-fresh focus, the restaurants have begun partnering with local farms in each market to provide the utmost in local, seasonal ingredients. www.rosamexicano.com

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