| Empanadas or Crab Turnovers (3) |
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Corn masa turnover filled with jumbo lump crab, served with fruit pico de gallo and avocado-tomatillo salsa |
| Flautas or Rolled Crispy Chicken Tacos (3) |
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Covered in two salsas, artisanal pasilla de oaxaca and salsa verde, queso fresco and mexican sour cream |
| Tortilla Soup |
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Rich pasilla broth, grilled chicken, tortillas and cheese |
| Layered Duck Tortilla Pie |
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Roasted pulled duck layered between soft corn tortillas and topped with yellow pepper-habanero cream sauce |
| Melted Chihuahua Cheese Fondue |
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Chorizo and peppers rajas burns farms fresh huitlacoche and poblano peppers |
| Caesar Salad |
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A tijuana classic with crisp whole romaine lettuce, roasted red peppers and chile croutons, tossed in jalapeno-parmesan dressing |
| Pork Belly Nachos |
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Crispy tortillas topped with pork belly, black beans, serrano chiles, guacamole and chihuahua cheese |
| Grilled Fish Skillet Style |
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Grilled white fish marinated in achiote, orange and garlic. Topped with habanero-lime marinated onions. |
| Crab Enchiladas |
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Zarape-style filled with jumbo lump crab, cilantro and onion, served between two crispy corn tortillas and smothered in a creamy, tangy tomatillo cream sauce. Served with refried black beans. |
| Salmon with Tropical Fruit Mole |
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Grilled natural salmon filet with black beans, zucchini and roasted corn. Served over a mole of ancho chiles and tropical fruits. |
| Shrimp Brochette |
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Skewered and grilled mexican wild shrimp served over house rice with a traditional veracruz sauce of roasted tomatoes, jalapeno and capers. |
| Guacamole en Molcajete |
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guacamole with avocado, jalapeno, tomato, onion and cilantro. Served with tortilla chips, salsa pasilla de Oaxaca and salsa de tomatillo y habanero. Single serves 2-3, double serves 4-6 |
| Crispy Pork Shank |
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Slow-braised carnitas-style with chipotle-creamed spinach and red bean-chorizo chili. |
| All-Natural Skirt Steak Skillet Style |
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Marinated sliced skirt steak served over Chihuahua cheese with grilled Mexican street corn, chorizo chili and warm corn tortillas. |
| Mixed Grill Brochette |
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Grilled filet mignon, chorizo sausage, tomatoes and serrano peppers, served over herbed brown rice with tomatillo and tomato-chipotle sauces. |
| All-Natural Filet Mignon with Wild Mushrooms |
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A Rosa classic of two filet mignon medallions served with a wild-mushroom tequila cream sauce, sauteed cactus paddle and pasilla chile. |
| Slow-Braised Short Ribs |
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Tequila and beer-marinated boneless short ribs served over house rice with a smoky tomatillo-tomato-chipotle sauce, and topped with tri-colored roasted peppers. |
| Grilled Chicken Breast Skillet Style |
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With slow-cooked peppers, chihuahua cheese, grilled mexican street corn, chorizo chili and warm corn tortillas. |
| Chicken Tortilla Pie |
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Baked soft corn tortillas layered with pulled roasted chicken and chihuahua cheese, with poblano pepper cream sauce. |
| Chicken Enchiladas |
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A famous swiss recipe from mexico. Pulled chicken rolled in soft corn tortillas and topped with a tomatillo cream sauce. Served with refried black beans. |
| Cheese Enchiladas |
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Delicious melted chihuahua cheese in folded corn tortillas, smothered in mexican roasted tomato sauce. Served with refried black beans. |
| Beef Enchiladas |
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Pulled beef short ribs with tomatoes and chipotle, rolled in corn tortillas and smothered in veracruz mole de xico. Served with refried black beans. |
| Baja Fish |
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Line-caught crispy local fish, house made slaw, jalapeno tartar sauce. Flour tortilla |
| Pork Belly and Scallops |
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Diver scallops, pork belly, spicy orange-habanero salsa. |
| Duck Tinga |
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Slow-roasted duck, rocket greens, pear and guajillo chile salsa, citrus pico de gallo. |
| Seasonal Vegetables |
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Local roasted vegetables over yucatan macadamia nut poc chuc. |
| Fried Plantains |
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With queso fresco and crema. |
| Creamed Chipotle Spinach |
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With mushrooms. |
| Red Bean Chorizo Chili |
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Made with toasted guajillo and chipotle chiles and chorizo. Topped with pico de gallo and crema. |
