email this pageWith restaurants in New York City, Washington, D.C., Atlanta, Ga.; Miami, Fla.; Hackensack, N.J.; and National Harbor, Md., Rosa Mexicano delivers authentic Mexican cuisine in an accessible, stylish and festive atmosphere. Try these recipes for a Cinco de Mayo celebration of your own.
Rosa Mexicano's Pomegranate Margarita
12 ounces white tequila
3 ounces Triple Sec
6 ounces fresh lime juice
6 tablespoons fresh pomegranate juice
36 to 40 ice cubes
Lime slices
- Add tequila, Triple Sec and juices to blender and process until smooth.
- Pour into margarita glasses and garnish with lime slices. Serves 6.
Recipe courtesy of Rosa Mexicano restaurants (rosamexicano.com).
Guacamole en Molcajete
Traditional preparation calls for a molcajete, or Mexican mortar and pestle made of volcanic stone. If one is not available use a small bowl and the back of a spoon.
3 tablespoons chopped white onion
1/2 teaspoon seeded and chopped serrano chile, or 1 tablespoon jalapeño pepper
1 1/2 teaspoons finely chopped cilantro
1/2 teaspoon salt
1 ripe Hass avocado, halved and pitted
1 small vine-ripened tomato, seeded and chopped
- In a small bowl, thoroughly mash 1 tablespoon chopped onion, serrano chile, 1/2 teaspoon cilantro and salt with the back of a wooden spoon until it forms a paste.
- Make diagonal slits in each avocado half going both directions, being careful not to cut through skin. Scoop out avocado from the skin and place in bowl.
- Stir thoroughly to coat avocado with paste. Add remaining onion, cilantro and the tomato. Gently fold to incorporate all the ingredients. Add more chopped serrano and salt to taste. Serve with freshly made tortilla chips or corn tortillas. Serves 2.
Recipe courtesy of Rosa Mexicano restaurants (rosamexicano.com).
Alambre de Camarones
If outdoor grilling isn't feasible, try using a cast-iron or other indoor grill pan.
1 pound shrimp, peeled and de-veined
1 small red onion, halved
1 tomato, halved and seeded
8 Serrano peppers
4 (10-inch) bamboo skewers, soaked in water 20 minutes
Marinade:
2 garlic cloves
1 teaspoon dry oregano
1/4 teaspoon ground black pepper
1/2 teaspoon salt, plus more for skewers
2 teaspoons lime juice
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
- Prepare grill.
- Crush garlic, oregano, pepper and salt to form a paste and place in a bowl. Add lime juice, Worcestershire and olive oil.
- Place shrimp in bowl and mix well. Marinate for 10 minutes.
- Slice onion halves cut side down into 16 half-moon shaped pieces. Slice tomato cut side down into 12 half-moon shaped pieces.
- Skewer ingredients beginning with Serrano, followed by onion, tomato and shrimp. Repeat process until 6 shrimp are skewered, ending with a Serrano. Season the skewers with additional salt if desired.
- Grill skewers over medium-high heat until cooked through, about 2 minutes per side. Serve with pico de gallo or salsa. Serves 4.
Recipe courtesy of Rosa Mexicano restaurants (rosamexicano.com).
Pico de Gallo
Make this recipe ahead to give the flavors adequate time to meld.
2 medium-sized tomatoes, seeded and cut into ¼-inch dice
1/4 cup finely chopped white onion
1/4 cup freshly chopped cilantro
1 1/2 tablespoons finely chopped jalapeño or serrano chile
1 tablespoon salt
Juice of 1 lime
1 tablespoon olive oil (optional)
- Toss tomato, onion, cilantro and chile in a mixing bowl. Add salt, lime juice and oil, and stir to combine. Taste for seasoning and serve. Makes approximately 2 cups.
Recipe courtesy of Rosa Mexicano restaurants (rosamexicano.com).
Red Snapper Veracruz-Style
4 (8-ounce) skinless red snapper fillets
2 limes, halved
1 tablespoon salt, plus more to taste
4 large tomatoes
3 cups thinly sliced white onion
6 bay leaves
1/2 cup freshly chopped cilantro
12 thyme sprigs
3 Rosa's Pickled Jalapeños or bottled pickled jalapeños, stemmed and coarsely chopped, plus more for garnish
3 tablespoons jalapeño pickling juices
12 garlic cloves
1/2 cup pitted manzanilla olives
2 tablespoons nonpareil capers
3 tablespoons olive oil
- Place snapper in a baking dish and squeeze juice of one lime over fillets, tossing gently to coat. Season each side liberally with salt. Marinate fish at room temperature for 30 minutes, or cover and refrigerate for up to four hours.
- Bring a large saucepan of water to a boil. Fill a bowl with ice water and set to the side. Core the tomatoes and make 2 slits into the opposite end forming an "X". Place tomatoes in boiling water until skin begins to peel away at slits. With a slotted spoon, transfer tomatoes to ice water. Once cool enough to handle, gently remove skins from tomatoes. Drain and cut into 3/4-inch slices.
- Preheat oven to 425F.
- Scatter half the onions over the bottom of a 13 x 9-inch baking dish. Arrange about half the tomato slices over the onions. Top with bay leaves and half the cilantro, thyme sprigs and chopped jalapeños. Season with 1 tablespoon salt. Place garlic cloves under vegetables around edges of dish.
- Squeeze remaining lime over vegetables and top with snapper fillets. Scatter olives and capers over the fish, and top with a layer of onions and tomatoes. Scatter remaining cilantro, thyme and chopped jalapeño over tomato layer. Season with salt and drizzle olive oil and pickled jalapeño juice over top. Cover tightly with aluminum foil and bake 20 minutes.
- Uncover dish and bake until juices bubble and fillets are cooked through, 10 to 15 minutes.
- Gently remove fillets from dish to serving platter. Discard garlic, bay and thyme. Mash remaining ingredients into juices, forming a chunk sauce. Spoon sauce over fillets and garnish with chopped pickled jalapeño. Serves 4.
Recipe courtesy of Rosa Mexicano restaurants (rosamexicano.com).
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