Rosa Mexicano - Miami - Miami, FL

Since 1984, we have been preparing freshly made guacamole with avocado, jalapeño, tomato, onion and cilantro. Served with tortilla chips and salsa nortena.

Melted Chihuahua cheese and poblano rajas topped with cilantro and served with house-made corn tortillas.

Chipotle cheese sauce and spiced red beans served with tortilla chips.

Crispy tortillas topped with black beans, queso fresco, white cheddar, Chihuahua cheese, guacamole, pico de gallo, chipotle and serrano chiles.

Corn masa empanadas stuffed with chicken tinga, Mexican chorizo and queso menonita, served with mestiza crema.

Crispy corn tortillas filled with chicken tinga, topped with salsa pasilla de Oaxaca, salsa verde, queso fresco and crema.

Roasted tomato-pasilla chile broth with grilled chicken, sliced avocado, shredded Chihuahua cheese, crema fresca and crispy tortilla strips.

Wild shrimp from the Sea of Cortez marinated in citrus with avocado, jalapeño, cucumber, jicama, mint, chile de árbol, red plum and yellow teardrop tomatoes.

Mahi mahi ceviche, serrano chile, bacon, truffle oil and queso fresco aioli served in crispy corn tortillas.

A classic Caesar with crisp whole romaine lettuce, grilled ancho-marinated chicken breast, roasted red peppers and chile croutons, tossed in jalapeño-parmesan dressing.

Grilled chicken, chorizo sausage, Cabrales blue cheese, avocado, cherry tomatoes and habanero pickled onions over mixed greens with an avocado-dill dressing and chile-dusted croutons.

Natural grilled salmon chopped with Tuscan kale, roasted corn, chayote, tortilla strips and roasted poblano peppers tossed in a poblano pepper vinaigrette.

Slow-braised pork with cilantro, white onion and grilled pineapple al pastor.

Ancho-marinated grilled chicken breast with slow-cooked peppers and Chihuahua cheese.

Achiote-roasted cauliflower, sauteed winter squash, chayote, mushrooms and poblano rajas.

Grilled skirt steak marinated in guajillo chile and tequila with poblano rajas and Chihuahua cheese.

Dos XX battered, panko crusted local white fish, house-made slaw, jalapeño tartar sauce. Served in soft flour tortillas with Elotes - grilled Mexican street corn.

Grilled Mexican white shrimp with purple cabbage escabeche, pineapple mint salsa and chipotle crema. Served with house-made corn tortillas and Elotes - grilled Mexican street corn.

Chihuahua cheese with roasted tomato ranchera sauce, onion, cilantro, queso fresco, crispy kale and crema.

Roasted chicken tinga topped with a creamy tomatillo sauce, cilantro, onion and melted Chihuahua cheese.

Zarape-style - layers of chipotle-braised beef short rib, soft corn tortillas and mestiza sauce topped with crema, cilantro, pickled habanero onion and queso fresco. Served in a cast iron skillet.

Chicken tinga covered with traditional mole poblano and topped with cilantro, onion, queso fresco and crema.

Three enchiladas - roasted chicken tinga with tomatillo sauce, beef short rib with mestiza sauce Chihuahua cheese with tomato ranchera sauce.

Two flour tortillas filled with grilled chicken served with pico de gallo and a small side of guacamole.

A traditional preparation from the city of Puebla. 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.

Roasted ancho-marinated chicken layered with soft corn tortillas, Chihuahua cheese, roasted Mexican peppers and grilled corn, served over a poblano cream sauce.

Pan-roasted mahi mahi with a traditional salsa Veracruzana - roasted tomatoes, bell peppers, poblanos, pickled jalapeños, olives, mint and cilantro.

Grilled chicken breast marinated in Yucatan pibil with roasted serranos, red onion and tomato. With sweet plantains, sauteed nopales and pickled habanero onions.

Grilled skirt steak marinated in guajillo chile and tequila with rajas con crema, guacamole and a Chihuahua cheese enchilada topped with a roasted tomato sauce.

Grilled wild jumbo shrimp marinated in a garlic vinaigrette with tomatoes, onions and serrano chiles. Over cilantro-mint brown rice and roasted tomato-jalapeño caper sauce.

Must be enjoyed by the table.

Since 1984, we have been preparing freshly made guacamole with avocado, jalapeño, tomato, onion and cilantro. Served with tortilla chips and salsa nortena.

Melted Chihuahua cheese and poblano rajas topped with cilantro and served with house-made corn tortillas.

Chipotle cheese sauce and spiced red beans served with tortilla chips.

Crispy tortillas topped with black beans, queso fresco, white cheddar, Chihuahua cheese, guacamole, pico de gallo, chipotle and serrano chiles.

Grilled flour tortilla filled with roasted peppers and Chihuahua cheese, topped with guacamole and crema.

Corn masa empanadas stuffed with chicken tinga, Mexican chorizo and queso menonita, served with mestiza crema.

Crispy corn tortillas filled with chicken tinga, topped with salsa pasilla de Oaxaca, salsa verde, queso fresco and crema.

Roasted tomato-pasilla chile broth with grilled chicken, sliced avocado, shredded Chihuahua cheese, crema fresca and crispy tortilla strips.

A Tijuana classic with crisp whole romaine lettuce, roasted red peppers and chile croutons tossed in jalapenos-parmesan dressing.

Wild shrimp from the Sea of Cortez marinated in citrus with avocado, jalapeño, cucumber, jicama, mint, chile de árbol, red plum and yellow teardrop tomatoes.

Mahi Mahi ceviche, serrano chile, bacon, truffle oil and queso fresco aioli served in crispy corn tortillas.

Slow-braised pork with cilantro, white onion and grilled pineapple al pastor.

Ancho-marinated grilled chicken breast with slow-cooked peppers and Chihuahua cheese.

Achiote-roasted cauliflower, sauteed winter squash, chayote, mushrooms and poblano rajas.

Grilled skirt steak marinated in guajillo chile and tequila with poblano rajas and Chihuahua cheese.

Dos XX battered, panko crusted local white fish, house-made slaw, jalapeño tartar sauce. Served in soft flour tortillas with Elotes - grilled Mexican street corn.

Grilled Mexican white shrimp with purple cabbage escabeche, pineapple mint salsa and chipotle crema. Served with house-made corn tortillas and Elotes - grilled Mexican street corn.

Chihuahua cheese with roasted tomato ranchera sauce, onion, cilantro, queso fresco, crispy kale and crema.

Roasted chicken tinga topped with a creamy tomatillo sauce, cilantro, onion and melted Chihuahua cheese.

Zarape-style - layers of chipotle-braised beef short rib, soft corn tortillas and mestiza sauce topped with crema, cilantro, pickled habanero onion, queso fresco. Served in a cast iron skillet.

Chicken tinga covered with traditional mole poblano and topped with cilantro, onion, queso fresco and crema.

Three enchiladas - roasted chicken tinga with tomatillo sauce, beef short rib with mestiza sauce and Chihuahua cheese with tomato ranchera sauce.

A traditional preparation from the city of Puebla. 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.

Roasted ancho-marinated chicken layered with soft corn tortillas, Chihuahua cheese, roasted Mexican peppers and grilled corn, served over a poblano cream sauce.

Pan-roasted mahi mahi with a traditional salsa Veracruzana - roasted tomatoes, bell peppers, poblanos, pickled jalapeños, olives, mint and cilantro.

Grilled chicken breast marinated in Yucatan pibil with roasted serranos, red onion and tomato. With sweet plantains, sauteed nopales and pickled habanero onions.

Grilled natural salmon served over sautéed Tuscan kale, chorizo and roasted corn in a poblano cream sauce.

Grilled skirt steak marinated in guajillo chile and tequila with rajas con crema, guacamole and a Chihuahua cheese enchilada topped with a roasted tomato sauce.

Grilled wild jumbo shrimp marinated in a garlic vinaigrette with tomatoes, onions and serrano chiles. Over cilantro-mint brown rice and roasted tomato-jalapeño caper sauce.

Braised chile ancho-marinated pork shank served with red bean-chorizo chili and chipotle creamed spinach.

12 oz. Braised beef short ribs marinated in guajillo and pasilla chile with a smoky mestiza sauce and rajas.

Pan-seared filet mignon with wild mushroom-tequila cream sauce and sauteed cactus.

Must be enjoyed by the table.

Since 1984, we have been preparing freshly made guacamole with avocado, jalapeño, tomato, onion and cilantro. Served with tortilla chips and salsa nortena.

Melted Chihuahua cheese, topped with cilantro and served with house-made corn tortillas.

Corn masa empanadas stuffed with chicken tinga, Mexican chorizo and queso menonita, served with mestiza crema.

Crispy corn tortillas filled with chicken tinga, topped with salsa pasilla de Oaxaca, salsa verde, queso fresco and crema.

Roasted tomato-pasilla chile broth with grilled chicken, sliced avocado, shredded Chihuahua cheese, crema fresca and crispy tortilla strips.

Wild shrimp from the Sea of Cortez marinated in citrus with avocado, jalapeño, cucumber, jicama, mint, chile de árbol, red plum and yellow teardrop tomatoes.

Mahi mahi ceviche, serrano chile, bacon, truffle oil and queso fresco aioli served in crispy corn tortillas.

Natural grilled salmon chopped with Tuscan kale, roasted corn, chayote, tortilla strips and roasted poblano peppers tossed in a poblano pepper vinaigrette.

Slow-braised pork with cilantro, white onion and grilled pineapple al pastor.

Roasted calabaza (squash), grilled portobello mushrooms, charred Brussels sprouts, toasted macadamia nuts and apple pico de gallo.

Ancho-marinated grilled chicken breast with slow-cooked peppers and Chihuahua cheese.

Grilled skirt steak marinated in guajillo chile and tequila with poblano rajas and Chihuahua cheese.

Grilled Mexican white shrimp marinated in guajillo chile, cumin and canela with purple cabbage escabeche, pineapple mint salsa and chipotle crema. Served with house made corn tortillas with grilled Mexican street corn esquites.

Melted Chihuahua cheese with roasted tomato ranchera sauce, topped with onion, cilantro, queso fresco, shredded romaine lettuce and Mexican crema.

Roasted chicken tinga topped with a creamy tomatillo sauce, cilantro, onion and melted Chihuahua cheese.

Chipotle-braised beef short rib with a traditional smoky mestiza sauce topped with crema, cilantro, onion, queso fresco and melted Chihuahua cheese.

Three enchiladas: roasted chicken tinga with tomatillo sauce, beef short rib with mestiza sauce, Chihuahua cheese with tomato ranchera sauce.

A traditional preparation from the city of Puebla. 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.

Roasted ancho-marinated chicken layered with soft corn tortillas, filled with Chihuahua cheese, roasted Mexican peppers and grilled corn, served over a poblano cream sauce.

Pan-roasted mahi mahi with a traditional salsa Veracruzana - roasted tomatoes, bell peppers, poblanos, pickled jalapeños, olives, mint and cilantro.

Grilled chicken breast marinated in a traditional Yucatan pibil with fire roasted poblano chile, red onion and tomato. Accompanied by sweet plantains, sauteed nopales and pickled habanero onions.

Grilled skirt steak marinated in guajillo chile and tequila with rajas con crema, guacamole and a Chihuahua cheese enchilada topped with a roasted tomato sauce.

Grilled wild jumbo shrimp marinated in a garlic vinaigrette with tomatoes, onions and serrano chiles. Served over cilantro-mint short grain brown rice with roasted tomato-jalapeño caper sauce.

Since 1984, we have been preparing freshly made guacamole with avocado, jalapeño, tomato, onion and cilantro. Served with tortilla chips and salsa nortena.

Melted Chihuahua cheese, topped with cilantro and served with house-made corn tortillas.

Corn masa empanadas stuffed with chicken tinga, Mexican chorizo and queso menonita, served with mestiza crema.

Corn tostadas topped with crab salpicon, refried black beans, romaine, tomato, red onion, crema fresca and queso fresco.

Crispy corn tortillas filled with chicken tinga, topped with salsa pasilla de Oaxaca, salsa verde, queso fresco and crema.

Roasted tomato-pasilla chile broth with grilled chicken, sliced avocado, shredded Chihuahua cheese, crema fresca and crispy tortilla strips.

Wild shrimp from the Sea of Cortez marinated in citrus with avocado, jalapeño, cucumber, jicama, mint, chile de árbol, red plum and yellow teardrop tomatoes.

Mahi Mahi ceviche, serrano chile, bacon, truffle oil and queso fresco aioli served in crispy corn tortillas.

Slow-braised pork with cilantro, white onion and grilled pineapple al pastor.

Roasted calabaza (squash), grilled portobello mushrooms, charred Brussels sprouts, toasted macadamia nuts and apple pico de gallo.

Ancho-marinated grilled chicken breast with slow-cooked peppers and Chihuahua cheese.

Grilled skirt steak marinated in guajillo chile and tequila with poblano rajas and Chihuahua cheese.

Grilled Mexican white shrimp marinated in guajillo chile, cumin and canela with purple cabbage escabeche, pineapple mint salsa and chipotle crema. Served with house made corn tortillas with grilled Mexican street corn esquites.

Melted Chihuahua cheese with roasted tomato ranchera sauce, topped with onion, cilantro, queso fresco, shredded romaine lettuce and Mexican crema.

Roasted chicken tinga topped with a creamy tomatillo sauce, cilantro, onion and melted Chihuahua cheese.

Chipotle-braised beef short rib with a traditional smoky mestiza sauce topped with crema, cilantro, onion, queso fresco and melted Chihuahua cheese.

Three enchiladas: roasted chicken tinga with tomatillo sauce, beef short rib with mestiza sauce, Chihuahua cheese with tomato ranchera sauce.

A traditional preparation from the city of Puebla. 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.

Roasted ancho-marinated chicken layered with soft corn tortillas, filled with Chihuahua cheese, roasted Mexican peppers and grilled corn, served over a poblano cream sauce.

Pan-roasted mahi mahi with a traditional salsa Veracruzana - roasted tomatoes, bell peppers, poblanos, pickled jalapeños, olives, mint and cilantro.

Grilled chicken breast marinated in a traditional Yucatan pibil with fire roasted poblano chile, red onion and tomato. Accompanied by sweet plantains, sauteed nopales and pickled habanero onions.

Grilled natural salmon served over sautéed Tuscan kale, chorizo and roasted corn in a poblano cream sauce.

Grilled skirt steak marinated in guajillo chile and tequila with rajas con crema, guacamole and a Chihuahua cheese enchilada topped with a roasted tomato sauce.

Grilled wild jumbo shrimp marinated in a garlic vinaigrette with tomatoes, onions and serrano chiles. Served over cilantro-mint short grain brown rice with roasted tomato-jalapeño caper sauce.

Fried plantains with queso fresco and crema.

Creamed chipotle spinach and mushrooms.

Red beans and chorizo stewed in chipotle and cumin with pico de gallo and crema.

Grilled corn on the cob rolled with crema, chile and queso fresco.

Served with sweet potato fries and mixed vegetables.

Served with sweet potato fries and mixed vegetables.

Pressed whole wheat or corn tortillas with cheese or chicken. Served with sweet potato fries and mixed vegetables.

Whole wheat tortillas layered with chicken, mixed vegetables, mild tomato sauce and queso fresco.

Your choice of chicken, skirt steak or vegetables on corn tortillas with sweet potato fries and mixed vegetables.

Vanilla flan infused with espresso, served on a warm ancho chile brownie with Mexican cinnamon whipped cream.

Traditional Mexican doughnuts served with three dipping sauces: chocolate, caramel and raspberry guajillo.

Sour cream pound cake soaked in three milks, topped with blackberry-hibiscus glaze, toasted meringue.

Peanut butter mousse, topped with dark chocolate sauce, cinnamon swirl ice cream.

Raspberry-guajillo sauce, fresh strawberries, cinnamon sugar plantains, piloncillo-espresso chocolate sauce.

Our signature cocktail since 1984 with blanco tequila, triple sec, pomegranate and lime

Your choice of lime, strawberry or mango with blanco tequila, triple sec and organic agave

Blanco tequila, lime and organic agave

Corralejo blanco, lime, orange and organic agave

Our Cadillac margarita with 1800 reposado, Grand Marnier, lime and organic agave

Gran Centenario añejo, lime and organic agave

In honor of the farmers who harvest agave. El Jimador blanco, lime and organic agave

Blanco tequila, mango, lime and organic agave with a chile de árbol and guajillo chile salted rim

Casa Noble organic blanco, lime and organic agave

Del Maguey Vida mezcal, agave, orange and lime with a chile de árbol and guajillo chile salted rim

Partida reposado, Cointreau, Grand Marnier, lime and organic agave

Cruzan rum, raspberry, mint and lime

Cruzan rum, cucumber, mint and lime

1800 Coconut blanco tequila, mint, pineapple and lime

Pinnacle vodka, strawberry, lemon and organic agave

Red or white wine, apricot brandy, triple sec, fresh orange, pineapple, cucumber and apple

Citrus notes

Ripe coconut, agave

Citrus, herbs, black pepper

Peppery, smoky lime finish

Vanilla, floral notes

Agave, grapefruit, vanilla

Citrus, herbs

Pear, quince, dill, lime

Vanilla, pepper, pineapple

Sugarcane, peppery lime finish

Peppercorns, sweet spearmint

Pepper, dried tropical fruits, grilled pineapple

Citrus, sweet agave, black pepper

Ripe agave with a touch of spice

Wet stone, citrus notes

Agave, citrus, fruit

Vanilla, butter, dried fruit

Delicate spice, elegant agave

Pepper, creamy fruit, mint

Floral nose, pure agave

Fresh agave, citrus, pepper

Herbaceous, vanilla, oak

Sweet agave, pepper, floral finish

Light, spicy, zesty finish

Mineral, citrus, mint

Tropical, Jalapeño or Cocoa

Citrus, floral, white pepper

Vanilla, oak notes

Oak, caramel, vanilla

Herbaceous, cooked lime finish

Citrus, pepper, burnt caramel

Caramel, cocoa, dry fruit

Citrus, smoky wood, spice

Citrus zest, apple, peach

Pineapple, vanilla, toffee

Herbaceous, ripe agave

Fruit filled, hints of pepper

Dried pineapple, toasted coconut, sweet custard

Citrus, dark chocolate, caramel apple

Smoky with an oaky finish

Vanilla, cinnamon, tropical fruits

Hibiscus infused, vanilla notes

Anise, fruit, brown rice

Earthy with herbal, citrus, floral notes

Complex oak, caramelized agave

Apricot, oak, nutmeg

Chocolate, vanilla, hazelnut, almond

Citrus, oak, honey, vanilla

Citrus, pineapple

Sweet pear, spice, oak

Citrus, cherry, pear

Pepper, toasted oak, herbs

Caramel, honey

Roasted agave, coconut, maple

Butterscotch, vanilla

Nutty, peppery, light caramel

Notes of chocolate

Wild flowers, vanilla, smoke

Mexican vanilla, cinnamon, apples, almonds, caramel

Rich caramel, brown sugar

Cooked pear, white spice

Caramel, honeyed toast, baked fruits

Citrus, oak-infused butterscotch, wild honey

Vanilla, tropical fruits, spiced undertones

Crisp, vanilla, honey, toasted oak

Tropical fruits, smoky finish

Smoky agave

Fruit, vanilla, raisins

Toasted oak, nutty

Caramel, butterscotch

Citrus, pepper, maple, coffee

Wild honey, soft fruit

Vanilla, oak, caramel, smoke

Tootsie Roll, almond, vanilla

Toasted oak, smoky

Vanilla, cinnamon, apple

Honeysuckle, vanilla

Citrus, floral notes, spiced undertones

Chocolate, vanilla, spice

Citrus, caramel, chocolate, almonds

Nutty, spicy, floral

Cinnamon, rose, vanilla

Vanilla, nutty, dried fruits

Tecate, lime and Cholula

Negra Modelo and house sangrita

Since 1984, we have been serving freshly made guacamole with avocado, jalapeño, tomato, onion and cilantro. Served with tortilla chips and salsa nortena. Guac on Tap: Unlimited refills. Serves 5, 4-7pm

Melted Chihuahua cheese, topped with cilantro and served with house-made corn tortillas

Hand-cut, crispy tortillas topped with black beans, queso fresco, white cheddar, Chihuahua cheese, guacamole, pico de gallo, chipotle and serrano chiles

Blanco tequila, lime and organic agave

Blanco tequila, triple sec and organic agave

Cruzan rum, pineapple, mint and lime

Red or white wine, apricot brandy, triple sec, fresh orange, pineapple, cucumber and apple