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Double rack prime pork chop sous vide, on a bed of Huatape sauce (spinach, corn masa & serrano) served with Yukon potatoes and calabacitas.
Monk fish (white fish) marinated in lime juice and spices, heirloom tomato and grapes.
Made with TIGER NUT, a root vegetable that originated in Egypt, then Spain, then Mexico...that had been forgotten....now here at Taco Rosa!
Chocolate Abuelita powder, maca and ashwandha.
Frittery pastry dusted with cinnamon and piloncillo. Served with vanilla ice cream and berries.
Organic Azunia Platinum tequila, fresh lime juice, a hint of agave nectar and a shot of Cointreau Noir
Tumeric powder, ground ginger, agave nectar, black pepper over ice.
Share this menu with your friends ahead of time to get their mouths watering.