Rosa Mexicano’s new fall menu, A Taste of Fall, launched October 5. It pairs seasonal ingredients like butternut squash, corn, and chiles with indulgent dishes built around birria, pork belly, NY strip, and mezcal.
The season’s warmth meets Mexico’s bold flavors. A Taste of Fall brings together cozy, autumn flavors and Rosa Mexicano’s modern approach to Mexican cuisine, with three starters, three mains, a side, a dessert, and a featured cocktail.
Find it on our site: open the Menus page and click A Taste of Fall in the menu navigation. You can also view the PDF menu.
What Is on the Fall Menu
Starters
Camarones al Guajillo ($18). Chile-marinated grilled shrimp with guajillo BBQ sauce, toast points, and cilantro oil. A spicy starter; contains shellfish.
Elote Fritters ($16). Fire-roasted corn and queso fresco, served with Tajín-lime crema, cotija, and cilantro. Vegetarian.
Jalapeños Rellenos de Birria ($18). Jalapeños stuffed with slow-braised beef, Oaxaca cheese, and onions, wrapped in bacon and served with salsa macha, tomatillo avocado crema, and cilantro. Spicy; contains nuts.
Mains
Butternut Squash & Carnitas Enchiladas ($24). Slow-cooked pork and Chihuahua cheese in a roasted tomato chipotle sauce, finished with charred scallion crema and toasted pepitas. Gluten-friendly.
Los Tres Cerditos Tacos ($21). The “Three Little Pigs”: pork belly, bacon jam, Tajín chicharrones, cabbage escabeche and tomatillo pico de gallo. Gluten-friendly.
NY Strip Huarache ($38). NY strip steak over a griddled corn masa cake filled with refried black beans, topped with chayote, butternut squash, sweet potato, roasted tomato chipotle sauce, and salsa macha. Gluten-friendly; contains nuts.
Side and Dessert
Crispy Brussels Sprouts ($14). Ají dulce honey, grilled pineapple pico, cotija, and salsa macha. Vegetarian and gluten-friendly; contains nuts.
Sweet Corn Milk Pudding ($14). Toffee and lemon whipped crème fraîche. Vegetarian.
Featured Cocktail
Smoky Passion ($18). Fósforo Ensamble mezcal, passion fruit, lime juice, and canela agave, finished with a lime zest salt rim. New to mezcal? Our guides to what mezcal is and how tequila and mezcal differ are a good place to start.
The Flavors Behind the Menu
Corn, in more than one form. Corn runs through the menu: fire-roasted in the elote fritters, griddled into the masa cake under the NY Strip Huarache, and sweetened in the milk pudding.
Chiles that build warmth, not just heat. Guajillo, chipotle, and salsa macha each bring a different layer to the dishes. The Camarones al Guajillo and the Jalapeños Rellenos de Birria are the two marked spicy. For another chile-driven tradition worth knowing, see our mole guide.
Squash and pork, the classic autumn pairing. Butternut squash appears in both the enchiladas and the huarache, alongside slow-cooked carnitas, pork belly, and bacon jam.
Planning Your Visit
A Taste of Fall launches October 5. See the full lineup on the Menus page and choose your Rosa Mexicano location. Planning a group dinner or celebration? Explore private events at Rosa Mexicano, and see more happenings on Que Pasa.
Menu availability, pricing, and dishes may vary by location and are subject to change. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please inform your server if a person in your party has a food allergy.
Fall Menu FAQ
When does the Rosa Mexicano fall menu launch?
A Taste of Fall launches October 5.
Where can I see the fall menu?
On the Menus page: click “A Taste of Fall” in the menu navigation, or open the PDF menu.
What vegetarian options are on the fall menu?
The Elote Fritters, Crispy Brussels Sprouts, and Sweet Corn Milk Pudding are marked vegetarian.
Which fall dishes are spicy?
The Camarones al Guajillo and the Jalapeños Rellenos de Birria are marked spicy.
Is there a fall cocktail?
Yes. The featured cocktail is the Smoky Passion, made with Fósforo Ensamble mezcal, passion fruit, lime juice, and canela agave.