Rosa Mexicano Prices in Washington, DC 20015
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Antojitos |
| Crab Turnovers | $12.50 |
Corn masa turnover filled with jumbo lump crab, served with fruit pico de gallo and avocado-tomatillo salsa.
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| Rolled Crispy Chicken Tacos | $10.00 |
Covered in two salsas, artisanal pasilla de oaxaca and salsa verde, queso fresco and Mexican sour cream.
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| Tortilla Soup | $8.00 |
Rich pasilla broth, grilled chicken, tortillas and cheese.
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| Layered Duck Tortilla Pie | $11.00 |
Roasted pulled duck layered between soft corn tortillas and topped with yellow pepper-habanero cream sauce.
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| Melted Chihuahua Cheese Fondue | $12.00 |
Chorizo and peppers rajas. Burns farms fresh huitlacoche and poblano peppers
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| Caesar Salad | $9.00 |
A Tijuana classic with crisp whole romaine lettuce, roasted red peppers and chile croutons, tossed in jalapeño-parmesan dressing.
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| Pork Belly Nachos | $10.00 |
Crispy tortillas topped with pork belly, black beans, serrano chiles, guacamole and chihuahua cheese.
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| Enchiladas |
| Chicken Enchiladas | $17.00 |
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.
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| Cheese Enchiladas | $15.00 |
Delicious melted Chihuahua cheese in folded corn tortillas, smothered in Mexican roasted tomato sauce. Served with refried black beans.
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| Beef Enchiladas | $19.00 |
Pulled beef short ribs with tomatoes and chipotle, rolled in corn tortillas and smothered in veracruz mole de xico. Served with refried black beans.
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| Tacos |
| 3 Handcrafted artisanal tacos with vegetable escabeche. |
| Baja Fish | $16.00 |
Line-caught crispy local fish, house made slaw, jalapeño tartar sauce flour tortilla.
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| Pork Belly and Scallops | $17.00 |
Diver scallops, pork belly, spicy orange-habanero salsa.
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| Duck Tinga | $17.00 |
Slow-roasted duck, rocket greens, pear and guajillo chile salsa, citrus pico de gallo.
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| Seasonal Vegetables | $14.00 |
Local roasted vegetables over yucatán macadamia nut poc chuc.
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| Pollo |
| Grilled Chicken Breast Skillet Style | $18.75 |
With slow-cooked peppers, chihuahua cheese, grilled mexican street corn, chorizo chili and warm corn tortillas.
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| Chicken Tortilla Pie | $19.75 |
Baked soft corn tortillas layered with pulled roasted chicken and chihuahua cheese, with poblano pepper cream sauce.
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| Ceviches |
| Marinated raw seafood. |
| Ceviche Sampler | $16.00 |
A tasting of our ceviches.
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| Ahi Tuna | $14.00 |
Chile de árbol, orange supremes and seasonal melon.
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| Mini Hard Shell Hamachi Tacos | $13.50 |
Diced yellowtail, serrano chile, bacon, arugula and truffle oil.
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| Local White Fish | $13.00 |
Scallop emulsion, creamy avocado, crispy serrano ham and yucca frita.
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| Carnes |
| Crispy Pork Shank | $27.50 |
Slow-braised carnitas-style with chipotle-creamed spinach and red bean-chorizo chili.
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| All-Natural Skirt Steak Skillet Style | $24.75 |
Marinated sliced skirt steak served over chihuahua cheese with grilled mexican street corn, chorizo chili and warm corn tortillas.
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| Mixed Grill Brochette | $27.00 |
Grilled filet mignon, chorizo sausage, tomatoes and serrano peppers, served over herbed brown rice with tomatillo and tomato-chipotle sauces.
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| All-Natural Filet Mignon with Wild Mushrooms | $28.50 |
A Rosa classic of two filet mignon medallions served with a wild-mushroom tequila cream sauce, sautéed cactus paddle and pasilla chile.
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| Slow-Braised Short Ribs | $28.00 |
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.
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| Mariscos |
| Grilled Fish Skillet Style | $20.00 |
Grilled white fish marinated in achiote, orange and garlic. Topped with habanero-lime marinated onions.
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| Crab Enchiladas | $23.50 |
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.
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| Salmon with Tropical Fruit Mole | $23.00 |
Grilled natural salmon filet with black beans, zucchini and roasted corn. Served over a mole of ancho chiles and tropical fruits. This mole is called the tablecloth stainer.
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| Shrimp Brochette | $26.00 |
Skewered and grilled mexican wild shrimp served over house rice with a traditional veracruz sauce of roasted tomatoes, jalapeño and capers.
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| Guacamole |
| Guacamole en Molcajete | $14.00 - $26.00 |
Freshly made guacamole with avocado, jalapeño, tomato, onion and cilantro. Served with tortilla chips, salsa pasilla de Oaxaca and salsa de tomatillo y habanero. Serves 2/3, serves 4/6
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| Sides |
| Fried Plantains | $6.00 |
With queso fresco and crema.
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| Creamed Chipotle Spinach | $6.00 |
With mushrooms.
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| Red Bean Chorizo Chili | $6.00 |
Made with toasted guajillo and chipotle chiles and chorizo. Topped with pico de gallo and crema.
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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