Posts tagged Hackensack

Ice Cream Festival this August at Rosa Mexicano

289 days
by in Restaurant

The return of one of Rosa Mexicano’s most popular events – their Ice Cream Festival starting August 10 – September 4.

Culinary Director David Suarez together with Corporate Pastry Chef Jai Kendall have created eight new sweet and salty flavors this year along with desserts, including the return of the popular Guacamole de Postre, a sweet spin on the restaurant’s famous Guacamole en Molcajete, featuring sweet avocado ice cream with fresh strawberries, white chocolate shavings, Mexican wedding cookie crunch and chopped mint leaves, prepared tableside and served in a frozen molcajete.

Additional ice cream and sorbet flavors menu will include (but are not limited to):

  • Mexican Corn Truffle Ice Cream with cinnamon swirls and chocolate shavings
  • Chocolate Negro Modelo Ice Cream with salted cajeta and candied bacon
  • Piloncillo Ice Cream with Mexican carrot cake pieces and smoked cashews
  • Blood Orange, Carrot and Mango Sorbet

On Saturday, August 20th at 10 am, Rosa Mexicano Riverside Square will host a cooking demonstration where guests will learn how these unique flavors were created and how to prepare one of the tempting ice cream desserts at home this summer.

Rosa Mexicano
400 Hackensack Ave (The Shops at Riverside)
Hackensack, NJ 07601
(201) 489-9100
Menus | Reviews | Online Reservations | Directions To This Location

Healthy & Organic Mexican Festival at Rosa Mexicano

356 days
by in Restaurant

From June 1 – 26, Rosa Mexicano celebrates its second annual Healthy & Organic Mexican festival, this year in partnership with chef Amanda Cohen of acclaimed NYC vegetarian restaurant, Dirt Candy. Cohen collaborated with Culinary Director David Suarez to create fresh and inspired Mexican specialties including Queso Fundido con Coliflor Ahumado (Smoked Cauliflower with Melted Goat Cheese) and Tofu con Salsa de Guajillo y Pina (Coconut-Poached Tofu with Guajillo Chile and Pineapple Broth).

Additionally, Rosa Mexicano will feature Healthy & Organic special menu items including:

  • Chicken Enchiladas in Swiss Chard Tortillas
  • Starfruit and Mango Ceviche
  • Selection of Licuados, traditional fresh-blended fruit and vegetable drinks using ingredients such as cactus, mint, parsley, pomegranate, watermelon and more

On Saturday June 11 at 10 am, Rosa Mexicano will host a cooking demonstration at Rosa Mexicano Riverside Square where guests will learn how to cook Healthy & Organic at home, and try the dishes first-hand. $30 per person ($10 from each reservation will benefit a local New Jersey charity).

For reservations, guests can contact Robert Kingsland at 201.489.9100 or visit www.rosamexicano.com.

Rosa Mexicano
400 Hackensack Ave (The Shops at Riverside)
Hackensack, NJ 07601
(201) 489-9100

Flavor Fixe Debuts at Rosa Mexicano

426 days
by in Restaurant

Flavor Fixe lets guests mix and match their favorite dishes and drinks, from categories including starters, appetizers, main dishes, desserts and beverages. Flavorful items to choose from include Tacos de Panza del Puerco (Pork Belly Tacos); Enchiladas Suizas (Chicken Enchiladas),Tres Leches de la Casa (Three milk cake); signature margaritas and Mexican beer.

Win a Flavor Fixe Fiesta

Diners can also enter to win a Flavor Fix Fiesta, a four-course family-style party for 10 at Rosa Mexicano. Entry forms are available in-restaurant and via www.rosamexicano.com.

The Flavor Fixe menu is available at Rosa Mexicano Riverside Square for lunch seven days a week and for dinner Sunday through Thursday.

Lunch menu
Choose two courses
$16.50 per person, does not include tax or gratuity. Limit one entrée per person.
Available seven days a week

Starters

  • Guacamole en Molcajete: avocado, jalapeno, tomato, onion and cilantro prepared tableside and served with warm corn tortillas, tortilla chips, salsa pasilla de Oaxaca and salsa de tomatillo y habanero
  • Queso Fundido: Melted Chihuahua cheese with crumbled chorizo sausage, cilantro and rajas (slow-cooked Mexican peppers)

Appetizers

  • Ensalada de Mercado/Market Salad: Mixed greens, avocado, radishes, tomatoes, carrots, red onions and orange segments tossed with honey-lime vinaigrette
  • Flautas de Pollo/Rolled Crispy Chicken Tacos: Three rolled crispy chicken tacos topped with salsa pasilla de Oaxaca, salsa verde and crema
  • Sopa de Tortilla/Tortilla Soup: Pasilla chile soup with grilled chicken, avocado, shredded cheese, crema and crispy tortilla strips

Main Dishes (1 item only)

  • Enchiladas Suizas/Chicken Enchiladas: Two soft corn tortillas filled with pulled roasted chicken, topped with a creamy tomatillo sauce and queso fresco. Served with family-style refried black beans and house rice
  • Ensalada de Pollo Rosa/Rosa Chicken Salad: Roasted chicken salad with carrots, apples, raisins and toamtoes over romaine, frisee and watercress with jalapeño-parmesan dressing
  • Tacos de Vegetales a la Brasa /Skillet Roasted Vegetable Taco: Skillet of market fresh vegetables including protabello mushrooms, sautéed Swiss chard and roasted butternut squash topped with fresh herbed cheese. Served with flax seed tortillas and red beans
  • Hamburguesa con Queso/Cheeseburger: Grilled sirloin on a brioche bun with melted Chihuahua cheese, served with chipotle mayo and sweet potato fries

Desserts

  • Tres Leches de la Casa/Three Milk Cake: Meringue-covered three milk cake with citrus cream and mango salsa
  • Flan de Rosa/Mexican Flan: Mexican vanilla flan served over toasted almond cake with chocolate mole sorbet
  • Pastel de Queso/Cheesecake: Rick, creamy cheesecake filled with baked apple-cajeta sauce and candied pecans

Dinner menu
Choose three courses
$32.00 per person, does not include tax or gratuity. Limit one entrée per person.
Available Sunday through Thursday

Starters

  • Guacamole en Molcajete: avocado, jalapeno, tomato, onion and cilantro prepared tableside and served with warm corn tortillas, tortilla chips, salsa pasilla de Oaxaca and salsa de tomatillo y habanero
  • Queso Fundido: Melted Chihuahua cheese with crumbled chorizo sausage, cilantro and rajas (slow-cooked Mexican peppers)

Appetizers

  • Ensalada de Mercado/Market Salad: Mixed greens, avocado, radishes, tomatoes, carrots, red onions and orange segments tossed with honey-lime vinaigrette
  • Flautas de Pollo/Rolled Crispy Chicken Tacos: Three rolled crispy chicken tacos topped with salsa pasilla de Oaxaca, salsa verde and crema
  • Sopa de Tortilla/Tortilla Soup: Pasilla chile soup with grilled chicken, avocado, shredded cheese, crema and crispy tortilla strips
  • Tacos de Panza el Puerco/Pork Belly Tacos: Slow-cooked pork belly tacos served on hose-made tortillas with spicy poloncillo pickles and fiery molcajete salsa

Main Dishes (1 item only)

  • Enchiladas Suizas/Chicken Enchiladas: Two soft corn tortillas filled with pulled roasted chicken, topped with a creamy tomatillo sauce and queso fresco. Served with family-style refried black beans and house rice
  • Tacos Carne Asada/Steak Tacos: Grilled skirt steak marinated in guajillo and pasilla chiles, garlic, cumin and black pepper. Served with melted Chihuahua cheese, red bean chorizo chili, corn esquites, chile de arbol salsa and freshly made warm corn tortillas
  • Salmon en Manchamanteles/Salmon Filet with Tropical Fruit Mole: Grilled organic salmon over black beans with zucchini and roasted corn, mole of ancho chiles and tropical fruits
  • Budin de Pollo/Chicken Tortilla Pie: Baked soft corn tortillas filled with pulled chicken, Chihuahua cheese and roasted Mexican peppers, served with poblano cream sauce
  • Chamorro/Pork Shank: Crispy marinated pork shank served with red bean chorizo chili and chipotle creamed spinach

Desserts

  • Tres Leches de la Casa/Three Milk Cake: Meringue-covered three milk cake with citrus cream and mango salsa
  • Flan de Rosa/Mexican Flan: Mexican vanilla flan served over toasted almond cake with chocolate mole sorbet
  • Paste del Queso/Cheesecake: Rich, creamy cheesecake filled with baked apple-cajeta sauce and candied pecans

Beverages

  • Frozen Pomegranate Margarita: Our signature cocktail since 1984, silver tequila, pomegranate and lime juice, frozen to slushy perfection
  • La Tradicional Margarita: Silver tequila, fresh lime, organic agave
  • Cerveza/Beer: Corona, Corona light, Negra Modelo, Pacifico

Super Bowl and Valentine’s Day at Rosa Mexicano

479 days
by in Restaurant

Super Bowl and Valentine’s Day specials at Rosa Mexicano

Guests can kick up Super Bowl snacks with Rosa Mexicano’s special menu items starting Wednesday, February 2 through Super Bowl Sunday, February 6. From a Mexican twist on Pigs in a Blanket, to city-inspired dishes from the teams battling it out on the field for the big game, guests can dig into big flavor accompanied by house-made condiments from a habanero mustard to a guajillo tartar sauce. All of the menu specials will also be available to take-away and for delivery.

Football fans looking for a little green to go with their game day grub, guests can also order Rosa Mexicano’s Guac-to-Go to enjoy their famous Guacamole en Molcajete, complete with house-made tortilla chips and salsas, at home. Orders must be placed by Saturday, February 5 to allow for Super Bowl Sunday pick up.

For a little romance, guests can celebrate Valentine’s Day at Rosa Mexicano with sweet and savory a la carte menu specials for your sweetheart. Rosa Mexicano has created a cocoa-inspired menu of appetizers, entrees, desserts, and drinks featuring white, dark, milk, and Mexican chocolate. Couples can toast with Spiced Chocolate Agua Frescas or a Chocolate Cocktail and share menu items like Coffee and Chocolate Rubbed Sirloin for Two and a decadent Chocolate Dessert Trio.

Super Bowl at Rosa Mexicano Riverside Square
Wednesday, February 2 through Sunday, February 6
390 Hackensack Avenue, 201.489.9100
www.rosamexicano.com

Appetizers

Homemade Mexican Pigs in a Blanket
Filled with chorizo and cheese and served with chipotle mustard
Lunch and Dinner $8

Sandwiches

Beef Pambazos
Fried roll filled with shredded beef short ribs, onion, potato, carrot, shredded lettuce and pickled jalapeno
Lunch and Dinner $13

Yucatan Pulled Pork Sliders
Achiote-marinated pulled pork on a mini torta roll with pickled red onion and habanero mustard
Lunch and Dinner $12.50

Entrees

Mexican Fish and Chips
Battered fried local white fish served with house-cute fries and a guajillo tartar sauce
Lunch $14.50 Dinner $16.50

Team Inspired Dishes:

Green Bay Packers: Corona and cheese soup with chipotle
Lunch and Dinner $9

Pittsburgh Steelers: Iron city blackened tomato salsa served with tortilla chips
Free for each table

Valentine’s Day at Rosa Mexicano Riverside Square
Monday, February 14th
390 Hackensack Avenue, 201.489.9100
www.rosamexicano.com

Appetizers

Sopa de Chocolate con Macadamia/ Chocolate and Macadamia Nut Soup
Puree of chocolate and macadamia nuts with chipotle, served with a chocolate, leek and orange quesadilla
$8

Pay de Aguacate, Langosta y Chocolate Blanco/ Lobster, Avocado and White Chocolate Tart
Savory tart of white chocolate and avocado mousse, topped with lobster ceviche
$11

Entrees

Filete al Café con Chocolate/ Coffee and Chocolate Rubbed Sirloin for Two
Grilled coffee, chocolate and chile rubbed beef sirloin with a corn and roasted garlic flan and tomato-smoked chile chutney
$26.50

Salmon a la Parilla con Chocolate Blanco y Habanero/ Grilled Marinated Salmon with White Chocolate and Habanero
Cilantro-brined salmon with melted leeks, radishes, potatoes, and bacon over a white chocolate, champagne and habanero sauce
$21

Costillas de Cordero/ Cocoa and Chile Rubbed Rack of Lamb For Two
Cocoa and chile rubbed rack of lamb served with “morisqueta” rice and mole poblano
$26.50

Panza de Puerco con Almejas/ Mexican-Style Surf and Turf
Sweet and spicy crisp pork belly served with clams in a spiced chocolate broth
$23

Dessert

Trio de Chocolates/ Chocolate Dessert Trio
A moist, roasted beet and Mexican chocolate cake with a creamy hot chocolate glaze, white chocolate-rose crème brulee with tequila glazed blackberries, and an amaranth “krispie treat” candy bar drizzled with Mexican chocolate

Rosa Mexicano
400 Hackensack Ave (The Shops at Riverside)
Hackensack, NJ 07601
(201) 489-9100

Day of the Dead at Rosa Mexicano w/free demo 10.30

583 days
by in Restaurant

Rosa Mexicano will be honoring the traditions of All Saints Day (November 1) and All Souls Day (November 2) with their annual Day of the Dead festival, October 27 – November 21. Guests can help celebrate the holiday and this festive season by enjoying hearty dishes like Lobster Pozole, a traditional hominy stew, and Mexican Cookies and Milk.

On Saturday, October 30, Rosa Mexicano Executive Chef Dennis Lake will host a free cooking demonstration at Rosa Mexicano Riverside Square where families can kick off the holiday weekend, learn about Day of the Dead traditions and learn how to prepare select seasonal menu items.

Day of the Dead Festival at Rosa Mexicano
Available October 27 – November 21 at all three New York City locations
Free Cooking Demonstration October 30 at 10 am
At Rosa Mexicano Riverside Square, 390 Hackensack Avenue
Reservations are required, please call Cre at 212.397.0666 ext 40
www.rosamexicano.com

Appetizers

Pozole de Langosta
Lobster pozole, a stew made with lobster, hominy and chiles
Price TK

Frisee con Vinagreta de Chipotle, Elotes y Chorizo
Warm frisee salad with crispy chorizo, roasted corn, Cabrales blue cheese and a warm sherry vinegar and chipotle dressing
Price TK

Entrees

Raya con Pipian Verde
Pan-roasted skate wing with pumpkin seed pipian, huitlacoche flan and caramelized chayote
Price TK

Pato con Naranja y Mole Negro
Crispy-roasted half duck with orange glaze served with fall fruits, pumpkin, swiss chard, mole negro and chile orange sauce
Price TK

Dessert

Galletas y Leche de Arroz
Mexican cookies and milk: sweet pumpkin cookie filled with white chocolate and orange cream and red velvet cookie filled with pomegranate cream, served with nutmeg-infused horchata milk
Price TK

Drinks

The Herradura Great Pumpkin
A seasonal treat of Herradura silver, pumpkin puree, freshly-squeezed orange juice with maple syrup, cinnamon, cloves and nutmeg

Festival de Helados at Rosa Mexicano

681 days
by in Restaurant

Kids at heart and of all ages can enjoy this month-long menu filled with sweet, salty and creamy flavors like Sea Salted Cajeta ice cream and Tomatillo Lime sorbet, house-made toppings, and desserts including an Ice Cream Pop Trio, a Mexican Banana Split and more.

On July 17, Executive Chef Dennis Lake will host a free cooking demonstration at Rosa Mexicano Riverside Square where guests will have a chance to win an ice cream maker that will be raffled off during the demonstration.

Available July 7th – August 1st
Free Demonstration July 17th at 10:00 am
At Rosa Mexicano Riverside Square, 390 Hackensack Avenue
Reservations are required, please call Cre at 212.397.0666 ext 40
www.rosamexicano.com

Ice Cream (choose three, $7)

Vainilla / Mexican vanilla

Chocolate Mexicano / Mexican chocolate

Cajeta y Sal Marina / Sea salted cajeta

Maíz con Palomitas Caramelizadas / Sweet corn and caramel popcorn

Galletas Mexicanas / Cinnamon chocolate cookies and cream

Granad con Chispas de Chocolate y Menta /Pomegranate mint chocolate chip fudge swirl

Arándano y Crema / Blueberry crema

Sorbet (choose three, $7)

Lima y Tomatillo / Tomatillo lime ice

Jamaica y Granada / Hibiscus pomegranate

Arándano / Blueberry

House-Made Toppings (50¢ each)

Salsa de Plátano en Caramelo / Banana caramel sauce

Frescas Crujientes / Strawberry crisps

Pedacitos de Cacahuates en Piloncillo / Chopped piloncillo peanuts

Piña Confitada / Candied pineapple

Palomitas de Maíz Caramelizadas / Caramel popcorn

Salsa de Piloncillo Espresso Chocolate / Piloncillo espresso chocolate sauce

Desserts

Trío de Paletas de Helado / Ice Cream Pop Trio

Sweet corn and caramel popcorn, blueberry crema, and cinnamon chocolate cookies and cream ice cream pops coated with strawberry crisps and topped with banana caramel sauce
$8

Macaroon de Pistache / Pistachio Torte
Pistachio macaroon filled with blueberry crema ice cream, served with tomatillo-blueberry compote
$8.50

Banana Split Mexicano / Mexican Banana Split
Blueberry crema, Mexican chocolate, and cinnamon chocolate cookies and cream ice cream with strawberry-pineapple salsa, piloncillo peanuts, piloncillo chocolate sauce, cinnamon whipped cream and fresh bananas
$10

Healthy and Organic Mexican at Rosa Mexicano

731 days
by in Restaurant

On Wednesday, May 19th, Rosa Mexicano will kick off its first Healthy and Organic Mexican festival through June 13th. Dispelling the myth that Mexican food is unhealthy, the special menu will highlight the bold, fresh flavors of dishes such as Skillet-Roasted Vegetable Tacos in Flax Seed Tortillas; Seared Tuna with Sprouted Quinoa Salad; Banana Leaf-Steamed Spicy Fish; and Organic Margaritas, Sangria, Wine and Agua Frescas.

On May 22nd, Rosa Mexicano will show guests how to make healthy and organic Mexican dishes at home with a free cooking demonstration beginning at 10 am.

Healthy and Organic Mexican at Rosa Mexicano
Available May 19th – June 13th, 2010
FREE cooking demonstration Saturday, May 22nd

Rosa Mexicano Riverside Square, 390 Hackensack Avenue, 201.489.9100
For reservations, visit www.rosamexicano.com

Appetizers

Atun con Costra de Amaranto / Seared Amaranth Crusted Tuna
Seared tuna crusted in amaranth, sliced and served over organic tangerine, avocado and jicama with organic quinoa and tangerine salsa
$13.00

Sopa de Habas con Hierba Buena / Fava Bean and Mint soup
Fresh local fava beans and mint soup garnished with organic tomato salsa and hoja santa
$8.00

Entrees

Tamal de Pescado Picante / Banana Steamed Grouper
Filet of wild Florida Grouper steamed in a banana leaf with spicy tomatillo salsa and epazote
$23.00 Dinner only

Arrachera Integral con Espinacas / All Natural Grilled Hanger Steak
Local farm-raised all natural grilled hanger steak served with spicy smoked corn pico de gallo, organic spinach and beet salad
$16.00 Lunch
$24.00 Dinner

Tacos de Hongos con Flor de Calabaza / Skillet Roasted Vegetable Tacos
Wild mushrooms, squash blossoms, zucchini and garlic topped with fresh requeson. Served with flax seed tortillas, house salsa, street corn and charro beans
$15.00 Lunch
$17.00 Dinner

Dessert

Gratin de Toronja con Sorbets de Frutas / Grapefruit Gratin with Fresh Fruit Sorbet
Caramelized grapefruit slices topped with Mexican agave nectar, yogurt and a crunchy canela-coconut granola. Served with mango-hibiscus sorbet, coconut sorbet, and blueberry sorbet inside a granola tuile cup.
$8.50

Beverages (alcoholic)

Margarita Natural
Organic cucumber and cilantro muddled with organic cane sugar, Casa Noble organic silver tequila, agave and fresh lime juice
$12.00

Sangria Organica 100%
A refreshing spring-time sangria. Cucumber-infused vodka, Bonterra Vineyards Viognier, pineapple juice, fresh mint and diced apples. Available in an individual pitcher or a large pitcher that serves 3-4
$11.00
$33.00 Pitcher

Viognier, Bonterra, ”Organic”, Mendocino, California 2007
$12.00 By the Glass $45.00 Bottle

Cabernet Sauvignon, Santa Julia “Organic”, Mendoza, Argentina 2009
$10.00 By the Glass $35.00 Bottle

Aqua Frescas (non-alcoholic ) 100% organic

Arandano con Remolacha
Organic blueberry and beet with agave nectar
$6.00

Pepino con Mandarina
Organic tangerine and cucumber with agave nectar
$6.00

Rosa Mexicano
Riverside Square
390 Hackensack Avenue
Hackensack, NJ 07601
201.489.9100
For reservations, visit www.rosamexicano.com

Rosa Mexicano’s Annual Chocolate Festival Sept. 30 – Oct. 25

961 days
by in Restaurant

Rosa Mexicano’s annual Chocolate Festival starts this Wednesday, September 30th at Rosa Mexicano Riverside Square. Chocolate lovers can enjoy sweet and savory menu specials all month long; learn to cook with their favorite ingredient at a demonstration and luncheon on Saturday, October 10; or indulge in a cocoa-inspired four-course feast with beverage and cocktail pairings on Wednesday, October 14.

Rosa Mexicano’s chefs showcase the rich tradition of chocolate in Mexican cuisine with crave-worthy dishes including Bistec Asado (clove and Mexican cinnamon dry aged beef with roasted fall vegetables, chili dusted potato crisps and chocolate tamarind sauce) and Enchiladas de Pollo con Mole Chichilo con Chocolate (soft corn tortillas filled with roasted chicken and covered with chocolate Chichilo mole).

For an added sweet incentive, the first 15 people to make a reservation for the October 10 cooking demonstration and luncheon will receive a $25 Rosa Mexicano gift card for future use. ***All reservations must be made online.

Rosa Mexicano Chocolate Festival
Cooking Demonstration and Luncheon
Saturday, October 10, 2009
10:00 am Cooking Demonstration; 11:30 am Luncheon
$35 Per Person, Including Tax and Gratuity
First 15 people to make a reservation receive a $25 Rosa Mexicano Gift Card for future use!

RESERVATIONS NECESSARY, ONLINE ONLY: www.rosamexicano.com

Rosa Mexicano Riverside Square, 390 Hackensack Avenue

Evening Includes:
Passed Antojitos
Special Chocolate Cocktail
Frozen Pomegranate Margarita

Ensalada de Pato Ahumado con Chocolate
Cocoa Cured Smoked Duck Leg Salad
Cocoa cured smoked duck leg with roasted apples and pecans over mixed greens, guava-chipotle dressing.
Paired with Negra Modelo

Pescado Cocido al Vapor
Steamed Halibut with Chocolate Diablo Sauce

Fresh halibut steamed with lime, epazote, habanero onions, plum tomatoes and shitake mushrooms with a spicy chocolate–guajillo chile sauce.
Paired with Modelo Especial

Bistec Asado/ Spiced Rubbed Dry Aged Beef
Clove and Mexican cinnamon dry aged beef, served with roasted fall vegetables, chili dusted potato crisps and chocolate tamarind sauce.
Paired with Cabernet Sauvignon

Pingüino
Hazelnut Chocolate Cupcake
Homemade Mexican chocolate cupcake filled with hazelnut mousse and topped with crème fraiche whipped cream. Served with an espresso-piloncillo-chocolate sauce.

Rosa Mexicano Chocolate Festival Tasting Dinner
Wednesday, October 14, 2009
6:30 pm cocktails, 7:30 pm dinner with beverage and cocktail pairings
$55 Per Person, Including Tax and Gratuity
RESERVATIONS NECESSARY, ONLINE ONLY: www.rosamexicano.com

Rosa Mexicano Riverside Square, 390 Hackensack Avenue

Evening Includes:
Passed Antojitos
Special Chocolate Cocktail
Frozen Pomegranate Margarita

Ensalada de Pato Ahumado con Chocolate
Cocoa Cured Smoked Duck Leg Salad
Cocoa cured smoked duck leg with roasted apples and pecans over mixed greens, guava-chipotle dressing.
Paired with Negra Modelo

Pescado Cocido al Vapor
Steamed Halibut with Chocolate Diablo Sauce
Fresh halibut steamed with lime, epazote, habanero onions, plum tomatoes and shitake mushrooms with a spicy chocolate–guajillo chile sauce.
Paired with Modelo Especial

Bistec Asado/ Spiced Rubbed Dry Aged Beef
Clove and Mexican cinnamon dry aged beef, served with roasted fall vegetables, chili dusted potato crisps and chocolate tamarind sauce.
Paired with Cabernet Sauvignon

Pingüino
Hazelnut Chocolate Cupcake
Homemade Mexican chocolate cupcake filled with hazelnut mousse and topped with crème fraiche whipped cream. Served with an espresso-piloncillo-chocolate sauce.

Rosa Mexicano Sizzles with Sweet and Spicy Summer Ice Cream Festival

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1063 days
by in Restaurant

Festival de Helados Returns with New Flavors June 24 – July 19

Hackensack, NJ, June 19, 2009 – Beat the heat with chilly treats this summer as Rosa Mexicano’s Festival de Helados returns June 24 through July 19, with a cooking demonstration and luncheon, free for adults who bring a pint-sized patron, on July 11. Rosa Mexicano Riverside Square will feature festive flavors like Comote y Pasas en Ron (sweet potato and rum raisin) and Aguacate (salted avocado and butter) and ice cream desserts such as the Guacamole de Postre, dessert guacamole prepared tableside to order with sweet fixins served with chocolate-dusted sweet tortilla chips and sweet tomatillo sauce.

On July 11, executive chef Joseph Preziosi shares the scoop about the tradition of Mexican-style ice cream and how to make flavors at home reminiscent of the carts found on the streets of Mexico in the summertime. Guests will learn how to create and then savor festival favorites such as Camino Rocoso, a Mexican twist on Rocky Road with white coffee ice cream, Mexican chocolate chips, chocolate marshmallow swirl and toasted almonds. The Festival de Helados is a part of Rosa Mexicano’s year-long Flavors of Mexico series, celebrating the diverse flavors of Mexican cuisine for 25 years.

Rosa Mexicano Festival de Helados
Cooking Demonstration and Luncheon

Saturday, July 11, 2009
10:00 am Cooking Demonstration; 11:30 am Luncheon
$35 Per Person, Including Tax and Gratuity
FREE for each adult who brings a child!
RESERVATIONS NECCESSARY: Call Cre Vance at 212.397.0666 ext. 40
Rosa Mexicano Riverside Square, 390 Hackensack Avenue


Alaska Horneado
Baked Alaska with coconut & candied lime zest ice cream and a toasted coconut and agave nectar crust

Camino Rocoso
Mexican Rocky Road with white coffee ice cream, Mexican chocolate chips, chocolate marshmallow swirl, and toasted almonds


Tuna y Arándano Azul
prickly pear and blueberries

Rosa Mexicano Festival de Helados
Menu available June 24 – July 19 at Rosa Mexicano restaurants
Riverside Square, 390 Hackensack Avenue, 201-489-9100

Helados y Sorbetes
Choice of three, $8.50

Coco con Cáscara de Limón Cristalizada
coconut & candied lime zest

Crema de Cacahuate y Chocolate de Oaxaca
peanut butter and Oaxacan chocolate

Aguacate
salted avocado and butter

Comote y Pasas en Ron
sweet potato and rum raisin

Vainilla
vanilla

Camino Rocoso
Mexican Rocky Road with white coffee ice cream, Mexican chocolate chips, chocolate marshmallow swirl, and toasted almonds

Poblano
Poblano pepper

Piña con Especias
pineapple cinnamon ápice

Tuna y Arándano Azul
prickly pear and blueberries

Postres de Helado

Alaska Horneado
Baked Alaska with coconut & candied lime zest ice cream and a toasted coconut and agave nectar crust. $9.00

Guacamole de Postre
(serves two)
Prepared tableside with salted avocado and butter ice cream served in a frozen molcajete mixed with fresh strawberries, white chocolate shavings, Mexican wedding cookie crunch and chopped mint leaves. Served with chocolate dusted sweet tortilla chips and sweet tomatillo sauce. $12.00

Tacos de Helado
Three vanilla cookie tacos filled with Peanut Butter Oaxacan Chocolate, Vanilla, and Sweet Potato Rum Raisin ice cream. Served with crushed piloncillo peanuts, pineapple coconut salsa, sweet potato pecan salsa, chocolate syrup and whipped cream. $8.50

Savory Appetizer

Gazpacho Mexicano
Mexican gazpacho of pureed beets, cucumber and almonds with jumbo lump crab meat and poblano pepper sorbet. $9.00

Rosa Mexicano
400 Hackensack Ave (The Shops at Riverside)
Hackensack, NJ 07601
(201) 489-9100

Mexican Masquerade for Cinco de Mayo

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1126 days
by in Restaurant

Grab your sombrero or go undercover with a Lucha Libre wrestling mask to celebrate Cinco de Mayo with Rosa Mexicano’s first Mexican Masquerade, inviting guests to don their most creative costumes for giveaways and prizes. Guests get in the spirit with tableside, fresh fruit muddled margarita carts, maracas, piñatas, music, and, the fiesta food favorite, signature Guacamole en Molcajete.

All day Tuesday, May 5, Rosa Mexicano Riverside Square (390 Hackensack Ave, 201.489.9100) will offer special menu selections such as Shrimp Quesadillas made with garlic and guajillo chile and Chile Ancho Relleno, ancho chiles stuffed with slow-cooked marinated pork.

Guests can also toast to Mexico with fresh fruit muddled strawberry, mango and lime margaritas made tableside to order, with choice of silver, reposado or anejo tequila, or choose from a selection of premium tequila shots.

Cinco de Mayo at Rosa Mexicano
Tuesday, May 5th, 2009
**Reservations Recommended
390 Hackensack Avenue, 201.489.9100

Lunch Additions (served until 3pm)

Shrimp Quesadilla
Sauteed Shrimp, garlic and guajillo chile metled between two flour tortillas. Served with Tropical Pico de Gallo.
$16.00

Chicken Quesadilla
Two grilled flour tortillas filled with Chihuahua cheese and grilled chicken. Served with guacamole and pico de gallo.
$12.50

Calle Salad
Mexico City street salad with grilled chopped chicken tossed with mango, pineapple, jicama and toasted pumpkin seeds. Served with field greens and honey-lime vinaigrette.
$14.50

Pelona
Pulled beef short ribs steak sandwich on a crispy roll with oven-baked tomatoes, pickled jalapeños and salsa verde. Served with sweet potato fries.
$14.50

Enchiladas de Verduras
Two soft corn tortillas filled with shiitake mushrooms, spinach and cheese. Topped with Ranchera sauce.
$13.00

Entradas/Appetizers

Guacamole en Molcajete
Since 1984 we have been serving freshly made guacamole with avocado, jalapeño, tomato, onion and cilantro (prepared tableside).
Each order is served with warm corn tortillas, tortilla chips and pasilla de Oaxaca salsa.
$14.00

Ensalada de la Casa

Mixed field greens, shredded jicama, carrots and cherry tomatoes dressed in a pomegranate vinaigrette.
$8.00

Flautas de Pollo
Rolled crispy chicken tacos (3) topped with salsa pasilla de Oaxaca, salsa verde and crema.
$9.50

Ceviche de Atun y Langosta
Citrus marinated tuna and lobster.
$18.50

Zarape de Pato
Roasted pulled duck layered between soft corn tortillas and topped with yellow pepper-habanero cream sauce.
$12.00

Empanadas de Langosta
Three crispy corn empanadas filled with lobster, served with seasonal fruit pico de gallo and avocado-tomatillo salsa.
$14.00

Quesadilla de Hongos con Huitlacoche
Grilled flour tortilla filled with huitlacoche, poblano chiles, corn and Chihuahua cheese. Served with salsa verde cruda.
$9.00

Queso Fundido
Melted Chihuahua cheese with crumbled chorizo sausage, jumbo lump crab meat and rajas (slow-cooked Mexican peppers).
$15.50

Platillos Principales/Main Dishes

Ensalada con Atún
Avocado leaf-crusted seared rare tuna served on a crispy black bean tostada over jicama, mango and cabbage slaw with tropical-habanero salsa.
$21.00

Alambre de Mariscos
Grilled jumbo shrimp and sea scallops marinated in a garlic vinaigrette with onions tomatoes and Serrano peppers. Served over house rice with a roasted tomato-jalapeno caper sauce.
$26.50

Pescado en Tikin Xic
Red Snapper marinated in homemade achiote, wrapped in banana leaf, baked and served with X’nipek (salsa fresca with habaneros).
$26.00

Salmon en Manchamanteles
Grilled organic salmon over black beans with zucchini and roasted corn, mole of ancho chiles and tropical fruits.
$23.75

Mole de Xico
Two soft corn tortillas filled with shredded chipotle beef, topped with Veracruz mole made with raisins, plantains, hazelnuts, pine nuts and mulato, ancho and pasilla chiles.
$19.75

Carne Asada Mestiza
22 oz. of grilled bone-in rib eye steak served with a mestiza sauce (tomatillo-tomato-chipotle) and rajas (slow-cooked Mexican peppers).
$32.00

Alambre a la Mexicana
Grilled cubes of beef tenderloin, chorizo sausage, onions, tomatoes and serrano peppers with tomatillo and tomato-chipotle sauces.
$24.50

Filete con Hongos
Grilled filet mignon covered with a wild mushroom-tequila cream sauce.
$27.00

Chile Ancho Relleno
Two ancho chiles stuffed with cochinita pibil (slow-cooked marinated pork) over black bean sauce and marinated red onions.
$26.00

Suizas
Two soft corn tortillas filled with pulled roasted chicken, topped with a creamy tomatillo sauce and Chihuahua cheese.
$18.75

Postres/Dessert

Flan
Cheesecake
Estallido
Tres leches
$9.00

Rosa Mexicano
400 Hackensack Ave (The Shops at Riverside)
Hackensack, NJ 07601
(201) 489-9100

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