From a press release:
Rosa Mexicano debuts its Mexican Passover menu, crafted by Culinary Advisor Jonathan Waxman, April 6 – 13. Drawing inspiration from his Jewish heritage and current culinary trends in Mexico City, Waxman has created a menu including dishes such as Red Snapper Gefilte Fish; Tecate Pulled Beef Brisket Tacos; Date, Lemon & Piñon Cake with Honey and a special Passover Sangria with Manischewitz© reduction.
Spring and traditional Passover ingredients meet Mexican flavors and influences in offerings like Matzoh-Breaded Chicken Breast and a tropical twist on Haroset made with tangerine, pomegranate and coconut. Part of Rosa Mexicano’s annual Flavors of Mexico series, the Mexican Passover menu will be available at all three Rosa Mexicano DC area locations.
Full menu after the jump.
Starters:
Sedar Plate available
Haroset de Jonathan Waxman / Jonathan Waxman’s Haroset
A blend of dates, coconut, tangerine, pomegranate, almonds, cinnamon and rose apples
Hierbas Amargas / Maror
Roasted beets, scallions and avocado with a creamy horseradish dressing, served with crispy parsley and matzoh meal tortillas
Appetizers:
Huachinango “Gefilte Fish” / Red Snapper Gefilte Fish
Traditional fish dumplings of red snapper (Gefilte Fish) with a habanero-tomato sauce and pickled vegetables
Sopa de Pato con Remolachas / Duck and Beet Borscht
Roasted beet soup with pulled duck, spring vegetables and chile de árbol crema
Entrees:
Milanesa de Pollo / Matzoh-Breaded Chicken Breast
Crispy chicken breast breaded with matzoh and eggs, served with a salad of apricots, peaches, cherries and a tamarind vinaigrette
Cordero Guisado / Braised Lamb Shank
Braised lamb shank flavored with cumin, turmeric and cilantro served with dates, baby onions, whole garlic, tangerines and Passover rice with saffron & red chilies
Tacos de Tinga de Res / Pulled Beef Brisket Tacos
Beef brisket studded with jícama and carrots, cooked in Tecate beer, habanero, charred red torpedo onions, pomegranate and served with pimento, toasted almonds and grilled baby leeks
Dessert:
Pastel de Dátil, Limón y Piñón / Date, Lemon and Piñon Cake
Date, lemon and piñon cake with honey topped with whipped cream and a drizzle of lemon syrup. Served with fresh fruit
Beverage:
Lágrima / The Tear Drop
El Jimador Silver Tequila, fresh lime juice, muddled parsley, topped with “salt air” and garnished with celery
Sangría Haroset
Herradura silver tequila (Kosher) combined with apple and lemon juices, topped with Manischewitz reduction
Dr. Brown’s Soda
Cel-Ray and Cream Soda
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