Rosa Mexicano is planning a festive culinary celebration for the Día de los Muertos (Day of the Dead) holiday. The New York-based chain’s 11 restaurants nationwide will be serving ritual foods and innovative drink pairings and desserts.
During the Mexican holiday, families celebrate the lives of loved ones who have passed through a series of traditional observances—many of which focus on preparing their favorite foods. Rosa Mexicano will offer a number of classic dishes by founder Josefina Howard, who died in 2005, to honor her memory. Howard opened the first Rosa Mexicano in 1984 and is credited with popularizing upscale and regional Mexican cuisine in New York.
The Día de los Muertos menu appetizers include Empanadas de Camote (corn and sesame empanadas, stuffed with sweet potato, peas and spiced pecans) served with chipotle sauce; and Roasted Bone Marrow served with chipotle-piloncillo sauce, grilled jalapeño and toast and paired with Tromba Añejo tequila. Entrée choices include Estofado de Cordero (lamb shank with roasted vegetables and epazote gremolata); Trucha a la Parilla (whole grilled trout over pumpkin seed pipián, topped with citrus salad; or Costillas a la Barbacoa (tequila-pomegranate barbeque ribs with charro beans and jalapeño corn bread). Dessert is Tamal y Camote—roasted sweet potato and cajeta tamale served with pomegranate sauce and vanilla ice cream.
The holiday meal will introduce a specialty cocktail called The Calavera (shown atop), Made with Milagro reposado tequila, pineapple juice, Ancho Reyes chile liqueur, lemon juice, black syrup, Angostura bitters and egg whites, The Calavera is garnished with an edible sheet of skull cocktail art.
The Día de los Muertos menu will be available from Wed. Oct. 31 through Sun. Nov. 4. Rosa Mexicano guests are also invited to take part in the Mexican ritual of La Ofrenda. Customers can bring photos and portraits of their departed loved ones to place on the ofrenda (altar) inside each restaurant, to honor their memories.