Food critics, Joeffe and Ludivine Cousin review the Cinco De Mayo Festival at Rosa Mexicano

Shehani and Ludivine
Ludivine Cousin and Joeffe at Rosa Mexicano

With a first restaurant opened in 1984 in New York, Rosa Mexicano has extended its foot print with more than fourteen locations across the USA, and internationally in Panama City, Puerto Rico and Dubai (one at the Mirdif City Centre and the second in the Dubai Mall opened in July 2013). The first impression when you enter the restaurant is a vibrant palette of colours with purples, pinks, reds and oranges. The cascading water wall backwards gives an impressive reminder of the Dubai dancing fountains.

Rosa Mexicano is celebrating Cinco de Mayo for a whole week from 3rd to 9th May with a special menu and great Mariachi musicians. Cinco de Mayo is an important event in Mexican history as it celebrates the Battle of Puebla, when a small contingent of Mexican soldiers led by General Ignacio Zaragoza defeated Napoleon’s formidable army in a bloody battle. While the interior of the restaurant is modern, the leitmotiv of the food seems to be a regional and authentic Mexican cuisine. This was illustrated in their signature dish: the classic and delicious fresh Guacamole made live in a traditional lava-rock mortar and prepared tableside. Cocktails of Mojito and Exotic Mai Thai had a strong taste of sugar.

Rosa Mexicano Food
A delicious spread from the special menu at Rosa Mexicano

Other starters include some fabulous fried empanadas with chicken or less tasty shrimps and onion, a delicious huaraches (popular Mexican dish consisting of an oblong sort of pancake, with a variety of toppings including green or red salsa, beef and cheese) and marinated spicy chicken wings. Despite a smiling waitress, a really slow service can lead to dissatisfaction for a customer in a hurry. Main dishes were brought one hour later with a mix Fajitas including shrimps, chicken and beef letting us customize our Fajitas and a plate of tender crispy chicken breast served with tomatillo sauce and queso fresco cheese.

Finally, the classic dessert of churros came with three sauces of caramel, red fruits and chocolate. The churros were soft and warm but to heavy and surrounded with a surplus of sugar. The sweet sauces seemed not useful regarding the high dose of sugar. Without doubt, the live preparation of the delicious Guacamole was the tastiest dish of the night.

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