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Rosa Mexicano Union Square restaurant review

During our last meal at Lincoln Center Rosa Mexicano, we were so impressed that in our latest trip to New York, we decided to have one more meal there. This time, however, since we were in the area, we ended up at the Union Square location. While it was not something we planned that way, this turned out be a much better location: the place is bigger, better, and more tastefully decorated. With high ceilings and a more open layout, you do not feel that you are dining in Manhattan. I particularly like the art that they have on the wall (shown below).

Image of a waterfall decoration at Rose Mexicano restaurantSince we were there during the weekend, we had a slightly differenct choice of dishes. While Lorena and I both chose tacos, she selected chicken tacos (first picture below) while I opted for cactus and Oaxaca cheese (it is melted) tacos. Excellent dishes.
Photo of chicken tacosPic of cactus and oaxaca cheese tacos

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Rosa Mexicano New York restaurant review

Mexican chef prepares guacamole at Rosa MexicanoOne of the major challenges for anyone who wants to eat authentic cuisine (even if it does not taste familiar to our palates) is that it is so hard to find. For instance, what we call Chinse food is nothing like what the Chinese people eat (I am yet to go to China but have been to Hong Kong). The same applies to Mexican food. Food in Mexico is nothing like what you would find at a so-called Mexican restaurant.

There are exceptions, though, and therein lies the adventure. Indeed, we haveGuacamole prepared fresh horror stories of paying too much for bad food but we also have great memories. This time let me share our experience of eating lunch at Rosa Mexicano (we went to the one in New York but there are many locations nationwide now).

It is not your typical Mexican restaurant since it does not have that cheesy decoration you see in most ethnic restaurants. It is simple and contemporary. Maybe the rich colors give a hint but if you were eating Thai food there you would think the inspiration came from Thailand.

The main attraction of the restaurant is Guacamole en Molcajete (prepared tableside by your very own chef even if takes only a few minutes - see picture top left). It is delicious despite the price tag. For us, it was the appetizer since we Budin Azteca Mexican dishlove it with tortillas (see the photo on top right).

Lorena ordered chicken taco (pictured at the bottom) that are served in a cast iron skillet with salsas, salad, melted cheese, charro beans, and fresh corn tortillas. I wanted to eat something that is hard to find elsewhere so I chose Budín Azteca (pictured left) which is a layered tortilla pie with shredded chicken, Chihuahua cheese and poblano chile sauce.

The food was delicious with fresh ingredients, the service was excellent, and we were so full that there was no space for dessert. Strongly recommended.Tacos pollo

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