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Rosa Mexicano Restaurant Review: Founded in New York City in 1984, Rosa Mexicano has outposts across the U.S., although most are on the east coast. The signature guacamole appetizer is prepared tableside in a traditional stone molcajete. Bubbling hot queso fundido can be fancied up with rajas (red pepper strips), chorizo, huitlacoche (Mexican corn truffle) and wild mushrooms, or garlic shrimp and chile. Some dishes, such as the budín de pollo layering corn tortillas and pulled chicken, are not authentic, although they use classic ingredients. For dessert, go for the house-made ice creams, such as the sea salt cajeta and the sweet potato rum raisin. The wine list is short, but the tequila line-up, which includes reposados and añejos, is appealing. At lunch, most dishes are available for a few dollars less than at dinner.