Our talented executive chef and creative team utilize ingredients, spices and flavors passed on through our ancestral roots; our Aztec, Mayan & Spanish heritage. Today these elements are fused with contemporary techniques and innovations providing the best of ‘old world’ culture in a unique experience. Taco Rosa brings to you the best dishes from a variety of regions throughout Mexico, award winning culinary creations along with your familiar local favorites.
We strive to select the freshest and finest ingredients available and use them to prepare all recipes from scratch eliminating canned goods, preservatives and additives. Taco Rosa uses natural grass fed beef for our rib eye asado, angus outside skirt steak for our fajitas, enchiladas, salads and tostadas. Fresh wild sea bass is featured in our entree zarandeado and in our ceviche. Authentic flavors come from fresh chilies and spices used in native recipes gathered from all regions of Mexico. Our pibil sauce comes from the Yucatan region, our moles from the regions of Puebla and Oaxaca, our pork shoulder carnitas from the region of Micuacan, our alambre tacos and caldo Tlalpeno (soup) are both famous in Mexico City. We spotlight favorite popular items that locals are familiar with, such as, our Sonora style nachos and tacos fritos. Our innovations include dishes that have already made headline news in the market place such as stuffed jalapeños, quesadilla Morenita, blackened calamari tacos, along with Sunset Magazines ‘Best of the West’ blackened chicken breast burrito.
Taco Rosa features a ‘cantina approach’ which begins each morning with the daily hand squeezing of juices. Using the seasonally most flavorful fruits available. We produce a supreme and unmatched line of fresh fruit margaritas, sangrias, mojitos and martinis. Additionally, we offer our unique and fresh aguas frescas. We were the first to use ‘agave nectar’ (from http://tacorosa.com)
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