On Wednesday, October 24th, Rosa Mexicano restaurants all across the country will be holding their first annual Fall Harvest Dinner. The menu for the dinner to be held at Rosa Mexicano Boston, which was crafted by Culinary Advisor Jonathan Waxman, showcases a menu that melds local flavors and ingredients with Mexican cuisine. The offerings sound delicious, and thanks to Rosa Mexicano, we can tell you that they look delicious too! Here’s your sneak peek at two of the dishes on the menu, along with recipes so that you can make them for yourself even after enjoying them at the restaurant next week.

Guacamole en Molcajete

Courtesy of Rosa Mexicano, www.rosamexicano.com

Ingredients:

• 1 tbsp. White onion, finely chopped
• 1 tbsp.  Fresh cilantro, chopped
• 2 tsp. Jalapeño, or more to taste, finely chopped
• 1 tsp. Salt, or as needed
• 3 Medium ripe but firm Hass avocados
• 3 tbsp. Plum tomato, diced
• 2 tbsp. Fresh cilantro, chopped
• 1 tbsp. White onion, finely chopped
• Salt as desired
• ¼ cup of pomegranate seeds; plus ¼ cup toasted, chopped hazelnuts

Directions:

1. To make the chile paste:  Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground.  Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.
2. Cut each avocado in half, working the knife blade around the pit.  Twist the halves to separate them and flick out the pit with the tip of the knife.  Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand.  Rest an avocado half cut side up in your palm and make three or four evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it.  Make four crosswise cuts in the same way.  Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.
3. Gently fold the avocado into the paste, keeping the avocado in as large pieces as possible.  Add the tomato, cilantro, onion; pomegranate seeds and hazelnuts; and fold in gently.  Check and add salt if necessary.

Grilled Lobster & Sea Scallop Taco

Courtesy of Rosa Mexicano Culinary Advisor Jonathan Waxman

• 2 lobsters
• 6 sea scallops
• tomatillo salsa
• 3 jalapenos
• 2 Meyer lemon
• 1 Green papaya
• 2 tbsp. avocado oil
• ½ cup pumpkin seeds

Directions:

1. Poach lobsters and then remove meat, slice thinly, keep ice cold.
2. Grill the scallops, let cool and then slice thinly and keep ice cold.
3. Make a jalapeno and green papaya salad: Seed and top chilies, slice finely. Peel and seed papayas, slice finely. Place in a bowl with avocado oil, the juice of the lemons and toss well.
4. Toast the seeds until golden.
5. To make a taco, cook the lobster and sea scallops on a plancha, toss with jalapeno salad, place on a tortillas, top with a teaspoon of tomatillo salsa and toasted seeds.

Tickets for the Rosa Mexicano Boston Fall Harvest Dinner are available for pre-purchase at www.rosamexicano.com for $45/person (plus tax and gratuity), which includes 4-course meal (cocktails purchased separately)