I’m late in writing this piece thanks to a very crazy November, and first part of December. But, I needed to take the time to write a little about the great experience I had at Rosa Mexicano in Boston.
In late October, the Rosa Mexicano family of restaurants held their first annual Fall Harvest Dinner, which they did as an opportunity to celebrate their commitment to utilizing hyper-local flavors and farm-fresh ingredients throughout the year. The menu, crafted by Culinary Advisor Jonathan Waxman, had the flavors you would clearly expect from a Mexican restaurant, with fresh local ingredients peppered in.
A favorite appetizer of mine, and amongst the table in general, was the Oyster Tartare. A very fresh oyster, served with shaved coconut, lime and guava with chili infused sea water was a refreshing way to open the meal! A friend of mine, typically not a fan of oysters, enjoyed it, which is always the sign of a good dish.
Mixed in with the appetizers we enjoyed that evening was a Rosa Mexicano staple: Guacamole en Molcajete. I’ve always been a fan of table-side preparations, and this is one worth ordering at each visit to Rosa Mexicano. The twist is the inclusion of pomegranate seeds and toasted hazelnuts. Since this dinner, it’s impossible to have any type of guacamole without my wife immediately saying, “Remember the Guac en Molcajete at Rosa Mexicano…?” I most certainly do!
The main was lavender, black pepper and honey marinated duck served two ways: Sliced breast with apples, pears, pickled walnuts and duck mole, and a braised leg served with wilted kale, brussels sprouts, fall root vegetables and serrano sage butter. My preference of the two was the sliced duck breast, which was very juicy and went perfectly with the accompaniments and the duck mole. If I could have changed one thing, I would have liked for the skin to have been a little more crisp, though this didn’t impede me from having two helpings. The more I eat duck, the more I realize how much I love it!
As is the case with any meal, it’s never complete without dessert. While I would always expect churros to be my favorite when dinning at a Mexican restaurant, I adored the pumpkin cheesecake. The churros, with a trio of sauces, including cajeta (think dulce de leche made from goat’s milk) came in a close second.
One aspect of the dinner that made the evening for me was the service. Rather than what you’d have during a traditional dinner service, the entire meal was served family style. It offered up the opportunity to speak with other liked-minded foodies that I otherwise may never have had the opportunity to meet. Amongst those was Travis Rubury, the photographer who took all but one of the photos I’ve included in this piece. It’s the second time I’ve had a chance to eat family style at a special event dinner, and personally I hope it won’t be the last.
The entire evening, start to finish, was an excellent and enjoyable experience. With delicious food and excellent conversation, it’s hard to go wrong!
I’d like to extend my personal thanks to Rosa Mexicano Boston Executive Chef Matthew Wool for a great meal, and to the whole Rosa Mexicano team, including Culinary Director for Rosa Mexicano, Chef David Suarez.
Rosa Mexicano Boston is located at 155 Seaport Boulevard in Boston, MA.