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May 13, 2021

A NIGHT AT LINCOLN CENTER (Part II)

A 30-foot blue-tiled cascading waterwall spans both levels of a restaurant, complete with 200 miniature cliff divers while floor-to-ceiling windows look out over Lincoln Center and Columbus Avenue. This is Rosa Mexicano with a fare that is far from Tex-Mex.

The restaurant is one of four Rosa Mexicanos, two of which are in New York (Manhattan). I could talk about the décor, history and impeccable service, but we need to get to the bill of fare.

A Frozen Pomegranate Margarita is their signature drink Think of it as the pomegranate juice being an excellent health source and tasty, too. Guacamole en Molcajete for two is prepared dinnerside. If there is an ingredient that you are not particularly fond of (mine is onions), and want eliminated, do not hesitate to share this.

As part of the Ice Cream Festival of Festival de Helados Nieves, Sopa de Coliflor, a chilled cauliflower soup with Brown Butter Mango ice cream and Osetra caviar was the soup special of the day. I chanced it as odd as it sounded but far from being disappointed!

The soup itself consists of pureed: cauliflower, water, whole black peppercorns, anise seeds, cumin seeds, cloves, tomatillos, jalapenos, mango juice, and heavy cream.

Brown Butter Mango is one of four ice creams and two sorbets including: Coconut-Guajillo Chile, Cinnamon-Plantain Chocolate Swirl, Cilantro Five-Spice Chocolate Sorbet, and Patrón Tequila Strawberry Sorbet.

Next appetizer. Ceviche de Atún con Camarones is a citrus-marinated tuna and shrimp. The shrimp is cooked, but the tuna is “sushi” style. Great.

One main course chosen, a special of the day, Salmon en Manchamanteles, was a Blue corn crusted filet of salmon served with sweet corn relish and manchamantels mole, a red mole. Mole, by the way, is a sauce made with chocolate.

The other was Filete con Hongos, a grilled filet mignon with a wild mushroom-tequila cream sauce. As tender is meat can be and one entrée to savor. You can view the menu on their website of www.rosamexicano.com.

When in Rome…I had the Mexican Hot Chocolate, rather than coffee or tea. Mexican Chocolate is comprised of chocolate, sugar and cinnamon. I like it with lots of milk. Milk, cream...I let myself forget my arteries for the evening. Got treadmill?

Incidentally, you can park near Lincoln Center for $16 with Icon Parking.

Guacamole en Molcajete

Courtesy of Roberto Santibaqez, Culinary Director, Rosa Mexicano Restaurants
1063 First Avenue at 58th Street, New York, NY 10022, (212) 753-7407
61 Columbus Avenue at 62nd Street, New York, NY 10023, (212) 977-7700

Yield: Two Servings

Ingredients:

  • 1 Hass Avocado
  • 3 T Chopped onions
  • 1 tsp Chopped, seeded jalapeqo chile
  • 1 tsp Chopped cilantro
  • 2 T Chopped tomato (discard juice & seeds)
  • Salt

Molcajete, a traditional lava stone bowl used for grinding and mixing. This is what we use in the restaurant; you can also use a mortar and pestle for similar results. Otherwise, use what you have available.

Procedure:
1st In a bowl, using the back of a wooden spoon, thoroughly mash the following ingredients into a juicy paste (using salt as a grinder):

  • Chopped onions
  • Chopped jalapeqos
  • Chopped cilantro
  • Salt

2nd Holding the avocado in the cup of your hand, split the avocado in half lengthwise and remove the seed. Slice the avocado lengthwise in approx. 1/8 strips; then slice across (do not cut through the avocado skin), forming a grid. Scoop the avocado out of the skin with a spoon. Repeat with other half of avocado.

3rd Add the avocado to the paste and thoroughly mix together. We mix the ingredients rather than mash them; this leaves the guacamole chunky and somewhat firm, not mushy. Add the rest of the ingredients and fold them together gently. Add jalapeqo chiles and salt to taste.

Serve with fresh corn tortillas and/or chips.

June 30, 2005 - Queens Times

 


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