In about 12 hours ElaineTA, ErinNY and be having a Mexican lunch, Watch this space!
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barb_b, they're everywhere now, maybe one near you?
http://www.rosamexicano.com/
they have managed to maintain good quality throughout and the dishes are still authentic
http://www.rosamexicano.com/
they have managed to maintain good quality throughout and the dishes are still authentic
One picture from lunch - the guac and beet-root agua fresca...
http://i178.photobucket.com/albums/w242/splm27/miscellaneous/utf-8BSU1HMDAxMjgtMjAwOTA4MjAtMTIxM.jpg
http://i178.photobucket.com/albums/w242/splm27/miscellaneous/utf-8BSU1HMDAxMjgtMjAwOTA4MjAtMTIxM.jpg
Unfortunately, not...BUT, do get to Manhattan frequently. From their website: Guacamole
I need to find one of the traditional bowls to make this in. I have a marble bowl which I use for chimicurri/garlic/salt, etc. But I think the traditional bowl would make a difference. ((Plus I love the look!!)) Must make this soon!!!
Guacamole en Molcajete from Rosa Mexicano
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Over the years at Rosa Mexicano, we have run through so many avocados for guacamole that if you placed them side by side they would stretch from New York to Tierra del Fuego and back—maybe twice! It is our signature dish—nine out of ten guests order it. One thing that makes the guacamole at Rosa Mexicano so special is that we were among the first, if not the first, restaurant on either side of the border to serve guacamole prepared tableside in a traditional molcajete.
We are frequently asked what makes our guacamole so special. For one, we take great care in preparing the chile paste that is the underpinning of the dish—that’s where the layered flavors come from. We begin by grinding some onions, chiles, and cilantro together in a molcajete. Then we gently toss in cubed avocado so that every piece is coated evenly.
Makes 4 servings
Chile Paste Ingredients
1 tablespoon finely chopped white onion
1 firmly packed tablespoon chopped fresh cilantro
2 teaspoons finely chopped jalapeño, or more to taste
1 teaspoon salt, or as needed
Additional Ingredients
3 medium ripe but firm Hass avocados (about 8 ounces each)
3 tablespoons diced tomato
2 firmly packed tablespoons chopped fresh cilantro
1 tablespoon finely chopped white onion
Salt if necessary
Tortilla chips and/or fresh corn tortillas
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.
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 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.
I need to find one of the traditional bowls to make this in. I have a marble bowl which I use for chimicurri/garlic/salt, etc. But I think the traditional bowl would make a difference. ((Plus I love the look!!)) Must make this soon!!!
Guacamole en Molcajete from Rosa Mexicano
back to top
Over the years at Rosa Mexicano, we have run through so many avocados for guacamole that if you placed them side by side they would stretch from New York to Tierra del Fuego and back—maybe twice! It is our signature dish—nine out of ten guests order it. One thing that makes the guacamole at Rosa Mexicano so special is that we were among the first, if not the first, restaurant on either side of the border to serve guacamole prepared tableside in a traditional molcajete.
We are frequently asked what makes our guacamole so special. For one, we take great care in preparing the chile paste that is the underpinning of the dish—that’s where the layered flavors come from. We begin by grinding some onions, chiles, and cilantro together in a molcajete. Then we gently toss in cubed avocado so that every piece is coated evenly.
Makes 4 servings
Chile Paste Ingredients
1 tablespoon finely chopped white onion
1 firmly packed tablespoon chopped fresh cilantro
2 teaspoons finely chopped jalapeño, or more to taste
1 teaspoon salt, or as needed
Additional Ingredients
3 medium ripe but firm Hass avocados (about 8 ounces each)
3 tablespoons diced tomato
2 firmly packed tablespoons chopped fresh cilantro
1 tablespoon finely chopped white onion
Salt if necessary
Tortilla chips and/or fresh corn tortillas
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.
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 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.
steve2-in-la
Well-known member
That's pretty much my recipe but I use serranos and add lime juice. It's GEWD.
Rosa Mex Guac...
Steve they also add lime juice, I'm not sure why they have left it out of that rec - it wouldn't be guac without lime!
barb_b, you're going to have to let us know when you're in Manhattan next - we'll take you there...
Randi, the original one is still there, 59th and First, just near the Queensboro Bridge - maybe you want to come and visit one day soon???
Steve they also add lime juice, I'm not sure why they have left it out of that rec - it wouldn't be guac without lime!
barb_b, you're going to have to let us know when you're in Manhattan next - we'll take you there...
Randi, the original one is still there, 59th and First, just near the Queensboro Bridge - maybe you want to come and visit one day soon???
yes, that's the one! thanks smileys/smile.gif it would be lovely if I get there in the near
future. china town for a dim sum breakfast? meander through china town into little italy, if we haven't stuffed ourselves on dim sum, a light Italian lunch.....
it's such a shame that Chumley's is gone now, so much history and great burgers!
future. china town for a dim sum breakfast? meander through china town into little italy, if we haven't stuffed ourselves on dim sum, a light Italian lunch.....
it's such a shame that Chumley's is gone now, so much history and great burgers!
oh Sandra! I'm just beyond words happy, it was such a tragic loss of history and
greatness. to be in there, at the tables, knowing that some of the greatest writers of all time hung out there is an experience that is beyond measure. that wonderful, huge fireplace, the fact they always kept it a "speak easy" and never put out a sign and you had to know where it was... wow, beyond wow.
my last visit I stayed with my son on LI and took Eric and Kat into the city for a day of "my" NY. we started with breakfast in China town, wound our way through little Italy and ending up in the Village and I took them there. they had a great time talking with total strangers who were so interesting.
I had been to Chumley's several times and ended up living around the corniner on Grove St. is the Cherry Lane Theater still there? another piece of history.
you can bet I'm gonna get back as soon as I can, you just made me so home sick and missing the magic that really is NYC. not to mention, meeting up with a few of you ain't too shabby!
thanks so much for this
much love
greatness. to be in there, at the tables, knowing that some of the greatest writers of all time hung out there is an experience that is beyond measure. that wonderful, huge fireplace, the fact they always kept it a "speak easy" and never put out a sign and you had to know where it was... wow, beyond wow.
my last visit I stayed with my son on LI and took Eric and Kat into the city for a day of "my" NY. we started with breakfast in China town, wound our way through little Italy and ending up in the Village and I took them there. they had a great time talking with total strangers who were so interesting.
I had been to Chumley's several times and ended up living around the corniner on Grove St. is the Cherry Lane Theater still there? another piece of history.
you can bet I'm gonna get back as soon as I can, you just made me so home sick and missing the magic that really is NYC. not to mention, meeting up with a few of you ain't too shabby!
thanks so much for this
much love
Ruben's was next door to the Copa Cabana and they made fantastic sandwiches. it's where the "Ruben"
was created. it was more of a bar/resturant and they were open very late. had many a midnight sandwhich and night cap there.
yep, NY is long overdue and I need fix, stay tuned smileys/smile.gif
was created. it was more of a bar/resturant and they were open very late. had many a midnight sandwhich and night cap there.
yep, NY is long overdue and I need fix, stay tuned smileys/smile.gif
consider yourself tagged! Angie, it's a great city and the food, oh my, it has everything from
every where in the world. you could dine in a different country for days, it's so authentic. and the people are just great too.
early fall and late spring are the best times cause you just walk every where. enchanting.
every where in the world. you could dine in a different country for days, it's so authentic. and the people are just great too.
early fall and late spring are the best times cause you just walk every where. enchanting.
richard-in-cincy
Well-known member
Brilliant sunny days in October when the leaves are changing is my favorite time to be in NYC.