Rosa Mexicano, Seaport, Boston

The first Rosa Mexicano was open in 1984 and restaurant fifteen recently opened in Boston’s Seaport area. The Mexican chain franchise are mostly based in New York, D.C., Miami and LA and entrees are priced at $15 to $30.  We are surprised there is another new Mexican restaurant at the waterfront, given the fairly new introductions of Temazcal (BMH’s review of Temazcal Tequila Cantina) and Papagayo.

Featured at the front of the restaurant entrance were Rosa Mexicano products including salsa and a cookbook.

We enjoyed the funky tiled art which was featured throughout the dining room.

The dining room was spacious and we felt the restaurant was a well oiled machine. There were several servers ready and on hand, constantly checking in and refilling water.

We particularly liked the blue titled back splash.

We shared an order of the Guacamole en Molcajete which was prepared table side. The guacamole was served with two salsas and tortillas and served 2-3 people for a $14 per order. We really enjoyed the two salsas, especially the green tomatillo salsa and wish we had more. The guacamole itself was fresh, however missed a bit of acidity.

Our elote order came with three grilled  corn “on” the cob smothered in crema, chile and cheese, presented on a banana leaf for $ 5. The corn was fresh, however again, the corn was missing some acidity. The corn was covered in chile and cheese, however there was a missing layer of flavor. We prefer Toro’s elote to all the Mexican corn we have sampled in Boston.

If we were in the Seaport area and wanted to try Rosa Mexicano for a proper meal, we would try the Pescado de Baja Line-caught crispy local fish, jalapeño tartar sauce ($16.50), Queso Fundido Melted Chihuahua cheese served in a cast iron skillet ($9.75), and for dessert sample the Churros en Bolsa Traditional Mexican doughnuts served with three dipping sauces: chocolate, caramel and raspberry guajillo ($7.50).

Rosa Mexicano on Urbanspoon

Parque de Las Palapas, Cancun

As we were walking toward our dinner plans, we came across a carnival like park barricaded with several police motorcycles. Initially, we thought it was a  protest area, however with a closer eye, we realized Parque de Las Palapas was an area with food stalls and lively music.

Every food stand and and stall was tempting. There were fresh pastries, savory items and snacks.

I loved looking at the variety of desserts from flan (BMH’s flan), custards and tres leches.

Carnival like neon lights

Every other stall was fried food heaven from fried plantains and freshly fried churros (Toro, best churros in Boston). 

We had to have a marquesita. The friendly father and son team filled the crispy crepe with nutella and grated cheese, salty and sweet. It was fun to watch the thin crepe/waffle being pressed (BMH’s crepes and waffle).

We patiently waited for a freshly fried churro. It was worth every second and calorie.
My absolute favorite item is the churro and this one was crispy on the exterior and perfectly dusted with sugar. They reminded me of Rick Bayless’s churros from Xoco.

There were several elote stands which sold both on the elote on the cob or in a cup. The corn, with hints of cheese and lime was a bit soupy and had a slightly vinegar flavor. Next time I would go for the elote on the cob. The best elote we have sampled in Boston is Ken Oringer’s La Verdad, near Fenway Park and Toro.

We ordered several tacos al pastor, con chorizo and some tamales to go for late night snacking and our day trips.

Sweet Corn Pudding

After a dear friend forwarded along this recipe for Corn Pudding from the New York Times, I think because she knows how obsessed I am with Mexican Corn or Elote. After trying to make the corn, myself, I am putting this in my archives. The corn was tangy from the acidity of the lime and very refreshing for summer.

Adapted from The New York Times

Yield 3 servings

Time 40 minutes

  • 8 ears of corn, husked
  • 1 tablespoon butter
  • Salt
  • Cayenne pepper
  • Half a lime
1. Preheat oven to 350 degrees.
2. Place a box grater on a medium cast-iron pan, and finely grate each ear of corn directly into the pan. Discard the cobs.
3. Spread the milky corn evenly across the pan, and bake until the edges and top are golden brown and the corn milk has thickened, 20 to 30 minutes.
4. Remove from heat, and transfer corn and any liquid to a bowl. Add butter, and season to taste with salt, cayenne pepper, and a squeeze of lime juice. Mix well.

Parish Cafe, Boylston Street, Back Bay, Boston

Parish Cafe has great margaritas, lunch sandwiches and salads. The restaurant has rotating sandwiches that are created by chefs throughout Boston including from restaurants such as Clio, Blue Ginger and Rialto.

I have had the Nicoise salad, Flour Texas Toast BLT, Banh Mi. More recently, I noticed the beet salad with goat cheese is no longer on the menu, tear.

My friend had the Harrington with Chicken $8.75 + $4.00 for the added chicken. Created by: Patricia Harrington and Elaine Simmons, Sisters and Co-owners of Flash’s, Boston. The salad is chopped romaine, fresh mint, diced cucumbers, sliced red onions, Kalamata olives and feta cheese tossed with a fresh lemon-olive oil dressing and served over grilled Syrian bread.

Cobbed Corn Tapas $9.00 Created by: Ken Oringer, Chef/ Owner- Toro, Boston is two grilled ears of fresh corn rubbed with a garlic-mayonnaise and topped with ricotta salata cheese, fresh lime slices and pepper flakes.

My friend had the Mexican Meatball Sub for $13.50 which was created by: Brian Poe, the Executive Chef of Rattlesnake Bar and Grill. The cilantro infused meatball sub had chipotle and jalapeno au jus, pepper jack cheese, red onions, lettuce and tomatoes on a toasted baguette. It was served with an aguas fresca salad. He said it was good, but he would try something else on the menu. I have heard this before when I went another time to Parish and my friend ordered the meatball sub, that she wouldn’t order the meatball sub again.

I had The Campbell ($13) sandwich, created by Scott Herbert, Chef/Owner of Troquet. This sandwich was fantastically tender and the bread was toasted just right. The Cambell is a soy and ginger marinated veal flank served on a toasted baguette with romaine lettuce, sliced tomatoes, pickled red onions, cilantro mayo, pureed avocado and topped with cilantro sprigs. It is a modern version of a banh mi, served with mixed greens and a balsamic vinaigrette. The vinaigrette was a bit too vinegary and was difficult to enjoy.

Parish Café (Back Bay) on Urbanspoon

La Verdad Taqueria Mexicana, Fenway, Boston

We recently revisited La Verdad on a hot summer day. My friends and I were in the mood for a frozen cocktail and some Mexican and La Verdad hit the bill.

The Fenway sign

Twinkle lights, bar and televisions

The beer selection

Frozen mango margarita

The margarita was refreshing and well balanced, however the waitress spilled some of the beverage onto my personal items resting in the empty seat. My friend enjoyed his Tecate.

Fresh guacamole and salsa (not made table side)

The best Elote in town. The Mexican corn with cotija cheese, lime, mayonnaise and chili had the perfect balance.

Carnitas tacos

Everyone seemed to enjoy their tacos and they looked flavorful.

La Verdad Taqueria Mexicana on Urbanspoon