Rosie's - Authentic Mexican Cuisine in New York City, U.S.A.
New York’s East Village is a young and funky neighbourhood filled with coffee shops, concept stores, bars, and some of the best brunches in the city. Newly opened Rosie’s Mexican restaurant fits the bill, filling a niche in the market for simple, authentic Mexican cuisine.
After travelling frequently around Mexico, Marc Meyer and Vicki Freeman, the husband and wife team behind popular restaurants Cookshop, Hundred Acres, and Vic’s, fell in love with the bold flavours and unique ingredients that went into made-from-scratch Mexican cooking. Rosie’s was created to capture the ambiance of a real outdoor Mexican market stall, serving traditional dishes gathered from the couple’s travels.
Festive lights hang in garlands from the ceiling and floor-to-ceiling windows run along two walls, thrown open on warm days to give the restaurant the feel of a popular open-air taqueria. A comal griddle station in the centre of the dining room busily churns out freshly griddle tortillas for tacos al pastor and Baja fish tacos. Pale blue, green, and yellow mosaic tiles line the bar and comal station, calling to mind decorative Portuguese azulejos.
Emphasising traditional and regional Mexican cuisine, Meyer and Freeman source ingredients like chiles and heirloom corn varietals from small Mexican farms, which are put into dishes like the warming pozole rojo soup. Most of the heirloom corn is ground in-house and used to make a light Masa dough, then shaped into the fresh corn tortillas or used to make Masa dumplings served with black beans, eggs, and salsa. Grilled cactus even makes it onto the brunch menu, scrambled into eggs with onions, tomato, and light cucumber-radish salad.
Brunch at Rosie’s is almost as fun as dinner and drinks. The mouth-watering tacos are still on the menu, along with a variety of scrambled, sunny-side up, and poached egg dishes paired with green chorizo sausage or tortillas and black beans. The chilaquiles with eggs, tortilla chips, Chihuahua cheese, and a smokey tomatillo salsa with picked hot jalapeño peppers came highly recommended with a side of thinly-sliced beef.
When we said asked to try a breakfast cocktail, our waiter suggested the house Bloody Mary with Del Maguey Vida mezcal. Rosie’s sources all its mezcal from small-town distributors across Mexico, like the Del Maguey Vida and Mezcal Vago. The result is a number of intensely flavourful mezcal-based cocktails that embody the smokey, sultry taste of evenings on the terrace of a Yucatan hacienda.
The meal wouldn’t be complete without a round of aguas frescas, fresh Mexican juice drinks offered in traditional flavours like tamarind or sweet, milky horchata.
Rosie's | Elevated takes on classic Mexican dishes plus cocktails in lively corner digs | 29 East 2nd St, New York, NY 10003, United States | Mon - Sat 12:00pm - 12:00am / Sat - Sun 11:00am - 4:00pm, 5:00pm - 12:00am | Tlf: +1 212-335-0114 | email@example.com | www.rosiesnyc.com | @rosiesnyc
Images © Emma Stencil
After a few years traveling around Europe, Emma traded Parisian cafés and marchés for the New York dollar-slice. Currently based in Manhattan, Emma works in travel PR and writes about food, wine and destinations. Find her brunch recommendations at www.goodbrunch.wordpress.com