The New Sabor Of Mexican Passover

Matzo makes way for chipotle-barley vegetable soup and kugel gets a kick from sweet and sour habanero-tomato sauce at Rosa Mexicano's Annual Mexican Passover. From April 13 - 15, guests can savor Mexican Passover menu specialties at Rosa Mexicano restaurants in New York, Washington, DC and Atlanta. Specials include dishes such as Col Rellena (savoy cabbage stuffed with slow-cooked marinated lamb, sweet pickled onions and guacamole verde); Higadito de Pollo para Tacos (housemade chopped liver topped with scallions and gribnes with salsa verde and chopped egg); and Pescado en Agridulce (baked filet of dorade with sweet potato kugel, brussel sprouts, and sweet and sour habanero-tomato sauce).

On Saturday April 15, a special cooking demonstration and luncheon will be held at Rosa Mexicano Union Square (in New York) and Rosa Mexicano in Penn Quarter (in Washington, DC). Guests can learn how to spice up Passover cooking and enjoy a three-course feast to follow. Class details below:

In New York:

ROSA MEXICANO AT UNION SQUARE
9 EAST 18 STREET BETWEEN FIFTH AVENUE & BROADWAY
HOSTED BY CULINARY DIRECTOR ROBERTO SANTIBAQEZ
RESERVATIONS: 212-397-0666 EXT. 27

SATURDAY, APRIL 15, 2006
10:00 AM COOKING DEMONSTRATION; 11:30 AM LUNCHEON
$60 PER PERSON TAX AND GRATUITY INCLUDED

In Washington, DC:

ROSA MEXICANO IN PENN QUARTER
575 7TH STREET AT F STREET NW, WASHINGTON, DC 20004
HOSTED BY JAMES MUIR, EXECUTIVE CHEF, ROSA MEXICANO IN PENN QUARTER
RESERVATIONS: 202-654-7010

SATURDAY, APRIL 15, 2006
10:00 AM COOKING DEMONSTRATION; 11:30 AM LUNCHEON
$50 PER PERSON TAX AND GRATUITY INCLUDED