Mexican food may not immediately come to mind when you think of matzo balls, but that’s exactly what Rosa Mexicano is trying to change. For the 11th year in a row, the infamous cuisine chain is adding a little spice to Jewish traditions by rolling out a special Passover menu that is served through April 2.
Menu items include Sangria Haroset, a Kosher combination of Herradura Silver Tequila, honey, cinnamon, fresh lemon, cold-pressed apple and Manischewitz reduction, marrow-matzo ball soup, which is a Jalisco-style Pozole soup with chipotle-marrow matzo balls, Taco de Gribnes, which consists of chicken crackling, duck egg, caramelized onions and mustard salsa verde, and many more traditional-with-a-twist dishes.
And of course, what’s a Passover meal without dessert? Like any good Jewish meal, Grandma Shapiro’s Strudel was adapted from the CEO Howard Greenstone’s grandmother’s recipe, and is a delicious confection of tropical fruits, chipotle chocolate, and whipped cream.
And if you’re hesitant on trying this unique Jewish-Mexican fusion, I can vouch for its deliciousness. Greenstone invited press to attend an intimate breakfast, where they served up one of their special Mexican breakfast egg dishes alongside Grandma’s strudel. While we sipped on sangria, we were walked through the process of making matzo balls with a Mexican twist, and then had the chance to taste the explosion of flavors wrapped in the dumplings ourselves.
Now that is something everyone can enjoy.