If you're looking for New Mexican restaurants in Oxon Hill look no further. Rosa Mexicano (National Harbor) is known for having some of the best New Mexican in Oxon Hill. Located at 153 Waterfron...show more
Crisp whole romaine lettuce, roasted red peppers and chile croutons tossed in jalapeño-parmesan dressing.
Tijuana. A classic caesar with crisp whole romaine lettuce, grilled ancho-marinated chicken breast, roasted red peppers and chile croutons, tossed in jalapeno-parmesan dressing.
Grilled chicken, chorizo sausage, cabrales blue cheese, avocado, cherry tomatoes and habanero pickled onions over mixed greens with an avocado-dill dressing and chile-dusted croutons.
Natural grilled salmon chopped with tuscan kale, roasted corn, chayote, tortilla strips and roasted poblano peppers tossed in a poblano pepper vinaigrette.
Melted chihuahua cheese over poblano rajas. Topped with cilantro and served with homemade corn tortillas.
Crispy tortillas topped with black beans, queso fresco, white cheddar, menonita cheese, guacamole, pico de gallo, chipotle and serrano chiles.
Crispy corn tortillas filled with chicken tinga, topped with salsa pasilla de Oaxaca, salsa verde, queso fresco and crema.
Wild shrimp marinated in citrus with avocado, jalapeno, cucumber, jamaica, mint, chile de arbol, red plum and yellow teardrop tomatoes.
Jalisco. Adobo-marinated chicken breast and chihuahua cheese. With pica de gallo and guacamole.
Guerrero. Grilled flour tortilla filled with braised beef tinga and menonita cheese. Topped with red onion, crema and salsa verde.
Sonora. Guajillo chile-tequila marinated skirt steak and menonita cheese. With pica de gallo and guacamole.
Distrito federal. Chicken breast a la plancha, rajas, bacon and quesa chihuahua. With chile de arbol salsa, onion and cilantro.
Guerrero. Braised beef brisket with tomatillo-habanero salsa, house-made slaw and pickled red onion.
Baja. Maseca cornmeal-dusted shrimp with kale, chipotle aioli and pickled onion.
Baja. Grilled white fish with white cabbage escabeche and jalapeno-tartar sauce.
Jalisco. Ancho-marinated chicken breast with slow-cooked peppers and chihuahua cheese.
Sonora. Guajillo chile and tequila marinated skirt steak with chile rajas and menonita cheese.
Mexico City. Roasted chicken tinga with creamy tomatillo sauce, cilantro, onion and melted Chihuahua cheese.
Chipotle-braised beef with mestiza sauce, crema, cilantro, onion and queso fresco.
Convent of santa rosa, puebla. Chicken tinga covered with traditional mole poblano and topped with cilantro, onion, queso fresco and crema.
A taste of Rosa Mexicano's signature enchiladas - ranchera, suiza and mestiza.
Oaxaca. Roasted poblano chile filled with goat cheese, grilled chayote, sauteed mushrooms and rice. Over salsa ranchera, salsa verde, asparagus and queso fresco.
Slow-braised pork with cilantro, white onion and grilled pineapple. Served in a cast iron skillet with handmade corn tortillas.
Puebla. Braised chicken tinga layered with soft corn tortillas, Chihuahua cheese, roasted Mexican peppers and grilled corn. With poblano cream sauce.
Veracruz. Pan-roasted mahi mahi with roasted tomatoes, bell peppers, poblanos, pickled jalapenos, olives, mint and cilantro.
Yucatan. Pan-seared chicken breast marinated in orange-achiote sauce topped with pica de gallo, crema and queso fresco. Served with sweet plantains and pickled habanero onions.
Grilled skirt steak marinated in guajillo chile and tequila with rajas con crema, guacamole and a chihuahua cheese enchilada topped with a roasted tomato sauce. Tampico.
Veracruz. Grilled wild jumbo shrimp marinated in a garlic vinaigrette with tomatoes, onions and serrano chiles. Cover achiote rice and salsa verde picante.
Achiote-roasted cauliflower, rajas, kale and corn. Served in a cast iron skillet with handmade corn tortillas.
Melted chihuahua cheese over poblano rajas. Topped with cilantro and served with handmade corn tortillas.
Tortilla soup.
Mexican caesar salad.
Plantains.
Kale, corn and poblano.
Mexican corn.
Mexican corn.
Cauliflower with achiote
Caramelized plantains.
Kale with corn and poblano.
Mexican street corn.
Achiote-roasted cauliflower.
Tuscan kale, roasted corn, chayote, tortilla strips and roasted poblano peppers tossed in a poblano pepper vinaigrette.
Two flour tortillas filled with chihuahua cheese and pico de gallo. Topped with guacamole and crema.
Two flour tortillas filled with roasted poblano peppers, menonita cheese and pico de gallo. Topped with guacamole and crema.
Roasted corn, kale and slow-cooked Mexican peppers with a roasted tomato ranchera sauce, onion, cilantro, crispy kale and crema. Served with achiote rice and black beans.
Roasted poblano chile filled with goat cheese, sautéed mushrooms, grilled chayote and rice. Over salsa ranchera, salsa verde, asparagus and queso fresco.
Roasted chayote layered with soft corn tortillas, chihuahua cheese, rajas and grilled corn. With poblano cream sauce.
Achiote-roasted cauliflower, rajas, kale and corn. Served in a cast iron skillet with handmade corn tortillas.
Vanilla flan infused with espresso, served on a warm ancho chile brownie with Mexican cinnamon whipped cream. Espresso Flan.
Hot Mexican Doughnuts.
Northeastern mexico. Grilled flour tortilla filled with roasted peppers and chihuahua cheese. Topped with guacamole and crema.
Guerrero. Grilled flour tortilla filled with braised beef tinga and menonita cheese. Topped with red onion, crema and salsa verde.
Tabasco.Corn masa empanadas stuffed with shredded chicken, Mexican chorizo and menonita cheese, with mestiza crema.
Puebla. Crispy corn tortillas filled with chicken tinga, topped with salsa pasilla de oaxaca, salsa verde, queso fresco and crema.
Distrito federal. Roasted tomato-pasilla chile broth with grilled chicken, sliced avocado, shredded chihuahua cheese, crema fresca and crispy tortilla strips.
Tijuana. Crisp whole romaine lettuce, roasted red pepper and chile croutons tossed in jalapeno-parmesan dressing.
Wild shrimp marinated in citrus with avocado, jalapeno, cucumber, jicama, mint, chile de arbol, red plum and yellow teardrop tomatoes.
Grilled flour tortilla filled with Chihuahua cheese. Topped with guacamole and cilantro crema.
Grilled flour tortilla filled with roasted poblano peppers and Menonita cheese. Topped with guacamole and cilantro crema.
Crisp whole romaine lettuce, roasted red peppers and chile croutons tossed in jalapeño-parmesan dressing.
Melted chihuahua cheese over poblano rajas. Topped with cilantro and served with homemade corn tortillas.
Crispy tortillas topped with black beans, queso fresco, white cheddar, menonita cheese, guacamole, pico de gallo, chipotle and serrano chiles.
Guerrero. Braised beef brisket with tomatillo-habanero salsa, house-made slaw and pickled red onion.
Baja. Grilled white fish with white cabbage escabeche and jalapeno-tartar sauce.
Baja. Maseca cornmeal-dusted shrimp with kale, chipotle aioli and pickled onion.
Jalisco. Ancho-marinated chicken breast with slow-cooked peppers and chihuahua cheese.
Sonora. Guajillo chile and tequila marinated skirt steak with chile rajas and menonita cheese.
Jalisco. Chihuahua cheese with roasted tomato ranchera sauce, onion, cilantro, quesa fresco, crispy kale and crema.
Mexico City. Roasted chicken tinga with creamy tomatillo sauce, cilantro, onion and melted Chihuahua cheese.
Oaxaca. Chipotle-braised beef with mestiza sauce, crema, cilantro, onion and queso fresco.
Convent of santa rosa, puebla. Chicken tinga covered with traditional mole poblano and topped with cilantro, onion, queso fresco and crema.
A taste of Rosa Mexicano's signature enchiladas - ranchera, suiza and mestiza.
Roasted poblano chile filled with goat cheese, grilled chayote, sauteed mushrooms and rice. Over salsa ranchera, salsa verde, asparagus and queso fresco. Oaxaca.
Michoacan. Slow-braised pork with cilantro, white onion and grilled pineapple. Served in a cast iron skillet with handmade corn tortillas.
Puebla. Braised chicken tinga layered with soft corn tortillas, Chihuahua cheese, roasted Mexican peppers and grilled corn. With poblano cream sauce.
Yucatan. Pan-seared chicken breast marinated in orange-achiote sauce topped with pica de gallo, crema and queso fresco. Served with sweet plantains and pickled habanero onions.
Puebla. Grilled natural salmon served over sauteed Tuscan kale, chorizo and corn in a poblano cream sauce.
Tampico. Grilled skirt steak marinated in guajillo chile and tequila with rajas con crema, guacamole and a chihuahua cheese enchilada topped with a roasted tomato sauce.
Veracruz. Grilled wild jumbo shrimp marinated in a garlic vinaigrette with tomatoes, onions and serrano chiles. Over achiote rice and salsa verde picante.
Plantains.
Mexican street corn.
Roasted cauliflower with achiote.
Melted chihuahua cheese over poblano rajas. Topped with cilantro and served with handmade corn tortillas.
Achiote-roasted cauliflower, rajas, kale and corn. Served in a cast iron skillet with handmade corn tortillas.
Roasted poblano chile filled with goat cheese, sautéed mushrooms, grilled chayote and rice. Over salsa ranchera, salsa verde, asparagus and queso fresco.
Roasted chayote layered with soft corn tortillas, Chihuahua cheese, rajas and grilled corn. With poblano cream sauce.
Caramelized plantains.
Kale with corn and poblano.
Mexican street corn.
Achiote roasted cauliflower.
Espresso flan. Vanilla flan infused with espresso, served on a warm ancho chile brownie with Mexican cinnamon whipped cream.
Hot mexican doughnuts. Traditional Mexican doughnuts served with three dipping sauces: chocolate, caramel and raspberry guajillo.
Last updated August 11, 2019