Miami doesn't have a Barbuto , but thanks to Rosa Mexicano, we get to at least taste some of Jonathan Waxman's master cheffery when it debuts its Eclectic Cuts menu, the first of four seasonal celebrations crafted by Waxman, its culinary adviser, February 22 - March 11. The first of Rosa Mexicano’s annual Flavors of Mexico series, the Eclectic Cuts special menu will be available at both Rosa Mexicano South Beach and at Mary Brickell Village. As part of its 2012 Flavors of Mexico series, Rosa Mexicano will offer four seasonal menus created by Culinary Advisor Waxman that celebrate Eclectic Cuts, Mexican Passover, Foods of Baja and Day of the Dead. [EaterWire]
Appetizers
Tacos de Lengua / Veal Tongue Tacos
Seared veal tongue hand tacos with a winter fruit glaze and molcajete salsa
Mollejas con Huitlacoche / Crispy Sweetbreads
Crispy fried sweetbreads with fresh Burns Farms huitlacoche and poblano sauté, cabbage escabeche and salsa verde
Entrees
Mejilla de Cerdo Guisada / Braised Pork Cheeks and Soft Corn Tamale
Ancho chile braised pork cheeks with a soft tamale of organic grits, red wine and roasted tomatoes
Carne Asada con Tamarindo / Tamarind Barbecued Tri-Tip Steak
Tamarind barbecued tri-tip steak with roasted root vegetable mash, crispy kale and salsa tamarindo
Enchilada Mestiza / Braised Lamb Neck Tinga Enchilada
Two soft corn tortillas filled with spicy braised lamb topped with creamy roasted tomato chipotle salsa
Dessert
Soufflé Frio de Limón de Meyer / Meyer Lemon Souffle
Creamy, frozen meyer lemon souffle with warm raspberry-pomegranate compote, toasted meringue and a crispy Mexican sopapilla
