Somethings cooking at Rosa Mexicano in Penn Quarter and it's all in one big pot! From March 4- March 29 Rosa Mexicano will be showcasing the art of preparing delicious savory and sweet dishes in one pot. Highlights include menu specials, a March 11th tasting dinner, and a free cookng demo and luncheon on March 14th if you bring your favorite pot along!
Here are the details courtesy of Rosa Mexicano.....
Savor the bold flavors of fuss free cooking with hearty One Pot Meals, March 4 – March 29 at Rosa Mexicano, showcasing authentic dishes from spicy Pozole Rojo and a Yucatecan "Pot au Feu” to a one-pot dessert of Sopa Dulce de Frutas. The festival features ongoing menu specials, a tasting dinner on March 11, and a cooking demonstration and luncheon free for all guests that bring their favorite all-in-one cooking pot to the class.
During the demonstration and luncheon, Executive Chef James Muir will share the secrets behind building these rich, complex flavors in the comfort of your own home, without breaking the bank. After the demonstration, guests will sit down to enjoy the slow-cooked taste of the one pot dishes prepared before them. The One Pot Meals festival is part of Rosa Mexicano’s yearlong Flavors of Mexico series, celebrating the diverse flavors of Mexican cuisine. Please see below for full details and menus for these events.
Festival of Hearty One Pot Cooking at Rosa Mexicano
Bring a Cooking Pot and Come for Free to March 14 Cooking Demo & Luncheon
One Pot Meals Tasting Dinner
March 11, 2009
6:30 pm cocktails, 7:00 pm diner, with wine and beverage pairings
$40 Per Person, Excluding Tax and Gratuity
Rosa Mexicano Penn Quarter,
Appetizer
Pozole Rojo de Jalisco
Jalisco style red pozole soup made with beef ribs, Guajillo chile, onions, garlic and hominy. Served with shredded cabbage, oregano and Chile de Árbol powder on the side.
Entrées
Estofado de Mariscos con Arroz de Coco
Spicy mixed seafood stew with crab meat, jumbo shrimp, red snapper, mussels and octopus. Served in a garlic, tomato-chile broth with braised fennel and coconut rice.
Puchero Estilo Yucateco con Salsa de Chile Habanero
A Yucatecan “Pot au Feu” of short ribs, chicken and veal with Mexican vegetables braised in a broth of roasted onions, garlic, cloves and chile habanero.
Dessert
Sopa Dulce de Frutas
Stewed winter fruits tossed with toasted streusel and topped with vanilla ice cream.
One Pot Meal Cooking Demonstration and Luncheon
Saturday, March 14, 2009
10:00 am Cooking Demonstration; 11:30 am Luncheon
$35 Per Person, Including Tax and Gratuity/Bring a Pot for Free Admission
Reservations necessary: Call Stephanie Weisman at 202-654-7010
Rosa Mexicano Penn Quarter,
Executive Chef James Muir demonstrates how to make hearty one-pot recipes followed by a luncheon for guests to enjoy:
Pozole Rojo de Jalisco
Jalisco style red pozole soup made with beef ribs, Guajillo chile, onions, garlic and hominy. Served with shredded cabbage, oregano and Chile de Árbol powder on the side.
Estofado de Mariscos con Arroz de Coco
Spicy mixed seafood stew with crab meat, jumbo shrimp, red snapper, mussels and octopus. Served in a garlic, tomato-chile broth with braised fennel and coconut rice.
Sopa Dulce de Frutas
Stewed winter fruits tossed with toasted streusel and topped with vanilla ice cream.
A La Carte One Pot Meals Specials
Menu available March 4 through March 29 at Rosa Mexicano restaurants:
at Penn Quarter,
at
Appetizers
Cazuela de Mole
Clay bowls of mole
Dinner: $9.00
Pozole Rojo con Tostadas de Maize
Red Jalisco style mole with tostadas, cabbage, oregano, and avocado sauce
Dinner: $7.50
Entrées
Enchiladas con Picadillo de Pollo
Two corn tortillas filled with seasoned chicken, raisins, olives and spices topped with ancho chile sauce and baked to perfection.
Lunch: $13.00
Estofado de Mariscos con Arroz de Coco
Spicy mixed seafood stew with crab meat, jumbo shrimp, red snapper, mussels and octopus. Served in a garlic, tomato-chile broth with braised fennel and coconut rice.
Dinner: $25.00
Puchero Estilo Yucateco con Salsa de Chile Habanero
A Yucatecan “Pot au Feu” of short ribs, chicken and veal with Mexican vegetables braised in a broth of roasted onions, garlic, cloves and chile habanero.
Lunch (as entrée): $13.00 & Dinner: $26.00
Dessert
Sopa Dulce de Frutas
Stewed winter fruits tossed with toasted streusel and topped with vanilla ice cream.
Dinner: $7.00
So grab a pot and get going! Hope to see you there!
Caneil
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