Rosita's Place

Name: Rosita's Place
Address: 2310 E McDowell Rd, Phoenix, AZ, 85006, US
Telephone: 602-244-9779

Sonoran Mexican

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2310 E McDowell Rd, Phoenix, AZ 85006
602-244-9779
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Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Breakfast Burritos · Chorizo & Egg Burrito · Machaca & Egg Burrito.
Chorizo: Mexican chorizo is generally a fresh, seasoned sausage rather than the firm cured sausage associated with Spain. Pork is common, along with dried chiles, vinegar and spices. The casing is often removed before cooking so the sausage can crumble into eggs, potatoes, tacos or melted cheese. Longaniza is a related sausage with regional variations of its own, while green chorizo is particularly associated with Toluca and the State of Mexico. On this menu as: Chorizo & Egg Burrito.
Huevos rancheros & breakfasts: Huevos rancheros generally consist of fried eggs served over lightly fried tortillas with a cooked tomato-and-chile salsa and beans. Huevos divorciados, or "divorced eggs," separate two eggs with different sauces, usually red and green. Huevos a la mexicana combine eggs with tomato, onion and green chile. Machaca con huevo mixes eggs with shredded dried or cooked beef and is particularly associated with northern Mexico. On this menu as: Machaca & Egg Burrito.
Guacamole: A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen. On this menu as: Guacamole.
Margarita & paloma: The margarita combines tequila with lime and orange liqueur, with countless frozen, flavored and restaurant variations. The paloma pairs tequila with grapefruit, commonly grapefruit soda, plus lime and salt. A cantarito expands the tequila-and-citrus idea with several citrus juices and is traditionally served in a clay cup. Tequila is an agave spirit produced under its own denomination of origin primarily from blue Weber agave. Mezcal is a broader family of Mexican agave spirits made from numerous agave varieties and in several regions. Oaxaca is particularly famous for mezcal. Smoke is common in many mezcals, but "mezcal means smoky tequila" is not a definition. On this menu as: Mango Margarita.

Rosita's Place

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Breakfast Burritos

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