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The Paramus Post - Greater Paramus News and Lifestyle Webzine
Friday, September 22 2017 @ 11:51 PM EDT
The Paramus Post - Greater Paramus News and Lifestyle Webzine
Friday, September 22 2017 @ 11:51 PM EDT
The Paramus Post - Greater Paramus News and Lifestyle Webzine

Rosa Mexicano at Riverside Square

Rosa Maxicano
The people at Rosa Mexicano were nice enough to invite www.ParamusPost.com to a celebration of their 6th Annual Mexican Chocolate Festival on September 16th. We were led to the rear of the restaurant to a cozy alcove that could hold 30 to 40 diners. At this function were 12 of us including Culinary Advisor Susana Trilling and COO Howard Greenstone at this intimate dinner. The food was superb; the tastes exquisite!
Greeted by PR people Chloe Mata Crane and Rachel Wormser, they led Sophie and me to the party area. A printed menu was beside each plate, but we still didn't know what to expect. We were seated next to two lovely young ladies from The Record while Susana and Howard sat in the middle of this long table

Howard briefed us on what to expect and introduced us to Mexican food with a genuine Mexican flavor. The food service began and I might add that the wait staff was impeccable. Unobtrusively they filled water glasses, wine glasses, folded napkins and replaced cutlery, the latter to the point that one really wasn't aware that it was being replaced.

We started with Guacamole en Molcajete served with warm corn tortillas, crisp tortilla chips and a choice of two very different hot sauces to add. Once again, the wait staff kept the platters full .. very quietly. Howard, in the meantime mentioned the background of Rosa Mexicano and Susana's role in seeking out genuine, and I stress genuine Mexican dishes with genuine Mexican ingredients.

Our first individual serving was Ensalada de Hojas Verdes which translates into mixed greens with kohlrabi, apples and almonds along with a vanilla, chocolate and orange dressing. I still savor the individuality and fine taste.

Next came Chiles en Nogada, Guisado de Pato, Filete con Salsa de Chocolate y vino Tinte followed by desserts Flan de Chocolate Oaxaqueño and Estillido del Sol Chocolate which we shared. By that time, sharing was just right for my burgeoning stomach. They were all delicious!

Howard Greenstone, thank you for a lovely treat! We most certainly will return.

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