From Our Editors
Fat Rosie's Taco & Tequila Bar’s executive chef Raoul Arreola draws on culinary experience including 12 years working with celebrated chef Rick Bayless to whip up dinner and weekend brunch menus featuring inventive Mexican fare with an emphasis on Oaxacan recipes. Eating ensembles can gear up for spirited conversation as they plunge homemade tortilla chips into the guacamole’s verdant avocado and serrano-chili depths. Taste buds escape on border-traversing sojourns with entrees such as fajitas that snuggle charred poblano peppers, queso fresco, and a choice of veggies, chicken, steak, or shrimp into a warm corn-tortilla sleeping bag. A quartet of Ensenada tacos packed with buttered tilapia and avocado mayonnaise torpedo growling tummy trolls, and the enchiladas con salsa Del Dia Tango bellies up to tables filled with cheese, picadillo, chicken, or steak. To quench mouths parched from reciting Pancho Villa's memoir, a Fat Rosie’s margarita floods tongue caves with a mélange of tequila, triple sec, and a house lime mix. On Thursday and Friday nights, mariachi music entertains diners and enables mouths to show off their choreographed chewing routines.