In the new institution, it’s good to dive into the world of Latin American gastronomy during the day, and in the evenings spin vigorously in the rhythm of salsa around the bar counter, glowing with illumination from chili peppers.
Everything at once mixed up on the bar site: vivid drawings and skulls with luminous eye sockets on the walls; perky straw sombreros scattered here and there; a garland of lanterns in the form of chili peppers; copper arched structures and neon cacti in the toilet rooms and the VIP room. From one of the walls, a dashing Mexican macho looks at the guests from the walls, and on the other, the character of the holiday Dia de los Muertos.
The entire palette of colors was generously used for color space: blue plush sofas adjoin pink wicker lampshades; red chairs - with blue boards, which decorated the bar; and all this together - with a colorful striped floor. As a result of such crazy mixing, a harmonious interior is created in a completely elusive way under the motto: "Holiday every day."
Food and drink
The menu was developed by chef Narek Aygumyan, who has been loved by many since his work in the Herring and Coffee bar and interesting author's experiments such as udon noodles in coconut sauce. For Rozas, he developed a compact, but at the same time quite varied menu with clear and satisfying dishes, as if from the dinner of Mexican grandmother Rosa.
"Rosas" is not the first institution in the city where Mexican cuisine is presented, but it is definitely the most fully revealed this topic. If Nizhny Novgorod’s first acquaintance with nachos, tacos, quesadillas and burritos took place in Papasha Billy’s restaurant and continued at the Burrito Family cafe, then dishes such as Chili Con Carne or Empanadas are new to an unprepared guest. The first is meat stew and is one of the main hot dishes of Mexican and Texas cuisines. Rozas presents his author’s interpretation with the addition of dark chocolate. It is complemented by a burning sauce of chili, garlic and lime. As a result, the dish turns out to be sweet, salty, sour and spicy at the same time.
Empanadas Cakes - A Traditional Mexican Appetizer. They are baked from shortcrust pastry, and minced meat, pumpkin and bell pepper are used for the filling, adding chimichurri sauce made from greens and olive oil - a kind of Latin American variation on the theme of pesto. By the way, sauces can be ordered separately as an addition to steaks, nachos chips or any other dish to make it more spicy, fresh or spicy. In a classic avocado guacamole, the chef sometimes adds a secret ingredient that gives the elusive fruity notes and makes guests rack their brains to solve this culinary charade.
The institution's specialty is fajitos. Meat with vegetables that lands on the table right in the sizzling pan. It’s easy to replace a whole lunch, and you can easily take such a frying pan for two. Rozas cooked fajitos with farm chicken, pork neck and marbled beef.
It will be a real crime to come to Rozas and not try quesadilla, which deservedly claims to be one of the best in the city. It would seem that it’s just wheat cake, cheese and vegetables, but the secret is in their right choice and proportion. Here, a hot appetizer is prepared with chicken thigh, sweet pepper and corn. The portion is traditionally generous, and they say that not everyone can cope with it.
For dessert, you should definitely order a mango cheesecake with an almond pear - a gentle, airy, albeit not quite Mexican. For those who like it hot, - churros custard strips fried in oil, complemented with dark chocolate and chipotle pepper sauce.
The cocktail list, developed by experienced bar chefs Artem Tsapaev and Maxim Kuznetsov, leads, of course, tequila, which has become the basis of many drinks. For exploring the rosas' frequented bar story, the tender Ketaki Sauer with honey, aloe and protein or the delicate Sage Margarita with honey and sage syrup and soy milk are perfect. At the next experimental stage, mezcal is added to the tequila, and it turns out, for example, “Batanga” with salted caramel or “Alternative medicine” with ginger syrup, honey and lemon. For those who are not ready to go on an exciting journey along the tequila rivers and mescal banks, make homemade soft drinks, teas and smoothies with exotic fruits, berries and roots.
On weekdays, from 12:00 to 16:00 a business lunch is served in the bar, and on Friday and Saturday evenings they invite you to parties - spin in the rhythm of the dance to the cheerful tunes of Antonio Banderas, Enrique Iglesias and other hot guys or hang out under the sets of Nizhny Novgorod DJs. We advise you to just take a table by the window and drink tequila beautifully, enjoying the sunset.
Excerpts from the menu
Chimichanga with pork - 310 rubles
Veal heart anticuchos - 350 rubles
Grilled avocado salad with shrimp - 420 rubles
Aztec Soup - 340 rubles
Barbacoa lamb with wild rice - 560 rubles
Zarzuela with Spicy Rice - 440 rubles
Three kinds of smoked pepper salsa - 70 rubles
Churros - 150 rubles
Homemade Aloe Kiwi Lemonade, 1 liter - 390 rubles