Fat Rosie's Serves Up a Fresh Menu for Summer

Fat Rosie's is kicking off summer with a limited-time menu designed by Senior Executive Chef Gabriel Arriaga. The seasonal menu brings together ingredients across a collection of new dishes and drinks, featuring the Peach Fizz cocktail topped with an upside-down bottle of prosecco. 

"Creating this menu gave me the chance to explore the intersection of summer’s trendiest ingredients and the traditional Mexican flavors that I grew up with while introducing guests to something they haven't seen from us before," said Chef Arriaga. "Whether it's pairing sweet strawberries with chipotle, tart guava with a floral like lavender, or preparing a portobello al pastor-style, this menu is built around combinations that we couldn't wait to share."

Fat Rosie's limited-time summer menu features four seasonal drinks, two appetizers, two entrées, a seasonal side, and one standout dessert:

• Brochetas de Camarón: Fat Rosie’s twist on a summer barbecue, featuring juicy grilled shrimp and pineapple glazed in a sweet-heat strawberry chipotle sauce, finished with pickled onions and cilantro dressing.
• Jicama Salad: Crisp jicama takes center stage in this salad, tossed with romaine, cucumber and mango in a pumpkin seed vinaigrette and finished with queso fresco and Tajín.
• Chayote Succotash: A seasonal spin on succotash featuring sautéed chayote squash, roasted poblano peppers, garlic and creamy esquites.
• Pechuga Adobada: Adobo-marinated chicken is paired with creamy sautéed chayote, corn, poblano rajas and cotija cheese, then finished with a rich ancho adobo sauce.
• Tacos de Portobello: Portobello mushrooms marinated al pastor are tucked into tortillas with peppery arugula, pickled onions and morita sauce for a vegetarian-friendly take on a Fat Rosie’s favorite.
• Piña Flip: This pineapple upside-down cake is topped with vanilla ice cream and a drizzle of dulce de leche.
• Peach & Bubbles: A cocktail combining Milagro Reposado, peach purée and Fat Rosie’s signature margarita mix, finished with an upside-down 187 ml Lunetta Prosecco and a sugar rim.
• Watermelon Mint Margarita: 1800 Silver, watermelon liqueur, lime juice, mint syrup and fresh watermelon purée, finished with a chamoy-Tajín rim.
• La Playa: A blend of Cincoro Blanco, Blue Curaçao and Citrub Piña Colada Blend, served with a Tajín rim.
• Guavendar Spritz Mocktail: Pink guava, house-made limeade and lavender are topped with sparkling water for an alcohol-free sip.