Brisket tacos: Jonathan Waxman’s Mexican Passover


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Beef brisket tacos, huachinango ‘gefilte fish,’ matzo chilaquiles.... It must be Passover at Rosa Mexicano. It’s the 10th anniversary Rosa Mexicano’s Mexican Passover dinner, and this year’s Latin-inspired versions of Seder specialties were created by Jonathan Waxman, chef-owner of Barbuto in New York, cookbook author and a pioneer of California cuisine. (Rosa Mexicano has brought on Waxman as culinary advisor to develop seasonal menus including Foods of Baja and Day of the Dead.)

So on Waxman’s Mexican Passover menu are: charoset, with dates, coconut, tangerine, pomegranate, almonds, cinnamon and rose apples; hierbas amargas (Passover maror), a beet, romaine, scallion and avocado salad with horseradish, parsley and matzo; huachinango “gefilte fish,” or red snapper dumplings with jalapenos; and pulled beef brisket tacos. What, you’ve never had sangria at Seder? The sangría de Passover is Herradura silver tequila, apple and lemon juices with Manischewitz reduction.


Mexican Passover at Rosa Mexicano is available April 6 to 13 at both L.A. locations.

At L.A. Live, 800 W. Olympic Blvd., Los Angeles, (213) 746-0001, and 8570 W. Sunset Blvd., West Hollywood, (310) 657-4991;


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