After the opening of Temazcal Tequila Cantina, the first high-end Mexican Restaurant on the waterfront, another one is opening soon. Now, with 14 locations, Rosa Mexicano has made its way to Boston.

This space will have a patio looking out onto the water along with 8,000 square feet of space seating 300 people, including their outside seating that will fit 130 diners.

The first location opened in 1984 in mid-town Manhattan, where the rustic furnishings of the room added to the authentic vibe being generated throughout the establishment. In the newer Rosa Mexicano restaurants, a more modern interior is taking over but the innovative creations remain the same. All the dishes stick to the roots and all have some regional flare. Their guacamole is made with a mortar made from lava rock and prepared tableside.

On Tuesday, May 8th, Rosa Mexicano will open for dinner serving up the flavors of Mexico. They will open for lunch the week after on Monday, May 14th. Tacos, enchiladas and ceviches will all be found on the menu and hopefully they will bring the heavenly taste of their signature Pomegranate Margarita to Beantown.

According to Grub Street, Jonathan Waxman will be serving as "chef in residence" for Rosa Mexicano, creating a selection of seasonal dishes that will change a bit from city to city. Get used to this Mexican chain because they just signed a 15-year lease at their location at the Seaport.

Can't wait until their opening?

Make their guacamole at home, using the recipe below.

 

Guacamole en Molcajete

Recipe from Rosa Mexicano Restaurant

Makes 4 servings

Chile Paste Ingredients

1 tablespoon finely chopped white onion

1 firmly packed tablespoon chopped fresh cilantro

2 teaspoons finely chopped jalapeño, or more to taste

1 teaspoon salt, or as needed

Additional Ingredients

3 medium ripe but firm Hass avocados (about 8 ounces each)

3 tablespoons diced tomato

2 firmly packed tablespoons chopped fresh cilantro

1 tablespoon finely chopped white onion

Salt

Tortilla chips and/or fresh corn tortillas

Make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.

Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.