Rosie’s, Now Open, Is Serving Fresh-Masa Quesadillas and Al Pastor Tacos

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Al pastor tacos, front and center.
Al pastor tacos, front and center. Photo: Melissa Hom

Marc Meyer and Vicki Freeman — the owners of Vic’s, Cookshop, and Hundred Acres — have entered uncharted territory for their East Village restaurant, which specializes in Mexican food. At Rosie’s, chefs Angel Andrade (Cookshop) and Chester Gerl (Hundred Acres, Five Points) will cook up traditional dishes like queso fundido, Baja-fish tacos, carne asada, and churros.

Don’t expect things like inverse al pastor tacos and blood chalupas: The food here is intended to be straightforward, but Rosie’s will utilize the best ingredients, like Cascun Farm chicken, to make pollo en mole poblano. Masa is also quite important here: It gets folded and griddled to make quesadillas and formed into cakes, which are filled with seasonal offerings like fava beans. Take a look:

Pescado a la Talla: red-chile-rubbed local porgy.
Pescado a la Talla: red-chile-rubbed local porgy. Photo: Melissa Hom
Chicharron de Queso.
Chicharron de Queso. Photo: Melissa Hom
Crunchy tosatas with braised brisket; masa tarts with queso fresco; and fava-bean-filled masa cakes.
Crunchy tosatas with braised brisket; masa tarts with queso fresco; and fava-bean-filled masa cakes. Photo: Melissa Hom
Enchiladas Suiza: green-chile enchiladas with chicken or mixed wild greens.
Enchiladas Suiza: green-chile enchiladas with chicken or mixed wild greens. Photo: Melissa Hom
The interior.
The interior. Photo: Melissa Hom

Menu [PDF]

Rosie’s, 29 East Second St. (Second Ave.), 212-353-0114

Rosie’s, Now Open, Is Serving Fresh-Masa Quesadillas and Al Pastor Tacos