Rosa Mexicano

800 W. Olympic Blvd.
Los Angeles, CA 90015


  • Sun-Wed 11:30am-10pm, Thu-Sat 11:30am-11:30pm
  • $$$
  • Lunch, Dinner, Brunch
  • Full bar
  • Catering, Delivery, Family Style, Kid Friendly, Patio/Sidewalk Dining, Private Party, Takeout
  • Garage Parking
  • Reservations Accepted
There is no gentle way to put this: Rosa Mexicano is a Mexican restaurant brought into our overwhelmingly Mexican city from New York, a city as famously bereft of Mexican cooking as L.A. is of red-sauce Italian joints. Even seen in its best light, the NYC Rosa Mexicano was most famous for its guacamole, a dish that most native Angelenos have mastered before their 8th birthday. But as an actual restaurant, stripped of the rhetoric and bolstered with a chelada or two, Rosa Mexicano turns out to be fairly likable, as massive and impersonal as every other L.A. Live restaurant but furnished with the occasional whimsical touch - a tiled back wall features trickling water and a flock of boys in free fall in homage to the cliff divers of Acapulco - and a decent-sized tequila list. The famous tableside guacamole may be kind of a bust - one hint: Out here, people generally like their guacamole to contain more than a hint of avocado. But the tortillas are handmade, the grilled shrimp are the size of golf balls, and the huitlacoche quesadillas err on the side of cheesy crispness rather than the usual inky funk. And while the main courses are expensive - $16.75 for chicken enchiladas; $27.50 for butter-filet snapper - servings are enormous. One order of the short ribs with rajas may be enough to feed two people at dinner, provide the basis of a midnight snack and stuff three sandwiches at lunch the next day. See full review.

Related Stories (3)

  • Jonathan Waxman Serves 'Foods of Baja' at Rosa Mexicano
    Friday, May 18, 2012 at 11:47 a.m. by Garrett Snyder

    Baja California is very hot right now. Just ask Anthony Bourdain, The New Yorker, or Dwell. Now chef Jonathan Waxman, cookbook author, chef/owner of Barbuto in NYC and culinary consultant for Rosa Mexicano, is debuting his "Foods of...

  • A Passover Cocktail Recipe: The Sangria Haroset
    Monday, April 18, 2011 at 3 p.m. by Jessica Ritz

    Charoset -- also spelled haroset, charoses, haroses, charoseth and so on, depending on your phonetic preference -- comes in many forms and textures. Some traditions cook and pulverize dried fruits, nuts and spices into a paste suite...

  • New Guac City: Rosa Mexicano at L.A. Live
    Monday, September 28, 2009 at 6 p.m. by Jonathan Gold

    There is no gentle way to put this: From the moment it was announced, Rosa Mexicano has been a blaring red flag hoisted over the L.A. Live complex, a symbol of the tone-deafness of the tax-sucking developers and zillionaire contract...


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