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  • Note: I am giving Rosa Blanca 5 stars prospectively in that they have applied for a series 12 liquor license. Currently there is no beer or wine and that is a bit sad in that they have created such sophisticated flavor profiles that they cry out for wine, in particular. The aguas frescas are great, though. Rosa Blanca blew me away. I had assumed that it would be one of the predictable and safe Sonoran joints that are scattered around the Valley. Not so. Anyone who has ventured past border towns and tourist traps in Mexico knows that there is a whole other world of food that is very complex and exciting. Rosa Blanca is that kind of food, in the style of Mexico City, to be precise. The owners have pride in their work and it shows. The meats are all of higher quality than the norm and their plating is beautiful: not what you find in steam table driven mexican restaurants. Everything is cooked to order, even the rice (par-cooked, then finished). The salsas are not the typical, either and are matched to each dish. Some standouts: the tortas, gorditas, and any of the specials. There are 8 tortas on the menu ranging from the milanesa (which they call La Culeca) through pork carnitas (La Cochinta). The bread can make or break a torta, even if the assembly and the meat quality are perfect. At Rosa Blanca they use the right bread and butter griddle it to give you the crunchy counterpoint to the rest of the bun and the fillings. The gorditas are available with all of the fillings from the tortas. Specials that we have tried include chicken mole, chicharon de queso salad, and carne en su sugo. The mole was rich and complex and the chicken perfectly cooked. Chicharon de queso salad is a wrap of griddled cheese with watercress, preserved lemons, marinated onions and a citrus vinaigrette: outstanding. Carne en su sugo (meat in its own juices) is grilled diced flank steak in a broth of veal stock, finely diced vegetables and beans. One fishes out the meat and makes tiny soft tacos, followed by devouring the soup. BTW: If you have room for dessert, we loved the flan with poached pear. We are huge fans of Rosa Blanca. Sadly, we saw folks who were expecting the Sonoran standards come in, read the menu, and leave. It is certainly their loss. Do not let the strip-mall facade fool you: this place is a gem.
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