Celebrate Mexico's Independence Day with Special Guac at Rosa Mexicano

Sunday, Sept. 16, is Mexico's Independence Day. It's also National Guacamole Day.

Mexico's Independence Day is Sunday, Sept. 16, restaurant is marking the occasion with a special menu. Rosa Mexicano has two D.C. locations 5225 Wisconsin Ave., NW and 575 7th St., NW.

The website of the Presidio La Bahia—a preserved historic Spanish mission in Goliad, TX—explains how the war of independence started:

In the early nineteenth century, Mexico, with a little influence from the US and France, began talking about a revolt against Spain. Father Miguel Hidalgo from Dolores, Mexico, was a leader of one of the rallying groups. Hidalgo and his officers were planning a revolt for late fall of 1810. The Spanish people found out about the revolt which led the Spanish Government to order the arrest of Hidalgo and his officers. When Hidalgo found out, he called a meeting at his church. He rang the church bell on the night of September 15, 1810 to call his congregation to mass. Here Father Hidalgo rallied the people to fight. He gave the speech which is now known as "Grito de Dolores" [grito is Spanish for "shout" or "cry"], saying "Viva Mexico" and "Viva la independencia!" These famous words have been remembered and are said each year at the Independence Day celebrations. 

Diners at Rosa Mexicano on Sunday may choose to order from a special menu that offers the following items commemorating Mexico's fight for independence, according to a spokesperson for the restaurant:

  • "El Grito" Cocktail: Named after the shout bellowed at midnight for Mexican independence, this bold and refreshing cocktail features Herradura silver tequila, jalapeno, muddled cilantro, fresh cucumber and lime.
  • Special Guacamole: Rosa’s traditional guacamole—made with avocado, jalapeno, tomato and onion—tossed with diced tomatillos, Cabrales blue cheese and chopped smoked almonds. 
  • Salad: Warm frisee salad with crumbled Cabrales blue cheese, sweet corn and chipotle viniagrette. 
  • Soup: Shrimp broth with chile arbol, shredded cabbage, hominy and lime crema.
  • Entrée: Poblano peppers filled with picadillo—a mixture of shredded meat, aromatics, fruits and spices—topped with a walnut-based cream sauce and pomegranate seeds. The green peppers, white sauce and red seeds honor the green, white and red colors of the Mexican flag.

Sept. 16 is also National Guacamole Day—an excellent excuse to try Rosa Mexicano's regular guac or special Independence Day guac with the smoked almonds and Cabrales blue cheese. Or, try making —at home.

And, that's not all. September is Childhood Cancer Awareness Month, and Rosa Mexicano is donating 20 percent of the proceeds from September purchases of $100 gift cards to Alex's Lemonade Stand Foundation.


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