Rosa Mexicano gives classic New England fish-shack fare a Oaxacan twist this month, with a range of creative seafood specials. The menu—created by cookbook author Susana Trilling (Seasons of My Heart) and the restaurant's culinary director, David Suarez—features chili-spiked offerings like Mexican lobster rolls with mango and achiote mayonnaise ($23), and clam chowder enchiladas with creamy corn and chipotle sauce ($23).
