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Kitchen
Kitchen
.
Please note: We have permanently closed our doors. It has been an absolute pleasure hosting you over these past six years!
DIP & CHIP 17
sikil pak, chunky salsa, guacamole, crispy taro & tortillas
gluten-free
ROSA’S NACHOS sm 18 / lg 26
tortilla chips, butternut queso, cashew crema, pico de gallo, jalapeño, cilantro
gluten-free
add guacamole +3
add jackfruit carnitas +5
add mushroom birra +5
add chorizo rojo +5
FLAUTAS 16
yam stuffing, cashew crema, radish & lettuce slaw, butternut squash queso
GAUCHO PIE MUSHROOM & PASILLA EMPANADAS 18
two pieces, chiminasty sauce
YUCCA FRIES 12
garlic aïoli
TACO PLATTER 63
two jackfruit carnitas, two meaty mushroom birra, two calabaza asada, four flautas
ENSALADA DE SANDÍA 18
compressed watermelon, grilled grapes, cranberry chamoy, pineapple, mixed greens, candied pepitas
gluten-free
CHARCOALED BEETROOT 17
poblano salsa, pomegranate sesame dip, watermelon radish
gluten-free
CEVICHE VERDE 20
young coconut, jícama, pear, apple, citrus, bean sprouts, tortilla chips
gluten-free
“WE THE ROOTS” KALE & ROCKET CAESAR 18
caesar’d dressing, green beans, tortilla crisps, capers
gluten-free
ADD EXTRA PROTEIN
chorizo rojo + 5
crispy tofu + 5
no substitutions
MEATY MUSHROOM BIRRIA 19
queso blanco, shaved cabbage, consommé
gluten-free
add a taco +9.5
CALABAZA ASADA 18
roasted squash, grain purée, paprika aïoli, pico de gallo
gluten-free
add a taco +9
JACKFRUIT CARNITAS 18
slow-braised jackfruit, cabbage, avocado salsa, pickled onions
gluten-free
add a taco +9
black bean, grains & brown rice patty 22
pineapple escabeche relish, iceberg, sesame achiote brioche
served with yucca fries or garden salad
ROASTED CAULIFLOWER 24
grain mix, green lentils, guacamole, pico de gallo
gluten-free
MACHA TOFU BOWL 24
crispy macha tofu, grain mix, edamame, escabeche, tortilla crisps, grilled pineapple
gluten-free
CHIMICHURRI 24
grain mix, chorizo rojo, potato wedges, grilled corn & poblano pepper
gluten-free
ADD EXTRA PROTEIN
chorizo rojo + 5
crispy tofu + 5
ROASTED EGGPLANT 24
sesame salsa macha, sikil pak, cashew crema, achiote dressing
gluten-free
WARM GUAJILLO NOODLES & CHARRED RED CABBAGE 25
crispy garlic oil, brussels sprouts, seasonal vegetables
CHILE RELLENO 23
puerco bean stuffed poblano, salsa roja, cashew crema, seasonal vegetables, crispy chickpeas
gluten-free
CALABAZA Y HONGOS 25
heartee blue oyster mushrooms, roasted squash, cashew corn dip, poblano salsa, pickled vegetables, chili, almonds
gluten-free
ITZIAR’S CHURROS 10
chocolate-coconut dulce de leche
PAY DE QUESO VASCO 12
burnt cheesecake, berry compote
gluten-free
CHOCOLATE & CASHEW CAZUELA 12
cocoa nibs, pink pepper, sea buckthorn
gluten-free
mon–fri, 12pm–4pm · no substitutions 27
ENSALADAS
house dressing, seasonal leaves, fruits, vegetables, seeds
or
DAILY SOUP
daily chef‘s creation, seasonal ingredients
+
JACKFRUIT CARNITAS TACOS
slow-braised jackfruit, pickled onions, radish
gluten-free
or
CHORIZO CHILAQUILES
tortilla chips, salsa roja, puerco beans, guacamole, cashew crema
or
SWEET POTATO & QUESO FLAUTAS
cashew crema, guacamole, iceberg & radish slaw, butternut squash queso
ROSA’S NACHOS sm 18 / lg 26
tortilla chips, butternut queso, cashew crema, pico de gallo, jalapeño, cilantro
gluten-free
add guacamole +3
add jackfruit carnitas +5
add mushroom birra +5
add chorizo rojo +5
GAUCHO PIE MUSHROOM & PASILLA EMPANADAS 18
two pieces, chiminasty sauce
YUCCA FRIES 12
garlic aïoli
CHARCOALED BEETROOT 17
poblano salsa, pomegranate sesame dip,
watermelon radish
gluten-free
“WE THE ROOTS” KALE & ROCKET CAESAR 18
caesar’d dressing, green beans,
tortilla crisps, capers
gluten-free
ADD EXTRA PROTEIN
chorizo rojo + 5
crispy tofu + 5
no substitutions
MEATY MUSHROOM BIRRIA 19
queso blanco, shaved cabbage, consommé
gluten-free
add a taco +9.5
CALABAZA ASADA 18
roasted squash, grain purée, paprika aïoli, pico de gallo
gluten-free
add a taco +9
JACKFRUIT CARNITAS 18
slow-braised jackfruit, cabbage, avocado salsa, pickled onions
gluten-free
add a taco +9
-
black bean, grains & brown rice patty 22
pineapple escabeche relish, iceberg, sesame achiote brioche
served with yucca fries or garden salad
ROASTED CAULIFLOWER 24
grain mix, green lentils, guacamole,
pico de gallo
gluten-free
MACHA TOFU BOWL 24
crispy macha tofu, grain mix, edamame, escabeche, tortilla crisps, grilled pineapple
gluten-free
CHIMICHURRI 24
grain mix, chorizo rojo, potato wedges,
grilled corn & poblano pepper
gluten-free
ROASTED EGGPLANT 24
sesame salsa macha, sikil pak,
cashew crema, achiote dressing
gluten-free
ADD EXTRA PROTEIN
chorizo rojo + 5
crispy tofu + 5
ITZIAR’S CHURROS 10
chocolate-coconut dulce de leche
PAY DE QUESO VASCO 12
burnt cheesecake, berry compote
gluten-free
CHOCOLATE & CASHEW CAZUELA 12
cocoa nibs, pink pepper, sea buckthorn
gluten-free
ACHIOTE BRIOCHE
(a-chee-o-tae) A fluffy, rich brioche made with coconut oil-based “vegan butter”, soy milk and achiote to lend unique flavour and give the buns their trademark golden hue.
ACHIOTE DRESSING
(a-chee-o-tae) Native to southeast Mexico, achiote is a spice and colouring agent that serves as the base of Mayan and Yucatan cuisine, and is extracted from the seeds of the evergreen Bixa orellana shrub. For the dressing, we combine it with garlic oil, white vinegar, salt and citrus.
BARBACOA
(baar-bah-ko-ah) A popular cooking method that occurs in a ground pit oven or packed in various leaves, then covered with firewood and charcoals for even cooking. Our version is a Huasteca style with banana leaves that impart a powerful and aromatic flavour reminiscent of the rainforest.
BIRRIA
(bi-ri-yah) Our Tijuana-style birria resembles the flavours of a crowded market birria stand, with meaty mushrooms cooked in a rich, spicy broth.
CAESAR
(see-zar) Invented in Tijuana, Mexico, this iconic salad is known for its garlicky, peppery, zesty flavour profile. Our version of this dressing hits all of these notes and more.
CASHEW CREMA
(krae/ma) Our rich, creamy and acidic vegan alternative to Mexican sour cream.
CHICHARRON
(chee/cha/rron) Though traditionally made from dried and fried pork skins, our rendition uses a taro root flour base, then seasoned with roasted flax seeds, wheat and garlic salt—resulting in an airy, crispy, salty snack.
CHIMINASTY SAUCE
(chi/mee-nasty) A hybrid 8/10 hot sauce combining our nasty sauce (featuring the hottest habanero chilies and citrus) with a classic Argentinian chimichurri BBQ condiment.
CHORIZO VERDE
(cho/ree/zo/ber-deh) A popular ingredient in street tacos, our tempeh- and quinoa-based version boasts a strong, spicy, charred flavour.
ESCABECHE
(es-ka-bae-che) A sweet, sour, spicy and aromatic pickling liquid created by Persians, adapted by Latin America as a preservative, and used to cure and pickle virtually any ingredient.
GUAJILLO NOODLES
(gua-hee-yo) Mild rose-coloured pepper noodles freshly made from semolina flour by Parcheggio in North York
ITZIAR’S CHURROS
(choo-rroh) A Mexican version of the sweet Spanish street snack. Crispy on the outside and fluffy in the inside, pastry chef Itziar’s vegan version will fool anyone expecting a traditional Latin American churro.
MORITA
(mor-it-tah) A powerfully smoky, medium-spice dried chili pepper with a strong personality that makes itself known among other ingredients in a dish.
PASIILLA
(pas/see/yah) A mild, dry, raisin-like chili pepper commonly used in Mexico for marinades, dressings, oil, soups, or anything in need of an old woody flavour.
PEPITAS
(peh-pee-tas) The Spanish word for pumpkin seeds — full of protein, sometimes toasted and salted, then eaten as a snack or used as a salad topping, in oil, or in marinades and spreads.
PICO DE GALLO
(pee/ko/di/ga/yoh) Chopped tomato, onion and serrano chili soaked in lime juice.
POBLANO
(poh-blaa-no) Flavourful medium-spice chili pepper often stuffed with a variety of toppings. When roasted, it is one of the most robust flavours in Latin American cuisine.
QUESO BLANCO
(kae-so/ Blon-koh) A semi-firm consistency when fresh, messy and creamy when melted, this popular condiment — especially our cashew-based version — contrasts beautifully with spicy dishes.
SESAME SALSA MACHA
(mah-chah) Not to be confused with matcha, macha — which translates to “brave woman” — is a rich, smoky, medium-spiced and full-flavoured salsa.
SHISHITO PEPPER
(shee-shee-tow) A mild and aromatic East Asian chili pepper.
SIKIL PAK
(see-kill-pak) Translating to “water, seeds and tomato,” this traditional spread is bold and sour.
TARO
(taa/row) Starchy root from southeast Asia used to manufacture tapioca — similar in texture to potato or yam, with a versatile flavour and a sweet crunch
TOMATILLO
(tow-mah-tee-yo) Sour green tomato used as a base in many salsas, dressings, spreads and salads. Great substitute for the more familiar tomato for those looking for a bright, sour flavour.
“WE THE ROOTS”
Local urban vertical farm producing incredible rocket and kale.
Bar
Bar
Please note: We have permanently closed our doors. It has been an absolute pleasure hosting you over these past six years!
ROSA MARGARITA (2oz) 18
dejado tequila, cointreau, lime juice, agave
MICHELADA (6oz) 19
ace hill mexican lager, jose cuervo silver tequila, walter vegan caesar mix, lime juice, tabasco sauce, vegan worcestershire
CANTARITO (1.5oz) 18
espolòn blanco tequila, lime juice, lemon juice, orange juice, grapefruit jarritos
CARAJILLO (2oz) 18
licor 43 vanilla liqueur, espresso float
STRAWBERRY CAIPIRINHA (1.5oz) 18
novo fogo cachaça, lemon juice, fine sugar, strawberries
MANGO MOJITO (1.5oz) 16
el dorado white rum, mango juice, lime juice, club soda, mint
TEQUILA SANGRIA (4oz) 18
espolòn blanco tequila, white wine, lime juice, sprite, sliced fruit
MEZCAL NEGRONI (3oz) 20
sombra mezcal, aperol, sweet martini vermouth
MEZCAL FLIGHT (3oz) 45
casamigos, agua santa, los siete misterios
BLANCO FLIGHT (3oz) 30
espolòn blanco, tromba blanco, teremana blanco
RESPOSADO FLIGHT (3oz) 40
patron, herradura, artenom selección de 1414
AÑEJO FLIGHT (3oz) 50
el tesoro añejo, siempre, maestro dobel cristalino
TRIO FLIGHT (3oz) 50
patron silver, don julio resposado, casamigos añejo
FLAMENCO (5.5oz) 7
lime juice, tea, chickpea water, cranberry juice, grapefruit bubbly
DON PEPINO (3.75oz) 10
hp juniper non-alcoholic gin (0.5% abv), lime juice, simple syrup, cucumber
AVIACIÓN DE VIOLETA (2.5oz) 10
hp juniper non-alcoholic floral gin (0.5% abv), violet syrup, lemon juice, almond extract
PALOMA LO HIZO (6oz) 8
grapefruit juice, lime juice, elderflower syrup, grapefruit jarritos
PIÑA COLADA (7.25oz) 10
pineapple juice, coconut milk, lime, dark sugar syrup
JARDÍN DE ROSAS (4.25) 10
lemon juice, maple syrup, pomegranate juice, vanilla, english breakfast tea
ORANGE SANGRIA (9oz) 10
orange, lime & pomegranate juice, ancho chili spice
LOST CRAFT REVIVALE 9
lagered ale 4.8%, toronto, ontario
INDIE ALEHOUSE MARCO POLO 9
refreshing pilsner 5%, toronto, ontario
INDIE ALEHOUSE INSTIGATOR IPA 9
west coast style clean & bitter ipa abv 6.5%, toronto, ontario
ACE HILL MEXICAN LAGER 9
easy-drinking mexican lager 4.0%, toronto, ontario
ACE HILL PILSNER (355ml) 9
euro-style 4.9%, toronto, ontario
GOODLOT BIGHEAD AMBER (473ml) 9
100% organic deep amber ale 5.5%, caledon, ontario
GOODLOT MELLOW GOLD (473ml) 10
clear, easy drinking lager 4.7% caledon, ontario
STOCK & ROW LIME CRUSH CIDER (355ml) 10
lime cider 5%, toronto, ontario
GOODLOT FRUITION SOUR ALE (473ml) 11
sour fermented fruit ale 5.2%, caledon, ontario
DRAUGHT KOMBUCHA (12oz) 7
tonica ginger
JARRITOS (371ml bottle) 6
assorted flavours available, ask your server
5oz / 8oz / btl
PARÉS BALTÀ BRUT CAVA 13/-/60
parellada, macabeu and xarel-lo, penedès, es
FIDORA PROSECCO BRUT 18/-/85
glera, pinot nero, veneto, it
MAS CARLOT ‘GÉNÉRATIONS’ ROSÉ 15/23/70
grenache syrah, costières de nîmes, fr
LEANING POST ROSÉ -/-/66
pinot noir, niagara, on
DOMINIO DE PUNCTUM ‘20,000 LEGUAS’ 15/23/70
chardonnay, la mancha, es
SCARBOLO ‘ILRAMATO’ 18/28/85
pinot grigio, friuli, it
5oz / 8oz / btl
ROSEWOOD ‘FOLLOW THE WHITE RABBIT’ 13/21/55
chardonnay, pinot gris, niagara, on
CAVE SPRING 14/22/60
pinot gris, niagara, on
REDTAIL 15/23/65
chardonnay, niagara, on
ANT MOORE 16/24/70
sauvignon blanc, marlborough, nz
CAVE SPRING ‘ESTATE’ -/-/60
gewürztraminer, niagara, on
FIDORA -/-/65
pinot grigio, veneto, it
CHARLES BAKER ‘B-SIDE’ -/-/70
riesling, niagara, on
5oz / 8oz / btl
DOMINIO DE PUNCTUM 14/22/60
tempranillo, la mancha, es
BODEGA MARCO ZUNINO 15/23/65
malbec, mendoza, ar
CAVE SPRING ‘DOLOMITE’ 16/24/70
pinot noir, niagara, on
PABLO CLARO 17/25/75
cabernet sauvignon, la mancha, es
DOMAINE DU SÉMINAIRE -/-/65
grenache, syrah, côtes du rhône, fr
PAGO AYLES ‘UNEXPECTED’ TINTO -/-/70
garnacha, aragón, es
PEARCE PREDOHOMME -/-/75
pinot noir, willamette valley, or
RAMSAY ‘NORTH COAST’ -/-/80
cabernet sauvignon, sonoma county, ca
Reservations + Takeout
Reservations + Takeout
Please note: We have permanently closed our doors. It has been an absolute pleasure hosting you over these past six years!
About
About
Please note: We have permanently closed our doors. It has been an absolute pleasure hosting you over these past six years!
Tel:
View on Map
Please note: We have permanently closed our doors. It has been an absolute pleasure hosting you over these past six years!
Follow Rosalinda
Can we bring in a cake?
We allow celebration cakes as long as they are vegan. Non-vegan items are not permitted. Please note that there is a cake cutting fee of $3.50 per person.
How do I get there?
We are located at 133 Richmond Street West which is right beside the Hilton Hotel and right across from the Four Seasons Centre for the Performing Arts. We are steps away from Osgoode subway station.
Where can I park my car?
There is an underground parking garage with entry from the Hilton Hotel which is next door to us. Alternatively there is underground parking with entry on York Street.
Is Rosalinda accesible by wheelchair?
Yes we are and we have access to an accesible washroom.
Do you offer corkage?
Yes we do at $35 per bottle.
Is there a dress code?
Whether you are going to the opera or coming from the gym, we make everyone feel welcome.
Do you offer gluten free items on your menu?
With the exception of our churros, cake, empanadas, and burger, our entire menu can be made gluten free.
Can I rent out the restaurant for a large party?
We offer buyouts. Please contact us directly at info@rosalindarestaurant.com or give us a call at 416.907.0650.
Can you accommodate a nut allergy?
While we do have nuts in our kitchen and we cannot guarantee against cross contamination, we do take every precaution with allergies.