ith a last name like Mexicano, you can probably expect Rosa's kitchen to turn out something that involves beans and a fold - oh, wait, the name means Mexican Rose. That makes more sense.

An offshoot of the slow-growing NYC mini-chain (this is number 7), Rosa Mexicano has meandered into Mary Bricknell Village, flaunting its upscale Central American epicurean imperialism (remember the what?). Fighting against the Run-for-the-Border, bells and fries connotation of "Mexican Restaurant," Rosa reclaims Mexi-fare for the Windsor knot and valet-tipper crowd, but without excluding the bourgeois (or parking any cars).

Designer David Rockwell, hero of Manhattan's beloved Upper West Side location, is behind the Miami layout and decor, so Miamians can anticipate crisp lines, an innovative touch, and a contemporary look. The resto also has outdoor dining, which is the restaurant's most exuberant, visually appealing area - perfect for those balmy nights when you wish you were in Mexico.

Like all Rosas, this locale's menu leans heavily upon things that once swam, avocados, fold-your-own tortilla shells, rolled Rs and Tequila-based drinks. Signature dishes include the Tablones (ribs; or, according to my e-translator, planks (¿qué?)) and the Guacamole en Molcajete. The dish is actually prepared right in front of you, so you’re entirely sure there hasn't been any grubby hands in your guacamole.

Chef Omar Convarrubias (I’m not sure if that’s Mexican, but it sure is a mouthful) focuses on spices and intense flavours. This means you may just get a runny nose or watery eyes while eating a wide variety of Mexican dishes. If your mouth is simply too hot to breathe, try a pomegranate margarita, the favorite drink of almost all Rosa chains. The pomegranate really is a great flavour, but I still don’t understand the craze. Why now? Why are people suddenly obsessed with this previously overlooked fruit? You can’t just ignore something for years and then become infatuated with it - that’s cheap.