Rosa Mexicana, which means Mexican Pink, was among the pioneers in 1984 to introduce New Yorkers to an elevated version of south-of-the-border delights. Still presided over by the incomparable Josefina Howard, she and her chefs continue to redefine expectations with regionally authentic Mexican cuisine from Michoacan to Puebla to Veracruz and Tampico. Even the Guacamole en Molcajete is prepared tableside in a traditional lava-rock mortar. Rosa's stock of 250 types of tequila and 125 mescals makes it an Hora Feliz natural featuring spirited cocktails: the Raicilla Blanco Negroni, the spicy cucumber and tamarind margaritas. The flagship Rosa is rustic handcrafted furnishings while the new generation of Rosas feature dramatic architectural details such as cascading water walls against a vibrant palette of purples, pinks, reds and oranges.