La Posada– the new “inn” restaurant in town

Img 1429 Tuna Crudo Ceviche Tostada (center) and Cochinita Tacos

IMG 1427 Celestun Shrimp Tacos

Img 1408 Felix’s Cantina

Milford–Bill Rosado’s newest restaurant, “La Posada and Felix’s Cantina,” is also an inn with 14 guest rooms on Second Street in Milford, where the Old Laurel Villa once was. In fact “La Posada” means “the inn” in Spanish. The restaurant opened, as planned, (thanks to the efforts of Wayne Day and his crew) on Cinco de Mayo to a crowd of more than 100 happy people spread out in various dining areas of the restaurant, as well as the porch.

While Rosado owns other restaurants in town, this one is very close to his heart. He named it in honor of his brother Felix, who was twenty years older and like a father to Bill, whose father died when he was two years old.

Felix actually started a Mexican restaurant on Route 739 in Dingmans Ferry in the early ‘80s. It was called “La Posada,” and it was a brilliant idea ahead of its time. The current “La Posada” restaurant is a tribute to Felix, who passed about a year ago, and the largest of the rooms has a beautiful huge bar with tables all around it. This is Felix’s Cantina.

Everything about “La Posada” is authentic and carefully curated with typical tile and furniture brought from Mexico. Even the vibrant colors on the walls remind of Mexico. Karen Guest was responsible for the design of the interior and visitors can see the carefully selected plants, lighting, a wall of sombreros, and even the special tile above the fireplace in one of the rooms.

What is particularly unique about this place is the type of cuisine. It is not typical Mexican food, but all the dishes are authentic Yucatán style. Yucatán is a peninsula and its unique cuisine evolved outside of the rest of Mexico. The recipes typically use lots of seafood, Mayan spices, banana leaves, and Spanish influences. One of the appetizer choices is Salbutes- hand pressed corn tortillas. Other appetizers are Tuna Crudo (raw) Ceviche Tostada, and Pico de Gallo served with house made tortilla chips.

Some of the main dishes are Cochinita Tacos (slow roasted Yucatán style pork served on corn tortillas, topped with curtida onions) and Celestun Shrimp Tacos (Pan seared shrimp on corn tortilla with lettuce, lime cilantro mayo and jitomate. There is also a full bar with such original cocktails as “Tequila Mockingbird” and “La Playa” (the beach) etc. A full menu is on the restaurant’s Facebook page (“La Posada and Felix’s Cantina).”

Many Rosados are involved in the launch of this restaurant. The chef, Miguel (Mike) Gonzales is Bill Rosado’s nephew. Mike spent years in Felix’s restaurant as a young person and has been all over the Yucatán learning all about the various types of dishes. Mike says , “The food is not motivated by commercial interests. We are doing this for love. It is made with love and the people can taste that.” Steven Rosado, Bill’s son was helping with the launch as were several other nieces and nephews. All of Bill’s brothers and sisters came for the Cinco de Mayo opening. There is a framed photo of Felix in the Cantina with a photo of Bill’s brothers and sisters beneath it.

Although the restaurant capacity is 102, it exudes a warm and cozy feeling, with its several different dining areas not on top of each other. The reviews were outstanding. People commented on the uniqueness of the food and how delicious and fresh it was. John Di Leo said, “The Margaritas were amazing as was the atmosphere. We had a great time.”

Joe Dooley added, “It’s a beautiful addition to the culinary life of Milford Boro.”

”It adds to the culture of our area,” said Maureen Dooley.

Stella Provenzano cheerfully added, “It’s a wonderful place to bring people together.”

When asked why there are no reservations, Rosado said, “Because I want everyone to feel welcome and just come in. Mi casa, su casa!

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