Rosa Mexicano is refocusing its menu on seasonal and locally sourced ingredients thanks in part to culinary advisor and former Top Chef Masters contestant Jonathan Waxman. Now with 14 nationwide locations — two in the D.C. area — the New York-based Mexican restaurant is working with local purveyors such as Virginia’s Louis Produce to craft uber-seasonal lineups, such as the one Waxman curated in celebration of Dia de los Muertos.

Available October 31–November 30, look for classic dishes with an autumn touch, like the Fall Guacamole with roasted pears, apples and toasted almonds. The Enchilades de Mole Coloradito feature the sauce with roasted chilies, prunes and pecan, while the Higos con Chorizo are chorizo-stuffed, crispy por-topped figs. Even the crab ceviche gets fall flair with sweet potato essence, and for dessert you can enjoy Pudin de Calabaza: pumpkin-toffee pot de crème with spiced horchata whipped cream and orange-anise cookies.

Of course, no meal is complete without a seasonal cocktail, of which there are two: The Pink Fall combines Herradura Reposado and Pedro Ximenez sherry with lemon, cinnamon and muddled strawberries, while The Little Bee is a bit stiffer with Crown Royal, grapefruit and lemon juices and rosemary-agave syrup.

We had the opportunity to experience Rosa Mexicano’s recommitment to seasonal fare at the Fall Harvest dinner, which featured pineapple-braised pork flautas, lavender and honey-marinated duck and a mousse-like pumpkin cheesecake — but one of our favorite parts was the Pink Fall cocktail served in a mason jar. Experience the fall lineup for yourself at the Gallery Place or Friendship Heights locations.