Location: 1444 College Way, Suite 104, Bend

Hours: 11 a.m. to 10 p.m. Sunday through Thursday, 11 a.m. to 11 p.m. Friday and Saturday

Price Range: Lunch $4.95 to $10.95, dinner $8.95 to $17.95

Alcoholic Beverages: Full bar

Kids’ Menu: Yes

Reservations: Accepted for large groups

Credit Cards: Visa, MasterCard, American Express

Contact: 318-7210

La Rosa Authentic Mexican Kitchen, an additional dining option on Bend’s ever-growing west side, has been busy since its opening a year and a half ago.

More so than expected. As Realtors are fond of saying in triplicate, ”Location.”

Carol Flockerzie DeRose and business partner Marcos Rodriguez know they’ve found a good one for their salmon-colored walls. La Rosa’s sightlines are in direct view of the bustling intersection of College Way and Newport Avenue, despite construction in the area.

As much as location plays a role, so does word-of-mouth and the fact that Rodriguez had a following from his days managing El Caporal, another Bend Mexican restaurant. He has more than seven years of professional cooking experience, he says.

The two agree that most ”authentic” Mexican establishments in the states are not in actuality all that authentic. ”I think everybody (else) just follows the same rules,” says Rodriguez, originally from Guadalajara.

”I think with our menu, we have brought what is real Mexican food.” All of La Rosa’s meals are made from scratch, says Rodriguez. ”We don’t buy any canned tomatoes and just put our own spices. We have people cooking at 6 in the morning, just boiling the tomatoes. We bake our own desserts.”

Rodriguez has included family recipes on the menu, he says. ”My mom cooked daily. My dad was the same way.”

Several dishes have quickly distinguished themselves, including the mole poblano, chicken simmered in a sweet, regional sauce, his grandmother’s recipe.

Another popular favorite: The camarones de yucatecos, baked prawns and mushrooms with a sweet onion chipotle adobo. It comes baked in a banana leaf, as does the lomo verde, sliced pork loin topped with a green tomatillo sauce.

Since opening, Rodriguez has added even more exotic touches to the menu. Diners can now try lobster enchiladas, buffalo and alligator.

Rodriguez proudly notes the extensive tequila list. He’s also something of an expert.

There are also a number of margaritas available, among them the Red Cactus, which uses the hibiscus flower, among other ingredients.

The restaurant also recently expanded its drink offerings to include a variety of mojitos.