Both the Mexican and the Jewish people have historic cultural traditions that are rich in art, literature and food. Perhaps that is why it made such sense for Howard Greenstone, former CEO of the Rosa Mexicano restaurant family (www.rosamexicano.com) to include Passover in their annual Flavors of Mexico celebration.

From April 14-21, current Culinary Director David Suarez will continue the tradition when he brings this annual celebration of flavor and freedom back to Boston’s Seaport District.

“The annual celebration has since become one of our most popular,” notes Suarez, who describes himself as “a Latin Jew.” Suarez also mentions that, in 2012, RM brought in Culinary Advisor Jonathan Waxman who also “channeled inspiration from his Jewish heritage to create the unique offerings for Mexican Passover.”

Among the offerings that will be presented this year will be Jalisco style Pozole soup with chipotle-marrow matzo balls, matzo-breaded chicken breast with tamarind vinaigrette and salsa verde, banana leaf-wrapped beef brisket with dried fruit tsimmes, and Suarez’s special tequila-splashed sangria haroset, which features (what else?) a Manishewitz reduction.

“Our culinary team comes up with original recipes each year,” Suarez explains, “channeling inspiration from traditional Passover dishes like haroset, brisket and even gefilte fish, then combining those customary dishes with current culinary trends in Mexican cooking.”

As much as Rosa Mexicano has done to raise the bar for Mexican fare in Boston and around the world, Suarez hopes that this particular event will “invigorate” traditional Mexican favorites.

“Mexican Passover gives us a chance to turn the tables a bit,” he suggests, “and apply some of those techniques to ingredients and presentations not typically found in Mexican cuisine. It’s a chance to celebrate culinary diversity, and hopefully get people in our doors to experience something unique and yet familiar all the same.”