Bonnie: Rosa Mexicano has been serving authentic Mexican food in a fun atmosphere in New York City since 1984, and now has more than a baker’s dozen locations around the country. I generally dine at the Union Square one, usually ordering the award-winning tableside Guacamole en Molcajete. Actually that and one of their delicious margaritas is enough to satisfy!
So when their publicist emailed me about Rosa Mexicano’s line of new foods, I jumped at the chance to try them.

I started testing with the genuine sauces ($3.99 each) that easily turned a simple ingredient or two into a delectable meal. From baking a fish fillet coated with the roasted tomato and jalapeño chile Veracruzana Sauce, to coating a seared pork tenderloin with the pomegranate, black bean & chipotle chile Granadilla Sauce, and with a chicken enchilada made with the plum tomato and serrano chile Rosa Mexicano Ranchera Sauce in between. With each sauce, you end up with an authentic-tasting south-of-the-border meal in just minutes and with few ingredients. I like them all.

We had planned to feature the sauces until I sampled the salsas. One taste of the Pomegranate-Black Bean Salsa, a smoky chipotle flavor combo of black beans, tomatillos and pomegranate, and I knew that would be what we’d feature as a Bite of the Best. Don’t get me wrong, you can’t go wrong with any if the food items in this line. I just love this salsa.

Bryan: What’s not to love about chips and salsa? No matter the time of day, no matter the level of hunger, salsa always hits the spot. I generally keep a jar of salsa on hand; it’s a great thing in a fix to feed yourself or guests. With at least one jar in the fridge and a backup in the cupboard, you’re ready for any small food crisis. Heck, salsa has got to be one of the greatest snacks around. Grab some chips and you’ve got yourself a meal: It’s filling, it’s healthy, it’s even social… it’s downright wonderful. And it’s not just me saying so. Over the years, salsa has slowly become one of the most widely consumed condiments in the United States. It’s true!

I have to note that of late, I’ve been less interested in traditional tomato-based salsas and more intrigued by those with a bean base as well as a hint (if not a focus) on fruit flavors. Ask and you shall receive! The new salsas from Rosa Mexicano include two mouth-watering, fruit-forward options. Salsa de Piña has a bright red color and a distinct roasted flavor, bringing together sweet fruit and spice with a blended selection of chopped pineapples, chile de arbol, jalapeños, roasted sweet red onions and a cilantro kicker. Though it is quite amazing, it’s still not as good as the Pomegranate-Black Bean Salsa, a truly unique blend of chipotle, guajillo, pomegranate and black beans (hitting all my high points at the moment). An amazing sauce, it is equally as good as a salsa or a cooking sauce (marinate a hanger steak and grill it with onions)!

There’s little not to love from Rosa Mexicano’s kitchen. The widely respected restaurant-chain-turned-food-producer is now turning out a delicious selection of dips, marinades and salsas varying in heat and texture for all palates. Though less in line with my current salsa tastes, the Chile Pasilla de Oaxaca Salsa, Salsa Verde de Habañero and Tomato-Chipotle Salsa are also real winners. Sit down with a bag of chips and you have your own Mexican restaurant at home. You might find that you’ll need to order the salsa trio next time the jar disappears quickly!

Eric: I love trends, especially those pertaining to the world of food (and I hope you sense a touch of sarcasm in that statement). When Rosa Mexicano Pomegranate-Black Bean Salsa came across my desk, a sense of intrigue came over me. What is it about pomegranate that has the world riveted? Is there a surplus of the fruit that leads us to believe it should be used in everything from lip balm to salsa? I am aware of the health benefits of the almighty pomegranate, but I wasn’t aware that Mexican culture was using it as a flavor profile for one of its oldest “condiments”…

As I was reviewing the product information, one of the sous-chefs from our main kitchen walked past me; as he was heading home for the night he was muttering about his lack of dinner options. I offered him a jar of the salsa, the only caveat being that he had to provide me with a genuine review of the product. He graciously accepted, making only one snide comment about the pomegranate aspect of the salsa (a purist at heart).

The next day when I walked into work, the sous-chef was sitting at my desk waiting for me — a smirking grin on his face and a coffee in his hand. “I tried the salsa,” he said. “What exactly do you want me to tell you about?” I mentioned that any feedback about the flavor profile, consistency or freshness, etc. would be helpful. “Overall,” he stated,”it had great presence. The beans were flavorful, it had a subtle heat and there was a quality taste.” He then grimaced. “The only thing I was missing was the pomegranate.”

I couldn’t agree more. Rosa Mexicano Pomegranate-Black Bean Salsa will not redefine your love affair with the Mexican condiment, but it will give your taste buds a pleasant respite from many of the bland options out there. Just don’t mistakenly think that pomegranate will be the underlying flavor; this isn’t a mango-based salsa. This is just pomegranate marketing at its finest.