Aaron del Rosario — who co-owns and -operates Rosario’s Pizzeria — knows about the evils of bland pizza. And has therefore used all his cultural-culinary skill to combat it, as Jenn Ladd reported in The Philadelphia Inquirer.
Del Rosario shares his business, his cooking responsibilities, and his life with his wife, Margarita Jeronimo.
Over the past 12 years, they’ve established a reputation for Mexican pizza, designing 15 varieties of it in their South Philadelphia shop.
The list of south-of-the-border toppings includes guajillo pepper sauce, marinated pork, tomatillo sauce, whole black beans, chipotle chicken, chorizo, roasted corn, and avocado slivers.
Incorporating such bold ingredients may be a reaction to del Rosario’s former occupation.
As a New York City construction worker, he often grabbed a slice on the fly, with decidedly mixed results. Repeatedly, “it didn’t have taste,” he told Jeronimo, describing flavorless triangles of sauce and dough.
Taking matters into his own hands, he started adding salsa to takeout pizza. And from that habit, Rosario’s Pizzeria launched in 2011.
The Cheltenham site resulted from customers begging for another spot.
Zestiness is evident across the Montgomery County menu, with a Mexican flair reflected in the hamburgers and cheeseburgers. There’s also a worthy selection of dishes like tacos and quesadillas.
Servings of additional information on Rosario’s Pizzeria are at The Philadelphia Inquirer.
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Quality and authenticity aside, the Taco Bell version of Mexican pizza, it was nonetheless popular.
