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Roland Rubalcava helps his family run a full-fledged meat market and a bakery with bolillos as fluffy on the inside as cotton, as sturdy on the outside as an empanada. The pan dulces are sweet and baked non-stop; the quinceañera cakes, already a North County institution. They also feature a full-fledged taqueria, with massive tacos featuring all Mexican-meat cuts, gargantuan burritos, humongous tortas—food that pleases working-class wabs and football players from Esperanza High alike.
It doesn't take Roland Rubalcava of Rubalcava's in Placentia very long to make horchata, that famous Mexican agua fresca of rice, evaporated milk, cinnamon and little else. There are only five ingredi... More »
Get with the Reconquista, people: This is carne asada country, so stop trying to slow-roast 'cue in some overpriced contraption, only to get results not worthy of a Memphis trash heap. It has been since the Californios ruled cattle empires, since... More »
"Today it's tacos de papa," Roland says as he slaps a bag of tortillas down on our stainless steel workspace. Daylight savings has kept the sun around for our evening meetings and the tiny kitchen in ... More »
A couple of weeks ago, Roland Rubalcava of Rubalcava's Bakery asked if he could meet me. I had him join me on one of my reviews, and he busted out two thimbles of Sriracha sauce. "Try them, and tell m... More »
Roland Rubalcava of Rubalcava's Bakery prefaces this month's demonstration with a truth that, now stated, will hopefully keep a couple of people from commenting, "That's not how my mama does it!" on t... More »
We think we know what a good flour tortilla is, but we don't. What we eat here is almost universally tripe (with no insult meant toward fatty, juicy, sweet tripe, mind you), with no flavor whatsoever, far removed from the buttery, flaky flatbread wonders of Arizona, New Mexico and Texas borne from their closeness to Northern Mexico. Thankfully, this year has seen the emergence of not only OC's first edible flour tortilla, but also a fantastic one: those made by Roland Rubalcava at his... More »
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