Recipes

Crispy tortillas, warm ranchero red sauce, creamy eggs, and just the right hit of spice. Huevos Rancheros is the kind of breakfast that turns mornings into a fiesta. With Rodriguez Bakery tortillas as the foundation, this dish is all about bold flavor and comfort in every bite. Ingredients: For the Ranchero Sauce: 1 tbsp olive oil ½ small onion, finely chopped 2 garlic cloves, minced 1 to 2 chipotle peppers in adobo, chopped (optional for heat) 1 (15 oz) can fire-roasted diced tomatoes ½ tsp ground cumin Salt and pepper, to taste For the Huevos Rancheros: 4 Rodriguez Bakery corn...

Warm, cheesy, and tangy with just the right amount of heat, these Chicken Enchiladas Verdes are rolled in Rodriguez Bakery tortillas and smothered in vibrant salsa verde. Finished with crumbled cheese and a handful of fresh cilantro, they’re a weeknight comfort meal that tastes like a celebration. Ingredients: For the Enchiladas: 8 Rodriguez Bakery flour or corn tortillas 2 cups cooked shredded chicken (rotisserie or homemade) 1½ cups salsa verde (store-bought or homemade) 1 cup shredded Monterey Jack or mozzarella cheese ½ cup crumbled queso fresco or Cotija cheese ½ cup chopped onion (optional, for extra flavor) ¼ cup sour cream...

Warm, spiced, and perfectly over the top, this Empanada Sundae featuring Rodriguez Bakery pumpkin empanadas is a dessert dream come true. With buttery cinnamon-sugar crusts, creamy vanilla ice cream, and a generous drizzle of caramel, this sweet treat is everything you love about fall served in a bowl. Ingredients: For the Sundae: 2 Rodriguez Bakery pumpkin empanadas 2 scoops vanilla bean ice cream 2 tablespoons caramel sauce (store-bought or homemade) 1 tablespoon chopped toasted pecans or walnuts (optional) Whipped cream (optional) Pinch of cinnamon, for garnish For the Cinnamon Sugar Coating (optional but highly recommended): 1 tablespoon melted butter 1...

Warm, filling, and packed with bold flavor, this Classic Loaded Burrito made with Rodriguez Bakery tortillas brings together everything you love in a single wrap, spiced meat, fluffy rice, black beans, gooey cheese, and creamy avocado. Wrapped tight and grilled to golden perfection, it’s a go-to meal that hits every craving. Ingredients: For the Burritos: 2 large Rodriguez Bakery flour tortillas 1 cup cooked Mexican rice (or seasoned rice of your choice) ½ cup black beans (seasoned or refried) ¾ cup grilled steak, chicken, or carnitas, chopped ¼ cup shredded cheddar or Mexican cheese blend ½ avocado, sliced or mashed 2...

Warm, crisp, and layered with bold flavor, this Lahmacun-Inspired Tlayuda made with Rodriguez Bakery tortillas brings together the best of two worlds. A spiced meat topping—blending Middle Eastern and Mexican flavors—is spread over a thin, golden tortilla and baked to perfection. Served with fresh herbs, tomatoes, and a squeeze of citrus, it’s fast, flavorful, and incredibly satisfying. Ingredients: For the Tlayudas: 6 Rodriguez Bakery flour tortillas 10 oz ground lamb or beef 1 small onion, finely grated 2 garlic cloves, minced 1 ripe tomato, grated or finely chopped 1 red bell pepper, finely chopped 2 tbsp tomato paste 1 tsp...

Crispy, creamy, and unbelievably delicious, this Fried Ice Cream made with Rodriguez Bakery mini tortillas is a show-stopping dessert that's easier than it looks. With a crunchy cinnamon-sugar shell and a cold, creamy center, it's the perfect mix of texture and flavor. Ingredients: For the Ice Cream Balls: 4 scoops vanilla ice cream (firmly frozen) 1 cup crushed cornflakes or cinnamon cereal ½ teaspoon ground cinnamon 1 egg 1 tablespoon milk For the Cinnamon Sugar Tortilla Shells: 4 Rodriguez Bakery mini tortillas Vegetable oil, for frying 2 tablespoons sugar 1 teaspoon ground cinnamon For Topping (Optional): Whipped cream Chocolate syrup...