Recipes

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...

Savory, melty, and packed with fresh greens, these Grilled Veggie & Turkey Wraps are rolled in soft Rodriguez Bakery flour tortillas and loaded with sautéed mushrooms, wilted spinach, and smoky deli meat. A drizzle of mustard and mayo ties it all together for a quick, satisfying meal, perfect for picnics, camping, or busy weekday lunches. Ingredients: For the Wraps: 8 Rodriguez Bakery flour tortillas (burrito-size preferred)1 cup cooked deli turkey or ham, thinly sliced1 cup sautéed mushrooms (baby bella or cremini)1 cup sautéed spinach or kale8 slices cheese (mozzarella, Swiss, or provolone)¼ cup fresh chopped parsley or cilantro (optional)2 tbsp...

Whether it’s game day, snack time, or dinner with a crunchy twist, these golden chicken flautas wrapped in warm tortillas and seared to crisp perfection are the ultimate comfort food. Rolled tight, packed with juicy filling, and perfect for dipping, they’re crispy on the outside, savory on the inside, and endlessly snackable. Ingredients: For the Filling: 2 cups cooked, shredded chicken (rotisserie works great) 1/2 cup shredded Monterey Jack or Oaxaca cheese 1/4 cup finely chopped onion 1 tsp ground cumin 1/2 tsp chili powder Salt and pepper, to taste For the Flautas: 8–10 flour tortillas (or corn, if preferred)...

Whether it’s a backyard hang or taco Tuesday with a twist, these crispy fish tacos made with golden fried white fish, cool cucumber-serrano salsa, and warm corn tortillas bring serious crunch and heat. Balanced with fresh herbs and bright lime, each bite is refreshing, spicy, and totally satisfying. Ingredients: For the Fish: 1 lb white fish fillets (cod, halibut, or tilapia), cut into taco-sized strips 1 cup all-purpose flour 1/2 cup cornstarch 1 tsp baking powder 1 tsp salt 1/2 tsp smoked paprika 1 cup cold sparkling water or light beer Neutral oil, for frying For the Cucumber-Serrano Salsa: 1...