506 W. Chapman Ave.
Placentia, CA 92870
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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.

Related Stories (13)

  • Make It Mexican With Roland: Tostadas
    Friday, July 19, 2013 at 10 a.m. by LP Hastings

    "Oh, you eat it with your hands, you've just got to commit. You gotta be ready to get messy," Roland says, holding his hands up, both as a dramatic gesture and an explanatory one. Outside of needing a lot--like, a lot--of napkins, t...

  • Make It Mexican With Roland: Horchata
    Monday, June 10, 2013 at 8:30 a.m. by LP Hastings

    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 ingredients, and the most time-consumin...

  • Carne Asada In OC
    Thursday, June 6, 2013 at 4:30 a.m. by Gustavo Arellano

    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 ...

  • Make It Mexican With Roland: Tacos de Papa
    Thursday, April 11, 2013 at 8:30 a.m. by LP Hastings

    "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 the back of Rubalcava's is fille...

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