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Rubalcava’s

506 W. Chapman Ave. Placentia, CA 92870 | Placentia | 714-524-0117
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Location Description:

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)

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Related Stories

  • Stick a Fork In It: Make It Mexican
    "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...
  • Stick a Fork In It: Make It Mexican
    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...
  • Food: Reviewed
    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...
  • Stick a Fork In It: Make It Mexican
    "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...
  • Stick a Fork In It: Mexi Meals
    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,...
  • Stick a Fork In It: Make It Mexican
    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...
  • Stick a Fork In It: Cooking!
    I admit it. Before meeting with Roland Rubalcava a couple of days ago I had no idea what pozole was, and I actually called it "Po-zol" (the e is silent?) However, after a quick explanation...
  • Stick a Fork In It: On the Line
    We chow on puffy tacos and Diablo fries before the market gets ready to close for the night. And there's still time for a few more questions.  Roland-- the tortillas we purchased were...
  • Stick a Fork In It: On the Line
    Meeting Roland Rubalcava for the first time was a bit nerve-wracking. It's not often we're asked to interview someone who's friends with El Jefe. Yet Roland was more unassuming and chill...
  • Stick a Fork In It: Cooking!
    This is the first installment of Mexican food tutorials with the warm and inspiring Roland Rubalcava of Rubalcava's in Placentia. Roland has agreed to take us through his favorite dishes...
  • Stick a Fork In It: Tortilla Tuesdays
    In the borderlands, a flour tortilla is sacramental, holy, filling, the true daily bread: fluffy, filling, thick, pliable, toothsome love. In Southern California? Universally, shit.I've...
  • Stick a Fork In It: 100 Favorite Dishes 2012
    Roland Rubalcava has been doing great meals over at his family's market in Placentia, playing around with Mexican favorites while ensuring they do what Mexican food does best: comfort you...
  • Food: Reviewed
    An interesting trend is rising in Orange County: the emergence of second-generation Mexican food entrepreneurs continuing their family tradition, but tweaking the model to stay relevant. At...

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