Place: El Rosal Tortilleria, Panaderia, y Deli
Locale: Sparks, NV
El Rosal Website
Visits: 1
Food: 3.5 out of 5 on the Fork-O-Meter
Venue: 3 out of 5 on the Fork-O-Meter
Will I return?: Likely, when in the area
NARRATIVE:
"You had me at the word 'Tortilleria...'"
Okay, call me a simpleton. I get sucked in if I see the following words on an establishment: "taqueria", "torta", "tortilleria", "menudo" (the dish, not the boy-band). These luring words can reel me in better than the most-skilled fisherman. So this was the case when researching new places to sample (on Yelp I think) a couple months back.
Stumbled onto El Rosal Tortilleria, Panaderia, y Deli and initially I was interested primarily in finding a good source for fresh, locally-produced tortillas (hard to beat those homemade style torts!). It was only after looking much closer did I see that a bakery (panaderia for my gringo friends) and deli are attached onto this factory of goodness.
El Rosal is tucked back into a light industrial area in Sparks, but really close to the I-80 corridor. An ample parking lot out front provides quick access into the large building. The majority of the building is dedicated to their tortilla production, although the rest of the complex is not lacking in space whatsoever. Walking into the combination bakery and deli (restaurant/market) area, at first seems cavernous but at the same time welcoming. For anyone who has been inside one of the small family operated Mexican markets or restaurants in Southern California, the look will be familiar. Piñatas in the air for sale, cans of Mexican food products lining multiple shelves, and of course El Rosal branded tortillas and tortilla chips packaged to go. But we were here to eat lunch.
Ordering food at El Rosal is counter based and counter pick up. The seating is simple table and chairs, nothing fancy. The menu is simple and straight-forward (for anyone vaguely familiar with Mexican food). Now when they refer to the "deli" here, they are including the in-house/take-out food counter as well as the shelved product area (market). The bakery offers all of the sweet bread (pan dulce) one would expect at an authentic Mexican bakery. The tortilla chips are made using in-house tortillas and are quite good. Bottled beer is available along with the usual beverages (Horchata being one).
On the day of our visit, there was a really diverse mix of customers - from business-dressed folks doing take out to spanish-speaking laborers and tradesmen. In my opinion, always a good sign to see a mix of peeps like those present here.
While the menu was not a multi-page, extensive listing, it covered all of the wants anyone looking for a good, homestyle Mexican meal might enjoy. On this day, we opted for a carnitas burrito, wet-style and an enchilada/taco plate. The burrito was gigantic and very good. I think this one would have been just as good done without the enchilada sauce and cheese over the top, but I had to try it with all the bells and whistles on this first trip. Linda also enjoyed her standard "go to" Mexican plate of a cheese enchilada and chicken taco with rice and beans. Some folks might scoff at using disposable (styrofoam) plates as they do at El Rosal, but on the contrary, I would say this makes it seem even more like one of those truly "authentic" places in Southern California that we grew up enjoying.
Overall, this was a very good stop. A revisit for us is encouraged.
"You had me at the word 'Tortilleria...'"
Okay, call me a simpleton. I get sucked in if I see the following words on an establishment: "taqueria", "torta", "tortilleria", "menudo" (the dish, not the boy-band). These luring words can reel me in better than the most-skilled fisherman. So this was the case when researching new places to sample (on Yelp I think) a couple months back.
Stumbled onto El Rosal Tortilleria, Panaderia, y Deli and initially I was interested primarily in finding a good source for fresh, locally-produced tortillas (hard to beat those homemade style torts!). It was only after looking much closer did I see that a bakery (panaderia for my gringo friends) and deli are attached onto this factory of goodness.
El Rosal is tucked back into a light industrial area in Sparks, but really close to the I-80 corridor. An ample parking lot out front provides quick access into the large building. The majority of the building is dedicated to their tortilla production, although the rest of the complex is not lacking in space whatsoever. Walking into the combination bakery and deli (restaurant/market) area, at first seems cavernous but at the same time welcoming. For anyone who has been inside one of the small family operated Mexican markets or restaurants in Southern California, the look will be familiar. Piñatas in the air for sale, cans of Mexican food products lining multiple shelves, and of course El Rosal branded tortillas and tortilla chips packaged to go. But we were here to eat lunch.
Ordering food at El Rosal is counter based and counter pick up. The seating is simple table and chairs, nothing fancy. The menu is simple and straight-forward (for anyone vaguely familiar with Mexican food). Now when they refer to the "deli" here, they are including the in-house/take-out food counter as well as the shelved product area (market). The bakery offers all of the sweet bread (pan dulce) one would expect at an authentic Mexican bakery. The tortilla chips are made using in-house tortillas and are quite good. Bottled beer is available along with the usual beverages (Horchata being one).
On the day of our visit, there was a really diverse mix of customers - from business-dressed folks doing take out to spanish-speaking laborers and tradesmen. In my opinion, always a good sign to see a mix of peeps like those present here.
While the menu was not a multi-page, extensive listing, it covered all of the wants anyone looking for a good, homestyle Mexican meal might enjoy. On this day, we opted for a carnitas burrito, wet-style and an enchilada/taco plate. The burrito was gigantic and very good. I think this one would have been just as good done without the enchilada sauce and cheese over the top, but I had to try it with all the bells and whistles on this first trip. Linda also enjoyed her standard "go to" Mexican plate of a cheese enchilada and chicken taco with rice and beans. Some folks might scoff at using disposable (styrofoam) plates as they do at El Rosal, but on the contrary, I would say this makes it seem even more like one of those truly "authentic" places in Southern California that we grew up enjoying.
Overall, this was a very good stop. A revisit for us is encouraged.
One of our faves. We either have their tortillas in our fridge, or wish we did.
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