Rojo's version of the Spanish rice dish with jalapeño sausage, served with chipotle sauce.

Paella

Tater Tots

Eggs scrambled with spicy ground chorizo sausage and queso.

Chorizo Con Huevos

Eggs scrambled with tomatoes, onions, jalapeños, and queso

Migas

Chocolate Chunk Brownies

Cream Cheese-Filled Churros

Blackberry Cobbler

Choice of Hot Wings, BBQ Wings, or Taco Wings

Buffalo Chicken Wings

Kip's Queso

Cheese Enchiladas

Corn, onions, bell peppers, zucchini, squash

Veggie Enchiladas

Made with Monterey jack cheese and corn tortillas, served with sour cream, lettuce & tomatoes.

Chicken Enchiladas

Chorizo Pasta

Shredded chicken in sauce of chipotles, adobo, onion, and tomato

Chicken Tinga Tacos

Chorizo Tacos

Steak

Chicken w/ chicken

Tortilla chips, black beans, queso, shredded cheese, sour cream, jalapeños, chopped tomatoes, shredded lettuce, guacamole.

Nacho Bar

Served with grilled onions, peppers, cheddar cheese, sour cream, lettuce, tomatoes, salsa, warm flour tortillas. Corn tortillas and additional salsa choices available on request.

Fajitas

We brought back our 2003 Rojo Shirt (available in pink with white lettering, or gray with red lettering). Purchase it at Rojo or through the online ordering option called 'Order Pickup'.

New Rojo T-Shirt

Place saffron threads in 2 tablespoons hot water to bloom while you prep. Pat chicken and seafood dry, slice sausage, grate tomato (or measure crushed tomatoes), dice onion, mince garlic and slice red pepper.

Prep saffron and ingredients

Heat a wide paella pan or large skillet over medium-high heat. Add 2 tablespoons olive oil. When hot, add sliced jalapeño sausage and cook 3–4 minutes until browned and some fat renders. Remove sausage to a plate, leaving rendered oil in the pan. Add the chicken pieces and a pinch of salt; brown on all sides ~4–6 minutes. Transfer chicken to the plate with sausage.

Brown sausage and chicken

Reduce heat to medium. Add remaining 1 tablespoon olive oil. Add diced onion and red pepper; sauté 5 minutes until softened. Add garlic and cook 30 seconds until fragrant. Stir in grated tomato (or crushed tomatoes) and cook 2–3 minutes until mixture concentrates slightly.

Sauté vegetables

Push the sofrito (tomato-onion mixture) to the sides of the pan, add the rice to the center and toast 1–2 minutes, stirring, until the outer edges of the grains look translucent. Stir in smoked and sweet paprika, and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Pour in white wine to deglaze, scraping up browned bits, and simmer until mostly absorbed, about 1–2 minutes.

Toast rice and deglaze

Add warm stock and the saffron with its soaking liquid. Stir once to distribute rice evenly (avoid stirring after this point to allow socarrat). Nestle browned chicken and sausage back into the rice, distributing evenly. Bring to a gentle simmer over medium heat.

Add stock and saffron

Reduce heat to medium-low so the mixture maintains a gentle simmer. Cook uncovered 18–20 minutes without stirring. If the surface looks very dry before time is up, gently drizzle up to 1/4 cup additional warm stock around edges. In the last 5 minutes scatter frozen peas, place shrimp and optional calamari on top, pressing them slightly into the rice so they steam-cook. Do not stir.

Simmer without stirring

When liquid is absorbed and rice is tender (test a grain at 18 minutes), remove the pan from heat, cover loosely with foil or a clean kitchen towel, and let rest 5–8 minutes. This helps finish cooking seafood and allows flavors to meld.

Finish and rest

Scatter chopped parsley over the paella, arrange lemon wedges around the pan, and serve family-style with chipotle sauce on the side. Spoon paella from the pan, exposing any toasted crust (socarrat) at the bottom for those who like it.

Garnish and serve

Combine mayonnaise, minced chipotle in adobo, lime juice, minced garlic, smoked paprika, honey, and salt in a small bowl. Whisk until smooth and adjust heat/salt to taste. If sauce is too thick, thin with 1–2 teaspoons water or lime juice. Chill in refrigerator at least 15 minutes for flavors to meld; serve alongside paella.

extra-virgin olive oil

Spanish chorizo or jalapeño sausage, sliced 1/4-inch

boneless skinless chicken thighs, cut into 1-inch pieces

medium shrimp, peeled and deveined (tail-on optional)

calamari rings (optional)

smoked paprika (pimentón)

sweet paprika

saffron threads

hot water (to bloom saffron)

short-grain rice (Bomba or Arborio)

low-sodium chicken or seafood stock

dry white wine

tomato, grated or finely chopped (or 1/2 cup canned crushed tomatoes)

yellow onion, finely diced

garlic cloves, minced

red bell pepper, thin strips

frozen peas

lemon wedges (for serving)

kosher salt

freshly ground black pepper

fresh parsley, chopped

mayonnaise

chipotle peppers in adobo, minced

lime juice

garlic clove, minced

smoked paprika

honey

salt

Peel the russet potatoes and grate them on the large holes of a box grater (or pulse in a food processor). Grate the onion finely. Place the grated potato and onion in a large bowl.

Prep potatoes and onion

Using a clean kitchen towel or several layers of cheesecloth, squeeze the grated potato and onion mixture over the sink or a bowl to extract as much liquid as possible. The drier the potatoes, the crispier the tots. Transfer the squeezed potato to a mixing bowl.

Remove excess moisture

Add the flour, beaten egg, salt, black pepper, garlic powder, and dried parsley to the drained potato-onion mixture. Mix with a spatula or your hands until evenly combined. The mixture should hold together when pressed; if too wet, add flour 1 tablespoon at a time until it binds, if too dry add a splash of beaten egg.

Combine binders and seasonings

Scoop about 2 tablespoons of the potato mixture and use your hands to roll and gently press into small cylinders roughly 1 inch wide and 1.5–2 inches long. Place formed tots on a parchment-lined baking sheet in a single layer. Continue until all mixture is used. For uniform tots, use a small cookie scoop or spoon.

Shape

Place the tray of formed tots in the refrigerator for 20–30 minutes to firm up. Chilling helps them hold shape during frying or baking.

Chill (recommended)

Pour vegetable oil into a heavy-bottomed skillet or deep pot to a depth of about 1 to 1 1/2 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of potato — it should sizzle and float.

Heat oil

Working in batches (do not overcrowd), carefully add tots to the hot oil and fry for 3–4 minutes, turning occasionally, until golden brown and crisp on all sides. Use a slotted spoon to transfer finished tots to a paper-towel-lined plate to drain excess oil.

Fry tots

Keep finished batches warm on a baking sheet in a 200°F (95°C) oven while you fry the remaining tots.

Keep warm

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly spray with nonstick cooking spray (or brush with a little oil). Arrange chilled tots in a single layer, spacing them slightly apart.

Prepare oven and tray

Lightly spray the tops of the tots with cooking spray or brush with a little oil. Bake for 15 minutes, then flip each tot, spray again lightly, and bake for an additional 10–12 minutes until golden and crisp. For extra crispness, broil for 1–2 minutes at the end—watch closely to avoid burning.

Bake and turn

Immediately after frying or baking, sprinkle tots with a pinch of additional salt to taste and garnish with chopped chives or green onions if using. Serve hot with ketchup or your preferred dipping sauce.

Season and serve

Russet potatoes, peeled and grated

Yellow onion, finely grated

All-purpose flour

Large egg

Salt

Black pepper, freshly ground

Garlic powder

Dried parsley (optional)

Vegetable oil (for frying) or neutral oil for spraying (for baking)

Nonstick cooking spray (if baking)

Ketchup or dipping sauce

Chopped chives or green onions

Place a 10–12-inch nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and let it warm until shimmering, about 1 minute.

Heat skillet

Add the ground chorizo to the hot skillet, breaking it up with a spatula into small pieces. Cook, stirring frequently, until the chorizo is fully browned and most of the fat is rendered, about 6–8 minutes. If the chorizo releases a large amount of fat and the pan seems greasy, drain off and discard excess fat, leaving about 1 tablespoon in the pan for flavor.

While the chorizo cooks, crack the 6 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until the mixture is homogeneous and slightly frothy, about 20–30 seconds.

When the chorizo is finished and the skillet is over medium-low heat, push the cooked chorizo to one side of the skillet (or transfer to a bowl) and wipe out excess grease if necessary so the eggs won’t fry. Reduce heat to low–medium (gentle cooking prevents rubbery eggs).

Pour the beaten eggs into the skillet (into the cleared area or over the chorizo if you prefer them mixed). Allow the eggs to set at the edges for 10–15 seconds. Using a heatproof spatula, gently push the set edges toward the center, folding the eggs and creating soft curds. Continue folding gently and intermittently, removing the pan from the heat briefly if the eggs are cooking too quickly.

When eggs are about 70% set but still moist and slightly runny, fold the cooked chorizo fully into the eggs (if not already mixed). Sprinkle the 1/2 cup crumbled queso fresco (or Cotija) evenly over the eggs. Continue to cook for 30–60 seconds off and on the heat until the cheese softens and the eggs are cooked through but still creamy. Avoid overcooking.

Taste and adjust seasoning as needed. Transfer the chorizo con huevos to a serving plate or keep in the skillet. Garnish with 2 tablespoons chopped fresh cilantro and 2 tablespoons chopped green onion, if using.

Serve immediately with warm tortillas (6) and optional sliced avocado or pico de gallo. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently over low heat to avoid toughening the eggs.

ground Mexican chorizo (casings removed)

neutral oil (vegetable or canola)

large eggs

whole milk

black pepper

queso fresco or crumbled Cotija

fresh cilantro (optional)

finely chopped green onion (optional)

warm corn or flour tortillas

sliced avocado or pico de gallo

Wash and finely dice the tomato and yellow onion. Seed and finely chop the jalapeño (leave some seeds if you want more heat). Chop the cilantro and set aside. Squeeze the lime to get 1 tablespoon of juice and set aside.

Prepare produce

In a medium bowl, crack the eggs and whisk lightly with a pinch of salt and pepper until combined but not frothy. Set aside.

If tortillas are not already stale, warm a large skillet over medium-high heat, add 1 tablespoon of oil, then add tortilla strips in a single layer. Toast, stirring occasionally, until crisp and lightly browned, about 4–6 minutes. Remove to a plate and set aside. (Alternatively, bake at 350°F/175°C for 10–12 minutes until crisp.)

Roughly break toasted tortilla pieces with your hands into bite-size pieces if needed.

Wipe the skillet clean and return to medium heat. Add remaining 1 tablespoon oil and 1 tablespoon butter. When butter foams and oil shimmers, add the diced onion and jalapeño. Sauté, stirring occasionally, until the onion is translucent and edges begin to brown, about 4–5 minutes.

Stir in the diced tomato and cook 2–3 minutes until tomatoes soften but still hold shape. Sprinkle in the ground cumin and stir to combine, cooking 30 seconds to bloom the spice.

Add the toasted tortilla pieces back to the pan and toss to coat with the vegetables and fat, 1–2 minutes. This lets tortillas absorb some flavor and soften slightly.

Reduce heat to medium-low. Pour the whisked eggs evenly over the tortilla-vegetable mixture. Let sit undisturbed 20–30 seconds so edges begin to set, then gently stir with a spatula, cutting and folding the eggs through the tortilla pieces into large, soft curds. Continue cooking until eggs are mostly set but still slightly moist, about 1–2 minutes more.

Scatter the shredded queso over the eggs and remove the skillet from heat. Gently fold so the cheese melts into the eggs from residual heat, creating creamy pockets.

Taste and season with the remaining salt and black pepper as needed. Stir in chopped cilantro and lime juice. If using, add hot sauce or salsa to taste.

diced ripe tomato

jalapeño, seeded and finely chopped

fresh cilantro, chopped

corn tortillas (stale or toasted), cut into 1/2-inch strips or small pieces

shredded queso blanco or Monterey Jack

vegetable oil or lard

butter

ground cumin

optional: hot sauce or salsa

Preheat the oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper so it overhangs two sides for easy removal; lightly butter the parchment.

Preheat and prepare pan

Combine the chopped bittersweet chocolate and unsalted butter in a heatproof bowl. Set over a pan of simmering water (double boiler), stirring occasionally until fully melted and smooth. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted. Remove from heat and let cool for 3–5 minutes.

Melt chocolate and butter

Stir the granulated sugar into the slightly cooled chocolate-butter mixture until combined. Add the eggs one at a time, beating or whisking well after each addition until glossy and slightly thickened. Stir in the vanilla extract.

Mix sugar and eggs

Sift or whisk together the all-purpose flour, unsweetened cocoa powder, and fine salt. Fold the dry mixture into the chocolate mixture in two additions, folding just until no streaks of flour remain. Do not overmix.

Add dry ingredients

Fold 100 g of the semisweet chocolate chunks into the batter along with the toasted chopped nuts if using. Reserve about 40 g of chunks for scattering on top.

Fold in chunks and nuts

Pour the batter into the prepared pan, smoothing the top with a spatula. Scatter the reserved chocolate chunks evenly over the surface. If desired, sprinkle the top lightly with coarse sea salt to enhance flavor.

Transfer to pan and top

Bake in the preheated oven for 22–28 minutes. Start checking at 22 minutes: the edges should be set and slightly pulling away from the pan, while the center still looks slightly glossy and a toothpick inserted into the center should come out with a few moist crumbs (not wet batter). Baking time will vary slightly with oven and pan.

Bake

Remove the pan from the oven and place on a wire rack. Allow brownies to cool completely in the pan (about 1–2 hours) so they set and are easier to cut. Use the parchment overhang to lift the slab from the pan, transfer to a cutting board, and cut into squares (recommend 9 or 12 pieces).

Cool and finish

Serve at room temperature. Store airtight at room temperature for up to 3 days, or refrigerate for up to 7 days; bring to room temperature before serving. For longer storage, freeze individual squares wrapped tightly for up to 2 months.

Serve or store

unsalted butter

bittersweet chocolate (chopped or chips, 60–70% cacao)

granulated sugar

vanilla extract

all-purpose flour

unsweetened cocoa powder

fine salt

semisweet chocolate, chopped into irregular chunks

walnuts or pecans (toasted, chopped) — optional

coarse sea salt (for sprinkling) — optional

In a medium saucepan set over medium heat, combine 1 cup water, 1/4 cup whole milk, 1/2 cup unsalted butter, 2 tablespoons granulated sugar and 1/2 teaspoon fine sea salt. Heat until butter is fully melted and mixture just comes to a boil.

Prepare dough

Remove saucepan from heat and immediately add 1 cup all-purpose flour all at once. Using a wooden spoon, stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan (about 30 seconds). Return to low heat and cook, stirring constantly, for 1–2 minutes to dry the dough slightly.

Incorporate flour

Transfer the dough to a mixing bowl or the bowl of a stand mixer. Let cool for 3–4 minutes so it is warm but not hot. Add 2 large eggs, one at a time, mixing well after each addition until fully incorporated. The dough should be smooth, glossy and pipeable but thick. Mix in 1 teaspoon vanilla extract at the end.

Cool and add eggs

In a medium bowl, beat 8 oz softened cream cheese until smooth. Add 1/2 cup powdered sugar and 1 teaspoon vanilla extract and beat until creamy and well combined. If using, fold in 1/2 teaspoon lemon zest. Transfer filling to a piping bag fitted with a small round tip (about 3–4 mm) or to a resealable plastic bag with the corner snipped. Chill in refrigerator while frying the churros so it firms slightly (at least 15 minutes).

Make filling

Pour about 6 cups neutral oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough — it should sizzle immediately and rise slowly without burning.

Fit a disposable piping bag or pastry bag with a large star tip (1/2 inch/12–14 mm). Fill with prepared dough. Pipe 4–5 inch lengths of dough directly into the hot oil, cutting the dough with kitchen scissors or a knife. Do not overcrowd the pot; fry in batches of 6–8 pieces depending on pot size.

Pipe and cut churros

Fry churros, turning occasionally with tongs, until evenly golden brown and crisp, about 3–4 minutes per batch. Adjust heat as necessary to maintain 325–350°F. Use a slotted spoon or spider to transfer churros to a wire rack set over a baking sheet to drain briefly (1–2 minutes).

Fry until golden

While still warm (but not oily), toss churros in a shallow bowl containing 3/4 cup granulated sugar mixed with 2 teaspoons ground cinnamon until evenly coated. Place coated churros back on the rack.

Coat in cinnamon sugar

Fit the chilled cream cheese piping bag with the small round tip if not already done. Insert the tip into one end (or side) of a cooled-but-still-warm churro and gently squeeze to fill with cream cheese mixture. Fill each churro about two-thirds full or until you feel slight resistance. Repeat with remaining churros. If any filling remains, refrigerate and use within 1–2 days.

Fill churros

Serve cream cheese–filled churros warm or at room temperature within a few hours of frying for best texture. Optionally dust with extra powdered sugar or serve with chocolate sauce for dipping.