Rollie’s has been called “Sonoran Tucson Food” with a fun modern twist. In a relatively short time, Rollies has already become a Tucson Staple and a foodie destination that has been featured on TV, internet videos, and every social media platform you can think of.
Chef Mateo Otero is a Tucson native whose grandfather immigrated from Hermosillo, Mexico (right in the center of Sonora). And thankfully, he taught young Mateo how to cook.
My first impression was that I loved the bright colors of the restaurant; my next thought was, “Wow, this is actually a patio!”
This fun restaurant is cute, clean, family-friendly, and unmistakably proud of being in and from Tucson.
I ordered three Birria Rollies (rolled tacos) and an order of Nana’s Tacos.
The rolled tacos were exactly what you’d want them to be— flavorful and crunchy, and I loved the queso sauce.
But for me, it was Nana’s Tacos.
Yay, peas!
I grew up with peas in my tacos. Being from a gringo family whose parents moved to Tucson from North Dakota and Ohio, I did not realize that was a Sonoran thing. Someone taught my mom this idea, and it’s just the way we did tacos.
Everywhere I’ve been since, I could never find a place with peas in their tacos. Thanks to El Charro and Rollies Nana’s tacos, I now understand why. These places weren’t serving Sonoran-style.
I’m glad I moved back to Tucson for reason #384 —peas in My Tacos! Actually, in all honesty, it’s more like reason #3.
These reminded me of the El Charro fried tacos. They are so good. These are some of the foods I could just eat and eat and not worry about the consequences. That would be a later problem—because now is taco time.
Their mild salsa is excellent, too. I highly recommend Rollies- all across the board.
Places like this make me proud to be from Tucson. I’m definitely grateful that my childhood definition of tacos didn’t come from North Dakota or Ohio. Can you imagine!?!
If you care about knowing anything about the Tucson food scene, chances are you have been to Rollies. But if it’s still on your list— GO... NOW! Seriously, the peas are waiting