There’s no shortage of Mexican food available
on Tucson’s Southside.
But while most of what’s available is traditional
Rollies Mexican Patio mixes in what chef Mateo
Otero calls a “modern Mexican twist.”
Flautas, or rolled tacos, makeup
the restaurant’s namesake
and are available in threes or fives with
chicken, beef or cauliflower.
Drizzled in Rollies sauce, they’re all delicious,
but the cauliflower tacos are like nothing
you’ve ever tried before.
Flat enchiladas, an item not typically found
on many local menus, are another must-try.
You can choose from chile citrus pork, Sonoran
shredded chicken, plain and shrimp.
They’re made to order from masa that’s made
When you walk into a place such as Rollies,
you don’t expect the chef to have such an
extensive background in food,
but Otero is a third generation chef that
studied at Cordon Bleu in Scottsdale.
He’s been cooking for over 20 years and previously
ran his own catering business before opening
And he really understands what people like.
For example, recently, he added Nana’s Tacos to the menu.
If you’ve never experienced this simple deep
fried ground beef taco that’s popular in many
Mexican households, here’s your chance.
(Or if you don’t feel like messing up your
He even offers a “Diablo Burger” made with
roasted green chiles, caramelized onions and
And if you are going with the burger, you
might as well get some Rollies’ Carne Asada
But Otero keeps Rollies approachable and accessible.
Most people can grab a dish and beverage for around $10.
There’s no alcohol available, but BYOB is
allowed (and encouraged),
so if you want to dine in with a beer or glass
of wine, you can.
But save room:
Rollies Marzipan combines Thrifty’s vanilla
ice cream, with crumbled Mexican pastries,
drizzled in caramel.
So roll on over, tell them Tucson Foodie sent you.