The San Antonio sandwich shop specializes in Mexican-style carnitas and freshly baked...
In one corner, its sister bike is ready to roll, lacquered in timbered bronze tones.
Canvases lean against the walls, paintings as big as store windows, splashed in azure, ochre and vermilion with flashes of yellow like bolts from the gods, each one a rendering of Mexican folklore or culture. All signed “Rojo.” In a building just across a covered patio scattered with colored lights and papel picado banners lies Rojo’s other passion: Ro-Ho Pork & Bread, the sandwich shop he started inside San Antonio’s beloved Sanitary Tortilla factory in 2015 before moving it to a former kennel near the airport in 2019.Mike Sutter/Staff
The Guadalajara native specializes in tortas ahogadas, the “drowned” sandwiches of Mexico, built on small and sturdy loaves of sourdough bread called birotes, filled with pork carnitas and finished with a bath of rich red tomato sauce. Rojo and his staff bake the bread from scratch, boil the carnitas in oil inside a pair of massive steel vats and assemble the sandwiches one at a time, first with a spread of bean puree, then a generous handful of carnitas before cutting them in half and standing up the two halves in a basket with sides of shredded cabbage, pickled onions, radishes and lime.
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