A breakfast sopapilla so popular it has earned the name “The Rave” is among the quick homemade breakfast fare offered at the new Garlic & Onions To Go restaurant, 215 E. Abriendo Ave.

“It is selling like crazy, we can’t keep enough of them on hand," said Jess Rojas, owner. "We are constantly making dough, so it is a crowd favorite."

The sopapilla has seasoned potatoes, scrambled eggs, cheese, a choice of meat and green chile, so it’s like a meal in a little pocket, Rojas explained.

Rojas prides himself on making everything, like the pork green chile, in house. He uses fresh local ingredients including Pueblo-grown Anaheim chiles and of course, garlic and onions.

“Everything is made in house and we buy local — everything is local," Rojas said. "We use garlic and onion in one way, shape or form in all our recipes."

Garlic & Onions To Go opened March 6 and is the second Garlic & Onions launched by Rojas and his parents, Jose Victor Rojas Sr. and Rosario Rojas. The original location at 4333 Thatcher Ave. opened in 2010 and offers dinner fare as well as lunch during extended weekend hours.

Rojas saw an opportunity to offer high-quality breakfast burritos at a fast pace, and the concept has elicited a “good response from the Pueblo community," he said.

"They have been a great support — our existing customers and new customers,” he said.

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The secret recipes at both restaurants have been in the family since Rojas' mother started cooking as a young woman growing up in Juarez, Mexico. Back then, she would sell her Mexican food outside a little store.

The family moved to Pueblo two decades ago and opened its first restaurant on Baxter Road before expanding it to the building across from the Sangre de Cristo Arts Center.

Jess Rojas said his brother, Victor Rojas Jr., owns the Rojas Restaurante in Pueblo West. The family has had a vested interest in the Pueblo County restaurant industry like many other small Mexican food restaurant owners have, he said.

“Pueblo is diverse in Mexican restaurants with cuisine that has our own Pueblo twist to it that you won’t ever find anywhere else in the U.S.," he said. "It is unique food to this area — Jorge’s (Sombrero), Mill Stop, Martinez Café, Rita’s — that’s Pueblo style."

For now, hours at Garlic & Onions To Go are in flux as the staff work to fine-tune the operation. The restaurant is generally open between 8 a.m. and 2 p.m. Drive-thru window hours likely will be extended this summer, Rojas said.

Hours at the original Garlic & Onions are 4-9 p.m. Tuesday through Friday, and 11 a.m. to 9 p.m. Saturday and Sunday. That restaurant has seating for about 100 patrons.

To find out more, go to garlic-onions-mexican-grill.business.site.

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Chieftain reporter Tracy Harmon covers business news. She can be reached by email at tharmon@chieftain.com or via Twitter at twitter.com/tracywumps.

This article originally appeared on The Pueblo Chieftain: Garlic & Onions To Go restaurant launches second Pueblo location