About Rosca
Bakery
Rosca reinterprets the bagel through a Mexican lens, crafting each naturally fermented sourdough bagel over three days and milling whole wheat in-house. Chef Felix Zepeda layers Latin flavors—think red mole, pepita, and café de olla—onto classic techniques for unexpectedly bright breakfast and pastry moments. It’s humble, hands-on baking with a clear point of view and neighborhood spirit.
What to Order
Red Mole Bagel
A deeply savory bagel glazed with a smoky, chile-forward red mole that balances chocolate, spice, and tang.
Mexican Everything Bagel
A savory twist on the classic: pepitas, sesame, onion, and chile flakes toasted into a crunchy, aromatic crust.
Mango + Pepita Bagel
Bright, slightly sweet mango preserves paired with toasty pepitas for a vibrant sweet-savory morning bite.
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Rosca
Opened November 2025
Lower West Side, Chicago
Unclaimed listing