About Rojo’s

At Rojo’s, the dips we create are the dips we want to eat. Rojo’s was born back in 1985, when a few friends in Los Angeles couldn’t find the kind of authentic layer dips they loved in the grocery store. Realizing that authenticity is always more appetizing, they decided to make their own using a time-honored family recipe brought over from Mexico.

Thirty-five years later, not much has changed. We still make our dips in small batches using a cold-process method for maximum flavor and maximum happiness. And our ingredients still come direct from local growers, ensuring nothing can beat our blend of chiles, peppers, jalapeños, or special seasonings.

Is it simple? Yes. Is it easy? Hardly. But then, maintaining a legacy worth leaving rarely is.