La Guadalupana Bakery and Cafe in Montrose has a storied history that dates back nearly 30 years—when seasoned baker Trancito Diaz founded the Mexican eatery with his son, current owner Roberto Diaz.

The backstory

Roberto Diaz said the restaurant started out solely as a bakery, serving working class customers on their way to jobs at 6 a.m.

“At that time, there were no Mexican bakeries nearby,” Roberto Diaz said. “If you wanted Mexican bread, you’d have to go to the Northside or Fiesta Food Mart—which is still not the same as a bakery. Back then, we were known for our cakes.”

Roberto Diaz said he’s seen the neighborhood and the eatery transform since its opening in 1995. He said they have found success and longevity in catering to the shifting demands of his guests, but also through love for the neighborhood.


“You [have to] hear your customers,” Roberto Diaz said. “They will communicate their wants and their needs.”

This is what led to the bakery expanding into a restaurant that offers breakfast and lunch. It also helps that good word about Guadalupana spread through customers who come from all over Houston.
Diaz said he loves to bake because he sees something beautiful created from nothing. (Asia Armour/Community Impact)
Roberto Diaz said he loves to bake because he sees something beautiful created from nothing. (Asia Armour/Community Impact)
What’s on the menu

Pastries at La Guadalupana include conchas, a Mexican sweet bread that comes in a rainbow of colors; and tres leches, a popular Latin American sponge cake, soaked in three kinds of milk and topped with an airy whipped cream.

But what’s really built the cafe’s name are its chilaquiles, and both the green salsa and mole enchiladas, Roberto Diaz said.
Chilaquiles are a traditional Mexican breakfast dish consisting of corn tortillas that are lightly fried, then coated in a salsa and topped with an egg and choice of protein. (Asia Armour/Community Impact)
Chilaquiles are a traditional Mexican breakfast dish consisting of corn tortillas that are lightly fried, then coated in a salsa, and topped with an egg and choice of protein. (Asia Armour/Community Impact)
Chilaquiles are a traditional Mexican breakfast dish consisting of corn tortillas that are lightly fried, then coated in a salsa, and topped with an egg and choice of protein. Mole refers to a thick, savory chile and chocolate sauce that flavors the tortillas and the meat.


The enchiladas are made with chicken that’s stewed in tomato sauce. They are topped with shredded lettuce and quesa fresca. The recipe for the mole poblano originates from Puebla, Mexico—where Roberto Diaz’s family is from.
Roberto Diaz's passion led him to follow in his father's footsteps as a baker and the current owner of his dad's restaurant. (Asia Armour/Community Impact)
Roberto Diaz's passion led him to follow in his father's footsteps as a baker and the current owner of his dad's restaurant. (Asia Armour/Community Impact)
Roberto Diaz said he is confident in any item on the menu. Over the years, he and his father curated each plate, he said, paying attention to the details of every ingredient to make sure customers are satisfied.

“When customers ask me what’s good on the menu, I tell them everything,” he said. “But you have to be sure of what you’re selling. I always want to see a clean plate.”