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Where to get the following food items in Mexico?

Hi,
I've been living in DF for a few months and I haven't been able to find the following:

-Italian sausage
-Russet potatoes (for baked potatoes)
-long lasagna noodles

Anybody know where I can find this stuff?

Thanks!

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  1. Italian sausage, (as we think of Italian sausage in the U.S.) I've not yet seen in Mexico. You may be able to find some Spanish version or something similar in, for example, the Mercado San Juan, on Ernesto Pugibet, Colonia Centro.

    Russet potatoes I've not seen, but they are bound to appear some day, as I just bought brown skinned onions at a Mercado Soriana recently, and never had seen them before. (And, get this! Yellow lemons showed up the other day in Pátzcuaro's mercado.)

    Long lasagna noodles should be found in any nicer Superama, Soriana or gourmet shop. I bought some shorter, parcooked Barilla brand lasagna in one of the supermarkets in Morelia, but I wasn't too happy with them, especially in regard to thinness.

    I'm confident that another Hound, living in the D.F., can give you more specifics than I.

    1. I make my own Italian sausage. It's really very simple. I use the NYTimes Cookbook recipe and tweak it a little to the taste I want--hot sausage, sweet with fennel.

      Russet potatoes are occasionally available at the SuperLake supermarket in Ajijic, Jalisco, which caters to the foreign market. The owner stocks items that are simply not available anywhere else in the República.

      Long lasagna pasta is available at Superama, at least at the Superama near my home in Morelia. I usually buy the DeCecco brand.

      Happy hunting!

      Link: http://www.mexicocooks.typepad.com

      2 Replies
      1. re: cristina

        Cristina,
        Thanks! I'll have to try making my own!

        Ruth,
        I thought I remembered Costco selling Russet potatoes years ago when I lived in DF, but this time around I hadn't seen them. Maybe they are seasonal. I was very happy to find lemons there. :)

        MazDee,
        I thought long lasagna noodles would be easy to find here too, but I'll I have seen is the short, square noodles! I may have to sneak some back in my suitcase.

        1. re: lizzers

          Like another poster, I don't bother with sausage casings. I have my butcher grind fresh pork for me (pierna) and I mix the spices into it. I freeze the sausage in half-kilo blocks, since I usually use it for making my own spaghetti sauce. Ruth in Condechi can vouch for *that*!

          Link: http://www.mexicocooks.typepad.com

      2. I agree with Cristina about making your own sausage. In fact, a group of us are getting together here in Mazatlán on Tues to make Italian and breakfast sausage. Later, we will be making some other types. We are lucky, since one of the group has a sausage stuffer and we can get the casings at the mercado along with the pork (recommended, 30% fat). Note: The casings are not cleaned and somebody has to do that, too). But, even without that, you can make it in bulk and it is very easy. Lots of recipes on the net. Also, Sam's Club sells Johnsonville brand Italian sausage here. We don't have Costco, but I imagine they do, too. Russet potatos are a rare treat. The DF certainly would have long lasagne noodles? I thought you guys had everything down there! (I just got a package of kosher meats from there, very expensive because of the shipping, but REAL hot dogs, pastrami and corned beef. Such a treat! A group of us got an order together to reduce the shipping price, but it still was very expensive.) Dee

        2 Replies
        1. re: MazDee

          When I make Italian style sausage, I don't bother with the casings. I just pack it in small, Zip-loc bags and freeze it. Sure, it doesn't look as nice as sausage in casings, but it stilll tastes good.

          1. re: Anonimo

            The only kind of sausage I make at home is Mexican chorizo. I used to stuff it into casings per the Diana Kennedy recipe I used. But it quickly dawned on me that that was silly because when you're ready to fry the chorizo, you have to slit the casing, dig out the contents of the casing and then fry the chorizo. The only possible point to stuffing the chorizo into casings is so you can hang up the links to dry in the air. But I don't like "air-dried" chorizo. I now just make the chorizo, let it season for 3-4 days in a bowl in the fridge, stirring and remixing it daily, then roll/shape the chorizo into a log about 2" in diameter, wrap the log in wax paper and freeze it. When I need some I slice the appropriate amount off the end of the log, and fry it.

            But there are several types of sausages that just wouldn't look or taste "right" if they weren't in link casings. English bangers and bratwurst come to mine. I agree with Anonimo about Italian sausage.

        2. And, what about a natural style peanut butter? I'm thinking of Adams Crunchy?

          3 Replies
          1. re: colleend

            I have to agree with Cristina, make your own sausage, the spices and ground pork are much easier to find, and much better tasting then anything that was made .....what's the expiration date on the package then add a year.

            As for russets, I think I remember them at the Costco last year for the holidays, so many Costco's and Wal-Mart Super centers around town. The Costco in Polanco has such a large international community you can find almost anything.
            Peanut butter, try the Green Corner markets (3 sucursales)
            Mazatlán No.81, Condesa
            Av. M.A de Quevedo No. 353, Coyoacán
            Homero No. 1210, Polanco
            or Orígenes Orgánicos at Plaza Popocateptl 41
            Colonia Condesa
            tel. 5208-6678

            Lasagna noodles -- because of the high density of european expats in the Condesa I know that La Navel on the corner of Michoacan and Insurgentes , and the Superama on the corner of Michoacan and Amsterdam (the western point, past Parque Mexico) have Italian brand pasta, very good.

            And if the kosher products wetted your appetite, Kurzon Kosher store in Polanco, close to Parque Lincoln, has IMPORTED FROM BROOKLYN SOUR PICKLES! They also manufacture their own pastrami and corned beef.
            YUM.
            Good luck!

            1. re: Ruth in Condechi

              Ruth, Kurson Kosher is where we got our kosher franks etc. that were shipped to Maz. Excellent.

              1. re: MazDee

                Both Polanco and Condesa have an eruv.

          2. I couldn´t find fennel seeds to make Italian sausages...i used caraway seeds (semilla de alcarabea), and a mixture of anise, cumin and star anise seeds...let´s see how they turn out...i usually make my own pickles, sour and bread and butter, it´s easy and cheap because they sell those cucumbers here like "criollo" and cost 8.00 pesos/kilo. I havent´t been able to fin ground ginger...i´l have to use fresh grated ginger root...turkey is in the oven...the smell...mmm I wish everyone evrywhere a happy Thanksgiven, no matter what substitutions had to be made.

            4 Replies
            1. re: Xacinta

              Xacinta, a friend recently brought me enough fennel seed to last the rest of my natural life. If you're ever in Morelia, you're welcome to a baggie full. Same friend brought the same amount of ground ginger, so same offer.

              Link: http://www.mexicocooks.typepad.com

              1. re: cristina

                Tambíen aquí. Due to some lapses in communication, we have a surplus of fennel seed.
                Just follow the fennel trail from Morelia toward Tzintzuntzan.

                1. re: Anonimo

                  Thanks Cristina and Anónimo, son muy amables. Yesterday was a good day...i went to Soriana and find dried marjoram and parsnips, we had a Thanksgiving comida, the guajolote, the dressing (El Globo croissants, cider, walnuts, dried cranberrys and homemade chicken apple sausages), everything turned so good..... My husband went to Morelia on a buisness trip last Wednesday...if he has to go again i am going to offer my help driving. ¿Where´s Tzintzuntzan?

                  1. re: Xacinta

                    Tzintzuntzan is a tiny town near Pátzcuaro. It's the Michoacán town most famous for its Night of the Dead cemetery rituals. It has many other wonderful sights and experiences, including a great pyramid, marvelous ceramics, and a lovely old church.

                    By all means come to Morelia. We're just a short drive from Tzintzuntzan.

                    Cristina
                    Link: http://www.mexicocooks.typepad.com