Tortillas
I'm on a tortilla making kick and love the corn tortillas at Cuquitas. Is it just me or do they taste really different from other restaurants such as El Ranchito? Could it be the use of lard or shortening? Please feel free to name restaurants with great corn tortillas. I know I can go to the factory, but enjoy having the fresh tortillas when dining out. Also, does anyone know where I can get a Talavera tortilla warmer and great big molcajete in Dallas? I know I can order it online, but was hoping to just pick one up here.
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El Ranchito
610 W Jefferson Blvd, Dallas, TX 75208
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twinwillow
May 5, 2010 03:54 PM
The (made right in front of you from scratch) corn tortillas at El Fuego are fabulous. But, the (made on site from scratch) flour tortillas from Gonzalez Restaurant on Jefferson Avenue in Oak Cliff will blow your mind!
At Gonzalez, Make sure you ask for the home made "salsa fresca" when you get your tortillas. You have to ask for it! Otherwise, you'll get the "Pace" supermarket kind of salsa.
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El Fuego
1891 N Plano Rd, Richardson, TX 75081›1 Reply -
LewisvilleHounder
May 5, 2010 09:33 AM
Tortillas at Taquerias El Fuego in Richardson would be similar to what you are looking for. Even though they are probably bagged tortillas the tortillas at Birrieria Y Taqueria Colima are the best I have had for a grab and go taqueria. I would also try out Chitos in Plano for your corn kick.
I am not sure what a tortilla warmer is.....I would say a bread basket and towels would keep em warm enough. Also keep your comal (an essential) running on low on the stove so why you are eating and the tortillas get cold you can throw em on for a few seconds.
I am not sure what kind of molcajete you are looking for stone, marble or plastic. I believe I got mine at Elrod's Cost Plus in Irving. I think it was around $30 for a huge basalt one that will probably last forever. Only problem they are not worn in/seasoned. If you can scour Craigslist or local garage sales for a seasoned one I would buy one that way. I worked mine in for about three months grinding anything from dried rice to dried corn and even just sitting for hours grinding with the tejolote (small grinding stone).
If you are really getting into this (making corn tortillas from scratch) you might want to a)invest in a metate b) get you a plot of land and grow you some corn and c) find a source for lime to make your nixtamal. If you do all of that I have about 20 or so people off the top of my head who will be lined up for your freshly ground masa.
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El Fuego
1891 N Plano Rd, Richardson, TX 75081Chitos Restaurant
301 Legacy Dr, Plano, TX 75023›2 Replies-
re: LewisvilleHounder
Here's the thing. I bought those Xotchitl chips and they are by far my favorite. On the back of their bag, they talk about the grinding process of nixtamal and how they do it with some special stone and that's what makes the tortilla so good. I am not growing my own corn or grinding it. Maybe one day. I'm wondering if the restaurants with the superior tortillas have a superior masa supplier. I'm going to call Xochitl and see if they will sell me some masa.
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re: jindomommy
LewisvilleHounder
May 5, 2010 11:01 AM
The stone is a metate and there is no trick it is just using fresh masa that has not been over processed to lose the flavor. They sell nixtamal at the El Rancho Supermercado on Coit and Spring Valley in Richardson. You can take that nixtamal (pre limed soaked corn) and throw it in your food proccessor.
Look a few recipes for masa or even check at the library for a Rick Bayless or Diana Kennedy book.
http://mylittlekitchen.blogspot.com/2...
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Spring Valley Cafe
4100 Spring Valley Rd Ste 102, Dallas, TX 75244
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Dallas Alice
May 5, 2010 07:44 AM
The corn tortillas at Casa San Miguel are fantastic. While you get a few with an order of guac (which is also first-rate), they charge a little for extras -- but they're worth it. I haven't tasted any better in the area.
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