Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Los Angeles Area >
Oct 29, 2013 03:22 PM

Fresh Tortillas TO GO, in SM *UPDATE*

Tacos Puntas Cabras has fresh corn tortillas to go. They were sealed in a zip lock and wrapped, steaming when I got home. Order them about 10 min. before you pick them up or give them a time you will be there. Best I've has yet...

  1. Click to Upload a photo (10 MB limit)
  1. 2311 Santa Monica Blvd Santa Monica, CA 90404
    (310) 917-2244

    1. Love that place, I was there today

      1. The tortillas on the tacos did not seem handmade to me..... Extremely uniform with not much chew or flavor.

        11 Replies
        1. re: Dirtywextraolives

          wow. I thought they were wonderful, but I'm not that much of a chewy tortilla kinda guy. I talked them about the process and watched the little lady in the back getting her press on! I'm also probably a bit out of touch with the flavor of a good corn tortillia...i sure did like them thought. had 3 while at TPC and 6 to go.

          1. re: CharlesKochel

            I could totally be wrong..... They may be just very skilled at making them completely uniformly. It's just I've had homemade ones at other places and I thought I could tell the difference.... But I know lots of mom & pop places that use commercial.

            1. re: Dirtywextraolives

              if they're not handmade they sure as hell know how to fake it with that lady in the back and the press...

              1. re: ns1

                I think this is some confusion about using a press vs the women who make them all by hand without using a press. Shape for the press made ones are uniformly round while the all handmade ones have a more irregular shape.

                1. re: Servorg

                  ah yes, handmade with hands vs handmade with press.

                  1. re: Servorg

                    Based on what CK is saying, TPC's is made by manual press. I would still say "handmade" as opposed to automated by machine, but not "hand formed"?

                    1. re: PeterCC

                      For me it's less about how the tortilla was formed and much more about the recipe/freshness of the masa and then the thickness.

                      1. re: Servorg

                        Exactly.... I guess I meant more that they are uniform in thickness and everything else, which made me think they weren't made in the place......

                    2. re: Servorg

                      I'm going to get a taco and find out this mystery, be back in a bit

                  2. re: Dirtywextraolives

                    At Tacolandia, Taqueria Los Anaya (d/b/a as "Dos Bros." in promo for the kids movie Turbo) was making fresh tortilla. I watched an older lady make a dozen of them and they were perfectly round and uniform each time. I was amazed.

              2. Separate and apart from the hand-made/hand-formed/whatever, are they particularly good? I've had TPC twice. I like their food a lot, but I can't ever say that I stopped to think, "Wow, this is a great tortilla." They're not *bad*, but I can't say that I think a lot about them....

                2 Replies
                1. re: ilysla

                  I've known they're "hand" made in-store since they opened and I've always thought they were better than the tortillas at the places I usually go to on the Westside (La Playita, Tacos Por Favor), but like you I've never been wowed. I just recognize its really good, relatively speaking.

                  Interesting, I have no idea if Ricky's Fish Tacos tortillas are handmade or commercially made, but I have remarked to myself once or twice how good their tortillas are. Maybe it's the fried fish/shrimp (which I do prefer over TPC's just a smidge more) elevating the entire dish. *shrug*

                  1. re: PeterCC

                    I like Ricky's tortillas better, too. I have the impression that they're NOT handmade, but I have no idea why I feel that way.... Perhaps b/c I think that frying the fish and making the agua fresca is enough for such a small operation?