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Aiandouz

Aug 5, 2013, 2:13 PM

Post #1 of 24 (79101 views)

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Setting up a Taqueria

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Hi,

I have a dream is opening a taqueria in my city Home in North Europe and so far there is no such buisness over there. I had the chance to eat the food that we can found in a Taqueria and it is so delicious, tasty and despite the quick service the food is healty and fresh.

So I plan to go in Mexico City in order to find a place where I can learn as much it is possible in 5 days some recipes of tacos and dessert; I know it is probably to short but according my budget and my job I can not afford more.

So I hope that you can help me to find a place or someone who can teach me in a professional way how to have a strong base in Taqueria Mexican Food.

Best Regards



GringoCArlos

Aug 5, 2013, 3:21 PM

Post #2 of 24 (79089 views)

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Re: [Aiandouz] Setting up a Taqueria

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You can check out the "Cuisine" tab here at the top of Mexconnect. Lots of good things there.

Also, Chowhound for Mexico here:

http://chowhound.chow.com/boards/55


(This post was edited by GringoCArlos on Aug 5, 2013, 3:24 PM)


mazbook1


Aug 5, 2013, 6:16 PM

Post #3 of 24 (79071 views)

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Re: [Aiandouz] Setting up a Taqueria

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The toughest thing will be learning how to make the proper "masa" for tortillas and other taquería offerings. The recipes for the menu items will be easy once you know how to make proper "masa". It's doubtful that fresh tortillas are available outside México. Even the commercial ones in México and the U.S. just aren't the same unless "same day fresh" and even then they aren't up to the handmade kind.

Wheat flour tortillas are easier to make, but they are only good for making quesadillas and burritos (actually burritos are a southwestern U.S. thing, but still quite good to have on the menu of a taquería.)


Aiandouz

Aug 6, 2013, 12:25 AM

Post #4 of 24 (79042 views)

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Re: [mazbook1] Setting up a Taqueria

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I totally agree with you , fresh tortilla with corn harina is definitly one of the most important thing I want to sell out in my future taqueria. Do you know someone who can teach me that ?


mazbook1


Aug 6, 2013, 1:38 AM

Post #5 of 24 (79041 views)

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Re: [Aiandouz] Setting up a Taqueria

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Just Google nixtamalization . Here is an excellent video showing the whole process:

http://www.youtube.com/watch?v=pcan7L4azWc


Nixtamalized Corn
1 kilo clean, dried flour-corn kernels (2.2 lbs.–about 1 quart) (flour-corn kernels are usually white/off-white, rather than yellow)
1 tablespoon pickling lime (food-grade calcium oxide, also called quicklime)
1 cup water for dissolving the lime
3 to 4 quarts of cooking water


Rinse the corn in a colander and set aside. In a large, stainless steel (nonreactive) pot, dissolve the lime in the cup of water, then add 3 or 4 quarts water. Immediately wash off any lime that gets on your hands. Add the corn and discard any floating kernels. Bring to a boil over high heat. Reduce the heat to low, and cook uncovered for 5 minutes. Turn off the heat, cool the pot and let it sit, uncovered, for 8 hours at room temperature or overnight in the refrigerator.

Pour the corn into a colander in the sink. Rub the kernels between your hands to rub away the softened hulls (they will have a gelatinous texture), but do not wash them completely off. If the resulting maiz nixtamalizdo is to be used for pozole, this step is often eliminated or only perfunctory. Rinse thoroughly (some old recipes say to wash between 4 and 11 times, if not well washed, the resulting masa – or pozole – will have an off flavor from the residual lime). Drain well.

Use the whole, moist kernels in soups or stews. Or, grind them through a food mill able to handle moist kernels to make masa, to which you can add enough water to make a slightly sticky dough for making tamales or, using a tortilla press, tortillas. Promptly refrigerate any unused masa, and use it within 3 days.


(This post was edited by mazbook1 on Aug 6, 2013, 3:54 PM)


esperanza

Aug 6, 2013, 8:01 AM

Post #6 of 24 (79024 views)

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Re: [mazbook1] Setting up a Taqueria

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Grinding nixtamal-ized corn in a food mill will not work for making masa. Many have tried, but you need something much more powerful.

http://www.mexicocooks.typepad.com









mazbook1


Aug 6, 2013, 3:47 PM

Post #7 of 24 (79004 views)

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Re: [esperanza] Setting up a Taqueria

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Any suggestions, esperanza? For something affordable to a small taquería or home, that is. And no, going back to the old-fashioned method using a metate y mano is NOT the solution.

Some of the entries I found in Google said that using the finest plate on the food mill and then passing the resulting dough through 2 or 3 times worked well. Being addicted to my blender and food processor, I no longer have a manual food mill, so I'm very interested.


(This post was edited by mazbook1 on Aug 6, 2013, 4:00 PM)


esperanza

Aug 6, 2013, 6:06 PM

Post #8 of 24 (78991 views)

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Re: [mazbook1] Setting up a Taqueria

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This gets the raves from the experts. It's the only one that really works well. http://www.innoconcepts.com/prideplus.htm

http://www.mexicocooks.typepad.com









Bennie García

Aug 7, 2013, 6:19 AM

Post #9 of 24 (78959 views)

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Re: [Aiandouz] Setting up a Taqueria

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Although not up to the standard of hand or machine ground nixtamal, I would suggest you find a source of masa harina such as Maseca. Making your own nixtamal will be nothing but a hassle,just finding the proper corn in itself will be a very difficult task.

There are also sources of fresh tortillas in Europe, undoubtedly not up to local standards here but probably of adequate quality.

And, as many Mexicans say, the one thing that will make a great taco are the salsas. So pay a lot of attention to that part.


GringoCArlos

Aug 7, 2013, 8:03 AM

Post #10 of 24 (78947 views)

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Re: [Bennie García] Setting up a Taqueria

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Here's someone else's opinion on using maseca for tortillas:

http://blogs.ocweekly.com/stickaforkinit/2012/06/boycott_maseca_gruma_mission_tortillas.php

Using maseca is fine in your home. A restaurant that makes their own can probably charge higher prices for an experience that can't be had at home.


Bennie García

Aug 7, 2013, 8:52 AM

Post #11 of 24 (78936 views)

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Re: [GringoCArlos] Setting up a Taqueria

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In Reply To


Using maseca is fine in your home.


The great majority of tortillas produced and consumed in the country, either in or outside of the home, are made from masa harina and not fresh nixtamal.

If someone isn't happy with the 20 year old politics behind Roberto Gonzalez' empire they can simply use another brand of corn flour. Minsa is the biggest competitor.

If the ethics behind food production in Mexico bothers someone, the market manipulation of agriculture by the government and big business goes way back and continues to this day. A few short years ago there was a bogus shortage of corn for tortillas created by agribusiness and in cahoots with Calderon's PAN in an attempt to allow genetically modified corn into the country. Pick your poison


Aiandouz

Aug 8, 2013, 3:04 PM

Post #12 of 24 (78874 views)

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Re: [Bennie García] Setting up a Taqueria

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IS there someone wh o knows somoene in Mexico city who can teach me how to cook mexican street food, I can pay of course not a too expensive cost but for few days of teaching we can found a really good arrangement.

I have contact some cooking school and they ask me things like 18 000 MXN but I do not have all this money for three days of cooking I am not rich


esperanza

Aug 8, 2013, 4:34 PM

Post #13 of 24 (78860 views)

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Re: [Aiandouz] Setting up a Taqueria

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First of all, no cooking school will teach you how to prepare Mexican street food. Second, it's really unlikely that you can learn how to do it in three days.

I recommend a book that has just been published. http://www.amazon.com/...utierrez+street+food The book is Latin American, but the author is very knowledgeable about Mexican food and has included Mexican recipes.

If you'd be interested in a street food tour of Mexico City, I give those. Send me a PM.

http://www.mexicocooks.typepad.com









(This post was edited by esperanza on Aug 8, 2013, 4:36 PM)


cbviajero

Aug 9, 2013, 10:16 AM

Post #14 of 24 (78827 views)

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Re: [Aiandouz] Setting up a Taqueria

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If you speak Spanish you might consider asking a taquero to let you hang out and learn how they do it,offer him a couple of thousand pesos for a few days of instruction.
IMO it's more the salsas and fillings that make the taco,not the tortillas,although some tortillas are better than others.


(This post was edited by cbviajero on Aug 9, 2013, 10:22 AM)


Camille

Aug 9, 2013, 8:23 PM

Post #15 of 24 (78787 views)

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Re: [cbviajero] Setting up a Taqueria

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Go for it! If you are young and have a vision you can do it! Get Esperanza to take you around for a day and you will find someone desperate for a helper....they will be your new landlord and you will eat local through the end of your stay. Best of luck!


esperanza

Aug 9, 2013, 9:52 PM

Post #16 of 24 (78779 views)

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Re: [Camille] Setting up a Taqueria

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Thanks for the props, Camille. I appreciate it!

http://www.mexicocooks.typepad.com









Caarina12

Aug 13, 2013, 10:57 PM

Post #17 of 24 (78612 views)

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Re: [esperanza] Setting up a Taqueria

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OMG!!!!!!!!!!!!!! This is the tool I have been searching for FOREVER!!!!!!!!!!!!!!!!!!!!! I would assume you could stop and check along the way to make masa para tamales, right? This could revolutionize tamal/tortilla making at my house forever. Esperanza, have you used this product at home?

Caarina


esperanza

Aug 14, 2013, 6:15 AM

Post #18 of 24 (78596 views)

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Re: [Caarina12] Setting up a Taqueria

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Caarina, I have not used it, but a friend has one and says it is the only thing that really does what you need. He uses it constantly. Before buying this one, he tried every grinder known. And yes, he says you can prepare both kinds of masa with it.

http://www.mexicocooks.typepad.com









(This post was edited by esperanza on Aug 14, 2013, 6:16 AM)


Bennie García

Aug 14, 2013, 6:18 AM

Post #19 of 24 (78593 views)

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Re: [Caarina12] Setting up a Taqueria

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My daughter, who is here visiting from Italy, says she has found this product, P.A.N. harina de maiz blanco, to work well for tortillas and other masa based recipes and that it is easily found in Europe.

http://www.aporrea.org/...ionales/n228893.html


esperanza

Aug 14, 2013, 7:44 AM

Post #20 of 24 (78585 views)

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Re: [Bennie García] Setting up a Taqueria

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P.A.N. harina de maíz blanco is a Colombian product made of pre-cooked corn, exceptionally finely ground, made especially for making arepas. I have some in my pantry right now. Venezuelan friends taught me how to use it, and it makes delicious arepas. IMHO it is too finely ground for tortillas--and far too fine for tamales. But good for your daughter, Bennie, for figuring out how to do it.

http://www.mexicocooks.typepad.com









chicois8

Sep 1, 2013, 5:58 PM

Post #21 of 24 (76443 views)

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Re: [Aiandouz] Setting up a Taqueria

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If this was my project I would probably buy a couple books on Mexican Salsa recipes, as a backup for when you return home, I agree that its the varied salsas that make a taco stand..........Just google " Mexican Salsa cook books"
Rincon de Guayabitos,Nayarit
San Mateo, California


esperanza

Sep 1, 2013, 7:30 PM

Post #22 of 24 (76431 views)

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Re: [chicois8] Setting up a Taqueria

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Look at the rest, then buy the best:
http://www.amazon.com/...ricardo+munoz+zurita

http://www.mexicocooks.typepad.com









chicois8

Sep 1, 2013, 8:17 PM

Post #23 of 24 (76424 views)

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Re: [esperanza] Setting up a Taqueria

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That's what I'm talking about esperanza, there is no way this guy from some european country could learn and remember 6 or 7 salsas along with everything he has to learn, maybe a simple pico de gallo...

I have my own professora de cocina in Tonala and learn more each year....
Rincon de Guayabitos,Nayarit
San Mateo, California


esperanza

Sep 2, 2013, 6:25 AM

Post #24 of 24 (76364 views)

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Re: [chicois8] Setting up a Taqueria

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It's worth mentioning that the OP hasn't posted to this thread since August 8. I think we are talking to ourselves.

http://www.mexicocooks.typepad.com







 
 
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