ongos2000
25 Feb 2009
Law / I WANT TO IMPORT SAUCES AT POLAND THEY ARE FROM MEXICO..can you help me?? [30]
I've been thinking about creating a taqueria type restaurant now that I live here in Poland. I'm from deep South Texas (Rio Grande Valley) and have been wanting to bring some of home back here. So far, the tacos that I've made have had rave reviews from the locals, but I had to bring some corn tortillas and salsita from home.
I'm having a hard time finding Maseca here. The corn flour here in Poland doesn't make for good corn tortillas, unless I'm looking in the wrong places (The gorditas I made from it came out great though).
Ari, let me know how things have been going with importing the salsa. Does it pica a lot like the taquerias from Monterrey N.L. or is it mostly pico de gallo in a blender like many restaurants make? Nonetheless, I'm pretty sure it's delicious and I'd kill for some right now. If, and when, I get that taqueria up and running, maybe it'd be an idea to use your salsa exlusively. Talk to me.
Oh, if someone can point me in the right direction for large amounts of cilantro (coriander?) too, that'd be fantastic. I found a little in Makro, but I need lots more. I would love it more if someone can find me some Maseca though (corn flour for tortillas).
I've been thinking about creating a taqueria type restaurant now that I live here in Poland. I'm from deep South Texas (Rio Grande Valley) and have been wanting to bring some of home back here. So far, the tacos that I've made have had rave reviews from the locals, but I had to bring some corn tortillas and salsita from home.
I'm having a hard time finding Maseca here. The corn flour here in Poland doesn't make for good corn tortillas, unless I'm looking in the wrong places (The gorditas I made from it came out great though).
Ari, let me know how things have been going with importing the salsa. Does it pica a lot like the taquerias from Monterrey N.L. or is it mostly pico de gallo in a blender like many restaurants make? Nonetheless, I'm pretty sure it's delicious and I'd kill for some right now. If, and when, I get that taqueria up and running, maybe it'd be an idea to use your salsa exlusively. Talk to me.
Oh, if someone can point me in the right direction for large amounts of cilantro (coriander?) too, that'd be fantastic. I found a little in Makro, but I need lots more. I would love it more if someone can find me some Maseca though (corn flour for tortillas).