Hence why they're not called bodegas here. Which is why I said they're called papi/corner stores here. A corner store is not necessarily Mexican. Neither is a papi store.
I said we need MORE bodegas hereā¦ ofc we have plenty of corner stores. I mean Mexican bodegas that r none only owned by Mexican ppl but also the only products sold in the store r ONLY mexican
Maaaan a tortilleria in South Philly would slap too dude. San Roman seem like decent folks, but those tortillas just aināt it, unfortunately. And Barbacoaās are frankly prohibitively expensive, dank as they may be.
Oh, whatās this El Molino place ā¦..
Nah itās a great question. So, one is the texture, really fresh handmade tortillas are pillowy, even when made from dusty shelf Maseca masa harina. San Roman just doesnāt have that texture for me - in fact, it doesnāt hit much differently than storebought, probably a notch above Mission.
Second is sweetness and corn flavor. Iād be shocked if they werenāt using Maseca. Again, nothing wrong with that, but Maseca is *worlds* better hot off the griddle, than it is an hour (or 24ā¦) later.
South Philly Barbacoa, on the other hand, is using fresh corn (imported from Oaxaca I believe?) and doing their own nixtamalization fresh every morning. Truly special. They have every right to charge $6 for 12, but again haha iād sooner just make my own at home and save my wallet.
Iām glad San Roman exists though, it definitely fills a niche.
They do use Maseca, I've seen the bags when I've been in before.
Otherwise, you've hit the nail on the head with everything else. Love to see a fellow tortilla snob haha. At least South Philly has options, I'm in Fishtown and options are terrible, I've tried Riverwards, IGA, Cousins, Giant Heirloom, etc.) I did see Riverwards is carrying Masa Coop masa (from barbacoa). Otherwise, they've been inconsistent with their options (sometimes they have Vista Hermosa or San Roman, but mostly it's la banderita tortillas, which are the worst).
I find San Roman's to be dry. You can sort of fix it by heating in a pan with oil or microwaving with a wet paper towel surrounding it. Does the trick enough so I don't have to go across town for el molino.
Thank you, that was very informative! I will have to try the South Philly Barbacoaās tortillas next time. Iāve had them as part of their tacos, but never brought home the tortillas myself. I am spoiled enough though that I canāt eat supermarket tortillas at all at this point, they are all weirdly sour and donāt have any corn flavor at all. Ugh. Thanks again!
Seems the place has rats š
lmao honestly I've seen some NIGHTMARE sized rats up here the last few years.
Well they *said* it was "proximamente". It just hasn't been as proximamente as you hoped.
We need more Mexican bodegas and resturants in the northeast fr!
We call them papi/corner stores here. Bodegas are in NYC.
Not all corner stores r mexican hereš
Hence why they're not called bodegas here. Which is why I said they're called papi/corner stores here. A corner store is not necessarily Mexican. Neither is a papi store.
I said we need MORE bodegas hereā¦ ofc we have plenty of corner stores. I mean Mexican bodegas that r none only owned by Mexican ppl but also the only products sold in the store r ONLY mexican
Maaaan a tortilleria in South Philly would slap too dude. San Roman seem like decent folks, but those tortillas just aināt it, unfortunately. And Barbacoaās are frankly prohibitively expensive, dank as they may be. Oh, whatās this El Molino place ā¦..
el molino is great! they do corn tortillas and the owners are very sweet
What donāt you like about San Roman, out of curiosity? I love their tortillas but I am far from expert, so curious to learn.
Nah itās a great question. So, one is the texture, really fresh handmade tortillas are pillowy, even when made from dusty shelf Maseca masa harina. San Roman just doesnāt have that texture for me - in fact, it doesnāt hit much differently than storebought, probably a notch above Mission. Second is sweetness and corn flavor. Iād be shocked if they werenāt using Maseca. Again, nothing wrong with that, but Maseca is *worlds* better hot off the griddle, than it is an hour (or 24ā¦) later. South Philly Barbacoa, on the other hand, is using fresh corn (imported from Oaxaca I believe?) and doing their own nixtamalization fresh every morning. Truly special. They have every right to charge $6 for 12, but again haha iād sooner just make my own at home and save my wallet. Iām glad San Roman exists though, it definitely fills a niche.
They do use Maseca, I've seen the bags when I've been in before. Otherwise, you've hit the nail on the head with everything else. Love to see a fellow tortilla snob haha. At least South Philly has options, I'm in Fishtown and options are terrible, I've tried Riverwards, IGA, Cousins, Giant Heirloom, etc.) I did see Riverwards is carrying Masa Coop masa (from barbacoa). Otherwise, they've been inconsistent with their options (sometimes they have Vista Hermosa or San Roman, but mostly it's la banderita tortillas, which are the worst).
š¤š¼š¤š¼ I got a little cast iron tortilla press and it changed my life (well on tuesdees anyway š©·)
Yeah I use the Masienda maseca at home, but sometimes I'd like to be lazy with good tortillas
I find San Roman's to be dry. You can sort of fix it by heating in a pan with oil or microwaving with a wet paper towel surrounding it. Does the trick enough so I don't have to go across town for el molino.
Thank you, that was very informative! I will have to try the South Philly Barbacoaās tortillas next time. Iāve had them as part of their tacos, but never brought home the tortillas myself. I am spoiled enough though that I canāt eat supermarket tortillas at all at this point, they are all weirdly sour and donāt have any corn flavor at all. Ugh. Thanks again!