Mexican restaurants are now common everywhere in the US, but this was not always the case. Many people in their 60s or older never ate Mexican food until they were adults. Mexican restaurants just didn’t exist on the East Coast. There weren’t many ethnic restaurants, period. Fortunately, it’s now possible to go out to eat and enjoy tacos, enchiladas and chimichangas any time. Life is good.
Flat unleavened bread, such as tortillas, is eaten every day all over the world, as it has been for over 10,000 years. Tortillas are a basic, simple food, easily prepared without any equipment. Corn flour (masa) is mixed with water, flattened between the hands and quickly cooked on a griddle or hot stone. However, to do this well takes years of practice and it is labor-intensive. In many villages, one woman would make and supply tortillas to everyone else. Although the basic process is the same, tortillas now are usually machine-made. Most home cooks and restaurants buy the tortillas used in their recipes. This ensures that they will always be cooking with high-quality tortillas.
While restaurants of all types normally buy some food items locally, most rely on wholesale food distribution services, supplying both food and non-food items. Usually, the restaurants call in their orders and have them delivered. Many established restaurants have relationships with one or more wholesale distributors that have lasted for many years. Restaurants cannot stay in business without consistently delivering high quality meals to their customers. Wholesale Tortillas, especially, must always be high quality as so many popular Mexican dishes feature tortillas.
Best Mexican Foods began in 1968 as Tico Taco’s, the first taco stand in New York City. Louis and Carol Barbone wanted to introduce all Americans to delicious, healthy Mexican food. By 1972, people were traveling more and had been introduced to Mexican food elsewhere and wanted to eat it when they returned home. By now, there were six Mexican restaurants in New York City and the Barbones made and supplied tortillas to all of them. This is still a family business, now managed by their sons, Louis Jr. and Daniel Barbone. The company supplies restaurants from a large inventory of Mexican foods and other items, especially Wholesale Tortillas in Connecticut and other parts of the Northeast.
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