129 replies to this topic
Posted 2009-09-09 01:08:39
 ChefHeat, on 2009-09-08 16:05:25, said:
I would also suggest to consider offering a Sope or Gordita on the menu.... never seen them here as well. Great for lunch or dinner. Might be worth a test, anyway. You would need a supply of masa, in which case you could also offer tamales - something else I haven't seen here, other than the frozen section.
I have to agree with this. You need a niche. Something the other restaurants don't offer. Stand out and be unique. People will come because you have something they cannot get somewhere else.
Posted 2009-09-09 05:34:03
wayfarer108, on 2009-09-08 23:53:47, said: ChefHeat, agree with you all the way.  Mexican tacos are served with a variety of salsas, (always including salsa casera) by the way, not just the two you mentioned. Sliced red radishes and grilled chiles are also very common additions but as with the aforementioned salsas and cilantro garnish, the customers add these themselves at table. I wonder how available tomatillos are in Thailand?
Although you never see crisp-shell tacos in Mexico, there is a another variation, tacos dorados, where the entire taco is fried (either pan-fried or deep-fried). Not the same as taquitos, which are rolled, the taco dorado is folded and the edges of the tortilla are moistened so that they stay together before the taco hits the oil.
Mexican-owned Tacos & Salsa, IMO, serves the most authentic Mexican-style tacos in Bkk, with soft corn tortillas, as you described, including tacos al pastor. Someone else serving comida mexicana autentica would be a welcome addition, especially in the Ploenchit area, which unlike Sukhumvit, appears to be devoid of Mexican restaurants. I'm assuming that Monita is American, however, and like many Americans he may not be acquainted with real Mexican food. Hence I wonder whether it might be easier for him to approximate Tex-Mex/Ameri-Mex?
Either way (I vote Mexican), good luck, Monita. 
Salsa Casera is "house salsa". Yes, there are many types of salsa...I was just throwing out the most common I've seen in taquerias, yet haven't seen here. In fact, although it may be more of a Chicano thing (Mexican-American), but a salsa bar with, say, 5 or more salsas might go over well here.
Yes, I forgot to mention the sliced radishes served with tacos. Good catch.
Tacos dorados - sure sure, but they remind me of Jack-in-the-Box tacos in the US. Maybe that's just me.
Tomatillos - haven't seen them on sale here... Monita may need to grow them. Similar to tomatoes in soil/climate requirements. I would think they can be grown in Thailand. Monita wouldn't need a huge plot of them for a restaurant's needs. In fact, I have a friend in the US sending me some seeds and I will try to grow a few plants on my land so I can make some real chile verde and salsa verde (been using green tomatoes as substitute, but not the same).
Posted 2009-09-09 06:52:25
kyb789, on 2009-09-09 01:08:39, said: ChefHeat, on 2009-09-08 16:05:25, said: I would also suggest to consider offering a Sope or Gordita on the menu.... never seen them here as well. Great for lunch or dinner. Might be worth a test, anyway. You would need a supply of masa, in which case you could also offer tamales - something else I haven't seen here, other than the frozen section.
I have to agree with this. You need a niche. Something the other restaurants don't offer. Stand out and be unique. People will come because you have something they cannot get somewhere else.
One niche would be an actual Tex-Mex restaurant. I know, many people think that is what is served here. It is not Tex-Mex. And I should know since I grew up eating it.
What is served here, for the most part, is a very bad version of California-Mex w/ Taco Bell creeping in.
Tacos and Salsa at least produces some decent Mexican food......it is not Tex-Mex, but it is OK.
The first person to open a real Tex-Mex restaurant in Thailand will make a fortune........still waiting.
I would strongly advise you to avoid existing "Mexican restaurant models" in Thailand. The same old rotten thing will not work.
About tomatillo...........I did get some seeds and some did sprout and one even reached maturity (died later because the roots his rock bottom).
It would be nice of have real green enchiladas.
Posted 2009-09-09 09:58:36
JR Texas, on 2009-09-09 06:52:25, said: About tomatillo...........I did get some seeds and some did sprout and one even reached maturity (died later because the roots his rock bottom).
One of Chiang Mai's premier chefs told me that the King's Project was growing these at one time.
Posted 2009-09-09 16:32:40
beekaykay, on 2009-09-01 23:26:22, said: sabaijai, on 2009-09-02 12:37:22, said: wilsongbrown, on 2009-08-31 22:44:14, said: Every Mexican restaurant I've visited here in Thailand has been sheer and utter crap. Awful. And the farang owners will tell you the Thais have not a wit of an idea on how to make it. Small wonder when it's really quite similar in some respects to Thai food insofar as it has chillies and lime. But that's as far as it goes.
Sounds like you have missed the one good, authentic Mexican restaurant in Bangkok: Tacos & Salsa, owned by a Mexico City native passionate about his home cuisine.
Well i didnt miss Tacos & Salsa, i have eaten there with the wife it was ok but very average, dont think a return visit is on the cards....
Let me get this straight. You think Bourbon Street has better Mexican food than Tacos & Salsa and you are considering opening up a Mexican restaurant of your own. You might last a month.
Posted 2009-09-09 16:45:55
Groongthep, on 2009-09-09 16:32:40, said: beekaykay, on 2009-09-01 23:26:22, said: sabaijai, on 2009-09-02 12:37:22, said: wilsongbrown, on 2009-08-31 22:44:14, said: Every Mexican restaurant I've visited here in Thailand has been sheer and utter crap. Awful. And the farang owners will tell you the Thais have not a wit of an idea on how to make it. Small wonder when it's really quite similar in some respects to Thai food insofar as it has chillies and lime. But that's as far as it goes.
Sounds like you have missed the one good, authentic Mexican restaurant in Bangkok: Tacos & Salsa, owned by a Mexico City native passionate about his home cuisine.
Well i didnt miss Tacos & Salsa, i have eaten there with the wife it was ok but very average, dont think a return visit is on the cards....
Let me get this straight. You think Bourbon Street has better Mexican food than Tacos & Salsa and you are considering opening up a Mexican restaurant of your own. You might last a month.
Groongthep, I Just want to get this straight, too. The person who wants to open a Mexican. Restaurant is me, Monita.. I've never mentioned anything about which place is better than which place..
Posted 2009-09-09 17:25:36
Don't mind GT, on Wednesdays he starts a bit earlier (jk) 
Posted 2009-09-09 17:38:27
Groongthep, on 2009-09-09 16:32:40, said: beekaykay, on 2009-09-01 23:26:22, said: sabaijai, on 2009-09-02 12:37:22, said: wilsongbrown, on 2009-08-31 22:44:14, said: Every Mexican restaurant I've visited here in Thailand has been sheer and utter crap. Awful. And the farang owners will tell you the Thais have not a wit of an idea on how to make it. Small wonder when it's really quite similar in some respects to Thai food insofar as it has chillies and lime. But that's as far as it goes.
Sounds like you have missed the one good, authentic Mexican restaurant in Bangkok: Tacos & Salsa, owned by a Mexico City native passionate about his home cuisine.
Well i didnt miss Tacos & Salsa, i have eaten there with the wife it was ok but very average, dont think a return visit is on the cards....
Let me get this straight. You think Bourbon Street has better Mexican food than Tacos & Salsa and you are considering opening up a Mexican restaurant of your own. You might last a month.
Yes overall IMO i think B.Street is better than T&S, however its NOT me opening the restaurant, read much ?
Posted 2009-09-10 00:13:49
Poor Monita, the guy opens a thread asking people what they would like to see in a Mexican restaurant in Bangkok and in this relatively short thread it has been easy to determine that there is an almost endless supply of different opinions.
This is one of the big problems with restaurants, no matter what you do you will never be able to satisfy everybody who visits your establishments.
Many of the suggestions made here have been made with out consideration of the cost of the ingredients or there availability. Which of course if the proprietor were to implement would mean the cost of his meals would be extremely high.
Then those exact same people would be back here complaining that the prices on his menu are outrageous and nobody should ever eat at this restaurant because it is so expensive.
You can't win no matter what you do; you will never be able to satisfy everybody.
1) One guy wants Tex-Mex verse Cal-Mex. While I enjoy Mexican food I am certainly no expert on it and could not tell you the difference between the styles.
2) The next guy wants an endless supple of guacamole.
3) Another person is concerned about the sour cream and wants you to make your own.
4) Somebody else wants you to make your own tortillas in house.
5) Another suggestion is to start a farm and produce your own produce.
6) Still somebody else wants you to use either jack, longhorn, or queso blanco cheeses.
7) Another suggestion is to have 5 or more salsas.
If you were to implement all of there suggestions you would have to charge 1,000 for each meal. Good luck, it is obvious there is no way to satisfy everybody. I am sure that you have determined by now to just do the best you can and that is all you can do. You have your hands tied behind your back to begin with because of the availability and price of so many of your key ingredients verse what you can charge on your menu, which so many of the contributors to this thread fail to understand.
Posted 2009-09-10 09:37:23
billaaa777, on 2009-09-10 00:13:49, said: Poor Monita, the guy opens a thread asking people what they would like to see in a Mexican restaurant in Bangkok and in this relatively short thread it has been easy to determine that there is an almost endless supply of different opinions.
This is one of the big problems with restaurants, no matter what you do you will never be able to satisfy everybody who visits your establishments.
Many of the suggestions made here have been made with out consideration of the cost of the ingredients or there availability. Which of course if the proprietor were to implement would mean the cost of his meals would be extremely high.
Then those exact same people would be back here complaining that the prices on his menu are outrageous and nobody should ever eat at this restaurant because it is so expensive.
You can't win no matter what you do; you will never be able to satisfy everybody.
1) One guy wants Tex-Mex verse Cal-Mex. While I enjoy Mexican food I am certainly no expert on it and could not tell you the difference between the styles.
2) The next guy wants an endless supple of guacamole.
3) Another person is concerned about the sour cream and wants you to make your own.
4) Somebody else wants you to make your own tortillas in house.
5) Another suggestion is to start a farm and produce your own produce.
6) Still somebody else wants you to use either jack, longhorn, or queso blanco cheeses.
7) Another suggestion is to have 5 or more salsas.
If you were to implement all of there suggestions you would have to charge 1,000 for each meal. Good luck, it is obvious there is no way to satisfy everybody. I am sure that you have determined by now to just do the best you can and that is all you can do. You have your hands tied behind your back to begin with because of the availability and price of so many of your key ingredients verse what you can charge on your menu, which so many of the contributors to this thread fail to understand.
I would agree with your point #1, as I tend to think most folks here, unless from CA or TX, couldnt tell the difference between CalMex and TexMex.
However, the rest of your post is mostly ill-informed.
Guacamole - avocados, when in season, are plentiful and cheap if obtained from Chiangmai, especially if you use the larger smooth-skinned type - I think they are fuerte or similar - as opposed to hass. I used to get them in CM for 25 baht per kilo, as opposed to hass being sold 40 baht per fruit.
Tortillas are much cheaper to make in house, not to mention more delicious.
Growing one's own tomatillos was a suggestion to consider, and certainly would be cheaper than buying from Royal Project, if they even still produce them. Of course, if not feasible, nobody "demanded" this.
Cheese - what else would you suggest for a Mexican restaurant? Mozzarella? No matter what, most cheese is not cheap in Thailand. However, queso blanco is cheap and easy to make in-house.
Salsas are cheap to make in-house as well. The Salsa Bar idea, again, was only something to consider, not a demand, and I don't think it would make or break their business not to have one. But, if deemed feasible by the owner, and they are really good at making a variety salsas, it could be a unique offering that customers can't get elsewhere.
Most people would assume all the ideas are put forth here are only for consideration. I would think it is assumed the owner needs to consider all costs anyway for any implementation, as well as what their strengths are, what customers demand, etc.
It seems to me all who have taken the time to make suggestions are providing valuable information to the restaurateur about what their customers are looking for and their perceptions on what they consider to be Mexican food - right or wrong. It's up to the restaurantuer to decide which direction to go, based on their fortes and how they wish to position themselves in the market.
Bagging on peoples' suggestions is not helpful in the least. If you read the title of the OP, Monita did ask for "Anything Else You Are Looking For In A Mexican Restaurant?"
Edited by ChefHeat, 2009-09-10 10:03:13.
Posted 2009-09-11 18:13:37
billaaa777, on 2009-09-10 00:13:49, said: Poor Monita, the guy opens a thread asking people what they would like to see in a Mexican restaurant in Bangkok and in this relatively short thread it has been easy to determine that there is an almost endless supply of different opinions.
This is one of the big problems with restaurants, no matter what you do you will never be able to satisfy everybody who visits your establishments.
Many of the suggestions made here have been made with out consideration of the cost of the ingredients or there availability. Which of course if the proprietor were to implement would mean the cost of his meals would be extremely high.
Then those exact same people would be back here complaining that the prices on his menu are outrageous and nobody should ever eat at this restaurant because it is so expensive.
You can't win no matter what you do; you will never be able to satisfy everybody.
1) One guy wants Tex-Mex verse Cal-Mex. While I enjoy Mexican food I am certainly no expert on it and could not tell you the difference between the styles.
2) The next guy wants an endless supple of guacamole.
3) Another person is concerned about the sour cream and wants you to make your own.
4) Somebody else wants you to make your own tortillas in house.
5) Another suggestion is to start a farm and produce your own produce.
6) Still somebody else wants you to use either jack, longhorn, or queso blanco cheeses.
7) Another suggestion is to have 5 or more salsas.
If you were to implement all of there suggestions you would have to charge 1,000 for each meal. Good luck, it is obvious there is no way to satisfy everybody. I am sure that you have determined by now to just do the best you can and that is all you can do. You have your hands tied behind your back to begin with because of the availability and price of so many of your key ingredients verse what you can charge on your menu, which so many of the contributors to this thread fail to understand.
Thanks billaaa777 for feeling for me. I know I won't be able to incorporate all the comments from this forum into my restaurants. However, the comments that all of you gave me are very valuable. Lots of them are exactly of how I feel. Others are practical and help me understand the market. Hope my food will speak for itself : )
Posted 2009-09-16 21:25:32
Thanks everyone who did the survey and commented on this post. I'll see you all soon in Mahatun Plaza!
Posted 2009-09-17 19:38:12
If you got Tamales I go if no? No go!
Posted 2009-09-28 00:21:47
PeaceBlondie, on 2009-08-31 18:25:19, said: Being from Texas  I'd prefer Tex-Mex. Old Mexico must have ten Mexican cuisines. Good luck.
Being from Mexico, I have not found any Mexican food in Thailand That I could eat. I eat Mexican food almost every day, at home fresh home made tortillas, chili Rellenos, Tostadas, Taco's , Enchiladas rolled and Chatas. Posole, Menudo and last week Tamales!
Everybody says I want authentic Mexican food, them go on to say, Do not use a lot of cilantro and to use sour cream. I never ate sour cream on Sonora style food where I grew up. that is used more in the south of Mexico.
we used Queso Fresco and cream cheese in our refried beans. Cilantro is one of the main ingredients in indigenous Mexican food.
Focus on quality of your food, find a few Thai women and teach them how to make tortillas, real homemade tortillas. Most of the beans sold in restaurants are dry and extremely hard to digest.
I wish you luck, what is needed badly here in Thailand is a good Mexican place to eat. Remember focus on the quality of your food.
PS I make my own Nixtamal, the lime is available all over Thailand.
Posted 2009-09-28 07:10:36
kikoman, on 2009-09-28 00:21:47, said: PeaceBlondie, on 2009-08-31 18:25:19, said: Being from Texas I'd prefer Tex-Mex. Old Mexico must have ten Mexican cuisines. Good luck.
Being from Mexico, I have not found any Mexican food in Thailand That I could eat. I eat Mexican food almost every day, at home fresh home made tortillas, chili Rellenos, Tostadas, Taco's , Enchiladas rolled and Chatas. Posole, Menudo and last week Tamales!
Everybody says I want authentic Mexican food, them go on to say, Do not use a lot of cilantro and to use sour cream. I never ate sour cream on Sonora style food where I grew up. that is used more in the south of Mexico.
we used Queso Fresco and cream cheese in our refried beans. Cilantro is one of the main ingredients in indigenous Mexican food.
Focus on quality of your food, find a few Thai women and teach them how to make tortillas, real homemade tortillas. Most of the beans sold in restaurants are dry and extremely hard to digest.
I wish you luck, what is needed badly here in Thailand is a good Mexican place to eat. Remember focus on the quality of your food.
PS I make my own Nixtamal, the lime is available all over Thailand.
Please post recipes (here are send them to me)...........maybe somebody will read this and learn how to make Mexican food..........especially recipes for rellenos, enchiladas, tacos and tamales......how do you make it in Thailand? Thai beef is horrible.........
Nixtamal, the lime, is all over Thailand? What is the Thai word for it? How do you make corn tortillas and tamales in Thailand? Thanks.
Posted 2009-09-28 07:35:37
JR Texas, on 2009-09-28 07:10:36, said: Nixtamal, the lime, is all over Thailand? What is the Thai word for it? How do you make corn tortillas and tamales in Thailand? Thanks.
Hi JR,
The Thai word is "poon gin mak" (sounds like "bpoon", not "phoon")
Make sure you get the white, not the pink stuff.
So, you can say "poon gin mak si khao"
Be sure it is food grade, not agricultural.
Posted 2009-09-28 14:36:46
ChefHeat, on 2009-09-28 07:35:37, said: JR Texas, on 2009-09-28 07:10:36, said: Nixtamal, the lime, is all over Thailand? What is the Thai word for it? How do you make corn tortillas and tamales in Thailand? Thanks.
Hi JR,
The Thai word is "poon gin mak" (sounds like "bpoon", not "phoon")
Make sure you get the white, not the pink stuff.
So, you can say "poon gin mak si khao"
Be sure it is food grade, not agricultural.
Thank you.
Posted 2009-09-28 21:04:42
Hello JR, did you forget this thread?http://www.thaivisa.com/forum/Find-Masa-Thailand-t238028.html
You posted 11 times, and were also given a link to what your
looking for now.
http://www.thaivisa....me-t233559.html
Your memory got to be shorter than my D***.
Sorry to hear about your chili crop failure, time to plant again!
I've got a fine crop of 'A's' growing and some Pasilla Bajio(Chili
Negro) for mole sauce.
rice555
Posted 2009-09-28 22:33:50
Monita, on 2009-08-28 19:13:59, said: So please let me know what you want to see more in Mexican restaurant, any food items you want Mexican restaurant to offer, or anything at all that you want to share. We are very much appreciate your comments.
Thanks : )
Monita
For your menu consider : Carnitas and Carne Asada
Posted 2009-09-29 21:33:37
I used Thai Chili, to make Chili rellenos, at the local market . They are long ,light green. We buy all the biggest ones. My Wife makes flour tortillas daily, I taught her how from an old Mexican cookbook. The chili's are toasted on the stove and the outer skin peeled off, then they are cut a line down the side, we do not take the seeds out. we put in a chunk of cheese. dip it in eggs batter and fry them. I eat them wrapped in a fresh flour tortilla. Chili relleno Burritos
When in Rome do as the Romans do!
When in Thailand use what the Thais Have.
I would like to find Avocates for 25 baht a kilo, we use the Haas brand but they are very expensive, so the smooth skins ones will do.
I do not use much Thai beef in my cooking to lean, I use pork. I have an underground pit bar-b-Que and have only cooked pork in it, I leave it under ground for about 12 hours.
Every Thai within miles around came to watch me open it up the 1st time ,I used it. They were saying it would not work! when I opened it up I reached in and pulled out a clean pork bones all the meat just fell off of it. When the rains stop I will open it up, take the water out of the pit, let it dry out a few days and then cook a cows head, or a young goat in it.
Posted 2009-09-29 22:23:31
Where do you think you ll open it ? Bangkok ? Never had any real mexican food I think so I d like to taste so dont open too far  Maybe someone could recommend a typical mexican meal and place in bkk ?
Posted 2009-10-02 23:55:35
Deksan, on 2009-09-29 22:23:31, said: Where do you think you ll open it ? Bangkok ? Never had any real mexican food I think so I d like to taste so dont open too far Maybe someone could recommend a typical mexican meal and place in bkk ?
Deksan, La Monita Taqueria will be located in Mahatun Plaza, Ploenchit BTS stop. Hope it's not too far from you. Will keep you all posted about the opening date again on this board : )
Posted 2009-10-03 10:08:21
two menu suggestions
#1. menudo this is a know remedy for hang overs so it should have a following in bkk; i have seen resturants make a living just on selling it as a take a way.
#2. chicken molie (sp)
also good flour and corn tortilla
Posted 2009-10-03 11:23:54
kikoman, on 2009-09-29 21:33:37, said: I used Thai Chili, to make Chili rellenos, at the local market . They are long ,light green. We buy all the biggest ones. My Wife makes flour tortillas daily, I taught her how from an old Mexican cookbook. The chili's are toasted on the stove and the outer skin peeled off, then they are cut a line down the side, we do not take the seeds out. we put in a chunk of cheese. dip it in eggs batter and fry them. I eat them wrapped in a fresh flour tortilla. Chili relleno Burritos
When in Rome do as the Romans do!
When in Thailand use what the Thais Have.
I would like to find Avocates for 25 baht a kilo, we use the Haas brand but they are very expensive, so the smooth skins ones will do.
I do not use much Thai beef in my cooking to lean, I use pork. I have an underground pit bar-b-Que and have only cooked pork in it, I leave it under ground for about 12 hours.
Every Thai within miles around came to watch me open it up the 1st time ,I used it. They were saying it would not work! when I opened it up I reached in and pulled out a clean pork bones all the meat just fell off of it. When the rains stop I will open it up, take the water out of the pit, let it dry out a few days and then cook a cows head, or a young goat in it.
Interesting post..............the chili species you mentioned can make relleno but it is certainly not the real thing (but we both know that). I use it in a similar way, roast it.......small slice down side........remove seeds.......dust with flour........stuff with cheese.......dip in egg whites (whipped to hel_l and back)......fry and sometimes dip more egg white on top while frying........cover with good sauce. My Thai wife loves them. I really think this is an opportunity missed by those who own Mexican restaurants in Thailand.
Smoking meat underground? Lots of Polynesians, Melanesians, Micronesians do it.......also I have seen it in the Middle East. It is very hard to teach Thais something new. That technique would make great taco meat...........hint, hint, hint............
Posted 2009-10-03 13:45:51
Might be easy to make but I've never eaten good salsa verde in Thailand. Chicken enchiladas con salsa verde are great. Jalapenos are very easy to grow here. My Thai wife prefers them to Thai chilis.
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