129 replies to this topic
Posted 2009-10-07 05:20:25
 JR Texas, on 2009-09-09 07:52:25, said:
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.
So what's the difference between tex and cal mex? What makes them different from az mex or new mex mex?
Posted 2009-10-07 06:11:44
SaigonDaze, on 2009-10-07 05:20:25, said: So what's the difference between tex and cal mex? What makes them different from az mex or new mex mex?
To me, having lived in both states, I think it is good vs. bad  Having said that, Tex-Mex (in general) has more sauce, cheese, and oil........nothing pretty about it. No sprinkles of bean sprouts 
If you go to a typical Tex-Mex place, you are not going to find fish on the menu (a fish taco is a frightening thought to most Texans). The main ingredients are beef and cheese.........also, burritos are almost never ordered.........that is what you get at Taco Bell..........
Typical meals include tamales, enchiladas, tacos, rellenos, fajitas, bean, rice....................soft corn tortillas are often served and chips (free of charge) and great salsa.
Tex-Mex is not healthy..........it is delicious.
Having said that, you can find some similar food in California..........I found the best tamales ever in California (they reminded me of Tex-Mex).
What is in Thailand now is Crap-Mex...........and overpriced at that. Two places are offering food that is much better than the others.........one I have tried (Tacos and Salso) and the other I have not tried but believe the reports (Miguels in Chiang Mai).
The rest should just shut their doors and try something else.
Posted 2009-10-07 09:12:14
JR Texas, on 2009-10-07 06:11:44, said: What is in Thailand now is Crap-Mex...........and overpriced at that. Two places are offering food that is much better than the others.........one I have tried (Tacos and Salso) and the other I have not tried but believe the reports (Miguels in Chiang Mai).
The rest should just shut their doors and try something else.
I VERY MUCH agree!
Posted 2009-10-08 21:45:15
Ulysses G., on 2009-10-07 09:12:14, said: JR Texas, on 2009-10-07 06:11:44, said: What is in Thailand now is Crap-Mex...........and overpriced at that. Two places are offering food that is much better than the others.........one I have tried (Tacos and Salso) and the other I have not tried but believe the reports (Miguels in Chiang Mai).
The rest should just shut their doors and try something else.
I VERY MUCH agree!
I am sure this has been said before but this is about Mexican food not Texican food!! I spenty 3 months in Mexico and loved the food I had many fish taco's I fell in love with tamales and would definitely go to a mexican restauraiunt if it had authentic mexican food.
Posted 2009-10-08 22:41:09
beammeup, on 2009-09-17 19:38:12, said: If you got Tamales I go if no? No go!
As your request, Si for the Tamales!! I guess you will come by La Monita Taqueria when it's opened then : )
Posted 2009-10-08 22:49:13
beammeup, on 2009-10-08 21:45:15, said: Ulysses G., on 2009-10-07 09:12:14, said: JR Texas, on 2009-10-07 06:11:44, said: What is in Thailand now is Crap-Mex...........and overpriced at that. Two places are offering food that is much better than the others.........one I have tried (Tacos and Salso) and the other I have not tried but believe the reports (Miguels in Chiang Mai).
The rest should just shut their doors and try something else.
I VERY MUCH agree!
I am sure this has been said before but this is about Mexican food not Texican food!! I spenty 3 months in Mexico and loved the food I had many fish taco's I fell in love with tamales and would definitely go to a mexican restauraiunt if it had authentic mexican food.
Totally agree with you, beammeup. Good Mexican food is good Mexican food! Mexican food from Mexico is amazing. Tex-mex and Cal-Mex can be the bomb too if you prepare it right. Let's see if you like my Mexican food...
Posted 2009-10-08 22:59:09
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.
Thanks for your input, kyb789 and ChefHeat. I like that idea as well. Will definitely incorporate the unique food in the menu. May be put it in a special of the week item first to see the reaction of customers.
Posted 2009-10-12 22:33:47
JR Texas, on 2009-10-03 11:23:54, said: 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............
JR Texas,
I have tried growing chilis, squash and corn, they grow to about 5 inches high and then die,my brother in the eson, was able to grow squash and corn, he sent me some. That is what I used to make my nixtamal, RE: Menudo and tamales. My wife picked up the cal at the local market, the Thais advised her it should not be used on food products. I have been doing it for all my life. I am need of a better dent corn ,with larger corn and easy to turn into Nixtamal.
I am in the process of building a Horno in my back yard, for bread, empanadas and pizza making. I am the only non Thai living in my village and have nothing to do with my time but surf the internet and watch T.V..
I need to keep active so I do all these little projects. I have made my own Dill pickles (refrigerator ones) they turn out great. used a salt brine with 1 spoon of vinegar. my wife also makes Kim Chee. and she made chile con carne tamales ,using sticky rice instead of masa, they were not to bad. on the 2nd batch ,had to season up the sticky rice.
Thais do not try my foods, they like to eat their own food. my wife and girls eat it and enjoy it. they love my arroz con poLLo.
I will most likely open the underground pit, for New Years. The Thais did like the pit cooked pork.
Not many falangs in my neck of the woods!
Posted 2009-10-15 09:57:00
Monita, on 2009-10-08 23:49:13, said: beammeup, on 2009-10-08 21:45:15, said: Ulysses G., on 2009-10-07 09:12:14, said: JR Texas, on 2009-10-07 06:11:44, said: What is in Thailand now is Crap-Mex...........and overpriced at that. Two places are offering food that is much better than the others.........one I have tried (Tacos and Salso) and the other I have not tried but believe the reports (Miguels in Chiang Mai).
The rest should just shut their doors and try something else.
I VERY MUCH agree!
I am sure this has been said before but this is about Mexican food not Texican food!! I spenty 3 months in Mexico and loved the food I had many fish taco's I fell in love with tamales and would definitely go to a mexican restauraiunt if it had authentic mexican food.
Totally agree with you, beammeup. Good Mexican food is good Mexican food! Mexican food from Mexico is amazing. Tex-mex and Cal-Mex can be the bomb too if you prepare it right. Let's see if you like my Mexican food...
When does it look like you will open? I agree, good Mexican food is good Mexican food, though I was told I was wrong in my review of a competitor of yours down the road.
I look forward to trying your place.
Dr. Burrito
Posted 2009-10-15 10:08:29
When does it look like you will open? I agree, good Mexican food is good Mexican food, though I was told I was wrong in my review of a competitor of yours down the road.
I look forward to trying your place.
Dr. Burrito
[/quote]
Thank you Dr. Burrito... I would say the opening will be in the beginning of November : ) Hope to see you soon!
Posted 2009-10-15 10:42:22
You can find us on Facebook here!
http://www.facebook....73273586&ref=mf
or follow us on twitter at @lamonita.bkk for opening date, promotions, special menu and more...
Posted 2009-10-18 10:00:50
when are you opening? didn't see any mention of opening date at facebook.
Posted 2009-10-18 18:25:44
Checked Facebook. Your location is walking distance from my apt. So you're Thai?
Posted 2009-10-18 20:56:59
JR Texas, on 2009-10-03 11:23:54, said: 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............
I hear people talking about making Tex Mex food, where is that different that other Mexican food. The only other food I found that was different and excellent was from New Mexico using Barker and Hatch Valley chilis.
I grew up in Sonora and never had chile poblano. All our chili rellenos were made with chile verde (more like the New Mexican and California chilis) Sonora Moms make great big hand stretched tortillas (and we never use baking powder) that is one thing I did not like in New Mexico ,little fat tortillas.
That is just like saying that this recipe is the authentic one for making Tuna Casserole, Fried Chicken, Pot roast etc. there is no one way to make authentic foods, they are made a hundred different ways in America.
That goes the same, for hundreds of different ways to make Mexican food.
By the way ,I am putting the finishing touches on a Mexican Horno (stone Pizza Oven) hope to include pictures of my horno and barbacoa pit soon!
This was a Mexican Feast, cooking a calf under ground, Beans, Sopa de aroz, Salsa and tortillas. A lot of beer and Tequila Cuevo! What great memories!
Posted 2009-10-18 22:10:02
wayfarer108, on 2009-10-18 18:25:44, said: Checked Facebook. Your location is walking distance from my apt. So you're Thai?
Yes wayfarer108... I'm Thai... : )
Posted 2009-10-18 22:13:59
Powerband, on 2009-10-18 10:00:50, said: when are you opening? didn't see any mention of opening date at facebook.
I aim for mid of November... Hope everything is fully finished by then! Will let you all of you know the exact date soon...
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Posted 2009-10-19 20:49:39
So hopefully you spent alot of time in the states and know what cali-mex food should taste like judging by your facebook account. How long were you there?
I have a Thai-American friend that moved to Texas when he was 2 years old, and he is a total redneck, but makes the best dam_n fajitas, burritos and enchiladas I've had.
I keep telling him to open a restaurant here but he's a broke bastard.
Posted 2009-10-19 22:02:55
Hurry up Monita, I'm getting hungry reading all this... 
Don't forget the Corona. Sunrise did a buy 2 get 1 free prommotion which made me very happy; stayed longer and ate more. My Thai colleagues all drank Margaritas for some strange reason?
I agree with the 'plenty of beef' comments, and good quality too, at a higher price if need by. Remember, quality is key if you're gonna be the number 1 Mexican in Bangkok and bring in the crowds.
Good luck, I look forward to trying your food.
Posted 2009-10-20 12:11:08
jasreeve17, on 2009-10-19 22:02:55, said: Hurry up Monita, I'm getting hungry reading all this...
Don't forget the Corona. Sunrise did a buy 2 get 1 free prommotion which made me very happy; stayed longer and ate more. My Thai colleagues all drank Margaritas for some strange reason?
I agree with the 'plenty of beef' comments, and good quality too, at a higher price if need by. Remember, quality is key if you're gonna be the number 1 Mexican in Bangkok and bring in the crowds.
Good luck, I look forward to trying your food.
The problem I see it that if you make a business plan based only on expat tastes, unless you are very high end, you may find yourself regretting it.
In other words, dumb down your food to local palates. Despite the fact that a few farang might moan about it not being black angus beef, the locals won't mind.
High Quality Ingredients = High cost = relatively low volume (small market)
Lower Quality Ingredients = lower cost = higher volume (larger market).
Perhaps a combination of both would satisfy the mexperts and those on local budgets.
I would pay for excellent mex food, but don't see myself spending 2000 baht on eating it more than once a month.
Good luck, will try it when it opens.
Edited by bkkjames, 2009-10-20 12:11:57.
Posted 2009-10-20 20:50:12
bkkjames, on 2009-10-20 12:11:08, said: Perhaps a combination of both would satisfy the mexperts and those on local budgets.
I would be happy to pay more for better quality, but I think that this is the way to go.
Posted 2009-10-20 22:16:17
bkkjames, on 2009-10-20 12:11:08, said: The problem I see it that if you make a business plan based only on expat tastes, unless you are very high end, you may find yourself regretting it.
In other words, dumb down your food to local palates.
At any Mexican restaurant in Thailand the overwhelming vast majority of customers will be foreigners and maybe some Thai people accompanying them. Any restaurant that can recreate what they serve in Mexico or the US southwest will be a success.
Posted 2009-10-20 22:20:23
Really local palates will want Thai food. Mexican food hasn't creeped into Thai mainstream like their version of pizza. I imagine someday there will be Mexican chains specifically for Thai taste Mexican food. Business wise its probably a good long term risk to try to develop that, someday it will hit, but who knows when, next year or 30 years from now. In the current market the core customers for Mexican food are indeed non-Thai.
Edited by Jingthing, 2009-10-20 22:21:11.
Posted 2009-10-21 10:49:51
Jingthing, on 2009-10-20 22:20:23, said: Really local palates will want Thai food. Mexican food hasn't creeped into Thai mainstream like their version of pizza. I imagine someday there will be Mexican chains specifically for Thai taste Mexican food. Business wise its probably a good long term risk to try to develop that, someday it will hit, but who knows when, next year or 30 years from now. In the current market the core customers for Mexican food are indeed non-Thai.
Said it before, but did not get any feedback, so will try again. There are two "Mexican" food items that might attract Thais:
1) Stuffed peppers (sort of like a stuffed poblano but made Thai style) and
2) Tamales w/ stuffing and sauce
I don't think this would be too hard to do........could do some taste testing beforehand with local Thais.
Posted 2009-10-21 12:59:14
Monita, on 2009-10-08 22:41:09, said: beammeup, on 2009-09-17 19:38:12, said: If you got Tamales I go if no? No go!
As your request, Si for the Tamales!! I guess you will come by La Monita Taqueria when it's opened then : )
Yes I will 
Posted 2009-10-21 17:04:59
Jingthing, on 2009-10-20 22:20:23, said: Really local palates will want Thai food. Mexican food hasn't creeped into Thai mainstream like their version of pizza. I imagine someday there will be Mexican chains specifically for Thai taste Mexican food. Business wise its probably a good long term risk to try to develop that, someday it will hit, but who knows when, next year or 30 years from now. In the current market the core customers for Mexican food are indeed non-Thai.
Agreed. At Pizza Company they're now offering chicken curry on top of rice. What that has to do with pizza or Italian food I don't know, but it will probably sell
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