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New Taqueria Coming To Sutter


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#1 redman

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Posted 27 January 2014 - 02:13 PM

 

I think some people may assume there's a correlation between the restaurants and bar business and the claim that they were driving out retailers.

 

The fact is, businesses come and go. Sutter used to have a gas station, bank, drug store, car dealership, general store and livery stable. They are all gone for a variety of reasons. 

 

I hate to see Dorothea's go, but I believe the founder passed away some time ago, and the passion isn't there any more. 

 

As for the antique joints, I browse around every now and then, but I don't own any, and rarely see anyone in those places. 

 

As for the new businesses, my wife loves Roost, I love We Olive, and there will soon be a SF Mission District-style Taqueria going in where Karma Cafe used to be, and there's a wine shop with custom wine labeling opening as well. 

 

Please tell me more about the Taqueria. I'm a former SF resident and really, really miss the burritos there. Though I have to say La Fiesta comes very close. But you specifically called this an "SF Mission DIstrict style" taqueria and this has me intrigued.



#2 Steve Heard

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Posted 27 January 2014 - 02:29 PM

 

Please tell me more about the Taqueria. I'm a former SF resident and really, really miss the burritos there. Though I have to say La Fiesta comes very close. But you specifically called this an "SF Mission DIstrict style" taqueria and this has me intrigued.

 

 

The owner is from SF as well, and we traded messages recently. She said, "I will not settle for anything less than authentic. I'm bringing to old Folsom the quality and taste of San Francisco's Mission District tacos and burritos!!!!  Once people taste what I'm talking about, they'll  become regulars. I know good tacos/burritos and can't wait to share my mom's recipes!!"

 

I think they are opening in March. 

 

Can't wait! 


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#3 cw68

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Posted 27 January 2014 - 02:33 PM

Awesome news.

#4 4thgenFolsomite

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Posted 27 January 2014 - 02:43 PM

Just please make sure they are open for lunch on weekdays too!!!


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#5 redman

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Posted 28 January 2014 - 09:13 AM

This sounds really good. One thing that will be key is they need to get consistently busy. The best taquerias I've been to have a line of people throughout the day. Actually, my favorite place, El Farolito in SF Mission, had a line until 2 am on the weekends (when they finally closed). Now, while I don't generally like lines, the upside for a taqueria is that they are always cooking fresh meat. Nothing sits on the steam table for long if at all. Makes a big difference.

 

Also, what can REALLY make a taqueria stand out is fresh tortillas. Even El Farolito didn't do this, but I know a place in Modesto (attached to a gas station, believe it or not) where every tortilla is made fresh to order right there. They have a guy behind the counter doing nothing but making tortillas from fresh dough. I go there any time I'm in the area.

 

Oh, and a real taqueria needs to serve great Al Pastor (marinated pork).

 

So I will be first in line when this place opens to see how it compares.



#6 ambrno33

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Posted 28 January 2014 - 10:49 AM

This sounds really good. One thing that will be key is they need to get consistently busy. The best taquerias I've been to have a line of people throughout the day. Actually, my favorite place, El Farolito in SF Mission, had a line until 2 am on the weekends (when they finally closed). Now, while I don't generally like lines, the upside for a taqueria is that they are always cooking fresh meat. Nothing sits on the steam table for long if at all. Makes a big difference.

 

Also, what can REALLY make a taqueria stand out is fresh tortillas. Even El Farolito didn't do this, but I know a place in Modesto (attached to a gas station, believe it or not) where every tortilla is made fresh to order right there. They have a guy behind the counter doing nothing but making tortillas from fresh dough. I go there any time I'm in the area.

 

Oh, and a real taqueria needs to serve great Al Pastor (marinated pork).

 

So I will be first in line when this place opens to see how it compares.

 

 

What is the name of the place in Modesto? My sister lives there and I will be visiting in March, and would love to check it out!



#7 Dave Burrell

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Posted 28 January 2014 - 02:58 PM

This sounds really good. One thing that will be key is they need to get consistently busy. The best taquerias I've been to have a line of people throughout the day. Actually, my favorite place, El Farolito in SF Mission, had a line until 2 am on the weekends (when they finally closed). Now, while I don't generally like lines, the upside for a taqueria is that they are always cooking fresh meat. Nothing sits on the steam table for long if at all. Makes a big difference.

 

Also, what can REALLY make a taqueria stand out is fresh tortillas. Even El Farolito didn't do this, but I know a place in Modesto (attached to a gas station, believe it or not) where every tortilla is made fresh to order right there. They have a guy behind the counter doing nothing but making tortillas from fresh dough. I go there any time I'm in the area.

 

Oh, and a real taqueria needs to serve great Al Pastor (marinated pork).

 

So I will be first in line when this place opens to see how it compares.

 

La Super-Rica Taqueria in Santa Barbara was like that, constant line and constantly over the top delicious - and they had the homemade tortillas.  I've been making homemade tortillas at home for the past 5 years, inspired by taqueria's all over. I can't wait for this new place to open to see what they are all about.


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#8 caligirlz

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Posted 28 January 2014 - 08:50 PM

Steve, can you ask if they will have a gluten free tortilla option? I know that's probably an oxymoron, but it's a necessity for some of us.

#9 AMETHYST PRODUCTIVITY

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Posted 29 January 2014 - 10:36 AM

The corn tortillas should be gluten free. 


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#10 ducky

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Posted 29 January 2014 - 12:48 PM

The corn tortillas should be gluten free. 

 

They "should" be and probably are if they are homemade, but sometimes wheat flower is mixed into corn tortillas for sweetness and texture.  Caligirlz would be better off asking to be sure.



#11 TruthSeeker

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Posted 29 January 2014 - 03:00 PM

Steve can you tell them to also sell beer and tequilla too, thanks!


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#12 Steve Heard

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Posted 29 January 2014 - 03:14 PM

Steve can you tell them to also sell beer and tequilla too, thanks!

I'll encourage Rosario (the owner) come aboard to discuss. 


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#13 granto

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Posted 29 January 2014 - 04:15 PM

Steve can you tell them to also sell beer and tequilla too, thanks!

Full liquor license is much more expensive than a beer/wine license.  Many small businesses cannot afford this when they first open.



#14 TruthSeeker

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Posted 29 January 2014 - 04:34 PM

Full liquor license is much more expensive than a beer/wine license.  Many small businesses cannot afford this when they first open.

 

True, just depends on what the business intends to do. Tequila is not really a necessity, but cerveza would be nice with those delicious sounding tacos.


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#15 caligirlz

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Posted 29 January 2014 - 11:41 PM

They "should" be and probably are if they are homemade, but sometimes wheat flower is mixed into corn tortillas for sweetness and texture.  Caligirlz would be better off asking to be sure.


Ducky is correct. Frequently wheat is mixed in to corn tortillas to make them more pliable. I've been to other restaurants that I thought were serving genuine (wheat free) corn tortilla, and they were not. I don't do corn either, so I will probably have to pass on the tortillas.




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