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Restaurants & Bars 2

Mexican stops - La Palma & Taqueria el Maguey

rworange | Nov 29, 200510:08 PM

Took a detour on the way home today to check out Taqueria el Maguey which had some amazing tortillas with a nice roasted corn taste … good news and bad news.

The good news … they start with the actual corn on the cob to make these tortillas. No kidding. The place is filled with huge pots of corn on the cob and people busily turning them into tortillas and tamales. My jaw dropped. No wonder they taste so like roasted corn.

The bad news … they only sell wholesale. When asked who carried the tortillas and tamales, he said lots of local markets and some as far as Napa, so keep an eye out for those bags with the gold labels. The tortillas are gold.

Last week a parking spot opened up in front of La Palma so I thought I’d finally check out those potato chips. There are just some things you have to try because people are so into a particular food. When someone has had every crispy pata, after the umpteenth crispy pata post, gotta try it. After another poster has been on multiple visits over 40 ramen places, gotta try the ramen. So when someone has tried every potato chip in ,what, the world, and says La Palma is the best … well.

These really are a good chip. They have to be the crunchiest chip in the world. They are a thick chip but not enough to break your teeth, only to provide a good crunch. Having read that you couldn’t judge these on one or two chips, lunch that day was a bag o chips.

What I like about these is the balance. They are not too anything, like salty or greasy. There was a nice porky hint to them, but not too much. Good potato flavor. Wasn’t sure what to do with the packet of tapatio sauce that came in the bag, so I sprinkled a little on a chip. Good combo but a little intense.

So, at the risk of ruining the chips, after eating half the bag, I threw rest of the sauce in the bag and shook it up. Yeah, that was it. A little more flavor without being overpowered in heat. Also, these are sturdy chips so they didn’t get soggy or saturated.

So thanks for the hint OP and subsequent posters. If I had a better metabolism I’d get more of these. I’m wondering how they’d hold up to heating say in a toaster oven or microwave. Also might make good chips for a party dip. Maybe clam to complement the lard. Would also be nice to try them with different hot sauces. Sigh, I'll probably never know ... then again, I COULD throw a party.

Having a little more time to look over La Palma this time, it is a cool little shop. They were making carnitas that day so the place was really smelling good. They also had some little blood red sausages tied with corn husks in the cooler.

Near the register they make those candied fruit that I love from Mexico. Don’t know what they are called, but basically you take whole fruit and boil them in sugar syrup. The whole fig was good. It loses it’s figgy taste, but is pleasant.

Link: http://www.chowhound.com/topics/show/...

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