Restaurants that sell a large amount of Mexican cuisine to their customers need a reputable source of wholesale food, including wholesale tortillas in Connecticut and many other items. They’ll want corn and wheat flour tortillas for the various meals they serve with these wraps, as well as hard corn shells for tacos and tostadas.
Tradition and Preference
The tortilla is one of the most traditional components of Mexican cuisine, although the corn ones could be considered truer to this eating style than flour ones are. People have their own specific preferences, with some wanting soft-shell flour tacos and others who can’t imagine a taco without a hard shell.
Inventory Management
Inventory management at restaurants often results in adjustments to the purchasing schedule. It’s difficult to be precise. Managers don’t want to have too many items on hand that could spoil or lose a certain level of quality, as that’s a monetary loss when products are thrown away.
On the other hand, they can’t risk running out of certain ingredients during a busy night at the establishment. An employee could be sent to a nearby store to pick up the missing items, but it costs more than getting the ingredients wholesale from a supplier such as Best Mexican Foods. Click here to see their website.
Food Consistency
It also conflicts with food consistency when customers are accustomed to specific kinds of Wholesale Tortillas in Connecticut and now they are served an entirely different brand. The restaurant’s patrons may wonder why their burritos or enchiladas taste somewhat different than usual. True Mexican cuisine aficionados can tell the difference when restaurants change the tortillas, chips, salsa, guacamole, queso or other food items.
A Multitude of Menu Items
What other dishes on the restaurant menu might be made with tortillas and hard corn shells? Chimichangas, although not completely authentic as Mexican cuisine, are popular among customers who love the savory flavor of deep-fried wraps stuffed with their favorite ingredients. Flautas also are made with fried tortillas, but they are smaller than chimichangas and are not sealed at the ends. Taco salads are usually served in a shell made with a baked flour tortilla.
