Some of the most dedicated restaurant operators in the Garden State insist that nothing but fresh-made tortillas will do. While it is true that a corn tortilla delivered hot off the grill can be an impressive thing, this conviction generally reflects a lack of experience with the alternatives. Wholesale Tortillas in New Jersey aimed at restaurants bear little resemblance to the stale, flavorless ones that are available at retail. Instead, they are cooked fresh every day and delivered at the peak of their deliciousness.
While making tortillas by hand for every customer can produce a unique draw for a particular restaurant, it does not come without its costs, after all. Simply setting aside enough grill and preparation space for a dedicated tortilla specialist is beyond the means of many restaurant operators. Of course, those experts do not work without pay, either, and making tortillas is remarkably labor intensive, as anyone who has tried it can attest.
If there was a large gap in quality between tortillas made by hand and on the spot, on the one side, and the wholesale tortillas in New Jersey area that are widely available, on the other, it might still make sense to go the former route. In practice, though, Wholesale Tortillas that are properly reheated just before serving are apt to be indistinguishable from those produced one at a time, on demand.
Far from failing to master the fundamentals, as some might be inclined to say, Mexican restaurants that avail themselves and their customers of this option can focus more intently on other things. With steady supplies of excellent tortillas arriving every day from those who specialize in producing them, restaurant operators can aim higher when it comes to other sorts of their culinary ambition.
That might mean expanding a menu of mole sauces to include some especially complex and time consuming ones that other restaurant in an area would find too intimidating. It could mean offering up dishes like cochinita pibil that are normally only available on special occasions through competitors. Freeing up space and resources by making smart use of high quality tortillas produced off site can therefore be a good way of distinguishing a restaurant in ways that are particularly likely to stand out.
