Hello friends,
And just like that we’re in Spring.
I’ve started to accept that regularity is better (for business) than spontaneity. So, I made an promise to myself that I will write a newsletter every other Tuesday. I realized that I didn’t write anything other prep lists, production sheets and menus all of March, and that didn’t feel particularly good, so more newsletters.
A quick update: We bought a tortilla oven and will be rolling out tortillas very soon. It’s been a looooong process and I am very nervous about making this step. But, we’ve wanted to make our masa and tortillas more accessible. We are getting closer to that goal.
In the meantime, tell your friends, tell your favorite restaurants/shops to carry Bolita, share our posts, leave us a review on Google or Yelp. All these little things make a huge difference, especially in a world driven by social media views and interactions.
Maíz Tuxpeńo Rojo
We change up our varietals every so often, mainly because maíz is seasonal and I cannot afford to buy multiple pallets of maíz at a time. So, every 4-6 months, I place an order from Tamoa. I’ll pick 3-4 varietals that I know people love, and 3-4 that I want to explore. I’ll mix and match to make a full pallet, 35 bags totaling 1750 lbs of grain.
My last order arrived on March 5th and contained the following: 15 sacks of Cónico azul, 10 sacks of Olotillo amarillo, 5 sacks of Tuxpeño morado, 5 sacks of Tuxpeño rojo, 1 poster from Tamoa.
All of April, I am making masa with the Tuxpeño rojo. This maíz is grown all over the stat of Oaxaca, it comes from Tututepec, Tataltepec, Tepenixtlahuaca, and Santiago Jamiltepec. The aroma and flavor is my absolute favorite, and the resulting masa has the same color as freshly dug red clay. I have thoroughly enjoyed cooking with this maíz and I hope you try it out for yourself soon. It’s available this Saturday and next at our Kitchen in Berkeley, 2701 8th Street. Place an order and swing by. We also have tamales this week: Huitlacoche + Mushroom + Jack Cheese and Spring Beef Picadillo
Saturday 4/13- Bolita, 2701 8th St., Berkeley, 9:30-12:00pm
All the things you love! Salsas, Masa, Tamales, Gorditas!!
Sunday 4/14 - Wine From Here. Subject to Change Winery 1387 Marina Way S #500, Richmond, 11:00 AM 4:00 PM
This is a ticketed event. Come try over 30 CA grown/produced wines.
Saturday 4/20- Bolita, 2701 8th St., Berkeley, 9:30-12:00pm
All the things you love! Salsas, Masa, Tetelas, FRESH HUITLACOCHE!!!!!
Sunday 4/21 - Lunch/Brunch Pop-Up. Hammerling Winery, 1350 Fifth St, 12:00-4:00pm
Thank you for supporting Bolita! We hope to see you soon and can’t wait to feed you!