I guess with Mexican food it's a question of do it yourself. My experience in Spain - and I imagine Romania will lag maybe a decade or two behind this in terms of importing and assimilating foreign foods and ingredients, is that flour tortillas became fairly easy to find in supermarkets a while back, and Mexican restaurants started appearing in a few places outside Madrid/Barcelona, but really not very good quality. And they are unlikely ever to attain the quality you would get in the south of the USA, even if they really aimed for authenticity, and had the staff and the right ingredients (which would be a challenge in itself).

The good news here is that our local avocado season has just started, so I now have a bowlful of (still unripe, but ecological and affordable) avocados to go on a guacamole frenzy next week.