el Restaurante magazine

Tamale Trends: Old World Meets New World in California Storefront

Tucked into a strip mall in Fresno, Calif., Casa de Tamales’ modest storefront appearance belies the award-winning, flavorful, good-for-you fare found inside. more »

Soup’s On: Sopa is a Mexican Menu Essential

Although not everyone north of the border considers soup a required course for the main meal of the day, in Mexico it is almost universally expected. Comida time means soup time. more »

SALAD SENSATIONS

Salads are becoming an increasingly popular way for Latin restaurants to please customers who want something healthier and lighter...but still delicious! more »

The Popular Pomegranate: An Inviting Menu Addition

Late summer brings a bounty of pomegranates to Mexican markets, as eager chefs and home cooks get ready to prepare the national dish, chiles en nogada. more »

Features

Chef Eduardo Ruiz and the staff at Corazón y Miel in Bell, Calif., love the traditional Mexican popsicle, the paleta. They love liquor, too. When they decided to combine the two, a new dessert was born: Paletas En Su Jugo. more »

May 9, 2014 10:48 AM

Sunrise Success

Breakfast is the most important part of the day, nutritionists say, and it's becoming more important for Mexican restaurants, too. more »

May 9, 2014 12:48 PM

Finds from Expo Comida Latina and Western Foodservice Expo

Check out what el Restaurante editor Kathleen Furore discovered at Expo Comida Latina/Western Foodservice Expo! more »

Aug 28, 2014 11:56 PM

Small Brewery Beers from Latin America Can Spice Up Your Menu

Beer is a big seller at most Mexican restaurants, but patrons are starting to look for something more than the usual varieties. Now several craft brewers are delivering. more »

Aug 9, 2014 4:14 PM

Five Tips to Keep Cross-Contamination From Causing a Foodborne Illness

A foodborne illness can hurt your customers and kill your restaurant. One major cause of foodborne illness is cross-contamination, and here are five tips to prevent that in your restaurant. more »

Aug 8, 2014 4:19 PM

Six Products from the Texas Restaurant Association Marketplace Worth Considering

el Restaurante publisher Ed Avis just returned from the Texas Restaurant Association Marketplace in Houston and saw a number of products worth sharing with readers, ranging from juice bases for agua fresca to beer taps located at the tables. more »

Jun 25, 2014 9:35 PM

10 Products from NRA Worth Looking At

The National Restaurant Show concluded this week. Editor Kathleen Furore and Publisher Ed Avis scoured the show for interesting products for Mexican/Latin restaurants, and present 10 of their finds here. more »

May 21, 2014 11:09 PM

Web Exclusive: Five Ways to Spice Up a Slow Night at Your Restaurant

Are Tuesday nights turgid in your restaurant? Are Wednesdays wicked slow? Try one of the following five tips to get those slow nights hopping. more »

May 13, 2014 6:35 PM

The Plantain: A Versatile Staple on Mexican Menus

The plantain, called platoon macho in Mexico, had a long and colorful history before arriving on the country’s tropical shores, where it is now abundant. It is a vital ingredient in many Latin recipes today. more »

Feb 26, 2014 8:27 PM

Chains on the Grow: An In-depth Look at the Top 100 Mexican Multi-Unit Restaurants

Becoming a multi-unit operator is the dream of many owners of Mexican restaurants. And for good reason: Mexican concepts are among the fastest-growing multi-units, data shows. This first-ever el Restaurante multi-unit report examines the trends. more »

Feb 13, 2014 9:27 AM

Chef Erwin Ramos of Olé Restaurant Group.

A Recipe for Multi-Unit Success: Tips for operators hoping to expand

Want to expand your restaurant to new locations? Here are five questions to ask before making the leap. more »

Feb 13, 2014 11:37 AM

Amazing Appetizers

Customers expect to find chips, salsa, guacamole—and probably melted cheese-topped nachos—when dining out at most Mexican restaurants. But today, many establishments are exceeding expectations by menuing appetizers with unexpected twists. more »

Feb 11, 2014 9:23 AM

Salsas arranged on a catering set-up for La Palapa Cocina Mexicana

Consider Catering: Six Ways to Boost Event-Based Business

If there was a way you could pump up profits and tap potential new customers, would you jump at the chance? If so, adding a catering component to your business is something to consider. more »

Dec 2, 2013 12:53 PM

Photo by Julio C. Sánchez Cáceres

Mexican Sandwiches Star at California Restaurant

Cook's Tortas is changing the way diners think of traditional tortas. Bread that requires a two-hour long baking process and authentic recipes from the owner’s abuelita are among the ingredients breaking the mold from regular Mexican torta cuisine. more »

Dec 2, 2013 1:16 PM

Chipotle Adds Three Latino Writers to Cup Series

Chipotle Mexican Grill has announced that it is including three Latino writers in the second installment of its “Cultivating Thought” author series. Julia Alvarez, Paulo Coelho, and Carlos Ruiz Zafron will be among the writers whose work will be feat more »

Jan 29, 2015 Industry News
Announcing…April 2015 Culinary Tour to San Miguel de Allende

The Spanish colonial hilltop town of San Miguel de Allende is the destination for the April 16 - 22 food lovers’ tour from culinary tour guide Nancy Zaslavsky. more »

Jan 26, 2015 Industry News
Bogato Latin Bistro Team Debuts New Concept

From the team that brought you Bogota Latin Bistro comes Brooklyn's newest addition to the restaurant scene: Miti Miti Taperia, a small plates/sharing concept featuring tapas style dining In Latin America. more »

Jan 26, 2015 Industry News
Chipotle Combats the Pork Shortage

Finding carnitas during the ongoing pork shortage may not be as hard as originally thought. Chipotle spokesperson Chris Arnold reports that the Mexican restaurant chain is rotating the menu item through all of its restaurants to combat the problem. more »

Jan 26, 2015 Industry News
Sysco Launches Website for Hispanic Foodservice

Sysco Corporation has launched a dual-language microsite geared toward the foodservice industry's Hispanic segment, which represents the United States' fastest-growing ethnic population. more »

Jan 19, 2015 Industry News