When el Tequilas Bar & Grill opened in Chicago’s Lincoln Park neighborhood last November, the owners didn’t want to serve the same beers every other Mexican restaurant taps. They wanted high quality, interesting brews to accompany the authentic, hand more

Cuando el Tequila Bar & Grill abrió sus puertas en el barrio de Lincoln Park de Chicago el pasado mes de noviembre, los propietarios no querían servir las mismas cervezas que sirven los demás restaurantes mexicanos. Querían alta calidad y marcas inte more

Importante taller para promocionar su restaurante en internet, crear valiosa y más cercana relación con los clientes y hacerlos enamorar de su negocio a través de los comentarios, -revews- en los medios sociales, fue el Webinar dado el 8 de Mayo. more

Everybody loves a bargain. Which means if you build a bar promotion that touts free tastings, discounted drink specials and entertaining diversions, people will come. At least for that particular promo. But the real question bar managers and bartende more

Cambalache is an Argentine idiom that means exchange, sharing and helping each other. “Yes, the name applies to our restaurant,” says Teresa Razo, manager of Cambalache Argentine & Italian Grill in Fountain Valley, California. “Through Argentine and more

Cambalache es un modismo argentino que significa intercambio, compartir y ayudarse. “Sí, el nombre se aplica a nuestro restaurante. A través de la comida argentina e italiana y nuestro origen mexicano, hacemos un intercambio culinario cultural en lo more

A la hora de cristalizar el sueño de tener su propio restaurante o expandir el ya existente buscando apoyo, información y recursos económicos, las cámaras de comercio y organizaciones son un gran aliado y muchas veces el puente hacia el éxito. more

A decade ago, pisco and mezcal were discoveries to behold. Now, the search is on for the next Latin American liquor find. One of the biggest thrills for modern cocktail and spirits enthusiasts is happening upon a libation, be it served straight or co more

Hace una década, el pisco y el mezcal eran descubrimientos a considerar. Ahora se busca el siguiente licor latinoamericano. Una de las grandes emociones para los modernos entusiastas de cócteles y licores sucede al servirse la bebida, ya sea directa more

Classically trained chefs know that five “mother” sauces are the basis for many recipes. Chefs preparing Mexican cuisine don’t regularly use those classic mother sauces, but some create variations of them. more

“En nuestras fiestas familiares y celebraciones, en la playa, en casa o en cualquier momento en que nos juntamos, siempre flota en el aire la fragancia de un tamal”, dice un apasionado gringo enamorado de los tamales. more

In a family farm of olive trees between exchanges at lunchtime of sandwiches for tamales, the romance between Richard Lambert and Mexican food was born. That passion eventually led him to found "National Tamale Day" and write a book. more

There’s no shortage of Mexican restaurants in Puerto Rico, including outposts of some well-known Mexican-American concepts, such as Rosa Mexicano. Nevertheless, operators of Cantina Laredo are confident their brand of contemporary, polished Mexican w more

Multi-unit restaurants have certain advantages over single-unit operations, and many Mexican multi-units have exploited those advantages over the past year to grow at a solid rate. The 50 largest Mexican multi-units have a total of 15,251 locations, more

Even in this era of craft cocktails, the Margarita—as integral to Mexican dining as tortilla chips and salsa—continues to rule at the bar. But the rules for profitability on this enduring classic are changing. more

Incluso en esta era de cócteles artesanales, la margarita —parte integral de la cocina mexicana tanto como los chips y la salsa— sigue siendo la reina del bar. Pero las normas de rentabilidad de este clásico imperecedero están cambiando. more

Customers trying to make reservations at Modern Organic Mexican are always disappointed. In fact, even trying to find the restaurant can be impossible. The truth is, this new restaurant, launched by the Madera Group in Los Angeles in November, is not more

The influence of Latin cuisine at the NRA show grows each year. In this Q&A, Mary Pat Heftman, Executive Vice President, Convention and Strategic Alliances, discusses that growth and what attendees can expect regarding Mexican/Latin cuisine. more

Many Mexican restaurants make their own salsas, but few of them create a version so good that it finds its way to other restaurants. That’s the path of La Primavera Salsa, created by the late Don Luis Salazar, owner of Don Luis Restaurant in Billings more

We're delighted to have received several photos from winners of the 2017 el Restaurante Manager of the Year Contest, sponsored by Jarritos. The winners were asked to send in "selfies" when they received their certificates; we will continue to add the more

How the analytics from Facebook, Instagram & Twitter can help you to discover what your customers like, want and how these data can improve your business strategy. more

Move over Baskin Robbins: Mexican ice cream is melting the hearts of dessert-loving diners. And that gives Mexican and Latin restaurants a chance to scoop up some pretty cool profits by adding helados—in myriad delicious and often unusual flavors—to more

Who is the most hard-working person in your restaurant? Probably one of the managers, right? That’s why we launched the Manager of the Year Contest, and why Jarritos generously sponsored it—so we could honor those individuals who truly get the job do more

It’s been an interesting year for Mexican restaurants. Our reader surveys about business trends, and follow-up interviews, show that concerns about labor and food costs are weighing heavily on owners’ minds. However, the statistics reveal that busine more

Mexican restaurants use a lot of avocados, primarily in guacamole but also in many other dishes. So it’s no surprise that the recent giant price increases in avocados have hit Mexican restaurants hard. more

Do you think your margaritas are making as much profit as possible? Bernie Garcia, president of Moctezuma’s Mexican Restaurant & Tequila Bar, thinks your margaritas could be filling your cash register even faster, and his new project will help. more

Douglas French has been making mezcal in Oaxaca for more than two decades, and selling it in the United States under the Scorpion Mezcal brand. Recently he decided to try another spirit - whiskey. Whiskey is not commonly distilled in Mexico, so we de more

Mexican food is growing in popularity around the world, and Europeans can thank Tomas Estes for introducing the cuisine to their continent more than 40 years ago. In this edited transcription of a recent interview with el Restaurante publisher Ed Avi more

Denver is a booming city that mixes a hip urban feel with world class outdoor recreation opportunities, so it’s no surprise that the restaurant scene is hopping. And Mexican restaurants are keeping pace – traditional Mexican spots are finding new cus more

Savory TexMex cooking—fajitas, burritos, chile con carne—was born in Texas and still pleases many palates in and around Dallas. But in the past decade, a cadre of chefs has introduced that city to a new level of Mexican cooking, including regional sp more

Depending on your restaurant’s location and your state’s legal requirements to obtain a full liquor license, there are many steps required to become a “full” bar. For some restaurants, there’s a waiting period before that permission is granted. For o more

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