Bunge Minsa
Your tortillas could probably be making you more money, if you are willing to be a little imaginative. That was a key take-away from the Tortilla Industry Association Convention & Trade Show in Palm Springs, California in early June. more
The National Restaurant Association’s annual convention in Chicago last week was full of products and innovations aimed at Mexican/Latin restaurants. Here is a small selection of some of the highlights: more
La participación masiva en el NRA Show 2018 de grandes países como Brasil, México, China, Alemania, Tailandia, Italia, entre muchos otros, es un elemento decisivo a la hora de abrir mercados, compartir ideas, tecnología y participar en la confianza y more
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
