Features

El más grande National Restaurant Association Show, año 2017, en la historia de Chicago, son los términos como la mayoría de quienes asistieron definieron a este gran evento en donde empresas, productores, marcas, y miles de participantes de todo el more

Aug 15, 2017 2:30 PM

El tequila se ha convertido en uno de los licores más vendidos del mundo. Sin embargo, aunque a sus clientes les gusta el tequila, ¿realmente lo entienden? Y aún más importante: ¿lo entiende usted? ¿Conoce las categorías y tipos de esta bebida que se more

Jul 21, 2017 3:30 PM

There are countless interesting food products emerging in Mexico and other Latin American countries that could feasibly find their way to menus of American restaurants, if they can get a foothold here. These products, ranging from liquid salt to anna more

Jul 14, 2017 11:38 AM

Los nachos, una de las joyas de la corona culinaria mexicana, gracias a su fácil elaboración y personalización al gusto del cliente, se han vuelto famosos en el mundo  y de manera especial, en Estados Unidos.  Aquí  escribimos sobre la base de su more

Aug 7, 2017 8:47 AM

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Overexpose.me

John Henry knows that people who appreciate agave spirits often crave more than just a sip of the powerful elixir – they also love the deep Latin culture and tradition that accompanies agave. Henry, proprietor of el Buho Mezcal, has been celebrating more

Jun 29, 2017 1:43 PM

Looking for something authentic and delicious to pair with your new mezcal cocktail? Tess Rose Lampert, a beverage expert and author who presented at Agave Academy during Mezcal y Tequila Week 2017 in New York, encourages you to try chapulines (grass more

Jun 29, 2017 1:22 PM

In Mexico and South America, the empanada is prepared in ways that reflect the tastes and foodstuffs of individual countries, including Chile, Argentina, Peru and Ecuador, among others. more

May 27, 2017 1:06 PM

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

May 27, 2017 12:35 PM

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

May 27, 2017 1:10 PM

Many el Restaurante magazine advertisers offer samples to potential restaurant clients, and we've gathered them together in the new "Sample Center." This service offers a one-stop place for restaurant owners to request samples from vendors they would more

Apr 24, 2017 7:27 PM

Tequila has become one of the world’s best selling spirits. But as much as your customers like tequila, do they really understand it? And more importantly, do you? Do you know the categories and types of what has become a back-bar favorite? Or how ab more

Apr 5, 2017 2:22 PM

When your customers look at your menu, what do they see? They see your cuisine, of course, but they also learn about the character of your restaurant, the mood you are trying to establish, and maybe even how clean and well-run your restaurant is. more

May 15, 2017 11:14 AM

What does the independent Mexican restaurant industry in the United States look like these days? In a nutshell, check sizes and annual sales are up, but fewer restaurants are reporting growth. more

Oct 28, 2016 2:04 PM

This webinar, led by attorney Becki Young, covers important immigration issues related to restaurants. more

Feb 28, 2017 5:43 PM

Barbara Sibley

Stefano Giovannini

New York has had a thriving Mexican restaurant scene for decades. But another trend has emerged. Chefs and restaurateurs who recognize that Mexico is home to a vast cuisine that has been inadequately represented in the United States are striving to s more

Feb 3, 2017 6:01 PM

We are proud to announce the 2017 el Restaurante Manager of the Year Awards, sponsored by Jarritos. Be sure to nominate your top managers today! more

Jan 31, 2016 7:38 PM

“There is no bright yellow cheese in Mexico,” says Aarón Sánchez, chef/partner at Johnny Sánchez, an authentic taqueria with locations in Baltimore and New Orleans. That statement might surprise some of your customers, many of them accustomed to eat more

Aug 5, 2016 8:26 AM

Want to become a better manager? Learn how to listen. That’s a key piece of advice from winners of el Restaurante’s 2016 Manager of the Year Awards. Sponsored by Jarritos, the first annual awards contest recognizes managers of Mexican and other Latin more

Nov 14, 2016 10:43 AM

Little Havana Fruit Stand

Photo by Hanna Friberg

Grace Della loves it when one of her Miami Culinary Tours clients says that all Latin food is hot and spicy. “That’s our best client, because there is so much to discover,” says Della, whose company has been leading tours through Miami’s many distinc more

Nov 14, 2016 10:49 AM

The Pacific Northwest is rich with organic farms, productive fisheries, and people who appreciate that bounty. So it’s no surprise that the hip city of Portland has a thriving upscale Mexican restaurant scene that is tapping into the area’s farm-to- more

Aug 5, 2016 8:40 AM

When the taxi dropped me off in front of Guelaguetza Restaurant on Olympic Boulevard in Los Angeles, I thought a wedding reception was going on—the line was out the door more

Feb 12, 2016 12:34 PM

Chapulines – grasshoppers – have been on the menu at Hugo’s in Houston for the past decade, says Chef Hugo Ortega. Ortega’s menu is full of authentic, upscale Mexican dishes, but the chapulines provide a Mexican culinary experience not often found no more

Jul 30, 2016 12:55 PM

Wine enthusiasts seeking the new “Napa” should head south of the border because while Mexico may be well known for its mezcal and tequila, it is gaining notoriety for its excellent wine. Just off the Baja Coast, in the heart of Valle de Guadalupe more

Aug 30, 2016 3:18 PM

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