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Treating the dessert category as an afterthought increasingly risks leaving money on the table. Historically, many Latin restaurants haven’t put much effort into this category, offering a few predictable options like flan and fried ice cream, and dim Read more
The National Association of Foodservice Equipment Manufacturers wrapped up their show in Orland this past weekend. El Restaurante publisher Ed Avis walked the show and found several interesting products for Mexican/Latin restaurants: Read more
John Tunney founded Besito Mexican restaurant, with four locations in the Eastern U.S., in 2006. In this interview with publisher Ed Avis, Tunney explains how he got into the business and what makes Besito successful. Read more
Serving great tortillas is part of the success recipe for many Mexican restaurants, and the fresher they are, the better. Pure Taqueria, a six-location restaurant in Georgia, has mastered the freshness angle by making their own corn tortillas in-hous Read more
You probably have a Facebook page for your restaurant, and you may even keep it regularly updated with fresh posts and special offers. But are you taking full advantage of it? Here are seven tips from three Facebook experts. Read more
“Con huevos la vida es más feliz”, es uno de los eslóganes de Con Huevos Restaurant, especializado en desayuno méxico-americano. Los fundadores y dueños, ambos divorciados de anteriores matrimonios, se unieron para, no sólo comenzar este negocio, si Read more
Rob Arellano knows that experiencing great Mexican food goes beyond tasting – it includes the sounds, smells, and sights, too. His new restaurant, Descanso: A Modern Taqueria, located in Costa Mesa, California, replicates that with a unique feature: Read more
One of our favorite things about the el Restaurante Manager of the Year Contest, sponsored by Jarritos, are the photos that winners send in once they receive their certificates. They have started to trickle for 2019, and here they are. Check back oft Read 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 that we could honor those individuals who truly get the Read more
When you look at the web sites of Latino restaurants, you see a wide variety – some are loaded with beautiful photos and special offers, but many feature just an amateurish photo or two and an address. Read more
Even when money is no object, customers love to try before they buy— and they often stumble upon a new discovery in the process. That edict applies to orders at the bar, too. Read more
Aun cuando el dinero no es problema, a los clientes les encanta probar antes de comprar; y a menudo hacen nuevos descubrimientos en el proceso. Esa afirmación también se aplica a la barra del bar Read more
Pregunte a restaurantes en cualquier lugar sobre los problemas a los que se enfrentan y es probable que uno de los temas que salga a relucir en la mayoría de los casos sea el de la contratación y retención de buenos empleados. Read more
Ask most any restaurant in any location about the challenges they face, and one topic is likely to show up across the board: hiring and retaining good employees. Read more
JEFF LUKES
Mexican restaurant owners are enjoying a solid year, with more than half reporting sales up over last year, according to the el Restaurante 2018 business survey. But labor issues – especially a lack of available workers – are holding some restaurants Read more
Denise Portillo is an experienced chef, restaurant owner, and entrepreneur. In fact, she was named Culinary Woman of the Year by the National Latina Business Women Association – Los Angeles in 2010. Despite all that success, one thing eluded her: Read more
Publisher Ed Avis found some interesting products for Mexican/Latin restaurants at Comida Expo in San Diego last week, particularly among beers/liquors. The distribution of these products varies, so they may not be available in your area, but they’re Read more
When Chef Bret Thompson was opening his Mexican restaurant Pez Cantina in Los Angeles four years ago, he wanted something tangy to sprinkle on his tortilla chips. “I was looking for a unique salty and lemony seasoning,” he remembers. Read more
Cheese is an essential ingredient in many Mexican dishes, and using a top quality authentic cheese makes any dish better. “Mexican restaurant customers truly appreciate a dish that contains authentic quality Mexican cheese,” says Arturo Nava, marketi Read more
Rumba Cubana Restaurant & Bar in New Jersey opened its fourth location in Clifton about a year ago, and a location in Jersey City will open in August. A sixth location, in Rochelle Park, is in planning stages. The restaurant, which focuses on quality Read more
El Restaurante Publisher Ed Avis and account executive Jorge Rennella travelled to Guadalajara, Mexico in late August. We visited the factories of two of our advertisers – Muebles Lacandona and Folcklor Latino – ate a lot of great food, visited th Read more
Mexican and other Latin food specialties were not as prominent at the Western Foodservice Expo in Los Angeles last week as in some previous years, but there were some hidden gems, especially in the Sabor Latino sections of the show. Below are some of Read more
Beer is a big seller in Mexican restaurants -- mostly Corona, Dos Equis or other major brands. But Los Dos Potrillos, a Mexican restaurant in the Denver area, will soon offer its customers something special: Beer brewed in-house. Read more
Cuando Daniel Ramírez encontró el restaurante que buscaba para agregarlo a la cadena de negocios de la familia, nunca se imaginó encontrarlo con una cervecería y peor aún sentir el llamado visionario hacia la aventura comercial, al decidir mantener y Read more
When somebody orders a glass of Mexican wine at La Contenta Oeste in New York City, the server doesn’t just bring the glass of wine – he or she also brings the bottle, shows the customer the label, and describes the wine and winery. Read more
Cuando alguien pide un vaso de vino mexicano en La Contenta Oeste en New York City, el personal de servicio no sólo trae la copa de vino, sino que también trae la botella, le muestra al cliente la etiqueta y describe tanto el vino como la bodega. Read more
From a 10,000-year-old cave in central Peru to the trendy modern menus of Europe, the humble potato has taken a culinary journey with some significant stops along the way—one of which was Mexico. Read more
ALFONSO LOPEZ URBINA
Amparo Vigil is one of four siblings who operate Puerto Alegre Mexican Cuisine in San Francisco. Puerto Alegre is more than a restaurant – it is a vital part of the Mission District neighborhood. Vigil was interviewed by el Restaurante publisher Ed A Read more
The Texas Restaurant Association Marketplace last week in San Antonio was well-stocked with products suitable for Mexican/Latin restaurants. El Restaurante publisher Ed Avis was there, manning the el Restaurante booth, and visiting other booths. Here Read more
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. Read more
