Features

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

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

Los entusiastas del vino que buscan el nuevo “Napa” se deberían dirigir al sur de la frontera, porque aunque México puede ser conocido por su mezcal y tequila, está ganando notoriedad por su excelente vino. Justo al lado de la Costa de Baja, en el co more »

Aug 30, 2016 3:21 PM

When you investigate the Latin restaurant scene in Chicago, you quickly discern two things: First, Rick Bayless’ influence is broad and deep; and second, authenticity is defined differently depending on whether you’re on the north or south side more »

May 20, 2016 10:07 AM

From fine dining institutions to casual neighborhood bistros, wine pairing has become as familiar to the average American’s dining experience as salt and pepper. Selecting the right wine that accentuates the flavor profile of the dish it is paired wi more »

May 20, 2016 9:53 AM

In most commercial (and many home) kitchens, lard is a mainstay. As the oldest and largest producer of animal fat shortenings in the Western U.S., we at Coast Packing certainly know lard – and there’s an extremely good chance that you know us and VI more »

Jul 11, 2016 8:28 AM

En la mayoría de las cocinas comerciales (y caseras), la manteca (grasa) de cerdo es un pilar. Como el productor más grande y antiguo de grasa animal en el occidente de Estados Unidos, nosotros, en Coast Packing, ciertamente sabemos de manteca de cer more »

Jul 11, 2016 8:33 AM

Entre una fábrica de plásticos, club de futbol, pequeño negocio de comida y un mexicoamericano con fuerte anhelo y pasión por lograr su sueño de tener un restaurante, nació Mariscos Luis I , base y plataforma del nuevo restaurante Mariscos La Grull more »

Jun 29, 2016 12:38 PM

Cuando un buen amigo de Youssef Benjelloun volvió de un viaje a la Península de Baja, en México, aproximadamente hace dos años, y le contó que había probado algunos vinos fantásticos, se río. Benjelloun, el presidente de Volubilis Imports, Inc. en L more »

May 27, 2016 5:13 PM

When a good friend of Youssef Benjelloun’s returned from a trip to Mexico’s Baja Peninsula about two years ago and told him he had tried some fantastic wines, he laughed. Benjelloun, president of Volubilis Imports, Inc. in Los Angeles, a wine importe more »

May 27, 2016 5:09 PM 1 Comments

The average independent Mexican restaurant in the US serves lunch and dinner, offers take-out, has sales between $500,000 and $1 million.... more »

Nov 11, 2015 9:55 AM

Tacos—an almost ubiquitous item on Mexican restaurant menus—have come a long way since the days they held little more than ground beef and cheese. Chefs are heating up today’s scene with tacos that put a creative spin on commonly found fillings. more »

Aug 17, 2015 12:36 PM

Hablar de Tonalá es hablar de cultura, costumbres, fábulas, magia, leyendas, arte, creatividad y artesanía. Y es hablar del crecimiento de talleres y empresas que exitosamente están exportando hacia el extranjero, y en especial a Estados Unidos. more »

Mar 22, 2016 10:54 AM

Speaking of Tonalá is speaking of culture, customs, fables, magic, legends, art, creativity and craftsmanship. And it is speaking of workshops and growing companies that are successfully exporting handcrafted furniture for restaurants abroad. more »

Mar 22, 2016 10:46 AM

“A dish for the gods” is how New York-based Dominican chef Jay Rodriguez of Ankla Cuisine describes his "Corazón de Melón”—a dish he created just for Valentine’s Day celebrations. more »

Feb 9, 2016 10:34 AM Seafood

Do you have a salsa recipe you are especially proud of? Enter it in the el Restuarante Sassiest Salsa Contest, sponsored by Mama Linda, and you may win $500! more »

Apr 22, 2015 8:33 PM

A recipe for mole made with roasted pistachios and poblano chiles. Perfect for dipping with crisp tortilla chips. more »

Feb 2, 2016 3:08 PM Salsa

Ivy Stark, chef ejecutiva del restaurante mexicano “Dos Caminos”, en Nueva York, aprecia la calidad. Por lo tanto, cuando Stark decidió agregar vinos de México al menú en Dos Caminos, ella sabía lo que estaba haciendo. more »

Jan 29, 2016 3:14 PM

Ivy Stark, executive chef of Dos Caminos Mexican Restaurant in New York, appreciates quality. So when Stark decided to add wines from Mexico to the menu at Dos Caminos, she knew what she was doing. more »

Jan 29, 2016 3:08 PM

The year was 1996. On a quiet section of North Broadway in Chicago, Antonio Estrada opened a cozy, 10-table Mexican restaurant he called El Mariachi. It was, he admits, a risk: the area, several blocks from Wrigley Field in East Lakeview, was then a more »

Nov 11, 2015 10:18 AM

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