Features

Finds from Expo Comida Latina and Western Foodservice Expo

Check out what el Restaurante editor Kathleen Furore discovered at Expo Comida Latina/Western Foodservice Expo! more »

Aug 28, 2014

Small Brewery Beers from Latin America Can Spice Up Your Menu

Beer is a big seller at most Mexican restaurants, but patrons are starting to look for something more than the usual varieties. Now several craft brewers are delivering. more »

Aug 9, 2014

Five Tips to Keep Cross-Contamination From Causing a Foodborne Illness

A foodborne illness can hurt your customers and kill your restaurant. One major cause of foodborne illness is cross-contamination, and here are five tips to prevent that in your restaurant. more »

Aug 8, 2014

Six Products from the Texas Restaurant Association Marketplace Worth Considering

el Restaurante publisher Ed Avis just returned from the Texas Restaurant Association Marketplace in Houston and saw a number of products worth sharing with readers, ranging from juice bases for agua fresca to beer taps located at the tables. more »

Jun 25, 2014

10 Products from NRA Worth Looking At

The National Restaurant Show concluded this week. Editor Kathleen Furore and Publisher Ed Avis scoured the show for interesting products for Mexican/Latin restaurants, and present 10 of their finds here. more »

May 21, 2014

Web Exclusive: Five Ways to Spice Up a Slow Night at Your Restaurant

Are Tuesday nights turgid in your restaurant? Are Wednesdays wicked slow? Try one of the following five tips to get those slow nights hopping. more »

May 13, 2014

The Plantain: A Versatile Staple on Mexican Menus

The plantain, called platoon macho in Mexico, had a long and colorful history before arriving on the country’s tropical shores, where it is now abundant. It is a vital ingredient in many Latin recipes today. more »

Feb 26, 2014

Chains on the Grow: An In-depth Look at the Top 100 Mexican Multi-Unit Restaurants

Becoming a multi-unit operator is the dream of many owners of Mexican restaurants. And for good reason: Mexican concepts are among the fastest-growing multi-units, data shows. This first-ever el Restaurante multi-unit report examines the trends. more »

Feb 13, 2014

A Recipe for Multi-Unit Success: Tips for operators hoping to expand

Want to expand your restaurant to new locations? Here are five questions to ask before making the leap. more »

Feb 13, 2014

Amazing Appetizers

Customers expect to find chips, salsa, guacamole—and probably melted cheese-topped nachos—when dining out at most Mexican restaurants. But today, many establishments are exceeding expectations by menuing appetizers with unexpected twists. more »

Feb 11, 2014

Consider Catering: Six Ways to Boost Event-Based Business

If there was a way you could pump up profits and tap potential new customers, would you jump at the chance? If so, adding a catering component to your business is something to consider. more »

Dec 2, 2013

Photo by Julio C. Sánchez Cáceres

Mexican Sandwiches Star at California Restaurant

Cook's Tortas is changing the way diners think of traditional tortas. Bread that requires a two-hour long baking process and authentic recipes from the owner’s abuelita are among the ingredients breaking the mold from regular Mexican torta cuisine. more »

Dec 2, 2013

Keep on Truckin’

Taco Pacifico looks like any small taco restaurant, with its desert-themed décor, faux clay tile roof, and sizzling griddle full of authentic Mexican cuisine. But Taco Pacifico has four things most taco joints do not—wheels. more »

Aug 2, 2013 1 Comments

Land of the Seven Moles

Oaxaca is the source of many classic Mexican tastes, from the rare chiles that build complex moles to rich Oaxacan chocolate to mezcal. more »

Feb 18, 2014

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