Features

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 more

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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. 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 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. 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. more

Kevin Morrison

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 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: 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 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. 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 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 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 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 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. 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 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. 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. 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. more

Amparo Vigil

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 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 more

Tortilla Market

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

Beata Prazmowska, aunque de origen polaca, es mexicana. Junto a su hijo Diego Prazmowski y su socia Refugio Jiménez Moya, son los fundadores del negocio Mole Nabora 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

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

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Grandeza 2018

Nuestro Queso 2018

MegaMex ad 2018

Ardent Mills 2018

Chicago Sweet 2018

Stirrings 2018 v2

Tortilla Master 2018

Rovey ad 2018

Optimal 2017

Texican 2017 ad

Robot Couple 2017

Catallia 2018

Mayson ad 2018

American Eagle Fajita Cutter

iTi Tropicals 2017

Comstock Castle ad Spring 2014

Neil Jones 2017

Sierra Norte 2017

Walter Jelly 2018

Lacandona 2017

Social High Rise 2017 v2

Folcklor 2016 web ad

Megas web ad 2016

BE&SCO Customer of Month November 2018

ROW new image 2017