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

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

We are proud to announce the 2016 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

¿Tienes un Jefe, Gerente o Administrador que merece un reconocimiento especial? ¿Ella se queda hasta más tarde y llega temprano? more »

Feb 12, 2016 3:30 PM

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

Get your restaurant ready for the holidays with this collection of tamale recipes from past issues of el Restaurante! more »

Nov 11, 2015 10:52 AM

Santa Maria Mexican Restaurant in Berlin serves sophisticated Mexican cuisine and killer margaritas to patrons more accustomed to sausage and potatoes. And they love it! more »

Oct 28, 2015 3:45 PM

If you want to find the heart of the Ortiz family, a famous Mexican restaurant family in southern California, you can find it at the old family home in Downey. It’s the home that belonged to Carlos and Isidra Ortiz, and it’s the home more »

Aug 17, 2015 1:27 PM

Stretched along the Pacific Coast of Peru, the South American city of Lima is a world renowned gastronomic center, with an abundance of fresh, local fish and seafood, as well as exotic fruit from tropical lowlands and ancient grains from the Andes. more »

May 20, 2015 7:53 PM

Mexican and Latin restaurants are putting new twists old favorites and creating new specialty cocktails with big flavors. more »

May 20, 2015 1:07 PM

Micro Matic
Mexilink Summer 2016
Megas web ad 2016
Western Foodservice Expo 2016
Orion Trading
MIC ad
HS Ad 2015
Lacandona 2016 web ad
Day of Dead Beer
Comstock Castle
Texican 2015 ad
Waiter's Training
Sign up for the el Restaurante Recipe of the Week