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Two Concepts, Two Approaches to Plant-Based Menus
The way Mexican restaurants approach plant-based options depends on many factors — guests’ preferences, price considerations, and the overall concept among them. Read more
Digital Issues Welcome to the May/June 2024 issue of el Restaurante!
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Hispanic Cheese Continues Its Climb
Hispanic cheeses always have been go-to ingredients for many Mexican restaurants. With the popularity of these quesos growing, and with so many types to choose from, how can you decide which ones to add to your kitchen’s inventory? Read more
Digital Issues Welcome to the May/June 2024 issue of el Restaurante!
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Get Ready for Robots
The robots are coming! That might sound like a nightmare, but for many Mexican restaurant owners, using a robot to tackle tasks is more like a dream solution to employment problems. Read more
Digital Issues Welcome to the May/June 2024 issue of el Restaurante!
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Craig Richardson / Alamy Stock Photo Alamy Stock Photo
At the Bar: To-Go Alcohol Sales Keep Mexican Restaurant Cash Registers Ringing
A regular customer of Pérez Mexican Restaurant & Cantina in Shelbyville, Missouri does something that was simply impossible a few years ago: They order a full gallon of margaritas to go. Read more
Digital Issues Welcome to the May/June 2024 issue of el Restaurante!
