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Karyn Tomlinson
The Local Advantage: Buying From Nearby Farmers, Suppliers Pays Off
Roasted ramps were on the menu at Mita’s, a Latin tapas restaurant in Cincinnati, at the end of April. Chef Jose Salazar says the dish is inspired by calcots, a roasted wild onion dish served in Catalonia, Spain each spring. And just like the calcots
Digital Issues Welcome to the May/June 2025 issue of el Restaurante!
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Vianca de la Parra
Salad Season
Are you listening to what the dining-out public is saying about salad? According to Datassential’s 2024 Healthy Food Trends report, 53 percent of consumers say it’s important for restaurants to offer healthful main dish options — and they identified
Digital Issues Welcome to the May/June 2025 issue of el Restaurante!
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Marcos Castillo Shutterstock
Cemitas: Modern Twists Elevate These Classic Mexican Sandwiches
Are cemitas the new burritos? They’ll probably never move burritos off the menu, but more and more Mexican restaurants are adding cemitas, with their distinctive rolls and fillings, to their menus.
Digital Issues Welcome to the May/June 2025 issue of el Restaurante!
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At the Bar: 5 Ways to Add Sotol to Your Cocktail Menu
You already use tequila and mezcal in your cocktails, and probably several non-agave liquors, too. But have you considered sotol? Sotol is a distillate of the Dasylirion plant, also known as desert spoon, which grows in northern Mexico and parts of t
Digital Issues Welcome to the May/June 2025 issue of el Restaurante!
