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Sweet Endings: Traditional Favorites with Creative Twists Boost Dessert Sales
At Fonda del Barrio, a recent entry to San Diego’s Barrio Logan cultural district, the focus is on ancestral Mexican cuisine in dishes crafted by Chef Eduardo Baeza, a Mexico City native whom owner Gerry Torres has known for more than 25 years. As th
Digital Issues Welcome to the November/December 2025 edition of el Restaurante
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Chicago’s Chilam Balam: Shared Plates Are Key to Success
Any visitor to Spain knows that tapas are hugely popular, and that the concept spread to American restaurants many decades ago. Why? Because sometimes a menu rich with selections designed to be passed among diners – often called shared plates or smal
Digital Issues Welcome to the November/December 2025 edition of el Restaurante
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Rompope’s Renaissance: How “The Sweet Soul of Mexico” is reinventing itself without losing its spirit
Rompope, a sweet symbol of Mexican tradition, originated in the convents of New Spain in the 17th century. In the convent of Santa Clara, the Poor Clare nuns reinterpreted old European recipes for eggnog, incorporating milk, Veracruz vanilla, and can
Digital Issues Welcome to the November/December 2025 edition of el Restaurante
