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Microgreens: SMALL GREENS, BIG FLAVOR
When customers order the tuna tostada ceviche, tamal de huitlacoche, or pulpo al mojo de ajo at Manchamanteles in Chicago, they find a chef’s mix of delicate microgreens accenting each dish. Micro marigolds also show up behind the bar in the Flor el
Digital Issues Welcome to the September/October 2026 edition of el Restaurante!
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Pizza Appeal: Building a Menu of Mexican-Inspired Pies
Is it possible to make Mexican-inspired pizzas the mainstay of a restaurant menu? And if you do, will customers actually come?
Digital Issues Welcome to the September/October 2026 edition of el Restaurante!
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Falling for Fall Cocktails: Telling the Season’s Story Behind the Bar
Customers coming into your restaurant or bar this time of year are primed for fall cocktails. The season has already surrounded them with rich scents and flavors, so when you tap into the spirit of the season with an autumn- inspired mixed drink or t
Digital Issues Welcome to the September/October 2026 edition of el Restaurante!
