At the very end of October, stalls filled with pan de muerto—bread of the dead—spring up in markets all around Mexico. The bread is made only a few days before Day of the Dead and actually refers to three types of bread. Read more
Karla Garcia remembers well the woman who ran into her restaurant, Tecalitlan Mexican Restaurant in Chicago, without a mask and asked for her takeout order. Garcia pointed to the “No Mask, No Service” sign and politely asked the woman to don her mask Read more
Thousands of Mexican restaurants have been hammered by COVID, but some have actually seen business increase. One is El Tequileño, a four-unit restaurant in the Denver area. Read more
A two-minute walk down a narrow concrete path leading from Belizario Dominguez—one of San Gregorio Atlapulco’s main streets—brings you to another world. The noise, traffic and dust disappear, replaced by a silence broken only by the chirping of birds Read more
There’s one fact that sets the stage for T.J. Steele’s pandemic-inspired tale of bringing delivery service to Claro: The restaurant was never, ever set up to deliver its award-winning Oaxacan cuisine to customers’ homes. As he told the New York Times Read more
Warm weather and longer days bring with them an appetite for lighter meals. And these meals benefit from the inclusion of beets, an ingredient that appeals to the eye as well as the palate. Read more
The pandemic might have sidelined many businesses and kept consumers quarantined—but it hasn’t stopped the tortilla-making pros at Mr. Tortilla from innovating! The company—headquartered in San Fernando, California—has introduced what it describes a Read more
Brent Hofacker
Mexican restaurants that make their own tortillas know that customers love the smell, texture and taste of fresh-made tortillas. It can be a major selling point for a restaurant, especially if the restaurant makes the tortillas completely by scratch, Read more
When the COVID-19 crisis took hold across America in mid-March, restaurants scrambled to get a handle on the situation. Chronic Tacos, which has 49 locations across the United States and 8 international locations, deployed a tactic more commonly asso Read more
Great Mexican restaurants routinely pair their best dishes with quality alcoholic beverages, because pairings create a more complete experience for diners. Often the pairing is with tequila or a wine from one of Mexico’s burgeoning wineries. But some Read more
During the week of May 18, el Restaurante surveyed our readers to find out how they’ve fared during the Covid-19 crisis and what they think lies ahead. Twenty-four percent of those surveyed said they had partially reopened their dining rooms in the p Read more
Photo courtesy of nopalitosf.com
Due to COVID-19, with dining rooms either closed or at limited capacity, restaurants are challenged to find new ways to stay afloat. Adapting quickly, many restaurants have pivoted to take-out and delivery only business models, and some are including Read more
On March 19, Texas Governor Greg Abbott issued an executive order that prohibited in-house dining and drinking at restaurants and bars but still allowed takeout. Four days later, San Antonio Mayor Ron Nirenberg issued “Stay Home, Work Safe” emergency Read more
Indiana restaurants came to a standstill when Governor Eric Holcomb announced a “Stay-at-Home” order on March 23. Cancun Mexican Restaurant in South Bend was one of thousands of foodservice establishments that shut down that day… and it was one of t Read more
There are more Mexican restaurants in Texas than any other state besides California, so when the state’s governor allowed restaurants to open at 25 percent capacity on May 1, we knew el Restaurante magazine readers would be impacted. We spoke with tw Read more
Cinco de Mayo and Mother’s Day are among the most popular holidays for Mexican & Latin restaurants. And while the current crisis has probably put a stop to most of the promotions your restaurant has always relied on, you don’t have to abandon plans t Read more
El Cinco de Mayo y el Día de las Madres se encuentran entre las fiestas más populares para los restaurantes mexicanos y latinos. Y, aunque la crisis actual probablemente haya puesto fin a la mayoría de las promociones en las que siempre ha confiado s Read more
A medida que transcurre la crisis del COVID-19, encontrar formas de mantenerse en contacto con los clientes se vuelve cada vez más desafiante. ¿Qué puede hacer además de ofrecer comida para llevar y entregas? Estas son algunas ideas a considerar: Read more
As the COVID-19 crisis goes on, finding ways to stay connected with your customers becomes more and more challenging. What can you do besides offering take-out and delivery? Here are a few ideas to consider: Read more
Ahora que el coronavirus está cerrando locales de comida en todo el país, miles de restaurantes mexicanos se están convirtiendo en tiendas de comestibles. Estos restaurantes están tratando de recuperar los ingresos perdidos mientras satisfacen una ne Read more
Now that coronavirus is shutting dining rooms across the country, thousands of Mexican restaurants are becoming grocery retailers. These restaurants are trying to make up lost income, and they’re filling an important need in their communities. Read more
lev dolgachov Syda Productions - stock.adobe.com
More and more restaurants are turning to takeout and delivery today to create a new revenue stream and to meet their customers’ increasing demands for convenient dining options Read more
lev dolgachov Syda Productions - stock.adobe.com
Hoy en día, cada vez más restaurantes recurren al servicio de comida para llevar y entrega a domicilio para crear una fuente de ingresos alterna y al mismo tiempo satisfacer las exigencias de los clientes a la hora de encontrar opciones prácticas par Read more
Before the coronavirus crisis, Chavas Mexican Restaurant in St. Louis did 10 to 15 takeout orders per day, and no delivery at all. For Chavas, which has 80 seats, delivery and takeout were simply not important. Read more
Antes de la crisis del coronavirus, el restaurante mexicano Chavas, ubicado en Saint Louis, solía tener de 10 a 15 pedidos de comida para llevar por día, y no realizaba envíos a domicilio. Para el restaurante, que cuenta con capacidad para 80 persona Read more
Todos los restaurantes mexicanos en el país están luchando ahora mismo, sin embargo, algunos buscan nuevas formas de mantener el flujo de efectivo. A continuación, presentamos siete ideas: Read more
Mexican restaurants across the country are struggling right now, but some are seeking new ways to keep a little cash flowing. Here are seven ideas: Read more
En las últimas semanas, miles de restaurantes de comida mexicana de todo el país se han convertido en restaurantes de comida para llevar o para entrega a domicilio. Dos que han realizado exitosamente el cambio son Los Dos Potrillos en Denver y Old Ju Read more
Thousands of Mexican restaurants across the country have converted to take-out and delivery in the past couple of weeks. Two that have succeeded in that change are Los Dos Potrillos in Denver and Old Juan’s Cantina in Oceana, California. Read more
