Sabor a Mi Grill in Rancho Cucamonga, Calif. has a menu full of Mexican delicacies, such as Huesos de Tuetano (bone marrow with spicy peanut sauce) and Tacos de Chicharron con Carne. With a menu that carefully designed, it’s no surprise that owner El Read more
The Texas Restaurant Association Marketplace took place Sunday and Monday, and el Restaurante Publisher Ed Avis was there to meet readers and advertisers and see what's new. Below are some of the things he saw that would most likely interest owners/m Read more
If your customers like guacamole, you know that avocado prices have spiked recently. Data show that in the week beginning July 1, wholesale prices for avocados arriving from Mexico were 129 percent higher than the same week last year. Read more
Si a sus clientes le gusta el guacamole, sabe que los precios de aguacate se han disparado recientemente. Los datos muestran que en la semana que empezó el 1 de julio, los precios al mayoreo de los aguacates que llegan de México eran 129 por ciento m Read more
For decades, customers entering the building at 3495 S. Downing St. in Englewood, Colo. needed car repairs, gas or snacks. Today the building still serves the neighborhood, but with a very different product line-up – tacos, margaritas, and other Mexi Read more
Photo courtesy of Agave & Rye
Agave & Rye is a young restaurant with great aspirations. Even though the restaurant is just 18 months old, it already has two locations open, one more planned for later in 2019, and six planned for 2020. In this interview, co-owner Yavonne Sarber di Read more
Martha Doyle owns El Tajin Mexican Restaurant in Montrose, Scotland. In this interview, she discusses how she discovered her talents and the challenges of introducing Scotland to authentic Mexican cuisine. Read more
The National Restaurant Show, which took place from May 18-21 in Chicago, was full of products of interest to owners of Mexican/Latin restaurants. We used our booth at the show as our base to meet readers and advertisers, but we also explored the sho Read more
Ask Chef Yanni Sanchez of Mercado Cocina, Glenview, Illinois about the challenges she’s faced as a female chef, and she says one anecdote in particular comes to mind. Read more
JEFF LUKES
Mexican restaurant owners are enjoying a solid year, with more than half reporting sales up over last year, according to the el Restaurante 2018 business survey. But labor issues – especially a lack of available workers – are holding some restaurants Read more
Pop UP Restaurant -Cocina Comercial Compartida- es un nuevo concepto, en un ambiente variado y multicultural, donde nuevos chefs exponen su arte culinario y adquieren más experiencia. Read more
When “West Fest” happens on the street in front of Tecalitlan Mexican Restaurant in Chicago, Karla Garcia and her staff go all out. “We transform our parking lot into a restaurant and sell food and liquor for three days,” Garcia says. “It’s absolute Read more
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How does your menu say “salads“? If it’s with words like “taco salad” and “fajita salad” that’s ok. But wouldn’t you like to turn ok into outstanding? Read more
Some things just work better in groups. That seems to be the idea behind the rise in food halls and markets – places that gather multiple restaurants, and sometimes other related businesses, in one place. Three of these venues, including a new one in Read more
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Cuando la temperatura sube, la mayoría siente la necesidad de aligerar las cosas. Tejidos más livianos, colores más claros, alimentos más ligeros y sabores más refrescantes. Si los clientes empiezan a cambiar los burritos cargados de queso o un Read more
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When temperatures rise, most people get the urge to lighten things up. Think lighter fabrics, lighter colors, lighter foods and more refreshing flavors. If guests are trading cheese-heavy burritos or a carne asada plate for a salad or grilled fish t Read more
A la hora de innovar, impactar, atraer nuevos clientes y hacer crecer el negocio, los restaurantes latinos están echando mano de la piedra volcánica como una nueva tendencia en el arte culinario. Read more
No es aventurado interpretar la madurez del movimiento de cócteles artesanales como una extensión de las artes culinarias contemporáneas. Hay una generación de chefs que han establecido un estilo exclusivo mediante la selección cuidadosa de ingredien Read more
It is not a stretch to view the maturing craft cocktail movement as an extension of contemporary culinary arts. There’s a generation of chefs who have established a signature style by carefully selecting ingredients and preparation techniques. The sa Read more
When customers order a specialty margarita at Revolución Mexican Steakhouse in Chicago for the first time, most probably expect the basic rim of salt. What they get instead is a work of art. Read more
Cuando los clientes piden por primera vez una margarita especial en el Revolución Mexican Steakhouse de Chicago, probablemente esperan que el borde del vaso esté cubierto de sal. Pero lo que les sirven en realidad es una obra de arte. Read more
Mangos are considered the world’s most popular fruit—and they’re especially good choices for Mexican menus, because they can add a touch of refreshing sweetness to everything from salsas and sides to entrees, desserts and cocktails. Read more
Los mangos son la fruta más popular del mundo y son una opción especialmente adecuada para los menús mexicanos, porque pueden darle un toque dulce y refrescante a todo, desde las salsas y los platos de acompañamiento hasta los platos principales, los Read more
When your customers look at your menu, what do they see? They see your cuisine, of course, but they also learn about the character of your restaurant, the mood you are trying to establish, and maybe even how clean and well-run your restaurant is. Read more
Jill Gubesch, the wine director for Frontera Grill/Topolobampo in Chicago, was named Best Sommelier in the 2019 Jean Banchet Awards for Culinary Excellence in January. We asked her a few questions about Mexican wines. Read more
Pepe Stepensky and his wife, Deborah Stepensky, own four restaurants in San Diego, including two locations of Porkyland, which is famous for its carnitas. In this interview with el Restaurante publisher Ed Avis, Pepe discusses his history in the busi Read more
Miguel Gutierrez owns El Agave, an authentic Mexican restaurant in Catonsville, Maryland. In this interview he discusses his path to opening the restaurant and the recipes that have helped him succeed. Read more
El deseo de promover la cultura, productos y comida de la cocina autóctona indígena mexicana, es la leña que aviva el fuego de la creatividad de dos emprendedores al crear programa gastronómico en la televisión de Chicago. Read more
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Treating the dessert category as an afterthought increasingly risks leaving money on the table. Historically, many Latin restaurants haven’t put much effort into this category, offering a few predictable options like flan and fried ice cream, and dim Read more
The National Association of Foodservice Equipment Manufacturers wrapped up their show in Orland this past weekend. El Restaurante publisher Ed Avis walked the show and found several interesting products for Mexican/Latin restaurants: Read more
John Tunney founded Besito Mexican restaurant, with four locations in the Eastern U.S., in 2006. In this interview with publisher Ed Avis, Tunney explains how he got into the business and what makes Besito successful. Read more
Serving great tortillas is part of the success recipe for many Mexican restaurants, and the fresher they are, the better. Pure Taqueria, a six-location restaurant in Georgia, has mastered the freshness angle by making their own corn tortillas in-hous Read more
You probably have a Facebook page for your restaurant, and you may even keep it regularly updated with fresh posts and special offers. But are you taking full advantage of it? Here are seven tips from three Facebook experts. Read more
“Con huevos la vida es más feliz”, es uno de los eslóganes de Con Huevos Restaurant, especializado en desayuno méxico-americano. Los fundadores y dueños, ambos divorciados de anteriores matrimonios, se unieron para, no sólo comenzar este negocio, si Read more
