Five Questions for V&V's Gilberto Villaseñor
Gilberto Villaseñor is the Chief Visionary Officer of V&V Supremo, a Chicago-based company known for its Hispanic cheeses, chorizo and other key products found in countless Mexican/Latin restaurants. Ed Avis, publisher of el Restaurante, asked him a
Salsa and Gucamole: Chefs Take Recipes Beyond the Basics
Salsa may be a critical component of Mexican cuisine, but it doesn’t have to conform to traditional recipes and styles. While familiar versions such as pico de gallo, salsa rojo and salsa verde are the bulk of salsas Mexican restaurants serve, creati
The Taco Syndicate: Web of Restaurants Keeps Taco Lovers Happy
Soon after Chris Cheeseman arrived in San Francisco in 2008, he discovered Tortilla Heights, a Mexican restaurant four blocks from his apartment. He was already amazed by the West Coast taqueria culture, something he had not experienced in his home state of Connecticut.
El atractivo de los aperitivos: Cómo los emprendedores innovadores pueden generar ganancias netas
Los aperitivos han recorrido un largo camino en el menú clásico de los restaurantes mexicanos. Aunque el guacamole, los nachos, las papas fritas y la salsa nunca pasarán de moda, actualmente los comensales de cualquier restaurante quieren probar pla
2022 Managers of the Year Contest Winners!
One of the highlights of each year for the staff of el Restaurante is reading the nominations for our Manager of the Year Contest, and this year was no exception. The candidates this year were all highly talented managers, and it was difficult — as a
Ganadores del Concurso de Gerente del Año 2022
Uno de los momentos más importantes de cada año para el equipo de el Restaurante es la lectura de las postulaciones para nuestro Concurso del Gerente del Año, y este año no fue una excepción. Los candidatos de este año eran todos gerentes de gran tal
WALNUTS: Flavoring Chiles en Nogada and More
Walnuts were brought to Mexico by the Spanish around 1539. Trees were first planted in an orchard that was part of a Franciscan convento in Calpan, Puebla, and grew well in their new country. The walnuts, known as nuez castilla, the Castillan walnut,
NUECES: El sabor de los chiles en nogada y más
Las nueces fueron introducidas en México por los españoles aproximadamente en 1539. Estos árboles se plantaron por primera vez en un huerto que formaba parte de un convento franciscano en Calpan, Puebla, y se dieron bien en su nuevo país.
Turning Obstacles into Opportunities
Weathering the challenges of Covid-19 was something every restaurant faced. But for Fiesta Tapatia in Granger, Indiana, the pandemic was only the beginning of two years filled with obstacles to overcome.
Availability Down, Prices Up: How are Mexican Restaurants Coping?
John Mayes is so used to products being out of stock at his distributor that it hardly bothers him anymore. “Every week it seems there is something that is either short, delayed in shipping, or out of stock,” says Mayes, vice president of operations
Nopalito: The Sustainable Approach to Cal-Mex Cuisine
Ask Chef Gonzalo Guzman what Cal-Mex cuisine means to him and his answer takes you on a journey from his childhood home in the small coastal village of El Aguila in Veracruz, Mexico, to his arrival in America some 22 years ago.
Your Menu is a Blank Slate — Make it Work for You
Your menu is the single most effective marketing piece your restaurant has to offer. A menu that is done well can increase the check average by more than 20 percent! This means that you can develop a great menu and increase your current sales by 20 p
Su menú es un pizarrón en blanco: haga que le funcione
Su menú es el elemento de marketing más eficaz que puede ofrecer su restaurante. Un menú bien hecho puede aumentar el promedio de la cuenta en más de un 20 por ciento. Esto significa que puede elaborar un gran menú y aumentar sus ventas actuales en u
Cocina Sabrosa: Good Vibes, Interesting Products
The first Cocina Sabrosa, which ended on Tuesday in Long Beach, California, was packed with energy, good vibes, and interesting products. It was a professionally run event that was solidly focused on the Mexican/Latin restaurant business. Congratulat Read more
El momento del mezcal
Hace aproximadamente una década, el mezcal, que es el precursor ahumado y rústico del tequila, empezó a llamar la atención de los expertos en agave y de los bartenders. Ahora, se ha consolidado como una categoría de bebidas alcohólicas, y todo parece Read more
Mezcal’s Moment
About a decade ago, mezcal—tequila’s smoky, rustic forbearer—started arousing curiosity among die-hard agave connoisseurs and bartenders. Now, it has come into its own as a spirits category — and by all indications, it isn’t going anywhere but up. Read more
The Winners: 2021 Jarritos/el Restaurante Independent Mexican Restaurant Owner of the Year
Editor’s Note: Wow, we were overwhelmed with the response to our first contest honoring independent Mexican restaurant owners. We received nearly 700 nominations! It was difficult choosing the winners, but in the end these three topped the rest. They Read more
Tortilla Trends: Chefs Take a Mexican Staple to New Heights
“The basis of everything we do at Suerte can be found in our heirloom corn tortillas with mouth-watering masa appeal.” With that proclamation, Suerte restaurant in Austin, Texas, sums up the status of the one ingredient found in virtually every Mexic Read more
Tendencias de la Tortilla: Chefs llevan un alimento típico mexicano a otro nivel
"La esencia de todo lo que hacemos en Suerte se encuentra en nuestras tradicionales tortillas de maíz hechas con una deliciosa masa". Con esta frase, el restaurante Suerte de Austin, Texas, describe la importancia de un ingrediente que se encuentra Read more
First Person: Karla Garcia, Tecalitlan Restaurant, Chicago
Karla Garcia and her brother, Juan Carlos Garcia, recently moved their family's restaurant, Tecalitlan, from its original location in Chicago's West Town neighborhood after 48 years to a new location in trendy Lincoln Park. Ed Avis, el Restaurante's Read more
Delivery: Tito’s Tacos Goes It Alone (But With Blondie’s Help)
When COVID shut down the world last March, Tito’s Tacos in Los Angeles did as thousands of restaurants did: They greatly expanded their delivery business. But rather than use one of the many delivery apps – GrubHub, DoorDash, etc. – they created thei Read more
Ralph Rubio: Emerging from COVID
Rubio’s Coastal Grill was a trendsetter in early 1990s with its fish tacos and overall lighter Mexican fare. The chain grew to over 200 locations at one point, but too-rapid expansion plans and COVID shutdowns forced the company into bankruptcy last Read more
Mexico’s Italian Pueblo: Italy’s cuisine melds with Mexican ingredients in Chipilo
On October 2, 1882, 38 families from Veneto, a region in northern Italy, founded Chipilo, about ten miles west of Puebla. The Mexican government had recruited them—and other Europeans—hoping they’d modernize the country’s agricultural sector. The Ita Read more
May 17, 2021
Mexican/Latin Restaurants Struggle to Hire Post-COVID
The past year has presented countless challenges to Mexican/Latin restaurants, but a new one is emerging: Many are having trouble hiring enough staff to gear up for the summer season. Read more
Apr 27, 2021
2021 Mexican Multi-Unit Report: COVID Takes a Toll, but Many Multi-Units Thrive
COVID has been the big story across the restaurant industry over the past year, and the crisis damaged many multi-unit Mexican restaurants. But for many of the 50 largest Mexican multi-units, the damage was less than for many smaller operators. In fa Read more
Feb 25, 2021
COVID Update From Three el Restaurante Readers
Editor Kathleen Furore and Publisher Ed Avis reached out to three el Restaurante readers to find out how they weathered the COVID-inflicted challenges of 2020 and how they’re moving ahead with hope in 2021. Read more
Feb 12, 2021
El fuego está encendido: Los cócteles calientes disparan las ventas en los bares
Sí, Virginia, hay vida después de las fiestas, además de más razones para que tus clientes saboreen cócteles calientes. Las versiones calientes de las bebidas favoritas de los bares están preparadas para volver en 2021, según "Do The Hustle", un info Read more
Feb 9, 2021
The Heat is On: HOT COCKTAILS FIRE UP BAR SALES
Yes, Virginia, there is life after the holidays—along with more reasons for your customers to savor heated cocktails. Hot versions of favorite bar drinks are poised for a comeback in 2021, according to “Do The Hustle,” a report about 2021 food, bever Read more
Feb 9, 2021
Latino Restaurant Association Getting Traction
The Latino Restaurant Association, a Los Angeles-based trade group founded in 2018, stepped up to help restaurants during COVID and has big growth plans for 2021. Read more
Dec 24, 2020
2020 Manager of the Year Winners Photo Gallery
We are always delighted to receive photos from the winners and runners-up of our annual Jarritos/el Restaurante Manager of the Year Contest! Read more
Dec 11, 2020
Pez Cantina Discovers Bottled Cocktails Help During COVID
Pez Cantina in Los Angeles, like many Mexican restaurants, started selling cocktails to-go when the State of California allowed them last spring. The bottled cocktails, which adhere to the restaurant’s high quality standards, have helped ease the blo Read more
Dec 11, 2020
2020 Independent Mexican Restaurant Report: Grim Conditions, but Communities Help
Who is the hero of 2020? In a terrible year for the world, and especially for restaurants, one hero stands out: The community. In countless examples, community members stepped up and helped save our readers’ businesses when COVID threatened to shut t Read more
Nov 12, 2020
Canned Cocktails? Yes, You “Can”
Canned hard seltzers, wine cocktails, ciders and various mixed libations—once banned behind any reputable bar—are converting skeptical consumers with creative flavors, bold packaging and clever branding. But can cocktails in cans really play a profit Read more
Nov 3, 2020
¿Cocteles en lata? Sí, si le “laten”
Los refrescos alcohólicos, cocteles de vino, sidras y varias bebidas mezcladas en lata (alguna vez prohibidas detrás de cualquier bar de renombre) están transformando a clientes escépticos con sabores creativos, envases audaces y marcas ingeniosas. Read more
Nov 4, 2020 1 Comments
Meet Our Winners! The 2020 el Restaurante/Jarritos Managers of the Year
Managers are absolutely essential in the world of Mexican restaurants, and that has never been more true than during this bizarre year. That’s why el Restaurante and Jarritos are so pleased to honor the best managers of Mexican/Latin restaurants in t Read more
Oct 29, 2020
Web Exclusive: Pan de Muerto: The Story of Mexico’s Bread of the Dead
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
Sep 18, 2020
The Mask Struggle: Mexican Restaurants Tell Customers 'Put it On!'
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
Aug 20, 2020
El Tequileño: Sales Up 30% Despite COVID Crisis
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
Aug 21, 2020
Web Exclusive: Cheers for Mexico’s Chinamperos
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
Aug 6, 2020
Delivery Done Right: Maintaining Quality and Flavor During COVID and Beyond
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
Aug 4, 2020
Beets Add Color to Mexican Menus
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
Jun 25, 2020
“Crisis Management Team” Helps Chronic Tacos During COVID Shut-down
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
Jun 12, 2020
Dos Equis Ambar: A Smooth Complement to Mexican Cuisine
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
Jun 19, 2020
el Restaurante Survey Tracks Mexican Restaurant Reopenings
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
May 29, 2020
Photo courtesy of nopalitosf.com
Creating New Profit Opportunities with Real California Dairy
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
Jun 8, 2020
From the Front Lines: Los Barrios Family Restaurants, San Antonio
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
May 26, 2020
From the Front Lines: Cancun Mexican Restaurant, South Bend, Indiana
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
May 29, 2020
Texas is Opening: How Is It Going for Mexican Restaurants?
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
May 15, 2020
5 Ideas for Cinco de Mayo and Mothers Day during the Covid Era
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
Apr 29, 2020
5 ideas para el Cinco de Mayo y el Día de las Madres en tiempos del Covid
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
Apr 30, 2020
Tres formas de interactuar con los clientes durante la cuarentena
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
Apr 17, 2020
Three Ways to Interact with Customers during the Quarantine
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
Apr 17, 2020
¿Estás pensando en vender comestibles? Aquí tienes seis consejos de los expertos
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
Apr 17, 2020
Want to Sell Groceries? Here are Six Tips from Experts
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
Sysco’s Top 5: Best Practices Tips for Takeout and Delivery
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
Apr 14, 2020
Sysco le da 5 consejos y mejores prácticas para dar un servicio de comida para llevar y de entrega a domicilio
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
Another Mexican Restaurant Take-Out Success Story
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
Otra historia exitosa de comida para llevar en un restaurante mexicano
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
7 ideas más para ayudar a su restaurante a sobrevivir la crisis del coronavirus
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
7 More Ideas to Help Your Restaurant Survive the Coronavirus Crisis
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
Convertir a llevar: la historia de dos exitosos restaurantes mexicanos
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
Converting to Take-Out: The Story of Two Successful Mexican Restaurants
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
Cómo ayudará la ley CARES a que tu restaurante permanezca abierto
El Gobierno Federal aprobó la semana pasada la ley CARES, una importante disposición legislativa diseñada para ayudar a los negocios a sobrevivir a la crisis del coronavirus. Estos son los puntos clave sobre la forma en que la ley ayudará a los propi Read more
Mar 31, 2020
How the CARES Act Will Help Your Restaurant Stay Open
The federal government last week passed the CARES Act, a major piece of legislation designed to help businesses survive the coronavirus crisis. Here are the key details of how the act helps restaurant owners Read more
Mar 31, 2020 2 Comments
12 consejos: Cómo los restaurantes mexicanos están afrontando el coronavirus
Los restaurantes mexicanos/latinos de todo el mundo están sufriendo, al igual que todos los restaurantes, por la pandemia del coronavirus. Algunos se están cerrando por completo, pero otros están tratando de continuar con el flujo de dinero. Aquí est Read more
Mar 20, 2020
12 Tips: How Mexican Restaurants are Coping with Coronavirus
The COVID-19 pandemic is wreaking havoc on the restaurant industry—and we understand that all of you in the Mexican/Latin segment are struggling. Some restaurants are shutting down completely, while others are doing all they can to keep at least some Read more
Mar 20, 2020
What Are the Authorities Doing for Restaurants?
The coronavirus crisis is killing restaurant sales across the country. How are the authorities responding? Fortunately, they seem to recognize the gravity of the situation. There are some really big proposals out there—such as the “Keeping Workers Pa Read more
Mar 20, 2020
¿Qué están haciendo las autoridades por los restaurantes?
La crisis del coronavirus está acabando con las ventas de los restaurantes en todo el país. ¿Cómo están respondiendo las autoridades? Afortunadamente, parece que reconocen la gravedad de la situación. Hay algunas propuestas realmente interesantes por Read more
Mar 20, 2020
Escape from Europe: The Adventure of el Restaurante Publisher Ed Avis
If it wasn’t for the coronavirus, right about now I’d be writing you a first-hand report about some Mexican restaurants in Germany. Instead I’m sitting in my boring little office in Chicago pondering my adventure of the last few days. Read more
Mar 20, 2020
7 Tips for Mexican Restaurants to Survive Coronavirus
This is a scary time for everyone—including for restaurant owners and employees who are seeing fewer and fewer of their business’ seats filled with diners, who are practicing social distancing and self-quarantining to combat the coronavi Read more
Mar 14, 2020
7 consejos para que los restaurantes mexicanos sobrevivan al coronavirus
Este es un momento atemorizante para todos, si no es que más para los dueños de restaurantes y sus empleados, que están viendo que las sillas de sus negocios tienen cada vez menos comensales, los cuales están practicando el distanciamiento social y s Read more
Mar 14, 2020
2020 Top 50 Mexican Multi-Unit Report: Many Growing, Some Shrinking
Multi-unit restaurants had a strong year in 2019, according to Technomic. The largest 500 multi-unit restaurants saw average sales grow nearly 4 percent last year, the best growth rate since 2015. Mexican multi-unit restaurants played an important ro Read more
Feb 21, 2020
Third-Party Delivery: Pain and Gain
There’s no question that today’s customers love placing their food delivery orders online. And that means restaurants that don’t offer the option stand to lose business. Read more
Feb 6, 2020
TREND WATCH: A Look at What’s Impacting Mexican Foodservice
What were customers ordering most during the past year? And what new trends are heating up restaurant foodservice for the year ahead? For some answers, el Restaurante turned to Grubhub, the online and mobile food-ordering and delivery service, and Ba Read more
Jan 29, 2020
New Trade Show for Latin Restaurants Planned
Eric Jurado, a veteran of the trade show industry, recently contacted us about a new show he and his partners are organizing for the Latin restaurant industry. We asked him some questions: Read more
Dec 30, 2019
Survey: How Do Mexican Restaurant Owners Choose Products?
Owners of Mexican restaurants have many ways to learn about products for their businesses, ranging from trade shows to magazine advertisements. A survey of readers of el Restaurante magazine – who are owners and managers of Mexican and other Latin-cu Read more
Dec 20, 2019
Gallery: 2019 Managers of the Year!
Check out this gallery of some of the proud winners of the 2019 el Restaurante/Jarritos Manager of the Year Contest! Read more
Dec 13, 2019
2019 Independent Mexican Restaurant Report: Top Line Good, Expenses Bad
At Pollos Maria in Carlsbad, Calif., Catering Manager Janice Davies says business is up 30 percent over last year. She attributes much of that growth to her delivery business, which she does through DoorDash. “All in all, business has been great,” Da Read more
Oct 29, 2019
Meet Our Winners! The 2019 el Restaurante/Jarritos Managers of the Year
No restaurant operates successfully without a manager. A manager opens the restaurant in the morning, closes the restaurant at night, and keeps everything running smoothly in between. That’s why el Restaurante and Jarritos are so pleased to honor the Read more
Oct 29, 2019 1 Comments
Are You in Trouble if you Promote “Taco Tuesday”?
Is Taco Tuesday a thing at your restaurant? Thousands of Mexican restaurants promote Taco Tuesday as a day that customers can grab a cheap lunch or dinner. But many restaurants that use the phrase “Taco Tuesday” have received cease-and-desist letters Read more
Oct 31, 2019
The Best of the Brunch: Ethnic Influences Enliven a Popular Daypart
“Breakfast is the most important meal of the day.” Mothers, abuelas, doctors, media and advertisements recite that bit of wisdom regularly. And it’s increasingly true from a restaurant operator’s perspective as well. Market research firm Datassential Read more
Oct 28, 2019
Looking for a Taco Event? Here Are 23
From the perspective of a Mexican restaurant, taco events can be a mixed bag. Sometimes you sell a lot of tacos and get some great exposure, but other times you give up most of your profit to the organizer. Nevertheless, if you're interested in parti Read more
Oct 21, 2019
Charging for Chips & Salsa: A Growing Trend?
Do you charge for chips and salsa? If so, you have lots of company these days. A review of 50 Mexican restaurant menus, followed up by interviews with some of the restaurant owners, discovered that 16 of them (32 percent) charge for chips and salsa, Read more
Oct 17, 2019
Restaurant Innovators: Guelaguetza Markets its Micheladas
Many Mexican restaurants serve micheladas, those tomato juice-based beer cocktails, but the owners of Guelaguetza Restaurant in Los Angeles saw more opportunity in the tangy drink than just another menu item. About four years ago they started selling Read more
Sep 21, 2019
Interesting Latino Products at Sabor Latino/Western Foodservice Expo
Publisher Ed Avis manned the el Restaurante booth at Sabor Latino, which was inside the Western Foodservice Expo in Los Angeles this week. He saw the following products – most of which were in the Sabor Latino section -- that might interest el Restau Read more
Aug 28, 2019
Female Culinary Stars: Chef Veronica Lopez
Veronica Lopez quite clearly remembers the first time she tried to bake a cake as a child in Queretero, her hometown near Mexico City. “I saw how my mother's great-aunt made delicious things, and I tried to do it at home. My mother let me do it…obvi Read more
Aug 1, 2019
Female Culinary Star: Chef Silvana Salcido Esparza
She made her mark with Barrio Café, the Phoenix restaurant she opened with her business partner Wendy Gruber in 2002—a time when Mexican cuisine was more or less in its infancy in much of the U.S. Read more
Jan 29, 2019
Bringing Baja North: An Interview with the Founders of SOL Mexican Cocina
SOL Mexican Cocina was founded 10 years ago with the idea of bringing the taste of Baja north of the border. Today the restaurant has four locations: two in California, one in Scottsdale, Arizona and one in Denver. In this interview with the founders Read more
Apr 18, 2019
The Best of the Batch: Create Profitable Cocktails for Volume Sales that Never Skimp on the “Craft”
Not long ago, the term “batched cocktails” evoked visions of bars catering to rowdy game day or spring break crowds, or high-volume nightclubs relying on pre-made mixers to keep prices low and service turnaround high. Read more
Aug 1, 2019
Lo mejor del lote: Prepare cócteles beneficiosos para venta en volumen que nunca afecten al cóctel “artesanal”
No hace mucho, el término "cócteles en lote" evocaba imágenes de bares con multitudes ruidosas en un día de juego o en vacaciones de ‘spring break’, o en clubes nocturnos con música a todo volumen, utilizando mezclas pre-fabricadas para mantener bajo Read more
Latin Craft Beer: The Local Angle
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
Jul 16, 2019 2 Comments
Lots of Latino Products at TRA Marketplace
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
Jul 16, 2019
Deadly Avocado Prices – How Much Longer?
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
Jul 11, 2019
Los precios mortales de aguacates - ¿Por cuánto tiempo?
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
Jul 11, 2019
Design Series: Cochino Taco, Denver – Going to the Pigs!
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
Jul 12, 2019 1 Comments
Q&A: Agave & Rye – A Chain on the Grow
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
Jun 23, 2019
First Person: Martha Doyle – Bringing Fine Mexican Cuisine to Scotland
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
Jun 6, 2019
Mexican/Latin Highlights of the 2019 National Restaurant Show
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
May 28, 2019
Female Culinary Stars: Chef Yanitzin (Yanni) Sanchez
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
May 16, 2019
2018 Independent Mexican Restaurant Report: Lack of Labor Slowing Growth
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
Oportunidad Para Nuevos Chefs Latinos en Pop Up Restaurants
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
May 16, 2019
Are Street Events Worth the Hassle? It Depends
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
May 3, 2019
Summery Salads: Fresh interpretations update healthy classics
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
May 3, 2019
La Cosecha is Latest in Latin Food Hall Trend
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
May 3, 2019
Los blancos de verano: Pruebe el vodka o la ginebra
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
May 3, 2019
Summer Whites Beyond Tequila: Try Vodka and Gin
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
May 3, 2019
Chef Mexicano Trae Piedra Volcánica a Restaurante Ecuatoriano
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
Apr 18, 2019
Hierbas en el bar
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
Mar 30, 2019
Herbs at the Bar
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
Mar 30, 2019
Cocktail Rimmers: Way Beyond Salt
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
Mar 21, 2019
El borde de un vaso de cóctel: Más allá de la sal
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
Mar 30, 2019
Marvelous Mangos
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
Mar 27, 2019
Maravillosos mangos
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
Mar 30, 2019
Your Menu: Ambassador of the Brand
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
May 15, 2017
Interview: Jill Gubesch on Mexican Wines
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
Mar 5, 2019
First Person: Pepe Stepensky, a Mexican Jewish Vegetarian Selling Carnitas and Winning Emmys
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
Mar 4, 2019
First Person: Miguel Gutierrez, El Agave
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
Feb 21, 2019
'Nuestra Gente' Nuevo Programa TV de Cocina Indígena Mexicana
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
Feb 21, 2019
Appealing Postres: Desserts add color to menus, dollars to your bottom line
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
Jan 29, 2019
Interesting Kitchen Equipment at NAFEM
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
Feb 8, 2019
First Person: John J. Tunney, III of Besito Mexican
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
Jan 24, 2019
Pure Magic: Taqueria Succeeds with House-Made Corn Tortillas
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
Feb 2, 2019
Facebook for Mexican Restaurants: Seven Tips for Max Success
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
Dec 13, 2018
Restaurante de Desayunos Mexicanos Apuesta a Fusión Mexico-Americana
“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
Dec 31, 2018
Beyond Tableside: Restaurant Features Built-In Planchas
Rob Arellano knows that experiencing great Mexican food goes beyond tasting – it includes the sounds, smells, and sights, too. His new restaurant, Descanso: A Modern Taqueria, located in Costa Mesa, California, replicates that with a unique feature: Read more
Dec 12, 2018
Photo Gallery: 2018 Manager of the Year Winners
One of our favorite things about the el Restaurante Manager of the Year Contest, sponsored by Jarritos, are the photos that winners send in once they receive their certificates. They have started to trickle for 2019, and here they are. Check back oft Read more
Dec 12, 2018
2018 Managers of the Year: Stepping Up Your Game
Who is the most hard-working person in your restaurant? Probably one of the managers, right? That’s why we launched the Manager of the Year Contest, and why Jarritos generously sponsored it – so that we could honor those individuals who truly get the Read more
Nov 1, 2018 1 Comments
Web Sites, Digital Promotions: Firm Focuses on Latino Restaurants
When you look at the web sites of Latino restaurants, you see a wide variety – some are loaded with beautiful photos and special offers, but many feature just an amateurish photo or two and an address. Read more
Nov 29, 2018
At the Bar: Drink Menus Take Flight
Even when money is no object, customers love to try before they buy— and they often stumble upon a new discovery in the process. That edict applies to orders at the bar, too. Read more
Nov 13, 2018
En el bar: El menú de la bebida en formato degustación
Aun cuando el dinero no es problema, a los clientes les encanta probar antes de comprar; y a menudo hacen nuevos descubrimientos en el proceso. Esa afirmación también se aplica a la barra del bar Read more
Nov 13, 2018
Los restaurantes se enfrentan a los desafíos de la contratación
Pregunte a restaurantes en cualquier lugar sobre los problemas a los que se enfrentan y es probable que uno de los temas que salga a relucir en la mayoría de los casos sea el de la contratación y retención de buenos empleados. Read more
Nov 13, 2018
Restaurants Struggle to Meet Hiring Goals
Ask most any restaurant in any location about the challenges they face, and one topic is likely to show up across the board: hiring and retaining good employees. Read more
Nov 13, 2018
2018 Independent Mexican Restaurant Report: Lack of Labor Slowing Growth
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
Nov 1, 2018
Latina Chef Tackles Lack of Women’s Chefwear
Denise Portillo is an experienced chef, restaurant owner, and entrepreneur. In fact, she was named Culinary Woman of the Year by the National Latina Business Women Association – Los Angeles in 2010. Despite all that success, one thing eluded her: Read more
Make it Meatless: Exploring the Appeal of Plant-based Menus
A new era has dawned for plant-based eating. Whether it entails committing to an entirely vegan or vegetarian lifestyle, or simply depending less on meat at mealtimes, animal-free eating is on the rise in the United States and abroad. Read more
Interesting Beverage Products at Comida Expo
Publisher Ed Avis found some interesting products for Mexican/Latin restaurants at Comida Expo in San Diego last week, particularly among beers/liquors. The distribution of these products varies, so they may not be available in your area, but they’re Read more
Nov 1, 2018
Spicy Experimenting Leads to New Business Opportunity
When Chef Bret Thompson was opening his Mexican restaurant Pez Cantina in Los Angeles four years ago, he wanted something tangy to sprinkle on his tortilla chips. “I was looking for a unique salty and lemony seasoning,” he remembers. Read more
Oct 18, 2018
Considering Expansion? Listen to Experience Before Jumping
Rumba Cubana Restaurant & Bar in New Jersey opened its fourth location in Clifton about a year ago, and a location in Jersey City will open in August. A sixth location, in Rochelle Park, is in planning stages. The restaurant, which focuses on quality Read more
Sep 10, 2018
El Restaurante’s Guadalajara Adventure
El Restaurante Publisher Ed Avis and account executive Jorge Rennella travelled to Guadalajara, Mexico in late August. We visited the factories of two of our advertisers – Muebles Lacandona and Folcklor Latino – ate a lot of great food, visited th Read more
Sep 6, 2018
Western Foodservice Expo Hidden Latin Secrets
Mexican and other Latin food specialties were not as prominent at the Western Foodservice Expo in Los Angeles last week as in some previous years, but there were some hidden gems, especially in the Sabor Latino sections of the show. Below are some of Read more
Aug 28, 2018
Fresh Suds: Denver Mexican Restaurant to Brew its Own Beer
Beer is a big seller in Mexican restaurants -- mostly Corona, Dos Equis or other major brands. But Los Dos Potrillos, a Mexican restaurant in the Denver area, will soon offer its customers something special: Beer brewed in-house. Read more
Aug 7, 2018
Futuros Millonarios Mexicoamericanos Agregan Cervecería a su Línea de Restaurantes.
Cuando Daniel Ramírez encontró el restaurante que buscaba para agregarlo a la cadena de negocios de la familia, nunca se imaginó encontrarlo con una cervecería y peor aún sentir el llamado visionario hacia la aventura comercial, al decidir mantener y Read more
Aug 10, 2018
Wine in Mexican Restaurants: The Time is Right
When somebody orders a glass of Mexican wine at La Contenta Oeste in New York City, the server doesn’t just bring the glass of wine – he or she also brings the bottle, shows the customer the label, and describes the wine and winery. Read more
Aug 7, 2018
La idea ha madurado: Vinos mexicanos en el menú
Cuando alguien pide un vaso de vino mexicano en La Contenta Oeste en New York City, el personal de servicio no sólo trae la copa de vino, sino que también trae la botella, le muestra al cliente la etiqueta y describe tanto el vino como la bodega. Read more
Aug 7, 2018
Potatoes on Mexican Menus: From Traditional Taste to Global Inspiration
From a 10,000-year-old cave in central Peru to the trendy modern menus of Europe, the humble potato has taken a culinary journey with some significant stops along the way—one of which was Mexico. Read more
Jul 31, 2018
First-Person Interview: Amparo Vigil, Puerto Alegre, San Francisco
Amparo Vigil is one of four siblings who operate Puerto Alegre Mexican Cuisine in San Francisco. Puerto Alegre is more than a restaurant – it is a vital part of the Mission District neighborhood. Vigil was interviewed by el Restaurante publisher Ed A Read more
Jul 26, 2018
Interesting Products for Mex/Lat Restaurants at TRA Marketplace
The Texas Restaurant Association Marketplace last week in San Antonio was well-stocked with products suitable for Mexican/Latin restaurants. El Restaurante publisher Ed Avis was there, manning the el Restaurante booth, and visiting other booths. Here Read more
Jul 26, 2018
Bunge Minsa
Trendy Tortillas: Event Shows Value of Reconsidering Your Basic Tortilla
Your tortillas could probably be making you more money, if you are willing to be a little imaginative. That was a key take-away from the Tortilla Industry Association Convention & Trade Show in Palm Springs, California in early June. Read more
Jun 12, 2018
Polacos-mexicanos entre salsa mole y apellidos masculinos y femeninos
Beata Prazmowska, aunque de origen polaca, es mexicana. Junto a su hijo Diego Prazmowski y su socia Refugio Jiménez Moya, son los fundadores del negocio Mole Nabora Read more
Jul 26, 2018
NRA Show Loaded with Mexican/Latin Specialties
The National Restaurant Association’s annual convention in Chicago last week was full of products and innovations aimed at Mexican/Latin restaurants. Here is a small selection of some of the highlights: Read more
May 31, 2018
Factores para el éxito mundial del Show de Restaurantes 2018 en Chicago.
La participación masiva en el NRA Show 2018 de grandes países como Brasil, México, China, Alemania, Tailandia, Italia, entre muchos otros, es un elemento decisivo a la hora de abrir mercados, compartir ideas, tecnología y participar en la confianza y Read more
May 31, 2018
Mexican Craft Beer: Think Beyond the Big Brews When Stocking Your Bar
When el Tequilas Bar & Grill opened in Chicago’s Lincoln Park neighborhood last November, the owners didn’t want to serve the same beers every other Mexican restaurant taps. They wanted high quality, interesting brews to accompany the authentic, hand Read more
May 3, 2018
Cerveza Artesanal Mexicana: Piense Más Allá de las Grandes Cerveceras Cuando Abastezca Su Bar
Cuando el Tequila Bar & Grill abrió sus puertas en el barrio de Lincoln Park de Chicago el pasado mes de noviembre, los propietarios no querían servir las mismas cervezas que sirven los demás restaurantes mexicanos. Querían alta calidad y marcas inte Read more
May 3, 2018
Comentarios en medios sociales ayudan al crecimiento de restaurantes
Importante taller para promocionar su restaurante en internet, crear valiosa y más cercana relación con los clientes y hacerlos enamorar de su negocio a través de los comentarios, -revews- en los medios sociales, fue el Webinar dado el 8 de Mayo. Read more
May 18, 2018
At the Bar: Pointers for On-Premise Promotions
Everybody loves a bargain. Which means if you build a bar promotion that touts free tastings, discounted drink specials and entertaining diversions, people will come. At least for that particular promo. But the real question bar managers and bartende Read more
Apr 19, 2018
Margaritas: Pricing for Profitability
Even in this era of craft cocktails, the Margarita—as integral to Mexican dining as tortilla chips and salsa—continues to rule at the bar. But the rules for profitability on this enduring classic are changing. Read more
Jan 30, 2018
Margaritas: Un Precio Para un Beneficio
Incluso en esta era de cócteles artesanales, la margarita —parte integral de la cocina mexicana tanto como los chips y la salsa— sigue siendo la reina del bar. Pero las normas de rentabilidad de este clásico imperecedero están cambiando. Read more
Jan 30, 2018
Who’s Who: Eric Adler, Puesto
Eric Adler is the co-founder and managing partner of Puesto, a growing modern Mexican restaurant in California. The restaurant, best known for innovative tacos, just opened its fifth location, with a sixth planned to open by the end of the year. He w Read more
Crafting Creative Cocktails: Bar Pros Track Trends Beyond Margaritas
Thanks to the rapid evolution of the craft cocktail bar, the revival and reinvention of century-old classics, and the evolving palates of cocktail drinking customers, those situations are becoming distant memories. In fact, as more upscale Mexican di Read more
Mexican Leaves Her Comfort Zone to Start Argentine Italian Restaurant
Cambalache is an Argentine idiom that means exchange, sharing and helping each other. “Yes, the name applies to our restaurant,” says Teresa Razo, manager of Cambalache Argentine & Italian Grill in Fountain Valley, California. “Through Argentine and more
Apr 19, 2018
Mexicana arriesga zona de confort y funda nuevo Restaurante Argentino Italiano
Cambalache es un modismo argentino que significa intercambio, compartir y ayudarse. “Sí, el nombre se aplica a nuestro restaurante. A través de la comida argentina e italiana y nuestro origen mexicano, hacemos un intercambio culinario cultural en lo more
Apr 19, 2018
Cámaras y Organizaciones de Comercio Ayudan a Restaurantes
A la hora de cristalizar el sueño de tener su propio restaurante o expandir el ya existente buscando apoyo, información y recursos económicos, las cámaras de comercio y organizaciones son un gran aliado y muchas veces el puente hacia el éxito. more
Mar 30, 2018
Latin Liquors: Way Beyond Mezcal and Pisco
A decade ago, pisco and mezcal were discoveries to behold. Now, the search is on for the next Latin American liquor find. One of the biggest thrills for modern cocktail and spirits enthusiasts is happening upon a libation, be it served straight or co more
Mar 22, 2018
Licores latinos: Más allá mezcal y pisco
Hace una década, el pisco y el mezcal eran descubrimientos a considerar. Ahora se busca el siguiente licor latinoamericano. Una de las grandes emociones para los modernos entusiastas de cócteles y licores sucede al servirse la bebida, ya sea directa more
Mar 22, 2018
The Five Mother Sauces: Mexican Variations
Classically trained chefs know that five “mother” sauces are the basis for many recipes. Chefs preparing Mexican cuisine don’t regularly use those classic mother sauces, but some create variations of them. more
Mar 8, 2018
Amante de comida mexicana funda el Día del Tamal en Estados Unidos
“En nuestras fiestas familiares y celebraciones, en la playa, en casa o en cualquier momento en que nos juntamos, siempre flota en el aire la fragancia de un tamal”, dice un apasionado gringo enamorado de los tamales. more
Mar 8, 2018
Interview: Mexican Food Lover Founded National Tamale Day
In a family farm of olive trees between exchanges at lunchtime of sandwiches for tamales, the romance between Richard Lambert and Mexican food was born. That passion eventually led him to found "National Tamale Day" and write a book. more
Mar 8, 2018
Selling Mexican Food to Puerto Ricans: Cantina Laredo Growing Internationally
There’s no shortage of Mexican restaurants in Puerto Rico, including outposts of some well-known Mexican-American concepts, such as Rosa Mexicano. Nevertheless, operators of Cantina Laredo are confident their brand of contemporary, polished Mexican w more
Feb 13, 2018
2018 Multi-Unit Report: Growth in Mexican Multi-Units Speeds Along
Multi-unit restaurants have certain advantages over single-unit operations, and many Mexican multi-units have exploited those advantages over the past year to grow at a solid rate. The 50 largest Mexican multi-units have a total of 15,251 locations, more
Jan 30, 2018
First-Person Interview: Daniel Contreras
Daniel Contreras, owner of El Guero Canelo restaurants, has been serving authentic Mexican food to Arizona residents for 25 years. His most famous menu item is the Sonoran Hot Dog. The James Beard Foundation bestowed a 2018 America’s Classics Award
Who’s Who in Mexican/Latin Foodservice: Northeast U.S.
The Mexican/Latin foodservice industry has deep roots in the United States, but it also is producing many new leaders. At el Restaurante, we’ve been observing both groups – veterans who have been around for years, and up-and-coming chefs, owners, and more
Dining Room Not Required: L.A. Mexican Restaurant Company Expands with New Delivery-Only Concept
Customers trying to make reservations at Modern Organic Mexican are always disappointed. In fact, even trying to find the restaurant can be impossible. The truth is, this new restaurant, launched by the Madera Group in Los Angeles in November, is not more
Feb 1, 2018
Latin Presence Rising: A Q&A with Mary Pat Heftman, National Restaurant Association
The influence of Latin cuisine at the NRA show grows each year. In this Q&A, Mary Pat Heftman, Executive Vice President, Convention and Strategic Alliances, discusses that growth and what attendees can expect regarding Mexican/Latin cuisine. more
Jan 24, 2018
Don Luis Salsa: Late Restaurant Owner's Salsa Spreading to Others
Many Mexican restaurants make their own salsas, but few of them create a version so good that it finds its way to other restaurants. That’s the path of La Primavera Salsa, created by the late Don Luis Salazar, owner of Don Luis Restaurant in Billings more
Jan 11, 2018
Photo Gallery: Managers of the Year
We're delighted to have received several photos from winners of the 2017 el Restaurante Manager of the Year Contest, sponsored by Jarritos. The winners were asked to send in "selfies" when they received their certificates; we will continue to add the more
Dec 14, 2017
The Importance of Analytics for Your Restaurant Social Media Strategy
How the analytics from Facebook, Instagram & Twitter can help you to discover what your customers like, want and how these data can improve your business strategy. more
Nov 29, 2017
Fusion Fare: Mexican, Latin and Asian Flavors Meld to Create Enticing New Dishes
Have you ever heard of a Baco? This hybrid of a taco and the Asian bun called a bao is just one example that shows how fusion fare is reshaping the culinary landscape, creating completely new flavor combinations and dishes along the way. more
2017 el Restaurante Manager of the Year: A Great Attitude is Essential
Who is the most hard-working person in your restaurant? Probably one of the managers, right? That’s why we launched the Manager of the Year Contest, and why Jarritos generously sponsored it—so we could honor those individuals who truly get the job do more
Nov 8, 2017
2017 Independent Mexican Restaurant Report: Business is Up, But So Are the Worries
It’s been an interesting year for Mexican restaurants. Our reader surveys about business trends, and follow-up interviews, show that concerns about labor and food costs are weighing heavily on owners’ minds. However, the statistics reveal that busine more
Nov 8, 2017
Ouch! Why are Avocados so Expensive?
Mexican restaurants use a lot of avocados, primarily in guacamole but also in many other dishes. So it’s no surprise that the recent giant price increases in avocados have hit Mexican restaurants hard. more
Nov 2, 2017
Mexican Restaurant Owner’s New Project Pumps up Margarita Profits
Do you think your margaritas are making as much profit as possible? Bernie Garcia, president of Moctezuma’s Mexican Restaurant & Tequila Bar, thinks your margaritas could be filling your cash register even faster, and his new project will help. more
Oct 19, 2017
Douglas French has been making mezcal in Oaxaca for more than two decades, and selling it in the United States under the Scorpion Mezcal brand. Recently he decided to try another spirit - whiskey. Whiskey is not commonly distilled in Mexico, so we de more
Nov 9, 2017
Tomas Estes: Pioneering Mexican Restaurants in Europe
Mexican food is growing in popularity around the world, and Europeans can thank Tomas Estes for introducing the cuisine to their continent more than 40 years ago. In this edited transcription of a recent interview with el Restaurante publisher Ed Avi more
Aug 22, 2017
Denver’s Mexican Scene: From Chingon Carnitas to Hanging Tequila Barrels
Denver is a booming city that mixes a hip urban feel with world class outdoor recreation opportunities, so it’s no surprise that the restaurant scene is hopping. And Mexican restaurants are keeping pace – traditional Mexican spots are finding new cus more
Aug 22, 2017
Mexican Dining in the “Big D”: The Dallas Mexican Restaurant Scene is Moving Past its Comfort Zone
Savory TexMex cooking—fajitas, burritos, chile con carne—was born in Texas and still pleases many palates in and around Dallas. But in the past decade, a cadre of chefs has introduced that city to a new level of Mexican cooking, including regional sp more
May 27, 2017
Limited Liquor Licenses: No tequila? No rum? No problem!
Depending on your restaurant’s location and your state’s legal requirements to obtain a full liquor license, there are many steps required to become a “full” bar. For some restaurants, there’s a waiting period before that permission is granted. For o more
May 27, 2017
Tequila 101: A Primer for a Category In Its Prime
Tequila has become one of the world’s best selling spirits. But as much as your customers like tequila, do they really understand it? And more importantly, do you? Do you know the categories and types of what has become a back-bar favorite? Or how ab more
Apr 5, 2017
Five New York Restaurateurs Redefining Mexican Fare
New York has had a thriving Mexican restaurant scene for decades. But another trend has emerged. Chefs and restaurateurs who recognize that Mexico is home to a vast cuisine that has been inadequately represented in the United States are striving to s more
Feb 3, 2017
Miami: Melting Pot of Latin Cuisine
Grace Della loves it when one of her Miami Culinary Tours clients says that all Latin food is hot and spicy. “That’s our best client, because there is so much to discover,” says Della, whose company has been leading tours through Miami’s many distinc more
Nov 14, 2016
Portland Portrait: Farm-to-Table Meets Regional Mexican
The Pacific Northwest is rich with organic farms, productive fisheries, and people who appreciate that bounty. So it’s no surprise that the hip city of Portland has a thriving upscale Mexican restaurant scene that is tapping into the area’s farm-to- more
Aug 5, 2016
L.A. Portrait: From Combo Platters to Alta California Cuisine
When the taxi dropped me off in front of Guelaguetza Restaurant on Olympic Boulevard in Los Angeles, I thought a wedding reception was going on—the line was out the door more
Feb 12, 2016
Celebrating Ceviche
Chef Anthony Lamas grew up eating ceviche, and was quick to add it to the menu when he opened Seviche restaurant in Louisville, Kentucky, more than 13 years ago. more
The Magic of Mexican Chocolate
Chocolate. Uncle Julio’s Mexican Restaurants use it to craft a piñata bursting with fresh seasonal fruit and handmade churros. El Corazon de Tejas uses it in the mole that tops its chicken enchiladas and in the scrumptious dessert called chocoflan an more
Nov 14, 2016
Side Show: Side dishes can be star players on restaurant menus
In the past, a side dish was merely an accompaniment to a main meal—steak with potatoes or side salad with salmon—but as the small dish/ shared plate trend continues into 2017, chefs are discovering the power side dishes wield. more
Feb 3, 2017
Nachos: Una de las Joyas de la Cocina Mexicana
Los nachos, una de las joyas de la corona culinaria mexicana, gracias a su fácil elaboración y personalización al gusto del cliente, se han vuelto famosos en el mundo y de manera especial, en Estados Unidos. Aquí escribimos sobre la base de su more
Aug 7, 2017
Mexican All-Star Pairing: Mezcal and Chapulines
Looking for something authentic and delicious to pair with your new mezcal cocktail? Tess Rose Lampert, a beverage expert and author who presented at Agave Academy during Mezcal y Tequila Week 2017 in New York, encourages you to try chapulines (grass more
Jun 29, 2017
State Restaurant Associations Pursue Mexican/Latin Restaurants
You are wanted! State restaurant associations across the U.S. are realizing that owners of Mexican and other Latin restaurants are underrepresented among their members, and some are taking steps to recruit them. more
Aug 22, 2017
Las asociaciones estatales de restaurantes buscan restaurantes mexicanos y latinos
Le necesitan. Las asociaciones estatales de restaurantes de todos los Estados Unidos se han dado cuenta de que los propietarios de restaurantes mexicanos y de otros restaurantes latinos no tienen suficiente representación entre sus miembros y algunas more
Aug 22, 2017
“Pro” Organizations: Discovering new sources for unique Latin-American foods
If you’ve attended a major restaurant trade show, you’ve probably noticed pavilions organized by various “pro” organizations (ProMexico, ProEcuador and ProChile), as well as similar groups without “pro” in their names. These groups all have generally more
Aug 23, 2017
"Pro" Organizaciones: Descubrir nuevas fuentes de alimentos únicas de América Latina
Si has asistido a una gran feria de restaurantes, probablemente has notado pabellones organizados por varias organizaciones “Pro“, tales como ProMéxico, ProEcuador y ProChile, así también nombres de organizaciones similares, pero sin "pro" en sus den more
Aug 23, 2017
Latin Trends: Western Foodservice Expo Offers Many Choices
Restaurants looking for interesting products with Latin twists had a lot to choose from at the Western Foodservice Expo in Los Angeles, which ended on August 29. more
Sep 5, 2017
Productos, Empresas y Organizaciones Latinoamericanas en el NRA Show
El más grande National Restaurant Association Show, año 2017, en la historia de Chicago, son los términos como la mayoría de quienes asistieron definieron a este gran evento en donde empresas, productores, marcas, y miles de participantes de todo el more
Aug 15, 2017
TRA Marketplace: Portal to New Hispanic Products
There are countless interesting food products emerging in Mexico and other Latin American countries that could feasibly find their way to menus of American restaurants, if they can get a foothold here. These products, ranging from liquid salt to anna more
Jul 14, 2017
Beyond Tastings: Agave Spirits, Latin Culture Celebrated at Tequila y Mezcal Week 2017
John Henry knows that people who appreciate agave spirits often crave more than just a sip of the powerful elixir – they also love the deep Latin culture and tradition that accompanies agave. Henry, proprietor of el Buho Mezcal, has been celebrating more
Jun 29, 2017
Indy Mexican Restaurant Report: Optimistic, Worried About Labor
What does the independent Mexican restaurant industry in the United States look like these days? In a nutshell, check sizes and annual sales are up, but fewer restaurants are reporting growth. more
Oct 28, 2016
el Restaurante’s 2016 Restaurant Managers of the Year: Winners are listeners who manage with empathy
Want to become a better manager? Learn how to listen. That’s a key piece of advice from winners of el Restaurante’s 2016 Manager of the Year Awards. Sponsored by Jarritos, the first annual awards contest recognizes managers of Mexican and other Latin more
Nov 14, 2016
Spices: Key to Regional Mexican Cuisine
Many Mexican dishes, from the iconic mole poblano to the Yucatan’s escabeche and chilmole, are often called “spicy.” These and other regional specialties rely on spices for their distinctive flavors, but what exactly are spices? And how do they diffe more
Your Menu: Ambassador of the Brand
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. more
May 15, 2017
“There is no bright yellow cheese in Mexico,” says Aarón Sánchez, chef/partner at Johnny Sánchez, an authentic taqueria with locations in Baltimore and New Orleans. That statement might surprise some of your customers, many of them accustomed to eat more
Aug 5, 2016
Are Your Customers Ready for Insects?
Chapulines – grasshoppers – have been on the menu at Hugo’s in Houston for the past decade, says Chef Hugo Ortega. Ortega’s menu is full of authentic, upscale Mexican dishes, but the chapulines provide a Mexican culinary experience not often found no more
Jul 30, 2016
Mexican Wine & Food: Pairings Done Right
Wine enthusiasts seeking the new “Napa” should head south of the border because while Mexico may be well known for its mezcal and tequila, it is gaining notoriety for its excellent wine. Just off the Baja Coast, in the heart of Valle de Guadalupe more
One late night back in 2014, restaurateur Keith Elson was hungry. “I’d had a few beers and I wanted to make a sandwich or two,” says Elson. The experienced chef dug around in his refrigerator and pulled out a container of his homemade more
Feb 12, 2016
Vegetables Star at Center Plate
U.S. chefs from coast to coast are serving up healthy helpings of greens, brassicas, roots and tubers— along with many other earthy delights—not only as sides, but as center-of-plate dishes, too. more
May 20, 2016
Mexican Wine & Food: Pairings Done Right
Wine enthusiasts seeking the new “Napa” should head south of the border because while Mexico may be well known for its mezcal and tequila, it is gaining notoriety for its excellent wine. Just off the Baja Coast, in the heart of Valle de Guadalupe more
Aug 30, 2016
Vino Mexicano y Comida: La Combinación Correcta
Los entusiastas del vino que buscan el nuevo “Napa” se deberían dirigir al sur de la frontera, porque aunque México puede ser conocido por su mezcal y tequila, está ganando notoriedad por su excelente vino. Justo al lado de la Costa de Baja, en el co more
Aug 30, 2016
Chicago Portrait: An Inspired Latin Scene from North to South
When you investigate the Latin restaurant scene in Chicago, you quickly discern two things: First, Rick Bayless’ influence is broad and deep; and second, authenticity is defined differently depending on whether you’re on the north or south side more
May 20, 2016
Wines from Baja: Perfect for Mexican Restaurant Wine Lists
When a good friend of Youssef Benjelloun’s returned from a trip to Mexico’s Baja Peninsula about two years ago and told him he had tried some fantastic wines, he laughed. Benjelloun, president of Volubilis Imports, Inc. in Los Angeles, a wine importe more
May 27, 2016 1 Comments
The Match Game: Food pairings make the most of spirits’ flavor profiles
From fine dining institutions to casual neighborhood bistros, wine pairing has become as familiar to the average American’s dining experience as salt and pepper. Selecting the right wine that accentuates the flavor profile of the dish it is paired wi more
May 20, 2016
Mariscos la Grulla: Arte y Creatividad Culinaria para Paladares Sofisticados
Entre una fábrica de plásticos, club de futbol, pequeño negocio de comida y un mexicoamericano con fuerte anhelo y pasión por lograr su sueño de tener un restaurante, nació Mariscos Luis I , base y plataforma del nuevo restaurante Mariscos La Grull more
Restaurante Delicias Manabitas: Una Mirada a Ecuador y Su Riqueza Gastronomica
Ximena Moreira, una inmigrante ecuatoriana, quien hace veinticinco años emigró desde Ecuador a New York en busca del sueño americano, es desde hace ocho años la fundadora y dueña del restaurante ecuatoriano Delicias Manabitas. more
Jan 23, 2017
NRA Show Packed with Mexican/Latin Products
The National Restaurant Show was packed with products and equipment that interest owners of Mexican and other Latin-cuisine restaurants. If you missed the show, take a virtual tour with us! more
May 31, 2017
NRA 2017: Nuevos Productos, Tendencias, y Mas
Si bien es cierto que, después de cuatro maratónicos días en el National Restaurant Association Show 2017 de Chicago, la mayoría de nosotros terminamos con los pies hinchados y cansados, también es cierto que la experiencia vivida, los contactos real more
May 31, 2017
A View from the Floor: A Participant's Experience at the NRA
After four unforgettable days in the 2017 National Restaurant Association Show in Chicago, most of us ended up with tired feet. However, the great experience, the contacts, the information about new products and trends, and the evidence about the dev more
Jun 5, 2017
Mexican Restaurant Equipment at NAFEM Convention
Much equipment displayed at the National Association of Food Equipment Manufacturers' show in February was of interest to Mexican and other Latin-cuisine restaurants. more
Mar 28, 2017
Independent Mexican Restaurants: Strong, Growing, Facing Challenges
The average independent Mexican restaurant in the US serves lunch and dinner, offers take-out, has sales between $500,000 and $1 million.... more
Nov 11, 2015
A New Take on Tacos
Tacos—an almost ubiquitous item on Mexican restaurant menus—have come a long way since the days they held little more than ground beef and cheese. Chefs are heating up today’s scene with tacos that put a creative spin on commonly found fillings. more
Aug 17, 2015
Desde Tonalá, Arte y Muebles para los Restaurantes Mexicanos en USA
Hablar de Tonalá es hablar de cultura, costumbres, fábulas, magia, leyendas, arte, creatividad y artesanía. Y es hablar del crecimiento de talleres y empresas que exitosamente están exportando hacia el extranjero, y en especial a Estados Unidos. more
Mar 22, 2016
From Tonalá: Art and Furniture for Mexican Restaurants in the U.S.
Speaking of Tonalá is speaking of culture, customs, fables, magic, legends, art, creativity and craftsmanship. And it is speaking of workshops and growing companies that are successfully exporting handcrafted furniture for restaurants abroad. more
Mar 22, 2016
Corazón de Melón—a Valentine’s Day Recipe
“A dish for the gods” is how New York-based Dominican chef Jay Rodriguez of Ankla Cuisine describes his "Corazón de Melón”—a dish he created just for Valentine’s Day celebrations. more
Feb 9, 2016 Seafood
Pistachio Poblano Chile Mole with Tortillas
A recipe for mole made with roasted pistachios and poblano chiles. Perfect for dipping with crisp tortilla chips. more
Feb 2, 2016 Salsa
Sí, Vinos de México: Clima y tecnología crean vertientes de distinción
Ivy Stark, chef ejecutiva del restaurante mexicano “Dos Caminos”, en Nueva York, aprecia la calidad. Por lo tanto, cuando Stark decidió agregar vinos de México al menú en Dos Caminos, ella sabía lo que estaba haciendo. more
Jan 29, 2016
Yes, Wines from Mexico: Climate, Technology Create Pours of Distinction
Ivy Stark, executive chef of Dos Caminos Mexican Restaurant in New York, appreciates quality. So when Stark decided to add wines from Mexico to the menu at Dos Caminos, she knew what she was doing. more
Jan 29, 2016
Mariachi Hospitality Group: Growing a Mexican Brand on Chicago’s North Side
The year was 1996. On a quiet section of North Broadway in Chicago, Antonio Estrada opened a cozy, 10-table Mexican restaurant he called El Mariachi. It was, he admits, a risk: the area, several blocks from Wrigley Field in East Lakeview, was then a more
Nov 11, 2015
Tamale Recipes!
Get your restaurant ready for the holidays with this collection of tamale recipes from past issues of el Restaurante! more »
Nov 11, 2015
Mexican Food in Germany? Sí!
Santa Maria Mexican Restaurant in Berlin serves sophisticated Mexican cuisine and killer margaritas to patrons more accustomed to sausage and potatoes. And they love it! more »
Oct 28, 2015
El Pescador: 11 Brothers, 14 Restaurants
If you want to find the heart of the Ortiz family, a famous Mexican restaurant family in southern California, you can find it at the old family home in Downey. It’s the home that belonged to Carlos and Isidra Ortiz, and it’s the home more »
Aug 17, 2015
Lima, Peru: Fresh Seafood, Exotic Fruit, Ancient Grains Combine to Create Famous Cuisine
Stretched along the Pacific Coast of Peru, the South American city of Lima is a world renowned gastronomic center, with an abundance of fresh, local fish and seafood, as well as exotic fruit from tropical lowlands and ancient grains from the Andes. more »
May 20, 2015
Dynamic Drink Menus: New Twists on Old Favorites Emerging on Cocktail Menus
Mexican and Latin restaurants are putting new twists old favorites and creating new specialty cocktails with big flavors. more »
May 20, 2015
Tortillas Take Center Stage
Tortilla sales have quadrupled between 1997 and 2013, and more than $12 billion worth were sold last year. Is your restaurant getting its share? more »
Mar 2, 2015
Soup’s On: Sopa is a Mexican Menu Essential
Although not everyone north of the border considers soup a required course for the main meal of the day, in Mexico it is almost universally expected. Comida time means soup time. more »
Nov 21, 2014
Mexico City: Culinary Capital!
Mexico City, a culinary destination with over 2,000 restaurants, plus myriad market stalls and street food stands, is considered one of the world’s great food cities. more »
Mar 2, 2015
The Popular Pomegranate: An Inviting Menu Addition
Late summer brings a bounty of pomegranates to Mexican markets, as eager chefs and home cooks get ready to prepare the national dish, chiles en nogada. more »
Aug 9, 2014
Tamale Trends: Old World Meets New World in California Storefront
Tucked into a strip mall in Fresno, Calif., Casa de Tamales’ modest storefront appearance belies the award-winning, flavorful, good-for-you fare found inside. more »
Nov 21, 2014
SALAD SENSATIONS
Salads are becoming an increasingly popular way for Latin restaurants to please customers who want something healthier and lighter...but still delicious! more »
Aug 9, 2014
Delicious Desserts
Chef Eduardo Ruiz and the staff at Corazón y Miel in Bell, Calif., love the traditional Mexican popsicle, the paleta. They love liquor, too. When they decided to combine the two, a new dessert was born: Paletas En Su Jugo. more »
May 9, 2014
Sunrise Success
Breakfast is the most important part of the day, nutritionists say, and it's becoming more important for Mexican restaurants, too. more »
May 9, 2014
Small Brewery Beers from Latin America Can Spice Up Your Menu
Beer is a big seller at most Mexican restaurants, but patrons are starting to look for something more than the usual varieties. Now several craft brewers are delivering. more »
Aug 9, 2014
Five Tips to Keep Cross-Contamination From Causing a Foodborne Illness
A foodborne illness can hurt your customers and kill your restaurant. One major cause of foodborne illness is cross-contamination, and here are five tips to prevent that in your restaurant. more »
Aug 8, 2014
Web Exclusive: Five Ways to Spice Up a Slow Night at Your Restaurant
Are Tuesday nights turgid in your restaurant? Are Wednesdays wicked slow? Try one of the following five tips to get those slow nights hopping. more »
The Plantain: A Versatile Staple on Mexican Menus
The plantain, called platoon macho in Mexico, had a long and colorful history before arriving on the country’s tropical shores, where it is now abundant. It is a vital ingredient in many Latin recipes today. more »
Feb 26, 2014
Chains on the Grow: An In-depth Look at the Top 100 Mexican Multi-Unit Restaurants
Becoming a multi-unit operator is the dream of many owners of Mexican restaurants. And for good reason: Mexican concepts are among the fastest-growing multi-units, data shows. This first-ever el Restaurante multi-unit report examines the trends. more »
Feb 13, 2014
A Recipe for Multi-Unit Success: Tips for operators hoping to expand
Want to expand your restaurant to new locations? Here are five questions to ask before making the leap. more »
Feb 13, 2014
Amazing Appetizers
Customers expect to find chips, salsa, guacamole—and probably melted cheese-topped nachos—when dining out at most Mexican restaurants. But today, many establishments are exceeding expectations by menuing appetizers with unexpected twists. more »
Feb 11, 2014
Consider Catering: Six Ways to Boost Event-Based Business
If there was a way you could pump up profits and tap potential new customers, would you jump at the chance? If so, adding a catering component to your business is something to consider. more »
Dec 2, 2013
Photo by Julio C. Sánchez Cáceres
Mexican Sandwiches Star at California Restaurant
Cook's Tortas is changing the way diners think of traditional tortas. Bread that requires a two-hour long baking process and authentic recipes from the owner’s abuelita are among the ingredients breaking the mold from regular Mexican torta cuisine. more »
Dec 2, 2013
Keep on Truckin’
Taco Pacifico looks like any small taco restaurant, with its desert-themed décor, faux clay tile roof, and sizzling griddle full of authentic Mexican cuisine. But Taco Pacifico has four things most taco joints do not—wheels. more »
Aug 2, 2013 1 Comments
Land of the Seven Moles
Oaxaca is the source of many classic Mexican tastes, from the rare chiles that build complex moles to rich Oaxacan chocolate to mezcal. more »
Feb 18, 2014
7 Ways to Make Cinco de Mayo Big at Your Restaurant
Every year, restaurants and bars offer specials to attract patrons eager to celebrate on May 5. Here are 7 ways to make your restaurant the center of Cinco de Mayo festivities. more »
Feb 13, 2014
Hot Drinks Warm Up Winter Menus
Looking for creative ways to keep drink menus hot this holiday season? We’ve perused our archives to find three hot beverage recipes, including an enticing chile-spiked Mexican Hot Chocolate with tequila sure to take the chill out of winter! more »
Dec 13, 2013
Has the Time for Mexican Craft Brews Arrived?
Mexican craft beer has had a hard time finding footing in a market dominated by Corona, Modelo, and other big brands. But a handful of excellent Latin-oriented brews are now on the market. more »
Sep 24, 2013
Web Exclusive: Sick of HR Issues? Maybe a PEO is for You
Maria Vega, owner of Henry’s Tacos, offers her employees many of the benefits large employers provide, including health insurance. But Vega doesn’t spend much time on the paperwork - it's all handled by a professional employer organization (PEO). more »
Sep 16, 2013
As the economy slowly rises out of recession, the options for restaurant financing are also slowly rising, too. But before you sign the paperwork, read this article. more »
Aug 14, 2013
Con la lenta recuperación de la recesión económica, las opciones de financiación también aumentan poco a poco. more »
Aug 14, 2013
Mexican Craft Beer? Yes, It's Here!
Craft beer is a big seller in many restaurants, but Mexican restaurants haven’t had many options. Fortunately, that is changing – several breweries now offer lines of Latin craft brews. more »
Web Exclusive: Boomers at the Door
Baby Boomers are going out to restaurants more than ever before, according to data from NPD Group. How do you attract Boomers to your restaurant? Here are five tips: more »
Aug 2, 2013
5 Tips to Boost Your Take-Out Business
Mexican restaurant food is great for take-out, and millions of Americans know it. Here are five tips to help you maximize your take-out business, from setting up a devoted take-out space to using green packaging. more »
Sensational Seafood
Mexico is geographically blessed with two seacoasts, making fish and other seafood plentiful in restaurants and fish markets throughout the country. Yet U.S. diners typically don’t consider seafood a Mexican staple. That may be changing! more »
Jul 31, 2013
Tamarind: A Flavor Boost from Salad to Dessert
An iconic ingredient in Mexican cuisine, tamarind has traditionally been used in all manner of beverages and sweets, and has recently appeared in menu categories from salads to desserts. more »
Jul 31, 2013
Tamales Make the Holiday Festive!
Tamales are a traditional holiday treat in Latin restaurants, and these special recipes are sure to please your customers! more »
Nov 22, 2013
Holidays Hispanic Style
The Christmas and New Year holidays are welcomed with high spirits throughout the world, and nowhere more so than in Latin America. The most festive time of year is celebrated with gatherings featuring traditional dishes and beverages. more »
Dec 2, 2013
Smart Purchasing: Four Ways to Pump Up Profits
If your restaurant is like most, you probably are happy about every dollar left in your bank account at month’s end. Managing purchasing procedures can boost that total. We’ve uncovered four tips that any Mexican restaurant owner can quickly apply. more »
May 31, 2013
Compras inteligentes: Cuatro formas de aumentar los beneficios
Si su restaurante es como la mayoría, probablemente le hará feliz cada dólar que le quede en el banco a final de mes. La administración del proceso de compra puede aumentar esa suma. more »
Dynamic Drinks
Chef/mixologist Junior Merino has a lot to say about today’s hottest food and beverage trends. But it takes just two words to sum up Merino’s take on the No. 1 thing shaping bar menus in 2013: Latin flavors. more »
All in the Family
Business at La Borinqueña Mex-icatessen is clearly a family affair—and it has been since Rosa and Adriano Velasquez set up shop in Oakland in 1944. In this first-person account the founders’ daughter and granddaughter tell the story. more »
Five Key Products at Expo Comida Latina
El Restaurante Mexicano publisher Ed Avis just returned from Expo Comida Latina in Los Angeles, and he reports that mole, purple corn, and great cheese were among the highlights of the show: more »
Celebrate Day of the Dead!
Dias de los Muertos now rivals Halloween as a Fall holiday. And it gives Mexican/Latin restaurants the chance to celebrate with special menus. Chef Danny Mena, for example, has created hauntingly creative dishes for his restaurants in New York. more »
Mezcal on the Rise
Mezcal is no longer taking a backseat to tequila. Many Mexican restaurants are incorporating mezcal cocktails into their bar menus. Here are eleven mezcal cocktail recipes and a list of quality producers. more »
Quinoa: Modern Menus Incorporate Ancient Grain
As the United Nations declares 2013 the International Year of Quinoa, this Latin American super food is getting global recognition and appearing in dishes of all kinds, including Mexican. more »
Making Your Own Tortillas Entices Customers
Tortillas are a staple of your restaurant's menu, and making your own adds freshness and a little theater your customers will appreciate. more »
7 Social Media Tactics Every Mexican Restaurant Can Use
Social media is essential for success in the restaurant business, and many Mexican restaurants are doing things right. Here are seven tactics you can apply to your restaurant, from getting staff involved to promoting offers. more »
Mar 13, 2013
7 Costly Buying Mistakes Mexican Restaurants Make
Do you trust your distributor too much? Forget to inspect deliveries? Pay top price for every item? These are just three of the common purchasing errors explained in this article. Read this article and save money! more »
7 Tips for a Great Mexican Restaurant Website
At el Restaurante Mexicano, we’ve been having fun surfing the web looking for good Mexican restaurant sites. We found seven things that the best sites do well. more »
7 New Mexican Foodservice Products From the NRA Show
The National Restaurant Show in Chicago is always packed with interesting new products for foodservice professionals, and this year we found seven that we think will most interest readers of el Restaurante Mexicano. more »
5 Products from the Southwest Foodservice Expo
The Southwest Foodservice Expo featured a wide range of products suitable for Mexican restaurants. Here are five that caught our attention. more »
Up Close With...Zarela Martinez
Chef Zarela Martinez was recently inducted into the Who’s Who of Food & Beverages in America. el Restaurante Mexicano editor Kathleen Furore asked Martinez to share the story of her journey from Agua Prieta to New York City. more »
Web Exclusive: Chef Spotlight - Ronaldo Linares
Chef Ronaldo Linares, who heads the kitchen at his father’s N.J. Cuban restaurant, shared two of his favorite recipes with el Restaurante Mexicano: Roasted Sweet Plaintains with Roasted Poblano Pepper Guava Sauce and Curry Adobo-Rubbed Flank Steak. more »
¡LATIN FOOD FEST!™ to Launch in San Diego
¡LATIN FOOD FEST!™ is a seven-city tour beginning in San Diego on September 12. The culinary extravaganza will educate palates and entertain patrons at 20 events, including Ultra-Premium Tequila and Rare Wine Tastings and chef benefit dinners. more »
Video: Mama Mexico's Guacamole
This video shows a server at Mama Mexico's in New York who really knows how to whip up a tasty guacamole! more »
History of Maize Culture
Mexico’s mythology provides a beautifully written account of how the gods of different cultures discovered corn. more »
Winter Warmers: Put Mexican Chocolate on Your Menu
Are your customers leaving after dinner to relax over hot drinks and dessert at the coffee shop down the street? Enhancing your beverage menu with hot chocolate and coffee drinks could keep them. more »
The Countdown to Cinco de Mayo!
Cinco de Mayo is around the corner -- is your restaurant ready? Read on to get our Cinco de Mayo quiz, cocktail recipes, and product ideas. more »
Apples and Pears: Harvesting Fruit on Mexican Menus
Late summer and early fall in Mexico bring an abundance of seasonal fruit, including apples and pears. While not usually associated with Mexican food north-of-the-border, they play flavorful roles in much of the country's regional cooking. more »
Web Exclusive Recipe: Tamal de Cazuela (Tamal cooked in a Cazuela)
This web-exclusive recipe for tamal cooked in a cazuela is a chicken recipe your customers will love! It is reprinted with permission from Tacos, Tortas and Tamales by Roberto Santibañez (Wiley Hardcover, October 2012). more »
Desserts that Dazzle
Flan, fried ice cream, Tres Leches cake, churros and sopaipillas. Those are the sweets, and popular ones at that, typically found on Mexican restaurant menus. more »
The Cocktail Craze
Using fresh ingredients and juices, non-alcoholic ingredients like coconut water, and small amounts of mezcal and other strongly flavored spirits are some of the top trends in Mexican bars. more »
Super Bowl Recipe Ideas
Skip the boring stuff and serve your patrons Tocineta "Bacon" Guacamole or Cuban-inspired Picadillo while they watch the Super Bowl Sunday! They'll remember the food more than the game, guaranteed! more »
Celebrate National Meat Month
January is known as National Meat Month—a great time to look at how much America loves its meat and to uncover new ways to enjoy and celebrate it. Check out a new recipe from Executive Chef Ryan Fichter of Bodega Spanish Tapas & Lounge. more »
Coconuts: Tropical taste enhances menus year-round
The low coastal regions of Mexico provide a wealth of culinary ingredients, not the least of which is the coconut. One of the most popular flavors in the country, coconut is found in home-cooked dishes and on restaurant menus. more »
Up Close With...Candace Flores Carrillo
Since editor Kathleen Furore first met Candace Flores Carrillo in the late 1990s (she was then simply Candace Flores), a lot has changed for the Mexican restaurant industry, for Candace, and for El Charro Café. more »
Big Ideas, Quick Changes: Small steps can bring big improvements for your bar
It is never a bad time to make changes that will help your business grow. Industry expert Robert Plotkin shares a few simple-to-implement tips that can get you started on the road to a better bottom line. more »
Taking on Tamales
Pasquale's Tamales in the Mississippi River Delta town of Helena, Ark., started serving tamales in the 1930s, and now makes just one version of the traditional Mexican delicacy. more »