Welcome to the January/February 2026 edition of el Restaurante!
Table of Contents
Table of Contents
Editor's Note
Mrs. Molina and her tortilla-wrapped chorizo and eggs. That was the first thing I thought of when I started writing the cover story for this issue. For the first few years of both our boys’ lives, Mrs. Molina was a constant presence — more an adopted
Are You Ready for Increased ICE Raids?
The news was shocking, but not surprising: On January 15, four ICE agents ate at El Tapatio Mexican restaurant in Willmar, Minnesota and then returned that night to arrest three of the employees, according to an article in the Minneapolis Star-Tribun
Introducing the el Restaurante Ingredient Price Tracker
RUNNING A MEXICAN RESTAURANT SUCCESSFULLY requires managing money carefully — and smart buying is a key part of that. If you have an idea of where prices are headed, and what’s a good buy and what isn’t, success should come more easily.
El Fuerte de Loreto: Customer service and well-executed cuisine fuel success in Philadelphia
When Ricardo Sandoval talks about his restaurant, El Fuerte de Loreto in Philadelphia, he does so from a place of memory, discipline, and patience.
Choose Chorizo: From the cured Spanish version to the fresh, crumbly Mexican meat, chorizo makes its mark on restaurant menus
Does your menu lean toward the cuisines of Spain or Latin America? Is it authentic Mexican? Or do you offer a fusion menu with fare that falls somewhere in between?
Creative Salsas: Award-winning chef reveals secrets to salsas that elevate your restaurant
Most Mexican restaurants have basic salsas they serve with the chips they offer — and many don’t veer far from those few recipes. But should they? Are there benefits to experimenting with creative new salsa recipes?
2026 Mexican Multi-Unit Report: More than half of the top chains are shrinking
The state of the restaurant industry is rough. That fact came into clear focus when we were researching this year’s Mexican Multi-Unit Report, our 13th. The primary indicator of the situation is that 26 of the top 50 chains closed more locations in t
Mocktails Enter the Mainstream
It’s that time of year when many of your customers are swearing off alcohol — at least until January 31. According to The State Of Dry January 2025, the first nationwide survey to examine the trend, 47 percent of those who drink alcohol at least once
SIX TIPS for Creating a Restaurant that Welcomes Customers with Disabilities
Brittany Dejean remembers well the first time she went to a restaurant with her father after he was paralyzed in a car accident. She was 13 or 14 years old. “The waitress looked at me and said, ‘What does he want to eat?’” says Dejean, now a public s
Marketplace
Read about Jarritos Mandarin Zero, HungerRush POS, MIC Food IQF Tropical Produce, Natava Avocado, Red Gold Salsa, Best Mexican Foods, San Marcos® Peppers and Salsas, and Beyond the Butcher Plant-based Ground Chorizo
My Favorite Recipe: BERNICE REYES, Executive Chef, Acapulco Restaurante Mexicano
When Maria and Jesus Leon opened their first restaurant in December of 1996, their goal was to bring a real taste of Mexican food as it’s found in Mexico to suburban Minnesota. With that goal accomplished, they moved on to other neighborhoods and tod
