Welcome to the July/August 2024 edition of el Restaurante!
Table of Contents
Table of Contents
Editor's Note
"The year is half over." Now, that seems like an obvious declaration — but quite honestly, I was a bit shocked when I heard it uttered out loud at the beginning of July. Read more
July/August 2024 Hotline: News About Our Industry
Read about the NRA's new "Always Ready" guides; the Mexican multi-units featured in Datassential's Top 500; and Key Updates to the Antojo Industry Trade Expo Read more
Where are They Now? Our Manager of the Year Winners Continue Leading, Succeeding
The hardest working people in your restaurant are probably the managers, and el Restaurante’s Manager of the Year program has honored hundreds of the best managers of Mexican/Latin restaurants since it started in 2016. We thought it would be interest Read more
A Colorful Take on Tortillas
When your customers think about tortillas, traditional flour and yellow and white corn varieties are what likely come to mind. Those are, after all, the options they’re almost always given when ordering tacos, fajitas, and other tortilla-based dishes Read more
Five questions: Chopped Champion Paco Moran, LA Cha Cha Chá, Mariscos Za Za Zá and Loreto
On the June 28, 2022 episode of The Food Network’s Chopped Desperately Seeking Sous Chef, Chef Francisco “Paco” Moran took the stage with three other chefs in the finale that would determine who would win the $10,000 grand prize and a job as a sous c Read more
Ceviche on the Menu
Ceviche is trending on restaurant menus (42,439 restaurants currently offer it, and social conversations about the dish known as the national dish of Peru have increased by 7.5 percent over the past year, according to Tastewise’s 2024 analysis of cev Read more
At the Bar: How to Inventory Tequila & Mezcal
If first impressions are the most important, the kind of mezcals and tequilas on your back bar — and the number of each you choose — will impact how effectively you can entice new cocktail customers while keeping existing ones in your fold. Read more
Business Basics: The Power of Pop-Ups
Pop-up restaurants are a common way for food enthusiasts to get started in the business and for established restaurant owners to experiment with new options. Below are two case studies of pop-ups in the Mexican restaurant space. Read more
NICK STOKES NICK STOKES 2018
Marketplace: July/August 2024
Read about Purse Pegs, Cocovibe, Jaimito Cheese, Texican Tortilla Chip Cabinets, Aguas Frescas de Mexico and the Robot Coupe CL 50 Utra Tex Mex vegetable prep machine Read more
Recipes: JulyAugust 2024
Enjoy these four ceviche recipes: Ceviche Negro, Amerika's Ceviche, Hasta Mañana Cantina's Traditional Ceviche, and Carrot Aguachile Read more
My Favorite Recipe: Maybelline Pereda, Cescas Margarita Bar and Grill
A 10th birthday is a milestone for any restaurant to celebrate. It was an especially significant one for Cescas Margarita Bar and Grill — and a poignant one for owner Maybelline Pereda, a dental hygienist by trade who was thrown into the role of rest Read more
