Welcome to the March/April 2026 edition of el Restaurante!
Table of Contents
Table of Contents
Editor’s Note
Ah, Spring! Well, technically it’s only “almost” spring (as is obvious when I look out the window and see those white traces of winter lingering on the ground). But the anticipation of warm, sunny weather and outdoor patios full of margarita-
Mar 19, 2026
New Dietary Guidelines Boost Mexican Food…Or Do They?
The USDA introduced a greatly revised set of dietary guidelines for Americans earlier this year, with a much stronger focus on animal proteins and certain fats. The guidelines have received mixed reviews, which is not surprising given the disdain of
Mar 19, 2026
Webinar: Take Advantage of the World Cup
The biggest soccer tournament in the world is coming to the United States this summer, and el Restaurante magazine, the Latino Restaurant Association, and the California Milk Advisory Board want to help your restaurant make the most of the tournament
Mar 19, 2026
Show Off Your Salsa, Win Cash and a Blender
Are you proud of the salsa you make in your restaurant? Then put your salsa recipe to the test and enter the 2026 el Restaurante Sassiest Salsa Contest sponsored by Sammic!
Mar 19, 2026
Old Ways, New Hands: Chef Richard Sandoval Talks the Future of Global Hospitality
Few chefs have shaped modern Mexican cuisine on a global scale quite like Richard Sandoval. As the founder of Denver-based Richard Sandoval Hospitality, this award-winning chef has spent decades translating his passion for Latin cuisine into a compan
Mar 19, 2026
Banking on Brunch
With April, National Brunch Month, right around the corner, we thought it only appropriate to break down that daypart in anticipation of all the great brunching occasions coming in April and the spring/summer months that follow — Easter, Mother’s Day
Mar 19, 2026
Brunch Recipes
Enjoy these recipes for Empire’s Treasure Crab Chilaquiles and Cal-Mex Breakfast Crumble
Mar 20, 2026
Culinary Trends: Growing Herbs On-Site
When diners visit Suerte and Este in East Austin, Texas, many of the dishes they enjoy feature produce from Este Garden — the sustainable urban farm in East Austin that supplies fresh, seasonal produce, herbs, and edible flowers to both of acclaimed
Mar 19, 2026
Photo courtesy of Don Artemio
Cocktail Dressing: Bar Drinks Shine with Creative Rimmers & Garnishes
Adding accessories has always been the secret to making a basic outfit one that stands out in a crowd. The same can be true of cocktails: Putting a garnish or a rimmer on a cocktail is like adding a beautiful accessory to your dress, according to Kar
Mar 19, 2026
Boule Shutterstock
Set Prices, Enforce Standards to Boost Your Bar’s Bottom Line
Nicholas DeFilippo is careful when he determines how much to charge for a new cocktail at Salazar in Cincinnati, where he is the bar manager. He adds up the cost of all the ingredients in the cocktail, from the spirits to the mixers to the garnishes,
Mar 19, 2026
Marketplace Mar/Apr 2026
Read about HS Servingware, Mole Amá’s Mole and Chilate Powder, SuCabrito cabrito products, Acrónimo Spirits Gin Finished with Sotol, J. J. Keller & Associates Cut-resistant Gloves and Casa Maestri Distillery’s Agave Boom Margaritas
Mar 19, 2026
My Favorite Recipe: Travis Bonino, Salsa Leedos Mexican Grill
Built on Family, Flavor, and Community. That motto has been at the heart of Salsa Leedos Mexican Grill ever since Travis Bonino and his family opened the first location in Riverton, Utah, in 2001. While the business has grown to include a location in
Mar 19, 2026
