Welcome to the May/June 2025 issue of el Restaurante!
Table of Contents
Table of Contents
May/June 2025 Editor's Note
Publisher Ed Avis and I recently returned from a month-long working vacation in Spain. It was a fantastic trip, full of visits to myriad restaurants and beautiful, historic sites in Barcelona, Madrid and Málaga.
Dealing with ICE at Your Doorstep
In April, el Restaurante sponsored a webinar about issues facing restaurants that employ immigrant workers. The webinar, which was led by attorneys Becki Young, Catherine Walker and Mary Pivec from law firm Grossman Young & Hammond, covered a lot gro
So, What’s an “Angel Shot”?
Would you and your staff members know what to do if a customer covertly ordered an Angel Shot? It is important that you do — because knowing how to respond could prevent a crime from happening!
3rd Annual ANTOJO INDUSTRY TRADE EXPO Offers Benefits to Restaurants and Vendors
Plans are underway for the the 3rd Annual Antojo Industry Trade Expo set for October 13 – 14 at the Long Beach Convention Center in Long Beach, California. el Restaurante reached out to Eric Jurado, the show’s producer, to learn more about the show a
Five Questions: Ambrocio Gonzalez, La Catedral Café & Restaurant, Chicago
It’s been dubbed “Home of the World’s Best Chilaquiles” — a menu staple that Chicago area food reporter David Manilow highlighted on the April 2 episode of “The Dining Table” podcast that featured his list of the most authentic Mexican restaurants in
Vianca de la Parra
Salad Season
Are you listening to what the dining-out public is saying about salad? According to Datassential’s 2024 Healthy Food Trends report, 53 percent of consumers say it’s important for restaurants to offer healthful main dish options — and they identified
On the Road: Mexican Restaurants in Spain: Varied and Thriving
Editor Kathleen Furore and I recently spent a month in Spain and visited several Mexican restaurants during our visit — all in the name of editorial research, of course! Below are the findings of our “research.”
Culinary Trends: Molcajete Magic
There aren’t many serving pieces that can transform a menu. The molcajete is one of them, as Adelitas Cocina Y Cantina and its sister restaurant La Doña Mezcaleria in Denver have shown.
Marcos Castillo Shutterstock
Cemitas: Modern Twists Elevate These Classic Mexican Sandwiches
Are cemitas the new burritos? They’ll probably never move burritos off the menu, but more and more Mexican restaurants are adding cemitas, with their distinctive rolls and fillings, to their menus.
Karyn Tomlinson
The Local Advantage: Buying From Nearby Farmers, Suppliers Pays Off
Roasted ramps were on the menu at Mita’s, a Latin tapas restaurant in Cincinnati, at the end of April. Chef Jose Salazar says the dish is inspired by calcots, a roasted wild onion dish served in Catalonia, Spain each spring. And just like the calcots
At the Bar: 5 Ways to Add Sotol to Your Cocktail Menu
You already use tequila and mezcal in your cocktails, and probably several non-agave liquors, too. But have you considered sotol? Sotol is a distillate of the Dasylirion plant, also known as desert spoon, which grows in northern Mexico and parts of t
May/June 2025 Marketplace
In this issue’s Marketplace, we highlight products that will be showcased at the National Restaurant Association Show May 17-20 in Chicago and at the Antojo Industry Trade Expo October 13-14 in Long Beach, California.
My Favorite Recipe: Kevin Morrison, Tacos Tequila Whiskey
When Kevin Morrison decided to move on from a successful sandwich shop business he’d built, he knew he wanted to stay in the foodservice arena. He decided his next step would be to open a food truck.
