Welcome to the November/December 2025 edition of el Restaurante
Table of Contents
Table of Contents
Editor’s note
Putting the finishing touches on this, our last issue of 2026, is more of a milestone than it might seem on the surface. That’s because it is the last issue of our second year as a digital-only publication — something we are quite proud of achieving
2025 Sassiest Salsa Contest Winners: Complex, Deep Flavors Claim Top Prizes
When Darryl Holliday and his colleagues made a batch of Smoky Oaxacan Charred Cucumber & Jobo Salsa in the kitchen at Simple Culinary Solutions in Rogers, Arkansas, it was quickly devoured. Holliday suspected it was something special….and he was righ
Anthony Randazzo
Five Questions for Chef Chris Valdes
A breakout performance on “Food Network Star” and appearances on popular television shows including “Good Morning America” have helped position Chef Chris Valdes as a respected voice representing the Latino culinary community.
Sweet Endings: Traditional Favorites with Creative Twists Boost Dessert Sales
At Fonda del Barrio, a recent entry to San Diego’s Barrio Logan cultural district, the focus is on ancestral Mexican cuisine in dishes crafted by Chef Eduardo Baeza, a Mexico City native whom owner Gerry Torres has known for more than 25 years. As th
Chicago’s Chilam Balam: Shared Plates Are Key to Success
Any visitor to Spain knows that tapas are hugely popular, and that the concept spread to American restaurants many decades ago. Why? Because sometimes a menu rich with selections designed to be passed among diners – often called shared plates or smal
Marcos Castillo Shutterstock
Rompope’s Renaissance: How “The Sweet Soul of Mexico” is reinventing itself without losing its spirit
Rompope, a sweet symbol of Mexican tradition, originated in the convents of New Spain in the 17th century. In the convent of Santa Clara, the Poor Clare nuns reinterpreted old European recipes for eggnog, incorporating milk, Veracruz vanilla, and can
Business Basics: Making the Case for Late-night Happy Hours
Have you ever thought about adding a late-night happy hour to your promotional plans? If not, it might be something to consider.
2025 Independent Mexican Restaurant Report: Bright Spots Shine Through the Clouds
It’s been a tough year for Mexican restaurants. Food prices are up, good employees are hard to find, and managing social media is a hassle. On top of all that, masked government thugs are harassing workers and keeping customers away.
My Favorite Recipe: Luis Carrizal, Owner, El Maya
Regional flavors, traditional cooking techniques, and locally sourced ingredients are the calling cards at El Maya in Frostburg, Maryland. The restaurant’s name is a nod to Mayan heritage and honors the culture that built the first cities of what wou
2025 Product Showcase
Check out product information from 21 Missions Agave, American Eagle Food Machinery, BE&SCO Manufacturing, and 19 other suppliers serving the Mexican/Latin restaurant industry.
