Welcome to the September/October 2024 edition of el Restaurante!
Table of Contents
Table of Contents
Editor’s note
It doesn’t seem that long ago that I started my editor’s note with this simple line: “Summer is over.” But that was exactly one year ago — and now, here we are, with summer on the way out as I write this and the start of fall just a few days away
September/October 2024 Hotline
News about our industry: Partnerships that Kind of Make Sense; Salsa Contest Deadline Extended; Learn about Bizcocho at Antojo Industry Expo; Webinar About Social Media for Mexican Restaurants
Five Questions: Josh Hackler, Los Felix/Grassfed Culture Hospitality
When Josh Hackler, Pili Restrepo and Chef Sebastián Vargas, co-founders of Grassfed Culture Hospitality in Miami, Florida, decided to debut a Mexican restaurant next to the company’s flagship Krus Kitchen in Coconut Grove, the mission was clear and s
The Dish on Fish
When fish-loving consumers are deciding where to dine, your Mexican restaurant might not be the first spot that comes to mind. Because even though fish is an important ingredient in authentic Mexican cuisine, there often aren’t a lot of fish choices
Chiles en Nogada: A culinary celebration of Mexico’s Independence and Hispanic Heritage
Chiles en Nogada season has begun — just in time to celebrate Mexican Independence Day on September 16 and Hispanic Heritage Month, which runs from September 15 to October 15 this year.
¡Buena Idea! Salena’s Tequila Classes
More than a decade ago, Aaron Metras, owner of Salena’s Mexican Restaurant in Rochester, New York, launched tequila classes to educate customers about the nuances of the popular Mexican spirit. Today, those monthly classes — which explain the history
Menu Mexican Wines: 10 quality vintages available in the U.S. NOW!
Mexican wine has been growing in importance among U.S. restaurants for the past decade, but one complaint keeps coming up: Mexican wine is hard to get here.
Tap the TikTok Trend: How the platform can pump up sales
When TikTok restaurant influencer Keith Lee ordered a birria taco at Taqueria Tlaxcalli in Parkchester, New York, no one behind the counter — including long-time Chef Johnny Bautista — realized who they were serving.
Marketplace: September/October 2024
Read about Coctail-inspired desserts from PFG; citrus juicing equipment from Citrus America; IQ Risk Insurance Services; De La Calle Tepache; Tamale King tamale makers; and Seis Soles Wines
Recipes
Recipes for Roasted Pacific Striped Bass and Chiles en Nogada
My Favorite Recipe: Owner Gerry Torres & Chef Eduardo Baeza, City Tacos
Gerry Torres knows a lot about tacos — and this Mexico City native who spent much of his youth in Tijuana and San Diego has turned that knowledge into a menu featuring 20+ renditions of that popular street food at City Tacos, a restaurant he launched
