The 2026 Texas Restaurant Show ran from July 12 to 13.
By Tony Abruscato, Chief Marketing Officer, Texas Restaurant Association
The 2026 Texas Restaurant Show, July 12-13, reflected something increasingly important to the Texas restaurant industry: the deep connection between Texas, the U.S. Hispanic market and the broader Latin American hospitality community.
Companies from Mexico, Chile and Costa Rica joined exhibitors from across the United States and around the world, introducing attendees to new ingredients, products, beverages and business solutions. Their participation helped create a more international marketplace while giving Latin American companies direct access to restaurant owners, chefs, distributors and buyers in one of the country’s largest and most diverse hospitality markets.
Texas is a natural gateway for these connections. The state’s restaurant industry is shaped every day by Latin American flavors, culinary traditions and entrepreneurship. For the Texas Restaurant Association, expanding participation from Latin America is not simply about increasing the size of the Show. It is about building stronger relationships, creating new business opportunities and celebrating the people and cultures that continue to influence the future of foodservice.
Overall, the event brought more than 7,000 restaurant, bar and hospitality professionals to San Antonio for two days of business, education and industry connection. With more than 600 exhibitor booths, five stages of programming and attendees representing over 400 cities, the Show continued its growth as the largest hospitality event in the Southwest.
Showcase for Bars and Beverage Businesses
One of the most significant additions in 2026 was the launch of the Bar & Nightclub Showcase, created through the integration of the Texas Bar & Nightclub Convention into the Texas Restaurant Show.
The new Showcase brought together bar owners, nightclub operators, beverage brands and suppliers offering everything from spirits and bar equipment to nightlife technology and alcohol service solutions. The Spec’s Mixology Lounge provided a high-energy destination for demonstrations, tastings and conversations, while the inaugural Mixology Competition spotlighted talented bartenders and emerging beverage trends.
Educational sessions explored nonalcoholic spirits, ready-to-drink beverages, local wine, music strategy and regulatory updates. Together, these experiences recognized the growing importance of beverage programs to restaurant profitability and guest engagement.
Tapas Showdown
Another defining new feature was the inaugural Lone Star Tapas Showdown, the first U.S. competition sanctioned by the World Tapas Competition in Valladolid, Spain.
Eight chefs competed before a panel of judges, presenting original tapas evaluated on flavor, innovation, execution and storytelling. Chef David Guerrero of Andes Café in Houston earned first place and the opportunity to advance to the Tapas of the Americas competition in Querétaro, Mexico, part of the pathway to the World Tapas Competition in Valladolid.
More than a culinary contest, the Showdown celebrated the power of food to connect cultures. The dishes reflected personal stories, regional traditions and contemporary techniques, giving attendees a compelling look at how chefs are honoring their heritage while creating something entirely new.
The response from chefs, attendees and international partners confirmed that this program has room to grow. Future editions can provide an even larger platform for Latino and Latin American chefs while strengthening connections among culinary communities throughout Texas, Mexico, Latin America and Spain.
Education for a Changing Industry
Across five stages, the Show addressed the issues shaping restaurant operations today, including artificial intelligence, brand innovation, digital strategy, workforce development, mergers and acquisitions, customer experience and changing consumer expectations.
The goal was practical: give operators ideas they could take back to their businesses and use immediately. At the same time, the breadth of the programming reinforced the importance of bringing different voices and perspectives into the conversation.
Latino restaurant owners and entrepreneurs represent an essential and growing part of the industry. Ensuring that their experiences, challenges and ideas are reflected in the Show will remain an important priority as the event continues to evolve.
Building Toward 2027
The Texas Restaurant Association will celebrate its 90th anniversary in 2027, and plans are already underway to make the next Texas Restaurant Show an especially meaningful one.
The Show will return to San Antonio July 11–12, 2027, with an expanded Bar & Nightclub Showcase, the next chapter of the Lone Star Tapas Showdown and new opportunities for international participation.
Our vision is to create a Show where restaurateurs can discover new products, learn from one another and build relationships that extend well beyond the show floor. Latin American exhibitors, chefs and industry leaders will be an important part of that future.
Texas and Latin America already share strong cultural, culinary and business ties. The Texas Restaurant Show offers a place where those connections can grow, creating new opportunities for everyone involved in the business of hospitality.