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In November 2023, Publisher Ed Avis and I were forced to make a decision we didn’t want to make: to stop publishing the print edition of el Restaurante that we’d been so proud of since launching the publication in January of 1997.
With print and postage costs skyrocketing, we knew we had to take that step; but we weren’t sure how you, our readers and advertisers, would respond to an all-digital format.
Ed and I are beyond happy to report that the response, across the board, has been more than we could have expected!
The data we’ve collected over the past year shows that readers are coming not only to the bimonthly issues of el Restaurante that are available in three formats (digital, downloadable flip book still beautifully designed by Art Director Ala Ennes, plus web-optimized versions in English and in Spanish) — they’re also opening our biweekly eMex newsletter, and visiting elrestaurante.com and our social media sites more often than ever before to read news that’s updated daily.
It has been a challenging year, but one we’re closing full of gratitude to everyone who has not only stayed with us but also cheered us on as we’ve worked to create a resource for Mexican- and Latin-inspired restaurants and other foodservice businesses that we’re proud of — one that continues to bring information we hope is helping restaurant owners, chefs and industry vendors successfully navigate the exciting, evolving industry we’re all part of.
Ed and I extend heartfelt thanks to all of you, and send sincere wishes for a wonderful holiday season and a healthy, happy, prosperous year ahead.
PUBLISHER Ed Avis
EDITOR
Kathleen Furore
ART DIRECTOR Ala Ennes
MAIN OFFICE phone: 708.267.0023
PRESS RELEASES TO: kfurore@restmex.com
MAILING ADDRESS P.O. Box 13347 Chicago, IL 60613
SHIPPING ADDRESS 1317 W. Belden Ave. Chicago, IL 60614
AD SALES/ENGLISH Ed Avis
708.218.7755 e davis@elrestaurante.com
Suzanne Bernhardt 678.880.9282 suzanne@elrestaurante.com
AD SALES/ESPAÑOL Alfredo Espinola 52-55-4006-9540 alfredo@elrestaurante.com
Published by Maiden Name Press, LLC
Volume 27, Number 6 el Restaurante (formerly el Restaurante Mexicano) (ISSN 1091-5885) is published six times a year by Maiden Name Press, LLC 1317 W. Belden Ave., Chicago, IL 60614
All contents copyright© 2024 Maiden Name Press, LLC. Nothing in this issue may be reproduced in any form without publisher’s consent.
Kathleen Furore, editor
INNOVATIVE SALSAS CLAIM PRIZES IN SASSIEST SALSA CONTEST
AT COMEDOR IN AUSTIN , the menu changes regularly based on the season and available ingredients. Nick Belloni, the restaurant’s chef de cuisine, says he tries to develop at least three new recipes each week, so that he has a good supply of recipes to choose from when the menu changes. Naturally, creating innovative salsa recipes is part of Belloni’s task. He entered two of his best salsas in the 2024 el Restaurante Sassiest Salsa Contest sponsored by Sammic.
THE FIRST PLACE AWARD went to his Salsa Macha Negra, a powerful combination of chiles, seeds and garlic that pairs especially well with grilled vegetables, Belloni says.
“I was thinking about the popularity of salsa macha when I made this recipe, and the mystique of a mole negro,” he says.
“I really love black garlic, so including that gives a sweetness and kind of a balance with the bitterness of the chiles.”
A version of the winning recipe occasionally appears on Comedor’s menu, Belloni says.
“We make large batches of it when we make, and it is a bit time consuming,” he says. “We like doing a grilled okra with it, and maybe a sikil pak and some nice herbs.”
The judges were wowed by Belloni’s creation.
“I think salsa macha is under-appreciated, but repurposing it with chilhaucle negro chile, black sesame seeds and black garlic was very creative and brought a whole different level of flavors to an already complex salsa,” wrote Chef Hervé Guillard, director of education and dean of students at the Los Angeles campus of the Institute of Culinary Education, who was one of the chefs who judged the contest.
Belloni won $750 and a Sammic Immersion Blender for his efforts. THE SECOND PLACE winner was Salsa Medianoche by Justin Ward, director of culinary for Mad Dogs Restaurant Group, the parent of Casa Catrina in San Antonio. Ward’s recipe is loaded
with chiles and garlic, offset by a bit of piloncillo and two cups of Negro Modelo beer.
“This salsa has lots of Mexican personality,” wrote contest judge Enrique Fleischman, corporate chef at Sammic, about Salsa Medianoche.
“All the Mexican chiles together are an explosion of flavors!”
Ward recommends a variety of uses for Salsa Medianoche: “This salsa is great to spread on the tortilla when making cheese quesadillas. It is also works great to rub under the skin of a whole chicken and roast the chicken. Of course it is perfect with tortilla chips!”
THIRD PLACE was claimed by Passion Fruit Salsa Verde with Cotija by Darryl Holliday, executive director of the Arkansas Food Innovation Center at Market Center of the Ozarks. His recipe is distinguished by the addition of passionfruit and cotija.
Sammic sponsored the contest for the second consecutive year.
“Sammic has been thrilled to be involved in this innovation and we have had a great time tasting and learning how these chefs are pushing culinary boundaries,” says Neal Pearlman, Sammic’s sales director for North America. “Sammic is a manufacturer that sells extensively into Mexican restaurants and to customers who make Mexican, Tex/Mex and other Latin foods. As an innovative leader in this food equipment space, we want to inspire and reward innovation from end-user chefs. We look forward to learning more in the years to come.”
(continued on page 12)
Nick Belloni
Justin Ward
Darryl Holiday
FULLY COOKED BEEF, CHICKEN, & PORK TAMALES
Contigo® Tamales provide operators on-trend products with fast and easy preparation, authentic taste and quality, and consistency every time. These tamales are an ideal Mexican-style entrée served with a side of Mexican rice, black beans, guacamole, queso, or Mexican corn. Available in 2.5 oz. or 5 oz. size.
FIRST PLACE
Salsa Macha Negra
Nick Belloni, Comedor, Austin, Texas
Makes 32 2-oz. servings
100g chilhaucle negro chili deseeded
100g cascabel chili deseeded
20g arbol chili
100g pepitas
100g black sesame seed whole
5g allspice
5g clove
15g cumin
10g coriander seed
100g garlic
125g black garlic
1000g cooking oil
Mince garlic in food processor and combine with the oil in a pot and cook on medium heat till garlic is nearly toasted.
While the oil is still hot, add all other ingredients to the pot. Blend all till smooth and salt to taste.
WINNING RECIPES
SECOND PLACE
Salsa Medianoche
Justin Ward, Casa Catrina, San Antonio
Makes 8-10 servings
15 cloves garlic
3/4 c. olive oil
7 guajillo chiles
7 ancho chiles
7 pasilla chiles
6 morita chiles
Garlic oil (see method of preparation below)
1½ T. Mexican oregano
1 T. piloncillo — grated or chopped
1/4 c. water (more may be needed to adjust consistency)
2 c. Negro Modelo beer Juice of 1 lime
2 T. kosher salt, divided
Remove the hard tips from the peeled garlic cloves.
To make the garlic oil:
Combine garlic and olive oil in a small sauce pot. Add 1 teaspoon of the kosher salt. Oil should just cover the garlic.
Place pot over medium heat and low simmer garlic for 25-30 minutes, stirring frequently. When garlic is finished it should be soft enough to squeeze easily when
pressed lightly with a fork. Strain garlic and reserve both garlic and garlic oil, separately.
Remove stems from all peppers. Keep seeds intact. Place 3 T. of the garlic oil in a large saute pan. Place the guajillo and ancho chiles in the pan and toast chiles over medium heat until fragrant and not burnt; approximately 1-1½ minutes, turning chiles to toast all sides.
Remove toasted chiles, place in large sauce pot, and repeat process with remaining chiles.
Add 1½ T. of garlic oil, the garlic cloves, oregano, piloncillo, water, beer, lime juice, and remaining kosher salt.
Heat and low simmer the mixture for 5 minutes. Blend until salsa with immersion blender, or standard blender until a smooth thin paste. You can thin the salsa as much as you want by adding more water.
THIRD PLACE
Passion Fruit Salsa Verde with Cotija
Darryl Holliday, Arkansas Food Innovation Center at Market Center of the Ozarks
Makes 6 servings
1 lb. fresh tomatillos, husks removed
1 jalapeno, fresh
5 dry árbol chiles
3 cloves garlic, peeled
3 passion fruits
1½ t. kosher salt
1/4 t. ground cumin
½ c. fresh cilantro leaves
⅓ c. diced white onion
1 T. lime juice
⅓ c. cotija cheese
Preheat oven to 425°F. Line a baking sheet with foil and set aside. Rinse and dry the tomatillos, spread them evenly on the baking sheet with the jalapeno pepper, and roast them in the oven for 15 minutes.
Add the arbol chiles and garlic cloves and roast until the tomatillos start to brown on top.
Cut passion fruit in half and remove pulp and seeds with a small spoon.
Add all ingredients except cotija to a blender or food processor and puree until well mixed. Crumble the cotija into a mixing bowl and stir in the salsa. Refrigerate for at least 1 hour.
With such
complex flavor and deep smoky char, calling it
“chips and salsa” no longer feels like enough.
Turn the simple into sophisticated and elevate the everyday with HERDEZ® Quemada Charred Salsas. The deep, rich flavors of charred ingredients let you take any app, side or entrée to bold new heights.
IT’S TIME TO FLAVOR UP
PETER NEWLIN
Perdida Kitchen
| BY KATHLEEN FURORE | Perdida Kitchen,
a Baja-inspired concept from Denver-based Gastamo Group, has been serving wood-fired dishes featuring local and organic produce and fresh seafood since opening its doors in the city’s bustling Washington Park neighborhood in 2021.
As the company prepares to open a second location in Westminster, Colorado later this fall, el Restaurante reached out to Chief Visionary Officer Peter Newlin to learn not only about the restaurant’s expansion but also about the Gastamo Group’s mission to build community through its Gastamo Gives program.
1
When did Perdida Kitchen open the Washington Park location?
The Washington Park area has always held a special place for us at Gastamo Group. Our roots are deeply connected to this community, and when a prime location on Old South Gaylord opened up, we knew we had to act. Perdida Kitchen was an idea we’d nurtured for years — a concept inspired by our love for Central American culture and that feeling of “being lost” on a journey, only to find community, family, and connection along the way. This is exactly what we wanted to bring to Washington Park: a space that could transport people to a beachy, laid-back environment filled with the warmth and flavors of Baja.
2
Why did Gastamo Group decide the time was right to open a Mexican restaurant when the company’s other concepts are more focused on burgers/sandwiches/bar fare?
Opening Perdida in February 2021, in the middle of the pandemic, was definitely scary, but we saw an opportunity to bring something refreshing and unique to our neighbors during a challenging time. Rather than fitting an exist-
“The
decision to bring Perdida to Westminster was driven by the discovery of an exceptional location…We wanted to create something transformative for the community, and a multiconcept destination felt like the perfect fit.”
– PETER NEWLIN
ing concept into the space, we crafted Perdida specifically to align with the neighborhood we love so deeply. To create the concept, Philippe and I traveled the coast of Baja, eating tacos along the journey and admiring the beautiful architecture, sand-blasted colors of the beach, and the amazing stories that made up the trip. [We decided to] bring the textures, flavors and vibe back to Denver.
One of our most beloved dishes at Perdida Kitchen is our Snapper Ceviche, crafted to capture the vibrant flavors of the Baja coast. This ceviche combines fresh snapper marinated with our house-made salsa macha for a deep, smoky kick. Bright red onions, crisp cucumber, and sweet mango provide balance, while micro cilantro ties it all together. This dish has been a guest favorite since nearly the beginning of Perdida, embodying the playful, bold flavors that define our Baja coastal approach.
3
How did you decide to add the second location and why Westminster?
The decision to bring Perdida to Westminster was driven by the discovery of an exceptional location — a 12,000-square-foot building at 120th and I-25. The space was much larger than what we typically look for, but I saw a unique potential there. We wanted to create something transformative for the community, and a multi-concept destination felt like the perfect fit.
One restaurant wasn’t going to work, but perhaps two concepts would? Thus emerged the idea to pair Perdida Kitchen’s Baja coastal-inspired Mexican ambiance with the Colorado ski-lodge-themed Italian experience of Homegrown Tap & Dough, another concept in Gastamo Group’s portfolio. This combination brings two distinct dining concepts together under one roof, each offering its own unique space and atmosphere.
For us, this “ski and surf” combination became a dream
Snapper Ceviche
Perdida Kitchen’s Denver location
“At Gastamo, giving back to our community is central to our mission. ‘Gastamo Gives’ formalized our commitment by helping us organize and manage the numerous requests we receive to support local non-profits.”
project — a way to offer two completely different yet complementary experiences under one roof. We’ve been working on this vision for over two years, refining every detail to bring something truly special to Westminster.
It’s an experience that I hope resonates with everyone who visits and reinforces Gastamo’s commitment to creating spaces where people can feel at home, wherever that may be. The power of hospitality and design is real. If we are able to transport a guest from reality — even for 20 minutes — that is magical.
4
How did you come up with the Gastamo Gives program? And how popular has that been?
Although the name “Gastamo Gives” was introduced earlier this year, Gastamo Group has been actively hosting fundraisers and contributing to the community since they opened over two years ago. “Gastamo Gives” formalized our commitment by helping us organize and manage the numerous requests we receive to support local non-profits. Through this program, we connect directly with our community by donating to silent auctions, hosting fundraiser nights, and sponsoring organizations. Gastamo Gives events make it easy for guests to support
– PETER NEWLIN
causes they care about: whether dining in or ordering online with a special code, 15 percent of sales go directly back to the organization. This approach has resonated with our community, and in the past three months, Gastamo Group has hosted nine fundraisers, donating over $2,500 back to local school partners.
5
What is the difference between providing support and having a partnership with an organization? And do you have an example of a non-profit near Perdida Kitchen that you’ve supported or partnered with?
When it comes to support versus partnership, support often means a onetime contribution, whereas a partnership implies a sustained, shared vision and commitment. For example, near Perdida, we partnered with the Colorado Restaurant Foundation, donating a “Dinner Party at Perdida Kitchen” for their Dine Out Auction.
Thanks to the businesses that partnered with them for the event, the Colorado Restaurant Foundation raised over $10,000 to support their work to empower the restaurant workforce with scholarships, wellness resources, and emergency aid — efforts that align closely with our commitment to the industry and our community.
POZOLE Perfecting
| BY KATHLEEN FURORE | This year, in what is usually a mild first week of November, Mother Nature decided to surprise Denver with an early snowstorm that dumped almost a foot of snow in the metro area.
While residents were digging out, the team at La Diabla Pozole y Mezcal — a Michelin Bib Gourmand pozoleria nestled between the city’s Rino Arts District and BallPark neighborhood — was inviting customers to dig into a bowl of pozole.
“Denver snow days call for something warm and comforting — like our buy one, get one FREE pozole! Available all day from 11 AM to 10 PM!” the Instagram post announced.
The restaurant, the first in Denver devoted to pozole, promises “an authentic pozole y mezcal experience.” That experience, created by chef/owner Jose Avila, includes $18 bowls of pozole made with the customer’s choice of rojo, verde, blanco, negro or vegan broth; a choice of pork or chicken; lettuce, cabbage, radish, onion, lime, oregano and chile flakes for garnish; and add-ons including chicharron, avocado or poached egg for an extra $3. All of the pozoles are made with in-house-nixtamalized Masienda corn.
The 2-for-1 pozole special is offered every Thursday from 11 a.m. to 10 p.m. for dine in or carry out — no snow necessary.
A YEAR-ROUND MENU OPTION
Pozole traces its history to the 16th century, when corn was revered as a sacred crop and a celebratory food for privileged members of the Aztec empire.
“Today pozole is still prepared for special occasions, however it is brought to life more regularly, giving the feeling of warmth and celebration to the consumer all year round,” information from La Diabla’s website explains.
That year-round warmth pozole brings is even felt in warmweather locales like San Diego!
(continued on page 24)
“Today pozole is still prepared for special occasions, however it is brought to life more regularly, giving the feeling of warmth and celebration to the consumer all year round.”
- LA DIABLA POZOLE Y MEZCAL
PHOTO COURTESY OF LA DIABLE POZOLE Y MEZCAL
OUR MOLE IS A LABOR OF LOVE.
WE DO ALL THE LABOR. YOU GET ALL THE LOVE.
When it comes to mole, time is your most important ingredient. But who has the hours and hours it takes to get it right? We do. And we take the time to make it the right way so you can share it the easy way. DOÑA MARIA® Mole Rojo promises the truly authentic flavors of a generations-old family recipe in just a matter of minutes.
ASK FOR A TASTE
RICH FLAVOR
(continued from page 21)
It’s there that Jorge Bustamante launched My Pozole just after the Covid pandemic forced him to shutter his transportation company. An entrepreneur at heart, he decided to turn his family’s pozole recipe — which friends and family loved when it was shared at a New Year’s party — into a business. He enrolled in the Vendor 101 course offered by The Farmers
GETTING CREATIVE WITH POZOLE
When Jorge Bustamante, owner of My Pozole in San Diego, realized customers loved his steamy pork, chicken and vegan pozole but hesitated to order it when the weather turned warm, he asked himself how he could deliver the flavor those customers craved in a different way.
Poznachos (pozole nachos made with corn tortilla chips topped with pork, chicken or jackfruit pozole and a spread of vegan beans and salsa) and Poztadas (a tostada version of pozole) were the answer.
“I grew up eating pozole with a tostada on the side, so my first idea was to put pozole on top of the tostada without the broth, with beans and sour cream and salsa,” he explains. “People started eating the Poztadas and ended up breaking them up and eating them like nachos.” That led to the addition of Poznachos to My Pozole’s menu.
“We use the meat and hominy out of the pot, so you still get the flavor of the broth, without adding the broth,” Bustamante says.
My Pozole’s Poztada
Market Pros — and My Pozole was born.
What started as a business that sold pozole at farmers’ markets has grown to include a food truck and catering operation. The menu has grown, too.
“We started with just chicken and pork pozole, but really quickly people started asking for a vegan option. So, I did some research, constantly looking for ways to mimic the appearance of beef,” Bustamonte recalls, noting that he settled on shredded jackfruit. “But it looked too much like beef,” he laughs, noting that the vegan pozole now features jackfruit that’s a bit chunkier in appearance.
The original family recipe made with pork remains the most popular, althogh chicken comes in a close second when the weather turns cold. “Any time it’s rainy or cold, chicken seems to get a lot of traction. It’s synonmous with comfort,” Bustamonte says.
The upcoming holiday season is an especially busy time since pozole is a celebratory food that’s quite popu-
My Pozole’s New Year’s Eve pozole package
lar for New Year’s Eve. My Pozole promotes it as a great holiday option this way: “Share it with your friends and family this New Years Eve! Order today and pick up at our weekend farmers’ markets or our production kitchen … Order one of our Pozole varieties or mix-and-match several options for your party or event.”
A FAMILY FAVORITE WINS FAMILIA KITCHEN POZOLE CONTEST
In November of 2020, Familia Kitchen — a website that honors and celebrates “abuela cooking” and features “a collection of our Latino community’s favorite, traditional family recipes” — announced the winner of it’s Your Family’s Favorite Pozole contest.
Nata’s “Legendary” Pork Pozole Rojo by Isabel Reyes of Chicago emerged the winner. You can find her recipe on page 49.
CHEF ENRIQUE CORTES SHARES THOUGHTS ON POZOLE
Editor’s Note: We met Enrique Cortes more than 20 years ago, when this talented chef won el Restaurante’s first Sassiest Salsa Contest. Over the years, he has shared his culinary insight along with some great recipes with our readers. Here, in his own words, Cortes weighs in on pozole.
“It’s one of those meals that can be for all day — almuerzo, comida y cena/ breakfast, lunch and dinner.
As a teenager I had the fortune to try one of the best recipes in this little village in the mountains of Michoacán, Mexico: Coalcoman. This village is famous for its posadas in December, their beautiful women, and pozole recipes. Here, the making of the pozole starts one day in advance; they need to prepare el nixtamal, the corn (dried maize kernels that have been treated with alkali) that will turn into hominy in the process called nixtamalization. The following day around 5 a.m. they go to the butcher shop (carniceria) — trusting the source of the meat [is important because] it’s a key ingredient for the final result in quality and flavor.
Inspired by Coalcoman, I make my Red Pozole for a White Winter using hominy plus ancho, pasilla and chile de árbol peppers for the sauce and for final touches, garnishes of a mix of cabbage, iceberg lettuce and radishes, tostadas and totopos and lime wedges. For the meat, of course, pork/ lechon. The recipe is a little spicy, but of course you can give it the [spice] profile that you like.
A VERY IMPORTANT recommendation: if your sauce turns too watery (unacceptable in pozole), puree some hominy with the broth of your cooked meats and mix it into your final product. This will give the texture that you like.
This pozole brings me some of my best memories growing up. And as a chef, I remember one time at Riques [my former restaurant in Chicago], I cooked a winter dinner for a private company for 20 guests and It worked perfectly: The menu was only pozole.”
A Sammic immersion blender makes your salsa preparation easier than ever! A powerful motor, easy-to-use controls and ergonomic design mean your staff can create amazing salsas, soups and other blended menu items with ease and speed. You will love the labor savings and your customers will love the results!
Chef Enrique Cortes’ Red Pozole for a White Winter
culinary
Tamales
How does someone from a small Mississippi Delta town become not only a tamale maker, but one whose tamales become so beloved that they’re sold not just in his small brick-and-mortar restaurant but to local restaurants, in retail outlets including Kroger and Walmart, and to distributors, too?
For Robert Mosely, founder of Tony’s Tamales, it was a matter of trial and error, according to Robert’s son and current owner Reginald Mosely, who notes his dad remains involved today.
“He lived in an area known for tamales. And when he lost his job, he just started making tamales using a basic
recipe that he continued to tweak over the years,” Reginald explains. “As more and more people started trying tamales, he wanted to create a flavor profile that would stand out.”
THE BACK STORY
Tony’s Tamales was born in 1982, when Robert took the plunge and opened a small restaurant in Jackson, Mississippi. There, in the state capitol, he introduced customers to the tamales destined to become a favorite in Jackson and beyond.
The business soon outgrew its small home and moved into a larger space nearby. And in 1984, just two years after Robert first brought his tamales to Jackson, he added a wholesale component and started supplying restaurants in the Jackson metropolitan area. Fast forward to 2007. With demand for the company’s products, both retail and wholesale, growing, Tony’s Tamales relocated once again to a larger facility in Jackson. And in 2011, one year after Reginald had taken the helm of the company his father had founded, Tony’s launched its parent company T & LT Tamales, LLC. Soon after, the business was granted USDA approval and moved its retail operation to Ridgeland and its wholesale operation to Bentonia, Mississippi.
CHANGING TIMES MEANS CHANGING TAMALES
When Robert Mosely started making his tamales more than four decades ago, there wasn’t much talk (if any) of betterfor-you products and gluten-free diets. But as times changed, so did this tamale maker’s approach to recipe development.
In fact, it was the mid-1990s health scare that prompted Robert to rework the recipe.
“When ‘Mad Cow Disease’ came along, we changed our recipe and started using turkey instead of beef,” Reginald explains. Back then, the change went under the radar; today, it is a selling point. While the company still offers beef, pork and black bean tamales, “Our turkey tamales are our #1 sellers,” he reports.
The 1990s ushered in other changes, too. “Our tamales became healthier products because we stopped using lard and started using vegetable oil,” Reginald says. “All of our
PHOTO COURTESY OF TONY'S TAMALES
¡Buena Idea!
Macayo’s Celebrate the Season with Tamale Making Classes
For the third year in a row, Tempe, Arizona-based Macayo’s Mexican Food is offering tamale-making classes at five of its 14 locations in Arizona. The classes, which launched November 16, are scheduled every Saturday through December 21.
The approximately two-hour, hands-on experience — priced at $60 per person — starts with a top shelf Margarita made with Don Julio Blanco tequila, then walks participants through the process of making beef and green corn tamales. A threecourse luncheon also is included, and participants can take home the 12 to 20 tamales they’ve made during the workshop.
“It’s about bringing people together, especially during the holiday season,” Ashley Negron, Macayo’s vice president of marketing and brand management, told The Phoenix New Times “These are all handcrafted ingredients. Everything’s made by hand.”
tamales are now also gluten-free, and we’re in the process of getting our GMOfree certification.”
The changes have paid off in ways that go beyond the bottom line. Tony’s Tamales was bestowed a 2024 American Masters of Taste Award of Excellence by “Chefs In America,” an organization whose mission is “guiding consumers to America’s superior food and beverage products.”
And what is the secret behind these tamales, which Tony’s tagline describes as “A Taste of the Mississippi Delta”?
Reginald reveals only this: “The secret is that we cook our tamales with love.”
TAMALE SOURCE GUIDE:
BE&SCO. Manual and electric tamale machines (the equipment Tony’s Tamales uses). The manual machine makes up to 35 dozen tamales per hour; the electric machine makes up to 200 dozen tamales per hour.
CT BEAVERS/TAMALEKING. Tamale machines in 3 sizes plus corn husks, spices and tamale pots
MINSA. Instant Corn Masa Mix for tamales
PERFORMANCE FOODSERVICE. Contigo® Tamales — fully cooked frozen tamales in pork, beef and chicken varieties
Did you know… that thereare more than 500 varieties of tamales — everything from the corn husk-wrapped beef, chicken and pork tamales most diners would recognize to triangular shaped corundas, to banana leaf-wrapped Oaxacan tamales, to dumpling-like Chanchamitos, to what travel website Luxurious Trails calls “the most unknown type of tamale in Mexico” (the vegetarian Brazo de Reina/“Queen’s Arm” that dates to colonial times and is accented with a red sauce made with ripe tomatoes, habanero peppers, epazote, salt and pepper).
We don’t have room to list them all, but this list from Luxurious Trails covers the top 15 varieties.
• Green tamales/ Tamales Verde
• Chaya tamale
• Corundas
• Uchepos
• Zacahuil
• Oaxacan Tamales
• Sweet Tamales
• Ayocote Tamales
• Chanchamitos
• Tamales Veracruzanos/ Tamal Ranchero
• Chicken Mukbil/Day of the Dead’s favorite tamale
• Mole Tamales
• Vaporcitos
• Brazo de Reina
• Rajas con queso/ poblano peppers and cheese
Marvelous MOCKTAILS
| BY KATHLEEN FURORE,
Editor | Dry January is coming…is your restaurant ready?
If you haven’t given it much thought, it’s time to start. Because judging by data about Dry January 2024, you’ll likely miss a share of bar sales if you don’t offer a selection of non-alcoholic (N/A) cocktails.
According to yearly tracking data from CivicScience, a company that provides consumer insights and trends data, 25 percent of consumers age 21+ who drink alcohol reported successfully completing Dry January in 2024 — a big jump from the 16 percent who avoided alcohol during Dry January 2023.
And if you’re wondering who those consumers are, they’re likely many that your restaurant counts as customers. Thirtyfive percent of Gen Z aged 21-24 successfully completed Dry January in 2024, more than double the 14 percent of Americans 55+ who did.
And that’s not all: Only 28 percent of consumers who avoided alcohol that January plan to resume normal drinking habits, and the majority plan to reduce their intake or cut out alcohol altogether, CivicScience reports.
Restaurants are beginning to tap the N/A trend. As CivicScience notes, “Mocktail menus at restaurants is just one example
“If the mocktail recipe is too complicated, you run the risk of inconsistency when the restaurant gets busy. All of our mocktails only use around five ingredients and feature fresh, organic produce.”
– ANGELA EL HAJ
of alcohol-free trends already taking shape.”
To find out how Mexican restaurants are adapting drink menus to appeal to customers looking for zero-proof cocktails — not only during Dry January, but year-round — el Restaurante reached out to Angela El Haj, co-founder with her sister Mariam of Calaca Mamas Cantina in Anaheim, California. Their restaurant features mocktails such as the Forgotten Grapefruit (organic grapefruit juice, organic lime juice, organic agave syrup, a pinch of salt and soda water); Tias Surprise Lemonade (organic blueberries, organic basil leaves, organic lime juice, simple syrup and soda water); Blushing Maria (organic strawberry, organic lemon juice, organic mint leaves, orgeat, sprite and soda water); and Tropical Slushy (pineapple, coconut milk and agave).
el Restaurante: How important are mocktails for your bar business? When did you start serving them and have you increased your selection?
El Haj: We value inclusivity, so we think it is important to offer non-alcoholic beverages that are as fun and flavorful as regular cocktails. A memorable presentation aligns with our brand and through our mocktail menu, every guest can have the same experience while imbibing whether or not they opt to drink alcohol. From the start, we’ve offered a variety of mocktails, and over time, we’ve significantly expanded our selection. We now even feature a dedicated mocktail section on our menu and we have fun trying out new recipes for our seasonal menus, as well.
ER: Do you typically do any special promotions for Dry January?
El Haj: No, historically we haven’t run any special promotions
Calaca Mamas’ Mocktails (l to r): Blushing Maria, Forgotten Grapefruit, Tropical Slushie, Tias Surprise Lemonade
cafetito
2 OZ TITO’S HANDMADE VODKA 1 OZ COFFEE LIQUEUR 1 OZ ESPRESSO ½ OZ SIMPLE SYRUP ½ OZ CREAMER, OPTIONAL 3 ESPRESSO BEANS, GARNISH
Add all ingredients to a shaker with ice. Shake and strain into a martini glass. Garnish with espresso beans.
NON-ALCOHOL SPIRITS COME OF AGE
While mixologists can craft great mocktails without any kind of spirits, the trend toward non-alcoholic cocktails has created an opportunity for companies to innovate with zero-proof spirits.
“An ever more diverse range of no-alcohol products and flavor innovations are coming to market — including extensions of established brands, agave alternatives, alcohol adjacents, and no-alcohol craft beer and sparkling wine,” according to information from IWSR, a company that tracks beverage alcohol data worldwide. “The wave of new launches comes as consumption of no/low products combined rose by +5 percent in 2023 in the world’s top 10 markets.”
N/A agave alternatives (especially pertinent for Mexican- and Latin-inspired cocktails) are among product lines growing rapidly, IWSR says.
Here are examples of Mexican restaurants turning to N/A spirits to enliven their mocktail menus:
• Trejos Cantina in Los Angeles. Zero Proof craft cocktails include the Zero Proof O.G. Margarita, Zero Proof Paloma, and Zero Proof Infused Fresno Chile Margarita — all made with Trejo’s collection of non-alcoholic spirits
• Costera Cocina Tulum in Chicago’s Fulton Market District. Last year, the restaurant touted its mocktail menu in anticipation of Dry January with this post: “Have fun & feel good with our zero proof cocktails,” then listed this selection: Puerto Vallarta — a guava cocktail with Free Spirits gin, guava & lemon; Michoacán — a mango margarita with Ritual zero proof tequila, mango & lime; Spiced Mojito — Spiritless cinnamon whiskey, mint, lime.
SPIRITS SOURCE GUIDE: Free Spirits, Ritual Zero Proof, Spiritless, Trejo’s Zero Proof Spirits
for Dry January. While we’ve discussed the idea and love creating fun mocktails, we don’t feel that focusing on Dry January aligns with our brand at this time. Our restaurant is very family-friendly, and while drinks are a key part of our menu, we prefer not to emphasize Dry January as a central theme during the new year.
ER: What do mocktails offer from a profit perspective? Can you price mocktails in a way that delivers the same or at least similar rate of return alcoholic drinks offer?
El Haj: Mocktails are definitely cost-effective and offer great margins, but for us, it’s not just about profit. While generating revenue is important, we also value providing excellent options for adults who prefer not to drink alcohol and fun, creative drinks for the younger crowd. It’s about offering an inclusive experience for everyone, not just focusing on the bottom line.
ER: Any tips on how to create great-tasting mocktails?
El Haj: Balance is essential in a mocktail, just as it is in a cocktail or a great dish. For any dish, cocktail, or mocktail, we love looking for inspiration from around the world and drawing from global flavors, which helps get the creative juices flowing. Simplicity is also key when it comes to operations and training. If the mocktail recipe is too complicated, you run the risk of inconsistency when the restaurant gets busy. All of our mocktails only use around five ingredients and feature fresh, organic produce.
ER: Do you have to adjust the ingredients in a recipe when a customer orders one of your regular cocktails but asks to make it N/A?
El Haj: It really depends on the cocktail and what alcohol is being removed, as that serves as part of the flavor profile. That said, when met with these requests, we always make sure our seasoned bartenders speak with the guests to ensure we provide a non-alcoholic substitute that best fits their needs. We’ve considered offering spirit substitutions but haven’t introduced them yet, partially due to lack of demand and because we’ve found we can create non-alcoholic versions that don’t require an exact substitute. But we might consider introducing those types of mocktails as we expand our offerings in the future.
See recipes for N/A cocktails on page 49.
PHOTO COURTESY OF TREJO’S
WINNING WITH LTOS: California Tortilla CEO Shares Formula for Success
| BY ED AVIS | California Tortilla,
a 30-location fast casual restaurant based in Potomac, Maryland, is in growth mode. The company recently rolled out an interior redesign and launched a streamlined service system that has already upped profits. Part of the company’s success is a commitment to quarterly limited-time offers (LTOs).
That commitment not only keeps the menu fresh, but also acts as a proving ground for new ideas. When the restaurant refreshes its regular menu — something that happens about every 18 months — the best-selling LTOs find a permanent spot, according to CEO Keith Goldman.
Here, Goldman shares insights about California Tortilla’s success with LTOs.
el Restaurante: Who creates the new LTOs?
Goldman: Well, that would be me. One of my hats is corporate chef, so I develop all the menu items and LTO ideations. That’s kind of my passion. I love creating food that people crave and want to come back for.
“I look for trends that have been around for a while, that seem to be sticking. That’s when I jump in and say, ‘OK, let’s do one of these.’ I think people have to be familiar with it, have to have heard of it somewhere.”
– KEITH GOLDMAN
ER: How do you come up with LTO ideas?
Goldman: I look for trends that have been around for a while, that seem to be sticking. That’s when I jump in and say, ‘OK, let’s do one of these.’ I think people have to be familiar with it, have to have heard of it somewhere. [For example, we did a Korean barbecue taco LTO many years ago] when people were starting to hear about Korean barbecue and lots of Korean barbecue restaurants had opened. So, there was some recognition of what a Korean barbecue was. Sometimes we just do kind of classic Mexican stuff, which people usually take to right away, they understand what that is. I also like to capture what I think is new and relevant out in the market, what fine dining restaurants are doing on a full scale. I like to see how can we do our version of that in a fast casual setting.
ER: When you dream up a new LTO, do you do then develop the full recipe and spec out the ingredients and all that? Or does someone else do that?
Goldman: I do all of that. The first thing I do is source the ingredients I need, and then I experiment with many different versions of the recipe. I typically start with a recipe that I think is a little too complex and try to simplify it. We need to get it
to the point where it can easily be executed across the chain. When you have 30 restaurants with varying degrees of culinary expertise, you want it to be easy for an hourly employee to execute without too many problems.
So, we start with something complex and then work our way down. Is there any way we can make this simpler and use less ingredients or use more ingredients that we already have in-house instead of bringing new ingredients in? I try to deal with the products we already have in house and stick with that.
ER: Do you do taste testing or something?
Goldman: Yeah, but I wait until the recipe is kind of there. I might do five to 10 iterations for myself and then I start bringing in other people. Usually, the first people I bring in [are members of] the crew from our flagship location in Potomac. The crew will tell you right away if it’s good or not, whether they like it or not. I hold their opinion in high regard. They seem to have their finger on the pulse of the customer moreso than anybody. And then, of course, I’ll bring it to our management team, our executive team, to get their feedback and input. And then we will include franchisees as well.
After I get the input from everybody, we make a few more adjustments perhaps, and then we move forward with producing the materials we need to get it out there.
ER: What’s the timeline for an LTO?
Goldman: I usually need to start working on it six months ahead of time. That allows me enough time to develop it,
test the process, get the training materials. Then it goes to marketing. We have to create POP [point of purchase materials] for it for the stores, whether it’s posters or clings or things that go on the menu.
ER: How do you prepare the restaurants for a new LTO?
Goldman: We do a video and put together a training guide. And we have franchise consultants for each territory who do hands-on training with the management and the crew members. So we make sure we have enough time to get a franchise consultant out to each store before we roll out the LTO.
ER: What would you say has been your most successful LTO?
Goldman: Well, I would say 80 percent of what’s on our menu today is what in the past was a popular LTO. That’s the great thing about an LTO. We do it for three months. We don’t have too many duds, but if it’s a dud, then that’s it. It’s over. If it’s successful, then we typically will go ahead and put it on the regular menu the next time we refresh it.
So, some of the things that are on there now that were popular LTOs are the Blackened Fish Taco, the Korean BBQ Taco, and the California Screamin’ Burrito, which is a top seller. The Bangkok Shrimp is also very popular, but instead of putting it on the menu permanently, we bring it back every summer. So it’s kind of our summer LTO, and everybody looks forward to it. We feel that’s the best way to handle that one.
Has your restaurant offered an LTO that has become a customer favorite? Let us know and we’ll share it with readers in a future issue. Email Editor Kathleen Furore at kfurore@restmex.com.
2024
INDEPENDENT MEXICAN RESTAURANT REPORT
Improved Labor Landscape Offsets CHALLENGING FOOD PRICES
|
BY PUBLISHER ED AVIS
| We have surveyed our readers about their business every autumn for the past 10 years, and each year we learn more about how their restaurants are faring. As we have in past years, we followed up the survey with interviews with some respondents. This article is based on the survey and those interviews.
Overall Business 2024 vs. 2023
l Double or more = 5%
l 50%-100% increase = 8%
l 25%-50% increase = 8%
l Increase, but less than 25% = 25%
l About the same = 22%
l Decrease = 32%
Finding Employees? 2024 vs. 2023
Food Costs 2024 vs. 2023
l Increased = 80%
l Flat = 20%
Steps Taken to Attract/ Retain Staff 2024 vs. 2023
Raul Luis, owner of Birrieria Chalío in Ft. Worth, Texas, has a lot in common with other Mexican restaurant owners: He is of Mexican descent; his family started the business as a home-based operation in the 1980s; and today, his family runs multiple restaurants in different parts of the country.
But in one important way Birrieria Chalío stands out: Business has increased in 2024, whereas many Mexican restaurant owners have seen little or no growth this year, according to an el Restaurante reader survey.
“Business is up about 8 percent,” Luis says. He cites several reasons for the growth, but sees a new social media effort as most important. “I had never in the past used any type of social media, but about two months ago I started using it. I think that is one reason business is up.”
The el Restaurante survey showed that 45 percent of Mexican restaurants have seen sales expand in 2024. Twentythree percent said sales have been flat, and the remaining 32 percent said sales are down this year. In 2023, only 25 percent of respondents to this survey reported that
sales were down from the previous year.
Among restaurants that showed growth, more than half said business is up less than 25 percent. About 11 percent said business has more than doubled this year, and the remaining respondents whose business grew said it is up between 25 percent and 100 percent. The survey was conducted in mid-October and was answered by 40 owners of Mexican/Latin restaurants.
GROWING IN SPITE OF CHALLENGES
Patty’s Mexican Kitchen and Catering in Moscow, Idaho, is another restaurant that saw sales expand in 2024. Gerardo Alvarez and his wife, Patty Alvarez, opened the restaurant 25 years ago after successfully selling salsa at a local farmer’s market.
“We blossomed because my wife’s approach to food is so amazing!” Gerardo says. “She cooks from the soul and the food has to be perfect and from scratch. We make a phenomenal team because I am the face/voice behind the register and she is the creator and executive chef behind everything.”
› HAGA CLIC AQUÍ PARA LEER EN ESPAÑOL
RESTAURANT OWNERS SHARE CONCERNS
What worries el Restaurante readers most? Here is how some readers answered that question, which was posed in our 2024 survey:
“Government dictates on tipped employees and overtime rules new in 2025”
“Not enough people coming thru the door to sustain salaries”
“People are feeling insecure about the near future.”
“Weekday lunches are slow.”
“Customers are not spending like before.”
“Restaurant saturation, young people not going out anymore”
“Profit margins are practically non-existent. Everything has increased: rent, gas, water, electricity, permits, repairs, etc.”
Gerardo says sales are up this year because they simply make consistently great, innovative food.
“We are trendsetters in our community,” he says. “We make scratch food from the heart and we are known for having the best patio dining, great Mexican food, and customer service.”
Great food is part of Birrieria Chalío’s success, too. Birria has become more mainstream in recent years, and Luis has created interesting promotions that have attracted new customers. One example is the “The QuesaChiva Challenge,” in which customers taste birria made the original way, with goat (chiva), and then the newer way, with beef.
“Pepsi did the Pepsi Challenge, and that was very successful, so I thought ‘How can I leverage the birria and
Tajin and fresh fruit to the drink.
“Nobody was doing that in Texas,” he explains. “So I added that, and now I’m able to sell something that normally is $5 for $10. There’s a higher perceived value.”
MANAGING HIGH FOOD PRICES
The el Restaurante survey revealed that rising food costs continue to be a major challenge for Mexican restaurant owners. Eighty percent of respondents said food prices are up this year — almost the same percentage who said that in our 2023 survey.
fly with [that promotion]?’” Luis says. “I tell people chiva is the original, and when they say they’ve never had it, I say ‘Why don’t you take the challenge? See if you can determine which is what and which you prefer better.’”
Luis believes geographic diversity also contributes to the restaurant’s success. He opened Birrieria Chalío’s Fort Worth location in 2005, and his family owns several other locations in Los Angeles. Because the competition among Mexican restaurants is tougher in Los Angeles than in Fort Worth, new ideas bubble up more quickly. Luis learns about those from his family in LA and brings them to his Texas restaurant.
For example, he was charging $3 to $5 for aguas frescas in his restaurant, then saw that restaurants in Los Angeles were adding Chamoy,
In one open-ended question that asked respondents about products that had increased in price, respondents named everything from chicken to spices to produce to dairy.
Both Luis and Alvarez have increased menu prices to deal with the higher costs. For example, egg prices jumped from $40 a case to $150 a case in early fall, Luis reports, prompting him to bump up prices of menu items that contain eggs.
“I adjust my pricing maybe once every two weeks, or when [the price of] something really just takes off,” Luis says.
Luis uses a QR code on his menu instead of listing prices, so he can change prices without reprinting the menus. That also makes the increases a little less obvious to customers.
Alvarez also bumps up his
“Business is up about 8 percent. I had never in the past used any type of social media, but about two months ago I started using it. I think that is one reason business is up.”
– RAUL LUIS, Birrieria Chalío
menu prices to offset the rising costs.
“Ninety-eight percent of my customers do not complain because I’m still cheaper than my competitors,” he says. “The ones that do complain about prices are folks who do not appreciate good food anyway. They prefer to dine at a fast food establishment.”
SHORING UP LABOR SHORTAGES
A bright spot in this year’s reader survey came in answers to the question about finding employees. Our 2022 survey found that 78 percent of restaurants were finding it harder than usual to get new employees. That dropped to 55 percent in 2023, and this year it fell to just 30 percent.
Furthermore, in this year’s survey 30 percent of respondents said they have no problem finding employees, compared to 19 percent who said that last year. And only 12 percent said that in 2022.
A natural consequence of a better employment situation is that fewer restaurant owners feel compelled to increase pay or benefits. In 2023, 88 percent of respondents said
they had raised pay in the previous year; in 2024, that dropped to 68 percent.
MOVING AHEAD FEELING POSITIVE VIBES
In spite of all of the challenges 2024 has brought, Luis and Alvarez are happy with how things are going with their restaurants.
Luis participated in a program sponsored by Goldman Sachs that helped him create a growth plan. While he was there, he met a public relations professional who has helped him leverage past media hits into new coverage.
“Different media are starting to pick up on what birria really is,” he says.
Alvarez relishes the fact that customers still appreciate what Patty’s Mexican Kitchen brings to the community even after a quarter century in business.
“Folks in our neck of the woods have followed us and watched us grow into an amazing business,” he says. “My mood about the business is exceptional — my wife and I love what we do. And it shows in our business.”
PRODUCT SHOWCASE
21 Missions Agave The Ultimate “Cadillac” Margarita with 21 Missions. 21 Missions Agave Azul Nectar, Un Muy Especial! Your customers will thank you (Tus clientes te lo agradecerán. Salud!) 866-504-0555; www.21missionsagave.com
Sammic. Our immersion blenders are all designed to make a variety of different preparations with no need for add-on tools. Our commercial Y-blade, made of tempered steel, is equipped with a long-lasting cutting edge, and each blender features fixed or vario-speed (adjustable speed). The blenders are designed to handle capacities from 10 liters to 250 liters with maximum comfort for the user. Sammic.us
BE&SCO Manufacturing. Our Beta 900 Electric Combo empowers restaurant customers to deliver fresh, highquality flour tortillas with unmatched consistency. Designed for single-person operation, it simplifies training and minimizes costly turnover. Built with modular precision, our machines require minimal maintenance and are effortless to operate! Request a quote: 210-734-5124 or www.bescomfg.com
Best Mexican. We’re here for all your Mexican foodservice needs. We’ve been serving restaurants in the Northeast for over 50 years… and we can help you keep your restaurant running for whatever type of service you’re offering today. 800-867-8236; 845-469-5195; Bestmexicanfoods.com
The Neil Jones Food Company. Premium quality tomato products and custom blend sauces packed from fresh, vine-ripened California tomatoes are the specialty of this family-owned and operated business. Our San Benito facility has been packing the finest California tomatoes since 1915. We strive to bring you the very best tomato products, whether you prefer fresh-packed #10 cans or fresh-packed shelf-stable pouches. 800-291-3862; njfco.com
Minsa. We’re the pioneer in high- quality Corn Masa/Harina de Maiz Nixtamalizado that’s great for making table tortillas, snacks (chips, nachos, tostadas, tamales, taco shells) and extruded (corn chips). We offer conventional, GMO-free and organic corn flour that is also whole grain certified. Our white, yellow and blue certified natural corn products are made using strict manufacturing and quality assurance protocols. 404-310-5968; ivan. ahumada @minsausa.com.mx; minsausa.com
Robot Coupe. Our vegetable prep machines offer the widest range of cuts and are ideal for Mexican restaurants! We even offer the CL 50 Ultra Tex Mex vegetable prep machine package that includes a set of discs perfect for slicing ingredients used to make pico de gallo, fajitas, tacos and more. Slicing discs, grating discs, dicing kit, disc cleaning kit, and pack of 2 wall holders included. robot-coupe.com
PRODUCT SHOWCASE
Tito’s. Tito Beveridge wasn’t always in the vodka business. With a dream to do big things, he sat down one sleepless night and drew a line down the middle of a blank page. On one side, he wrote what he was good at, and on the other, what he enjoyed doing. The end result? Tito’s Handmade Vodka. It wasn’t quick, and it wasn’t easy, but over 25 years later, Tito’s Handmade Vodka now lines backbars and store shelves, filling countless glasses along the way. For recipes and more, visit titosvodka.com.
Bridgford Foods. Frozen tortilla dough balls, sopapilla dough and bolillo dough let you make fresh tortillas, sopapillas and bolillo rolls quickly and easily for your customers without all of the prep work — just thaw, then grill or fry for authentic, consistent flavor every time. 800-527-2105; bridgford.com
Dutchess Bakers. Our Tortilla Pro Package includes all you need for your in-house tortilla operation! Package includes manual dough divider, dough rounder, portable stand, manual tortilla press, and tortilla press cart. Mixers, dough dividers/rounders, tortilla presses and grills for any size restaurant also available to purchase separately. 800-777-4498; sales@dutchessbakers.com; dutchessbakers.com
Texican. Tortilla chip serving cabinets feature convection heat and thermostat temperature control for reduced operating costs. Stainless steel dispensers guarantee the warmest chips with the least amount of chip breakage. Load chips in top, serve from the bottom! The only warming cabinet with “swing open” front door! Available in 44-gallon and 22-gallon capacity models. Tortilla warmers and Chip-Pala scoop also available. 713-896-9924; texicanspecialty.com
Kellian Finance. We’re the lender of choice for countless restaurants. Our application process is quick and simple and provides funding options in minutes. Loans from $5,000 to $5 million can be funded as quickly as one day. Loans are approved 85 percent of the time, and our customer satisfaction rating is 95 percent. www.kellianfinance.com
Rovey Seed Co. Rovey is the leading supplier of white, yellow, blue and red corn especially bred for tortilla & chip production. The high-quality corn is used by restaurants across the country and around the world to make superior tortillas. It is available in non-GMO and organic varieties. 217-227-4541; roveyseed.com
PRODUCT SHOWCASE
American Eagle Food Machinery. Our OneHUB Collection provides unmatched versatility! High-volume Meat Cutter Attachment (shown) cuts bigger pieces, features large 7”x2” feeder. The 1.5HP motor with #12 Hub powers 6 interchangeable attachments including meat grinder, tenderizer, cutter, jerky slicer, vegetable cutter Process everything from beef, pork, chicken to vegetables and cheese with one countertop footprint. Save time and labor cost without hand-cutting! 800-386-5756; www.americaneaglemachine.com/onehub
Tortilla Masters. Creating perfect, ready-to-cook corn tortillas has never been easier thanks to the Ventura Flex Corn Tortilla Machine — the first tabletop restaurant-style corn tortilla machine to meet UL and NSF standards. Convenient and small, with big production capabilities — makes up to 840 tortillas per hour. Can be placed on a table, occupying just 2 x 2 feet of space. Also available: Molino Masters Tabletop Corn Grinder, the first NSF and UL tabletop corn grinder restaurants can use to make masa; can produce up to 140 pounds of masa per hour and can be used with 7” x 3” grinding discs or volcanic stones. Made in the USA. 281-994-7010; tortillamachine.com
Folcklor Latino. The craftsmen at Folcklor Latino, located in Tonalá, Mexico, have decades of experience creating tables, chairs, booths, carts and other furniture for restaurants. “Thanks to the Folcklor team who did a fantastic job,” said Martín Morin, manager of Blanquita’s Mexican Restaurant in San Benito, Texas. “Everything looks fabulous. My family is delighted with the results. I hope that soon we will communicate with you to furnish another restaurant.” 424-385-6564; contacto@folcklorlatino.com; www.folcklorlatino.com
Culinary Software Service. Want to save money on food costs? ChefTec software offers inventory control, purchasing and ordering, recipe and menu costing, and nutritional analysis that can help! The software even comes with a money-back guarantee! Free bonus ingredient pack for Mexican restaurants also included. 877-243-3832; cheftec.com
Optimal Automatics Optimal’s Autodoner Brand Vertical Broiler is the best-selling al pastor cooking unit in North American since 1972. It is made with durable, longlasting case metal burners that are extremely easy to service. UL listed models available (all models NSF.) 847-439-9110; optimalautomatics.com
Martinez Brands. Our Santa Clara Rompope is preferred by many consumers for its price and quality in both Mexico and the U.S. Its unique taste profile, higher alcohol content relative to other competing brands, lighter texture and modest sweetness level make it ideal for sipping on the rocks or a tasty cocktail mixer. www.martinezbrands.com
C.T. Beavers/Tamale King. These tamalemakers are perfect for the upcoming holiday season! Light, easy-to-operate machines deliver consistent quality tamales for your restaurant’s customers. Available in a variety of sizes; tamale pots, spices, corn husks and masa also available. 800-531-1799 or 817-534-3122; tamaleking.com
PRODUCT SHOWCASE
MegaMex Foodservice takes pride in creative authentic Mexican Flavors that operators can easily execute. Products include HERDEZ® Quemada Charred Salsas, TRES COCINASTM Authentic Pepper Pastes, and DOÑA MARIA® Mole Rojo described below. 817-509-0626; megamexfoodservice.com
Our TRES COCINAS™ Authentic Pepper Pastes are made with the signature ingredients you use every day. But instead of spending hours rehydrating, dicing and pureeing, you can get bold flavor from just a simple squeeze. Request a sample! 817-509-0626; megamexfoodservice. com/brand/tres-cocinas
OUR DONA MARIA® Mole Rojo, created for foodservice, is crafted in Mexico with mild ancho and poblano peppers, peanuts, sesame seeds
The simple becomes the sophisticated with new HERDEZ® Quemada Charred Salsas. Deeply bold flavors from charred tomatoes, tomatillos, poblanos and jalapeños let you take apps, sides and entrées beyond the expected. and a touch of real chocolate to deliver the authentic flavor of a generationsold family recipe. Just heat 64 ounces of water or broth with one container of mole paste and whisk over a low heat until smooth.
Megas Yeeros. Elevate Your Menu with the Mega Sabor product line. Authentic taste with high-quality ingredients full of Mexican flavors. Juicy, tender and marinated to perfection! Ideal for chefs seeking to diversify their offerings with quick and labor-saving culinary solutions. Mega Sabor products revive traditional recipes, delivering big flavor with minimal prep time – so you make the most of your time impressing your customers! Less time on preparation, more time for creativity! Available in Strips & Hand-stacked Trompos: Al Pastor | Pollo Adobo | Carne Asada. Contact us to learn more: 212-777-6342 | www.megasyeeros.com
Performance Foodservice. One of the largest food distributors and suppliers in the country, Performance Foodservice provides quality products, innovative technology, and custom solutions with a local touch to restaurant partners from coast-to-coast. An enterprisewide team of sales consultants, chefs, and industry experts collaborate to serve owners and operators of all sizes, along with a range of other foodservice customers. With nearly 70 years of authentic culinary expertise, Performance is an industry leader in a variety of segments. Supporting restaurants is the Performance Foodservice mission — any concept, any solution, anywhere. Performancefoodservice.com
V&V Supremo Foods. This award-winning producer of authentic Hispanic-style cheeses is your source for melting cheeses like Chihuahua® Brand Quesadilla; fresh cheeses such as Queso Fresco, Queso Blanco Del Caribe®, Queso Enchilado, Queso Asadero and Requeson; aged cheeses like Cotija; and Mexican crema. Chorizo in beef and pork and chicken varieties also available. 1-888-887-8773; www.vvsupremo.com
CHECK OUT THE el Restaurante ONLINE BUYER’S GUIDE!
We have published a comprehensive Buyer’s Guide for the Mexican/Latin restaurant industry since 1997, and it has historically appeared in the last issue of the year. For about the past 10 years, we have also had an online Buyer’s Guide. Since we are an all-digital publication now, it makes sense to unite those Buyer’s Guides. Below are the categories available in the online version of the guide, and clicking on them will take you directly to the appropriate page.
• DELIVERY AND TAKE-OUT SUPPLIES — Containers, wrappers, plasticware, to-go items
• TORTILLA-MAKING EQUIPMENT — Restaurant-size corn and flour tortilla presses, combos, corn grinders, griddles
• TORTILLA-MAKING SUPPLIES — Masa, corn, flour, nixtamalization supplies
• TORTILLAS, PRE-MADE — Tortillas, tortilla chips
• OTHER MEXICAN/LATIN FOOD ITEMS — Prepared appetizers and entrees, canned goods, avocado products, meat products, cheese/dairy products
• BEVERAGES — Agave, cocktail mixes, Margarita mix, Mexican liquors
• DINING ROOM ITEMS — Furniture, menus, food-serving products
• KITCHEN AND BAR EQUIPMENT — Ovens, ranges, broilers, blenders, food processors, mixers, refrigerators, freezers
• TECHNOLOGY – POS systems, restaurant management software, kitchen management systems
Nata’s “Legendary” Pork Pozole Rojo
Recipe by Isabel Reyes of Chicago; recipe and photo courtesy of Familia Kitchen
Makes 8 servings
The Pork:
6 lbs. pork backbone, cut in chunks
4 lbs. pork tenderloin, cut in chunks
Water, to cover the meat
2 large onions, whole
1 head garlic, whole
3 bay leaves
Salt, to taste
64 oz. hominy, washed
Place water in a large stockpot or Dutch oven and bring to a boil. Add both types of pork, garlic, onions, bay leaves and salt. Cook until the meat is tender—this should take about 2 hours, at least.
The Sauce:
8 guajillo chiles
1 ancho chile
1 mulato chile
5 T. sesame seeds, toasted
1 T. cumin seeds, toasted
4 cloves garlic
1 T. oregano, dried
Salt, to taste (remember the soup already has some!)
Open and devein the chiles. In a hot pan, toast the chiles on both sides for less than a minute. In a bowl, using a scoop or two of the liquid
from the large pozole pot, soak the toasted chiles for about 5 minutes.
Toast the sesame and cumin seeds.
Scoop out both cooked onions from the soup.
Place the soaked chiles, both onions and all the other sauce ingredients in a blender. Pulse for a minute or two, until mixed. Set aside.
To make the pozole: When the meat is tender, add the washed hominy and cook for 5 minutes. Add the contents from the blender and bring to a boil for 10 final minutes.
Serve the pozole in bowls. Garnish with the additional dried oregano, sliced radishes, thinly sliced cabbage, and lime juice, to taste. Don’t forget the tostadas!
Pozole con Mariscos:
Seafood Pozole
Recipe from Karen Hursh Graber (Reprinted from a past issue of el Restaurante)
Makes 10 servings
2 T. vegetable oil
½ c. chopped onion
½ head garlic, separated into cloves and thinly sliced
4 ancho chiles, stemmed and soaked in hot water until soft
4 cascabel or guajillo chiles, stemmed and soaked in
hot water until soft
3½ qts. fish stock
1 t. dried marjoram
1 t. dried thyme
1 package refrigerated maiz para pozole or 2 32-oz. cans hominy
3/4 lb. peeled fresh shrimp
3/4 lb. chopped fresh clams
3/4 lb. chopped cleaned octopus
1 lb. firm fleshed white fish, cut into cubes
Salt to taste
Lime wedges, to serve
Chopped onion, to serve
Shredded lettuce, to serve
Dried oregano, to serve Fried tortilla strips, to serve
Heat the oil in a large stockpot. Add the onion, and sauté until soft.
Add the garlic and continue cooking until fragrant but not browned.
Place the onion, garlic, chiles, and 1 cup fish stock in a blender and puree until smooth.
Return the pureed mixture to the stockpot. Add the remaining stock, marjoram, thyme and hominy.
Bring to a boil, lower heat and simmer for 10 minutes. (The pozole may be made ahead, cooled and refrigerated up to a day at this point.)
If pozole has been refrigerated, reheat and bring to a simmer. Add the shrimp, clams, octopus and fish, and simmer until they are tender. Do not overcook, as this will make them tough. Taste for salt.
Serve in deep bowls, accompanied by lime wedges, chopped onion, shredded lettuce, dried oregano and fried tortilla strips, for diners to add to taste.
Infused Fresno Chili Margarita Zero Proof Cocktail
Recipe courtesy of Trejo’s Spirits Makes 1 cocktail
2 oz. Infused Zero Proof Tequila
1 oz. lime juice
1 oz. blood orange juice
½ oz. agave syrup
Ice
Tajin, for rimming
Dehydrated lime wheel, for garnish
Thai chili pepper, for garnish
Combine first four ingredients into a shaker with ice and shake. Rim glass with Tajin seasoning.
Strain cocktail from shaker into glass over ice. Garnish with dehydrated lime wheel and Thai chili Pepper (optional).
For more great mocktail recipes, CLICK HERE.
CHEF JOSÉ SALAZAR Salazar and Mita’s
CHEF AND RESTAURATEUR
JOSÉ SALAZAR has made a name for himself in the culinary world by crafting innovative dishes that fuse elements of Latin American and modern American cuisines.
The culinary style he introduced while serving as executive chef at Cincinnati’s Cincinnatian Hotel led to a 5-star review from The Cincinnati Enquirer as well as accolades from Food & Wine, a publication that named him “Best New Chef” in 2011. That success propelled him as he moved on to open two of Cincinnati’s most celebrated Latin-inspired restaurants: Salazar (which recently closed to make way for a new location coming in spring 2025) and Mita’s, the restaurant named after his grandmother (or “mita”) that was nominated for a James Beard Award in the Outstanding Restaurant Category in 2024.
Here, Chef Salazar shares his recipe for Catalonian Canelones, a traditional dish from the Catalonian region of Spain.
“They are usually served the day after Christmas. Historically, they were filled with leftover from the Christmas dinner — if people want to skip cooking the chicken, they can very easily be filled with left-over turkey, ham, mushrooms or whatever leftovers you may have. I love this dish because of its comfort factor and its versatility.”
Catalonian Canelones
The Chicken Filling:
4 lbs. chicken legs, bone-in
1 large onion, chopped
4 garlic cloves, minced
2 sprigs thyme, leaves only, reserve stems
1 c. parsley, chopped, reserve stems
1 c. dry Spanish white wine
1 T. white wine vinegar
4 c. chicken stock
2 + 1 tablespoons extra virgin olive oil
Salt and freshly ground pepper, to taste
Season chicken with salt and freshly ground black pepper.
In a large Dutch oven, brown chicken in 2 tablespoons of extra virgin olive oil. Meanwhile, in a separate sauté pan, cook chopped onions and garlic until translucent in 1 tablespoon of olive oil and add fresh thyme leaves. Add salt and fresh black pepper to taste. Remove from heat and set aside.
Once chicken is browned, add white wine, cook for two minutes. Add chicken stock, reserved parsley and thyme stems. Cover and simmer for 1 hour or until chicken is tender and pulling away from the bone. Remove chicken from liquid and shred the meat into a mixing bowl. Add cooked onions, garlic, and chopped parsley. Add a small amount of strained cooking liquid from the chicken. Mix in the white wine vinegar, mix well and adjust seasoning with salt and pepper to taste.
The Bechamel Sauce:
½ gal. whole milk
8 T. butter
1 small onion, finely chopped
1 c. flour
1/4 t. nutmeg
Salt and freshly ground pepper, to taste
Place butter in a medium saucepan over medium low heat, add chopped onions and cook for
2 minutes. Make a roux by adding the flour to the butter and onions. Cook over medium low heat for 3 to 4 minutes until the raw flour is cooked out. Whisk in the milk. Cook over medium heat until the mixture comes to a simmer and continue to cook for 5 more minutes. Add nutmeg and salt to taste. Remove from heat and cover.
The Canelones:
15 dried or frozen pasta sheets
2 T. extra virgin olive oil
½ lb. manchego cheese, grated 1/4 lb. melted butter
Freshly ground black pepper and fresh parsley, for garnish
Preheat the oven to 375° F.
Prepare pasta sheets according to the directions on the package. Cut the pasta sheets into 6x4-inch squares and lay out onto a flat work surface. Add 2 tablespoons of the chicken filling to each pasta sheet and roll like a cigar.
Add melted butter to a 9x13inch baking sheet. Fill the pan with the rolled canelones and top with a generous amount of bechamel (it’s ok if you do not use all the bechamel). Top with grated manchego cheese. Bake for 15 minutes. Turn your oven to broil and cook for a couple more minutes or until bubbling and light brown. Finish with a few cracks of freshly ground black pepper and a sprinkling of fresh parsley, and drizzle 2 tablespoons of olive oil over the top.
