el Restaurante Oct/Nov/Dec 2020 issue by MaidenNamePress

elRestaurante

OCT/NOV/DEC 2020

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Hispanic Pastries Sweeten the Season Announcing... Our Managers of the Year!

2021

BUYERâ&#x20AC;&#x2122;S GUIDE

PRSRT STD U.S. POSTAGE PAID BOLINGBROOK, IL PERMIT NO. 467

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In This Issue 14 6 HOTLINE 10

MEET OUR 2020 MANAGERS OF THE YEAR

14 COVER STORY—Hispanic Pastries Sweeten the Season By Kathleen Furore

20 ¡BUENA IDEA!—El Charro’s Tamale of the Month (In English and Spanish)

26 FROM MEXICO—Mexican Dried Fruit 30 SNAPSHOT—Chicago’s Mis Moles 33 AT THE BAR—Canned Cocktails (In English and Spanish)

44 AN EL RESTAURANTE EXCLUSIVE—Our 6th Annual Independent Mexican Restaurant Report

63 RECIPES 64 MY FAVORITE RECIPE—ChinaLatina’s Miso Pork Lechón Ramen

Buyer’s Guide Section 47 INTRODUCTION AND PRODUCT INDEX 48 ADVERTISER INDEX

49 PRODUCT CATEGORIES 53 PRODUCT SHOWCASE 57 VENDOR PROFILES

ON THE WEB AT www.elrestaurante.com It’s tamale season! Check out all the great tamale recipes for your holiday menus at elrestaurante.com/tamale-recipes/

OCT/NOV/DEC 2020

| el restaurante

editor’s note

elRestaurante | w w w.elrestaurante.com |

2020

by many things I’ve seen happening with-

Just typing those

are featured in the pages that follow.

in the restaurant industry. Two of them

four little numbers

Kathleen Furore, editor

makes me realize,

Ray Flores of Tucson’s El Charro Café

more than ever,

launched two e-commerce sites: Tamales

how quickly life

for Heroes to bring his family’s tamales

as we know it can

to front-line workers, and Tamales To

change.

Go to make those tamales available to tamale lovers nationwide. Both online

The year started out on a nicely positive

businesses have helped him keep busi-

note: Family members who had been

ness afloat and staff employed.

struggling were healthy again, business was strong (at 96 pages, our 2020 Buyer’s

Chef Geno Bahena, the “King of Mole,”

Guide issue was our biggest ever),

defied the odds (and in his own way,

and, as we reported in that issue, data

the virus) by returning to Chicago from

showed that the Mexican/Latin segment

Boston to open Mis Moles Restaurante in

of the restaurant industry was growing

the midst of a pandemic.

23 percent faster than the restaurant market as a whole.

And there are many other examples of restaurant owners, chefs and staff

When I extended “sincere wishes for a

members who have gone far above and

happy and prosperous holiday season”

beyond what was ever expected of them

and ended with “We’ll see you in 2020!,”

to weather the COVID-19 crisis—far too

I never could have envisioned how the

many to mention here.

world would have turned one year from the date I typed those words!

I would be remiss not to mention all of the vendors who have worked with the

Everyone has their own stories about

restaurant community, pivoting to offer

the COVID-19 pandemic. Some are

new products and services designed to

heart-breaking personal stories of

help businesses survive. Many of those

physical struggles with the virus; others

vendors are advertisers who have stuck

are heart-wrenching stories of business

with el Restaurante during the challenges

challenges, some so severe they’ve

2020 has thrown our way.

caused even long-standing restaurants to shutter for good; and many include

To them—and to our readers, writers,

elements of the personal and the profes-

sales staff and designer Ala Ennes—Pub-

sional alike.

lisher Ed Avis and I extend our heartfelt gratitude and share our sincere wishes

But as disheartening and often depress-

for healing and a renewed sense of pur-

ing as 2020 has been, I’ve been buoyed

pose in the year ahead.

el restaurante | OCT/NOV/DEC 2020

Ed Avis PUBLISHER Kathleen Furore EDITOR Ala Ennes ART DIRECTOR Elyse Glickman, Karen Hursh Graber CONTRIBUTING WRITERS 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 edavis@restmex.com Suzanne Bernhardt 678.880.9282 suzanne@restmex.com AD SALES/ESPAÑOL Alfredo Espinola alfredo@elrestaurante.com PUBLISHED BY Maiden Name Press, LLC Volume 24, Number 5

el Restaurante (formerly el Restaurante Mexicano) (ISSN 1091-5885) is published five times a year by Maiden Name Press, LLC 1317 W. Belden Ave., Chicago, IL 60614 el Restaurante is distributed by subscription at the cost of $40. All contents copyright© 2020 Maiden Name Press, LLC. Nothing in this issue may be reproduced in any form without publisher’s consent.

AVOCADO. 0% OTHER STUFF.

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For samples, call 1-817-509-0626 or visit megamexfoodservice.com/sample.

THE REAL SOLUTION FOR MEXICAN FLAVORS.

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el Restaurante takes top honors in 2020 José Martí Media Awards The National Association of Hispanic Publications (NAHP) recently announced the winners in its prestigious 2020 José Martí Media Awards—and el Restaurante emerged the Gold Award Winner in the Outstanding Hispanic Magazine-Glossy and in the Outstanding Design-Magazine categories. The publication also won a Silver Award in the Outstanding Food Section category. “We are honored to be recognized by such an outstanding organization as NAHP,” el Restaurante publisher Ed Avis said. “Ever since we launched el Restaurante in 1997, our goal has been to deliver information about industry trends, along with business-building ideas, to help owners, operators and other personnel at Mexican- and Latin-themed restaurants. We could not have achieved that goal—and been recognized by NAHP for that achievement—without the hard work and dedication of our writers and our talented designer, Ala Ennes.” To see all of our 2019 issues (the issues the awards were based on), visit elrestaurante.com.

CACIQUE FORECASTS 2021 Mexican Food Trends As part of its Hispanic Heritage Month celebration,

want to incorporate the

Cacique—a company known

more traditional ingredi-

for its Mexican cheeses,

ents of Mexican cuisine,

creams, chorizos and yo-

so dried chiles, beans and

gurts—recently unveiled its

cheeses such as queso

third annual What’s Next

fresco will find their way

in Mexican Cuisine trends

into more home kitchens.

forecast. Cacique teamed up with award-winning chef and TV personality Aarón Sánchez of Johnny Sánchez in New Orleans, Chef Bricia Lopez of Guelaguetza in Los Angeles, and Chef Santiago Gomez of

National Restaurant Association releases new safe operating guidelines

Cantina La Veinte and Tacology

The National Restaurant Association (NRA) has released the

which trends they are most ex-

new COVID-19 Safe Operating Guidance, designed to help ensure safe on- and off-premise dining during the pandemic. It includes updates on mask and glove use, protocols for coronavirus-positive employees, and ventilation best practices.

in Miami—and surveyed home cooks across America—to learn cited to try in the coming year. Think about how your restaurant can incorporate some of these trends in ways

Key updates include:

that will boost business in the

• A new section on preparing workplaces for COVID-19, which

coming year:

addresses layouts and ventilation. • Additional guidance on when and where face coverings should be worn and how to de-escalate confrontations over policy.

• 63 percent of Americans

• People will gravitate toward nostalgic “homemade” style dishes like enchiladas, and restaurants will add more of these comfort foods to their menus. • Deep, rich sauces, including mole, will continue to grow in popularity. • Salsa macha will share the spotlight thanks to greater exploration of the immense breadth of salsa varieties that exist within Mexican cuisine..

• The bread-baking craze of 2020 will reach corn and

• Food exploration will

flour tortillas, with 55 per-

satisfy Americans’ wan-

• Additional information on addressing employee personal

cent of Americans reaching

derlust. Since 55 percent

hygiene and health, including updates on front-of-house

for masa harina, as well as

of them plan to travel

glove use (discouraged) and what to do when an employee

flour and tortilla presses, to

less, they’ll want to learn

has been exposed to COVID-19 or tests positive.

make their own tortillas.

stories behind famous

• Updated guidance on providing ServSafe Food Handler training, and access to free ServSafe COVID-19 training videos for all employees. You can download a copy of the new guidelines at bit.ly/35trXrC.

el restaurante | OCT/NOV/DEC 2020

Mexican recipes—whether • Dehydrated chiles, with va-

moles from Oaxaca or the

rieties ranging from pasillas

countless types of tacos

to anchos, will become more

found across America.

popular.

A W A R D S

MALBEC 2019

CABERNET SAUVIGNON 2017 & 2018

SAUVIGNON BLANC 2018

CasillerodelDiabloUS.com

SOBREMESA La popularidad de las comidas familiares POR KATHLEEN FURORE

A medida que los estados disminuyen las restricciones y los consumidores regresan a comer a sus lugares favoritos, los restaurantes están comenzando a recuperarse del impacto de la pandemia. Sin embargo, la industria de restaurantes aún está lejos de volver a operar como usualmente lo hacían. Con la llegada del clima frío y muchos consumidores que aún se resisten a salir a cenar2, los operadores tendrán que ser creativos para estimular sus ventas en las temporadas de otoño e invierno. Una manera sencilla de aumentar las ganancias es ofrecer paquetes de comidas familiares para llevar. En el ambiente actual de la pandemia, los padres están luchando más que nunca para manejar el nuevo entorno escolar de sus hijos, al mismo tiempo que mantienen un equilibrio entre la vida laboral y personal. Estos consumidores buscan alternativas más prácticas y saludables de comida para llevar que resuelva su necesidad.

Los clientes buscan comidas familiares para llevar Mientras que cocinar las comidas de la familia en casa puede haber sido una actividad bienvenida durante las primeras fases de la pandemia, actualmente las personas están buscando opciones de comida para complementar la cocina casera. Los paquetes de comidas familiares ofrecen esa solución: el 42% de los consumidores ha pedido una comida familiar para llevar al menos una vez durante el COVID, el 17% de ellos lo ha hecho por primera vez3. El regreso a las universidades y las temporadas de deportes profesionales también han generado una mayor demanda de comidas familiares para llevar. El 61% de los consumidores dicen que prefieren disfrutar de comida para llevar en casa mientras ven eventos deportivos, y un 40% está interesado en comidas familiares con un tema deportivo que incluya una porción grande de un plato principal con varias opciones de acompañamiento2. Las comidas familiares para llevar están posicionadas para permanecer una opción rentable: El 38% de los consumidores afirma que es probable que continúen pidiendo comidas familiares para llevar aún después de que la pandemia. Ese porcentaje es aún mayor para los consumidores que pidieron comidas familiares por primera vez durante la pandemia: el 76% dice que seguirá pidiendo comida para llevar o de servicio a domicilio de un restaurante3. Para los operadores de restaurantes hispanos hay aun mejores noticas: al preguntarle a los consumidores qué tipo de comidas familiares desean ver en sus restaurantes favoritos, ¡la cocina mexicana estaba como primera en la lista!2

Para obtener más información acerca de cómo poner en práctica las comidas familiares para llevar, visite https://foodie.sysco.com/foodie-solutions/. También encontrará otras soluciones útiles e innovadoras que impulsarán la actividad de su restaurantes, como, por ejemplo, implementar una cocina virtual y aprovechar al máximo sus espacios al exterior para las temporadas de otoño e invierno.

Lista de pasos para implementar comidas familiares para llevar Evalúe y actualice su menú teniendo en cuenta los cuatro puntos básicos de Ingeniería de menú.

ASEMERBOS Rentabilidad

La conexión hispana

Revise sus costos, haga ajustes en sus precios según las condiciones actuales del mercado e identifique las áreas en las que puede sustituir ingredientes para mejorar la rentabilidad sin comprometer la calidad.

serailimaf sadimoc sal ed dadiralupop aL

No cabe duda de que los hispanos representan un segmento demográfico que los restaurantes no pueden ignorar.

ERORUF NEELHTAK ROP

naserde gerEE. serUU. odim usnoc sol y senoiccirtser sal neyunimsid sodatse sol euq adidem A Para el 1 de julio de 2019, la población hispana alcanzo e s r a r e p u c e r a o dnade znemoc nátse setnaruatser sol ,sotirovaf seragul sus a remoc a los 60,6 millones, lo cual la convierte en la minoría más grande .aimednap al ed otcapmi led 4 la nación —una minoría cuya cultura hace hincapié en el bienestar de la familia. En el caso de los hispanos, las reuniones omoc rafamiliares repo a revson lov ed sojel átse núa setnaruaOfrezca tser ed asus irtsuartículos dni al ,ogmás rabm e niS populares muy importantes,25r.aTeniendo en cuenta que su edad media nec a rilas a netsiser es núa euq serodimues snode c sohcum y oírf amilc led adagell al noC .naícah ol etnemlausu casi 30 años4, es probable familiares .onreivque ni eesas oñotreuniones o ed sadaro pmet sal continúen ne satnev sus ralumitse arap sovitaercy rexamine es euq násu rdnhistorial et serodoarelepanálisis o sol de la competencia para decidir siendo comunes durante los próximos años, lo que recalca el papel .ravell arapara p sellevar railimapueden f sadimojugar c ed sen eteuqap recerfo se saicnanag sal racuáles tnemuson a edlas allofertas icnes arecríticas. nam anU crítico que las comidas familiares obtener la lealtad de este grupo demográfico. ralocse onrotne oveun le rajenam arap acnun euq sám odnahcul nátse serdap sol ,aimednap al ed lautca etneibma le nE nacsub serodimusnoc sotsE .lanosrep y larobal adiv al ertne oirbiliuqe nu neneitnam euq opmeit omsim la ,sojih sus ed .dadisecen us avleuser euq ravell arap adimoc ed selbadulas y sacitcárp sám savitanretla

Popularidad

Preparación

Elija artículos que sean fáciles

Perfeccionando el método ravell arap serailimaf sadimoc ndeapreparar csub sy eservir; tnecapacite ilc soL

al personal de cocina para lograr La idea de comidas familiares para llevar es muy atractiva para los ed sesaf saremirp sal etnarud adinevneib dadivitca anu odis rebah edeup asac ne ailimaf al ed suna adimmáxima oc sal raeficiencia; nicoc euq srevise artneiM consumidores que desean una opción conveniente y sabrosa que pueda seteuqap soL .aresac anicoc al ratnemelpmoc arap adimoc ed senoicpo odnacsub nátse sanosrsu epinventario sal etnemlapara utcareducir ,aimednalap al para aalimentar nu sonemalatoda ravelall afamilia. rap railTambién imaf adimes ocuna anusolución odidep aefectiva h serodim usnlos oc sol ed %24 le :nóiculos amínimo se necerfel o sdesperdicio erailimaf sadyim eloc ed operadores de restaurantes que quieren aumentar las ventas. .3zev aremirp rop ohceh ah ol solleexceso ed %71de le existencias. ,DIVOC le etnarud zev sadiMientras moc ed aque dnam edkits roypara am apreparar nu odarentacos eg nayhburritos néibmaten secasa lanoihan seforganado p setroped ed sadaropmet sal y sedadisrevinu sal a oserger lE los sotpopularidad neve nev sarten neilos m amenús sac ne rde avelos ll arrestaurantes ap adimoc edhispanos, raturfsid las neroperadoras efierp euq necid serodimusnoc sol ed %16 lE .ravell arap serailimaf o talp nu considerar ed ednarg nañadir óicropun anpoco u ayulde cnicreatividad euq ovitropaedsus amopciones et nu nocde serailimaf sadimoc ne odaseretni átse %04 nu y ,sovitroped pueden .2otneimañapmoca ed senoicpo sairav noc lapicnirp comidas familiares para llevar, como ofrecer paquetes de sus platos Asegúrese que los artículos especiales. amrfia serodPor imuejemplo, snoc sol el edpaquete %83 lE :ede lbaarroz tner ncon óicppollo, o anu una recebandeja namrep ade rap sadanoicisop nátse rse aveempaqueten ll arap serailim f strasladen adimoc saL y ase arroz semexicano ejatnecropcon esEpollo .aimecubierto dnap al econ uq esalsa d séucasera psed nyúaqueso ravell derretido, arap serailimaf sadimoc odneidip neúnitnoc euq elbaborp se euq Eso significa invertir en se ha convertido vendido enaf sadimoc noreidip euq sebien. euq ecid %6en 7 leel:amás imed nap al een tnaun rudrestaurante zev aremirpmexicano rop serailim rodimusnoc sol arap royam núa contenedores Dublín, California. Los guisados tradiciones, que .3ese tnavenden ruatser nen u epaquetes d oilicimod a oicivres ed o ravell arap adimocque odnmantengan eidip áriuges la temperatura y permitan la de cuatro de 12 onzas, son ahora los más pedidos en una cadena local de sadimoc ed de opiLos t éuÁngeles. q serodimEn usn oc sol Texas, a elratnun ugrestaurante erp la :sacitomexicano n serojem nua yah sonapsih setpresentación naruatser ed sde erolos darealimentos, po sol araP restaurantes Austin, 2 ! a t s i l a l n e a r e m i r p o m o c a b a t s e a n a c i x e m a n i c o c a l ¡ , s o t i r o v a f s e t n a r u a t s e r s u s n e r e v n a e s e d serailim lo cual refleja la satisfacción enaf mejoró sus comidas familiares al ofrecer algo más que solo ingredientes el momento que el cliente para hacer la comida en casa: los clientes reciben una receta que los lleva sadimoc sal acitcárp ne renop omóc ed acreca nóicamrofni sám renetbo araP los consume. a un video de un tutorial con los chefs del restaurante. ./snoitulos-eidoof/moc.ocsys.eidoof//:sptth etisiv ,ravell arap serailimaf 1NPD Group, U.S. Restaurant Dollar and Traffic Declines Ease in August as Para más ideas de recetas que son perfectas para náraslupmi euq sarodavonni e selitú senoiculos sarto árartnocne néibmaT Consumers Gain More Comfort in Dining Out; September 2020 aplicaciones para llevar, como arepas, empanadas 2 Datassential, Covid-19 Back in the Game report; September 2020 anicoc anu ratnemelpmi ,olpmeje rop ,omoc ,setnaruatser us ed dadivitca al 3 Datassential, Covid-19 report Here I Come report; May 2020 y tamales visite: https://foodie.sysco.com/recipes/ sadaropmet sal arap roiretxe la soicapse sus omixám la rahcevorpa y lautriv 4 Census.gov 5 InterExchange, 6611311.noiLatino/a taroproC oand csyS .Hispanic devreser stCulture hgir llA 0in 20the 2 © U.S., June 2020 .onreivni e oñoto ed

Portabilidad

SOBREMESA FAMILY MEAL APPEAL BY KATHLEEN FURORE

As states ease restrictions and consumers return to the dining rooms of their favorite dining spots, restaurants are starting to bounce back from the pandemic’s impact. However, the restaurant industry is still far from being back to “business as usual”. With cold weather returning and many Americans still on the fence about dining out2, operators will have to get creative to boost their sales in the fall/winter seasons. One easy way to boost profits is to offer family meal packages to-go. In the current pandemic environment, parents are struggling more than ever to manage their kids’ new school settings while maintaining a work-life balance. They’re looking for healthier, more practical alternatives to drive-through and will find relief in ordering high-quality takeout that can stretch for an extra day or feed several people in one setting.

Customers Support the Packs While cooking family meals at home may have been a welcome activity during the early phases of the global pandemic, people are now looking for alternatives to supplement home cooking. Family meal packs offer that solution: 42 percent of consumers have ordered a family meal to-go at least once during COVID—17 percent of them for the first time3. The return of college and professional sports has also created a larger demand for family meals to-go. Sixty-one percent of consumers say they like to “dine out” at home while watching sporting events, and 40 percent would be interested in sport-themed family meals with large entrée and choice of sides options2. Family meals to-go are positioned to remain profitable: 38 percent of consumers say they will likely continue to order family meals to-go even after the pandemic subsides. That number is even higher for consumers who ordered family meals for the first time during the pandemic: 76 percent say they will keep ordering from a restaurant for pick-up or delivery3. There’s even better news for operators in the Hispanic restaurant category. When consumers were asked what kind of family meal to-go options they want to see from their favorite restaurants, Mexican cuisine was at the top of the list!2

For more information on how to implement family style to-go meals, visit https://foodie.sysco.com/foodie-solutions/. You’ll also find other helpful, innovative solutions to drive the restaurant business, including how to set up a virtual kitchen and maximize your outdoor spaces for the upcoming fall/winter seasons.

A Checklist for Making Your Family Meals

To-Go Menu Evaluate and update your menu considering the 4 P’s of Menu Engineering.

Profitability Review current item costs, adjust pricing based on market conditions, and identify areas where you can switch out ingredients to enhance profitability without compromising quality.

The Hispanic Connection There is no doubt that Hispanics represent a demographic that restaurateurs cannot ignore. As of July 1, 2019, the U.S. Hispanic population totaled 60.6 million, making this the nation’s largest ethnic or racial minority4—one whose culture emphasizes the family’s well-being. For Hispanics, family gatherings are foundational5. Considering their median age is almost 304, those family gatherings likely will remain commonplace for many years to come, which underscores the critical role family meals to-go can play in building brand loyalty with this demographic group.

POPULARITY Feature your signature items and review history or competitive analysis for critical offerings.

PREPARATION

Perfecting the Approach

Select items that require limited preparation and assembly; cross-train kitchen staff for maximum efficiency; review and reduce inventory to minimize stand-alone items and excess stock.

The family meals to-go concept is appealing to consumers looking for convenient, flavorful meals that can feed the whole family. It’s also an effective solution for restaurant operators looking for ways to boost sales. While pre-portioned taco and burrito-making kits have become must-haves on Hispanic restaurant menus, operators can consider adding a little creativity to re-think family meal options like selling bundles of your signature dishes. For example, the Arroz Con Pollo Package—a tray of Mexican rice covered with savory chicken and topped with homemade enchilada sauce and melted cheese— has become top-seller at one popular Mexican restaurant in Dublin, California. Stew-like guisados, offered in 12-ounce 4-packs, are the carry-out calling cards at one local Los Angeles restaurant chain. In Austin, Texas, one Mexican restaurant upscaled its family meal by offering more than just ingredients to make the meal at home: customers receive a recipe card that directs them to a video tutorial with the restaurant’s chefs. For more recipe ideas that are perfect for to-go applications, such as arepas, empanadas, and tamales, and a list of ingredients, visit https://foodie.sysco.com/recipes/

PORTABILITY Ensure items package and travel well. That means investing in containers that maintain temperature and allow for food presentation that closely mirrors the dine-in experience. 1NPD

Group, U.S. Restaurant Dollar and Traffic Declines Ease in August as Consumers Gain More Comfort in Dining Out; September 2020 Datassential, Covid-19 Back in the Game report; September 2020 3 Datassential, Covid-19 report Here I Come report; May 2020 4 Census.gov 5 InterExchange, Latino/a and Hispanic Culture in the U.S., June 2020 2

Meet Our WINNERS! The 2020 el Restaurante/Jarritos MANAGERS OF THE YEAR

PUBLISHER’S NOTE: Managers are essential to Mexican restaurants’ success, and that has never been more true than during this bizarre year. That’s why el Restaurante and Jarritos are so pleased to honor the best managers at Mexican/Latin restaurants in the United States. We hope you enjoy—and are inspired by—the stories of these winners. – By Ed Avis

Mary Buxton

FIRST PLACE: Mary Buxton,

stay home with their families.

El Toro Mexican Restaurant, Palestine, Texas

About 10 to 15 percent of her

When COVID crashed into

75 employees decided to stay home, but the rest continued

the world six months ago,

working. Eventually most of

nobody knew quite what to

those who didn’t stay decided

do. But Mary Buxton, general

to return, and they were wel-

manager of El Toro Mexican

comed back. Keeping the staff

Restaurant in Palestine, Texas,

employed was not difficult,

knew that her first move had

because Buxton quickly

to be to reassure staff that El

ramped up the restaurant’s

Toro put their well-being first.

to-go business and initiated

“People were scared and

delivery service, which they

frustrated,” remembers

had not had before.

Buxton, who had been at

“Our to-go area was just in

El Toro only about a year

a little room, so we expanded

when the pandemic hit. “The

it to the dining room. We

main thing was to keep them

used the dining room as a

comfortable and let them

giant staging system,” she

know that whatever they felt

explains. “Coordination was

was the right thing to do we

important. We had to make

would support them.”

sure each person knew what

“Mary is an exceptional

they were responsible for, so

manager,” wrote John Mayes,

we wouldn’t have a bunch of

El Toro’s vice president of

chickens running around.”

operations, in his nomination

Next the restaurant added

of Buxton. “She has a very

delivery service. Buxton

motherly and caring love for

explains that staff who were

her staff in the FOH and BOH

willing to deliver orders were

and carries a huge amount of

asked to do double duty—

respect and admiration.”

they were also packers or

In those first days of CO-

took phone orders—because

VID, Buxton held an all-staff

delivery requests were not

meeting and told employees

steady enough to keep drivers

they could remain on staff or

constantly busy.

Buxton’s ability to handle the rapidly evolving situation

due to COVID. “We closed on Friday mid-

was further demonstrated

day, and we were like, ‘What

when dining rooms reopened

are we going to do with all

in July. She had to organize

this product?’” remembers

the safety measures required

Alejandro “Alex” Velasquez,

to keep everyone well, while

operations manager of the

managing a new flow of dining

restaurant. That brief moment

room customers and main-

of indecision for Velasquez was

taining the constant to-go and

followed by months of innova-

delivery business.

tion and long hours that put

“We were hit right away with people who wanted to come

Cyclone Anaya’s on a strong footing.

inside,” she says. “It’s really a

“Instead of Alejandro suc-

cool dynamic since we’ve been

cumbing to the pressure of the

open for inside dining, we’ve

pandemic, he rose to the chal-

actually seen an increase in

lenge and immediately looked

sales from last year. We had

for other avenues to keep the

some huge losses in March,

business going,” wrote Ricardo

April and May, but we’ve been

Valencia, owner of the res-

able to see the gap close.”

taurant, in his nomination of

Buxton, who enjoyed a long

Velasquez. “He took every op-

career at Carrabba’s Italian Grill

portunity to enhance our busi-

before joining El Toro, says her

ness and it shows. He has been

attitude towards staff pays off

an integral part of our success

in overall restaurant success:

during this pandemic.”

“When you take care of your

Velasquez, who has worked

Alejandro Velasquez

area, so we could have more

how important it is to know

own people first, everything

at the restaurant for eight

business. He also added a

how everything in the kitchen

else falls in line. The numbers

years and has been in his

DJ on weekends to offer

works. We made it through.”

fall in line because staff don’t

current position for three,

entertainment to guests,

want to waste food; labor costs

quickly pivoted the restau-

since bars are closed.”

fall in line because they don’t

rant to off-premise service.

waste time; and customers are

He and his staff created some

many challenging moments.

remains strong. “We used

happy because staff want to

new packaging ideas, with

Velasquez remembers one

to do $1,500 to $2,000 to-go

make them happy.”

input from their distributor,

day when the kitchen man-

sales each week, and now it’s $7,000,” he says.

Of course, there were

Today the restaurant is open at 75 percent indoor capacity, but off-premise

Sysco, that streamlined the

ager called and said he had

SECOND PLACE: Alejandro Velasquez, Cyclone Anaya’s

take-out business. And when

a kidney stone and could not

the governor announced that

come in. They had already

his team for the restaurant’s

Tex-Mex Cantina, Austin, Texas

restaurants could offer alcohol

trimmed staff because of

success during this crisis,

Velasquez is quick to credit

The staff of Cyclone

to-go, Velasquez and his crew

COVID, so losing his kitchen

and he believes an essential

Anaya’s Tex-Mex Cantina

developed half-gallon and gal-

manager could have been

management skill is being a

in Austin were expecting a

lon to-go margaritas.

a crisis.

good educator.

big St. Patrick’s Day week-

“As the state opened up to

“It was just me and one

“Everything you know

end in mid-March and had

serve, Alejandro found ways

manager in the kitchen,” he

doesn’t have value if you

$70,000 worth of food ready

to utilize the outside seat-

remembers. “I said, ‘Don’t

don’t release that and teach

to prepare. Then on Friday,

ing,” Valencia remembers. “He

worry,’ and started to put

the people around you,” he

March 17, the whole situation

also was able to convince the

the kitchen together. I was

says. “At the end, the more

changed: The city ordered all

landlords to allow us to add

reading the recipes and

they know, the easier it is for

bars and restaurants to close

additional seating to our patio

everything. That just shows

everybody.” OCT/NOV/DEC 2020

| el restaurante

THE 2020 el Restaurante/JARRITOS Managers of the Year Jaime Castor

portunity and wanted to set

you want to be a leader. You

this small South Texas town.

a good example for his three

want people to work with you,

He started as manager when

children. “I was telling myself,

not for you. I show all my co-

the small taco shop catered to

‘I’m going to bust my ass until

workers how hard I work, and

the booming oil field industry,

I get somewhere,’” Castor re-

I expect them to do the same

feeding oil field workers in the

calls. “So, I started working on

for me—and they do.”

early hours of the morning.

my English and working as a busser. I was also watching the

THIRD PLACE (TIE): Jesús Ceja,

bartenders, how they move

Big Taco Mexican Restaurant, Alice, Texas

and how they speak, and a few years later I was able to be a bartender and server.”

Successful restaurant managers and owners often

After the recession severely impacted the economy of the community, he shifted his prices and found ways to keep the business afloat to continue serving his loyal customers.”

But that wasn’t enough.

become friends to their cus-

Castor left Takito to become a

tomers and the community.

count on Ceja for authentic

Today, Big Taco customers

prep cook at another restau-

That’s the case with Jesús

THIRD PLACE (TIE):

Mexican cuisine and a cheerful

rant, where he worked his way

Ceja, better known as Don

greeting.

Jaime Castor, Takito Street Lincoln Park, Chicago

up to kitchen manager. A year

Chuy, the owner/manager of

later he encountered Ponce

Big Taco Mexican Restaurant

tomers feel like a friend, mak-

again.

in Alice, Texas.

ing sure to give a wave or hello

When Jaime Castor first met Mario Ponce, owner of

“He always makes the cus-

“Mario saw that I had new

Ceja came to the United

to everyone who walks in,”

the three Takito restaurants in

skills to offer, and he said, ‘Do

States from Mexico 38 years

Guadalupe says. “Everyone

Chicago, he had little restau-

you want to be a bar manag-

ago. He had learned the art of

who walks in the door asks if

rant experience and virtually

er?’” Castor says. He took that

the taqueria in Mexico City,

‘Chuy’ is around because all of

no English-speaking ability.

job, and when Ponce decided

and spent his first 19 years in

the customers enjoy seeing his

But Ponce saw something

to open his third location, he

America working for taquerias

big, friendly smile.”

promising in the young man

tapped Castor as the general

in Texas. Then he launched

who wanted to work, so he

manager.

Big Taco.

offered him a job as a busser.

“He is the face of Takito

According to his daughter

Today, about seven years after

Street Lincoln Park,” Ponce

Guadalupe Ceja, he “goes

that meeting, Castor is the

says. “The large restaurant has

above and beyond to support

general manager of the newest

quickly become an area favor-

the Hispanic community in

Takito location, Takito Street

ite and generates high sales

Lincoln Park.

and generous profits.” Castor’s contributions to

“Jaime Castor is a perfect

The good vibes customers feel aren’t from Ceja alone— every employee is encouraged to bring a happy attitude. “Customers always should get a happy greeting and a smile,” Ceja says. “In

Jesus Ceja

short, they should be treated as family.”

example of how hard work,

the company extend beyond

genuine enthusiasm/passion

that location. He creates drink

be cheerful requires

and drive turns someone into

recipes for all locations—his

them to be well cared

a senior manager in a res-

signature cocktail is a mix of

for. Having worked his

taurant group,” Ponce wrote

Kahlua, mezcal, cherry liqueur

way up from the bot-

in his nomination of Castor.

and tobacco bitters called

tom, Ceja knows what

“Today he is fluent in English,

“Coffee and Cigarettes” —and

they’re going through

possesses a beautiful smile

he programs the music for all

and always treats

and is authentic in his enthusi-

locations.

them with respect.

asm and positive attitude.” When Castor met Ponce, he was hungry for a new op-

His advice for other manag-

Expecting staff to

In his 19 years at Big

ers who want to succeed: “I

Taco, he has never

say forget the word ‘manager’;

fired an employee.

el restaurante | OCT/NOV/DEC 2020

HONORABLE MENTION

The quotes are from the nominating forms submitted for each winner. • Alan De Santiago, La Frontera Restaurant and Mariscos 7 Mares, Jacksonville, Texas. “It was really hard at the beginning of COVID but he was positive and always working hard.” • Carlos Garcia, Plaza Garcia, Kirkland, Washington. “Un hombre trabajador honesto y responsable”. • Emmanuel Garcia, Casa Chapala Mexican Cuisine and Tequila Bar, Austin, Texas. “He listens to the staff and implements their ideas to make their jobs more rewarding, and bends over backwards to ensure guests enjoy every visit to our restaurant.”

• Paolo Ochoa, La Playa Mexican Café, • Luis Sinchi, Harlingen, Texas. “Una de las cosas que me Los Tapatios II, Vestal, New York. ha impresionado es que con esta prueba “During these trying times of Covid-19 que hemos pasado desde que empezo el he has worked 70+ hours every week Covid 19 ha sido una persona consistente since March just to make sure the resen su trabajo y no se me ha despegado taurant would be able to survive these para nada.” crazy times we live in now.” • Victor Ramos, Molino’s Mexican Cuisine, • Donaciano de la Rosa Vãsquez, Wichita, Kansas. “Es un manager comproEl Maguey, Indianapolis. metido con la organizacion…un orgul“Muy responsable, ejemplar, eficiente, loso padre trabajador, amoroso y alguien me gustó mucho que nos apoyara al extremadamente comprometido con cien por ciento durante la pandemia.” la compania.” • Antonio Zarate, • Victor Sanchez, Casa Mexicana, Que Bueno Mexican Grill, Denver. Bellevue, Ohio. “Victor comes in every “Antonio spends his entire daily day with a smile on his face. He never shift coaching and teaching, ensuring complains about his job and goes above everyone around him is given approand beyond to make his employees priate attention and room to grow.” happy and healthy.”

• Jason Harris, Felipe’s Mexican Taqueria, New Orleans. “I am most impressed with Jason’s ability to develop some of our strong hourly leaders into Managers.” • Michael Lishack, Elephant and the Dove, Clay, New York. “He is completely focused on guest satisfaction from the moment they walk in the door until he personally thanks them for visiting us.” • Jose Luis, Plaza Santa Fe, Woodinville, Washington. “We are honored to have him work for us every day from morning to evening with a great attitude to come in and work hard.” • Federico Mendiola, Frontera Grill, Chicopee, Massachusetts. “He is a great leader with the staff back and front, and he cares about quality and excellent service.” • Jorge Munoz, Felipe’s Taqueria, New Orleans. “Jorge is an extremely affable individual, who you not only respect, but genuinely care about.” OCT/NOV/DEC 2020

| el restaurante

Alfajores, conchas and churros add festive touch to restaurant menus

HISPANIC PASTRIES Sweeten the Season

| BY KATHLEEN FURORE |

shortbread cookies filled with

thing myself,” Guisell recalls on

isn’t often that you visit a

creamy dulce de leche caramel

saboresdelsur.com. “I wanted

restaurant’s website and

and dusted in white powdered

empanadas and alfajores and

sugar.”

couldn’t find anything like what

find information touting a cookie front and center.

Osorio learned to make the

we ate at home.”

cookies that locally published Diablo Magazine crowned “The

A SWEET HISTORY

on the home page of Sabores

Best Cookie on Earth” and 7x7

The origin of the alfajore dates

del Sur, a South American res-

Magazine called one of the “50

to the 8th Century, when cooks

taurant in Walnut Creek, Califor-

Treats to Eat in SF Before You

in the Middle East made the

nia. Click on sabordelsursf.com,

Die” from her grandma while

alajú —believed to have been

and these are the first words

growing up in Chile. In 2004,

made by rolling dried fruit

you’ll see:

when she opened the restau-

preserves in dough then rolling

rant—the first South Ameri-

the pastry in sugar or nuts, ac-

nut Creek’s First South Ameri-

can restaurant and catering

cording to information from Alfa

can Restaurant…Home of ‘The

company in Walnut Creek—she

Alfajores Bakery in San Diego.

Best Cookie on Earth”

knew the alfajores would be a

But that’s just what happens

“Savor South America…Wal-

The cookie being touted? Chef/owner Guisell Osorio’s alfajores, described as “delicate

“When the Moors traveled

great addition to the menu.

from the Middle East to occupy

“In order to eat what I

Spain, they brought this cookie

craved, I had to make every-

with them and soon Spaniards OCT/NOV/DEC 2020

| el restaurante

started making their own

cuisine alone. As Mexican

version: a cylindrical cookie

food expert and el Restau-

covered in almonds or pow-

rante contributing writer

dered sugar that they called

Karen Graber notes, alfajores

an alfajor,” a blog post at

de piña is a well-known re-

alfajoresbakery.com explains.

gional sweet in Colima along

“Soon, people around South

Mexico’s Pacific coast.

America were creating their

Mexican pan dulce named

developing an adaptation

for their round shape

of its own. This involved

and striped, seashell-like

replacing the nuts and fruit

shape—is another popular

of the Spanish version with

sweet Hispanic bakeries and

fillings like dulce de leche

restaurants offer. The sweet

and marmalade. They also

bread—which traces its his-

thickened the dough to make

tory to pre-colonial times—

shortbread-style cookies and

consists of a sweetened

started dipping the sandwich

bread roll and a crunchy,

cookies in chocolate.”

cookie dough-like topping

Alfajores aren’t the

made of sugar, butter and

purview of South American

el restaurante | OCT/NOV/DEC 2020

Conchas—a traditional

own versions, each region

flour that is often flavored

and tinted with food coloring,

ally was introduced to Spain,

giving the concha its distinc-

where it was modified to have

tive look. It is a popular item,

the dough extruded through

too: As a July 2020 story at

a star-shaped nozzle rather

eater.com notes, “There are

than pulled. Another story

up to 2,000 varieties of pan

says churros were introduced

dulces, but the quintessential

to South America during the

one is the concha.”

Spanish Inquisition in the

Even churros—which have

1500s, and still another posits

become almost ubiquitous

that Spanish shepherds made

as desserts and snacks at

churros as a substitute for

restaurants and food stands—

fresh baked goods.

have an interesting, albeit

Whatever format they take,

uncertain, history. One story

Hispanic pastries can sweeten

has it that Portugese travel-

your menu and bring a touch

ers brought the concept to

of Latin tradition to your cus-

Europe from China, where

tomers—during the holidays

they’d been introduced to a

and beyond.

churro-like pastry called youtiau. The new pastry eventu-

See recipe for Alfajores on page 63.

Marketing Sweets for the Holiday Season The holiday season this year will be unlike any other you and your customers have seen. With celebrations either canceled or substantially limited in size, the opportunity to host large parties in your restaurant or to cater big events likely will be lost…and that means coming up with creative ideas to boost sales during what is usually a busy season will be key. Offering Hispanic sweets in various formats is one idea to consider. • Be creative! Cut out cookies for alfajores in star, gingerbread and Christmas tree shapes; tint conchas in holiday colors; twist churros into candy canes sprinkled with sugar. • Create holiday gift boxes or bags filled with alfajores, conchas, and/or churros and other Hispanic pastries—maybe accompanied by a recipe. Offer them as stand-alone gifts, or as part of a combination Gift Card + Sweets option. • Work with local grocery stores to see if they’ll carry your pastries. Sabores del Sur’s alfajores, for example, are available at selected Whole Foods locations in the Bay area. • Design take-and-bake kits for your customers. • No time to bake? Consider partnering with a local panaderia to source a selection of cookies and pan dulces for your menu.

¡Buena Idea!

EL CHARRO CAFÉ LAUNCHES

Tamale of the Month Pumpkin Spice Tamale

| BY KATHLEEN FURORE | Months before COVID-19 hit, wreaking havoc on the restaurant industry, Chef Carlotta Flores and her family had an idea they hoped to bring to fruition. They wanted to launch Tamale Of The Month (tamaleofthemonth.com) to make the tamales they’d made famous at their 98-year-old El Charro Café in Tucson, Arizona—America’s oldest family-owned Mexican restaurant—available to customers nationwide. They just couldn’t find time to put all the pieces in place. Then March arrived, and with it the pandemic…and time suddenly time was on their side. “We wanted to get it done, and Covid gave us all the time to do it,” says Ray Flores, El Charro’s owner and Carlotta’s son. The family owns and operates several restaurant brands with over 400 employees—and

el restaurante | OCT/NOV/DEC 2020

HOW IT WORKS The Tamale of the Month e-commerce site makes it simple for anyone who wants to place an order.

Hola Hemp™ Chipotle Tamales

Red Chile Beef Tamale

In the world of Covid, I would advise all operators, especially the smaller ones, to continue to innovate. Having a recipe (tamale) of the month can be done… and if you can’t do it yourself, look for a company like ours who can do it for you. —RAY FLORES

all were deeply impacted by the COVID-19 crisis.

involved quite a bit of labor. First, came Tamales for

the height of the crisis—all hand-made in the family-

“I kept trying to pivot so

Heroes (tamalesforheroes.

owned, USDA-licensed Car-

we wouldn’t have to close

com), an e-commerce site

lotta’s Kitchen facility.

down,” Ray recalls. “Getting

designed to help feed first

to do something like this has

responders and frontline

remains up and running and

really helped keep spirits

medical workers at Southern

feeding front-line workers

positive and people working

Arizona hospitals and medi-

today, helped the idea for

at a most difficult time.”

cal care facilities. Generous

Tamale of the Month to gain

donations, including one of

traction. And by Friday,

That concept, which

LEAD-UP TO THE LAUNCH

$10,000 from an anonymous

May 1, the club was ready

Getting the Tamale of the

donor, enabled Ray and his

for launch—just in time for

Month Club off the ground

team to prepare and deliver

Cinco de Mayo celebrations.

was a labor of love—one that

almost 5,000 tamales during

(continued on page 22)

Tamale lovers can order 12- or 24-packs of tamales one shipment at a time or subscribe for monthly or quarterly deliveries. Gift subscriptions are available, too. All tamales are made fresh weekly, individually wrapped, and then shipped in professionally sealed boxes from Carlotta’s Kitchen, where “a couple of people” are assigned to fill online orders. There’s even an online countdown calendar that ticks down to let customers know when the next shipment will be ready to go. “Our Carlotta’s Kitchen business is USDA-rated, so we have the advantage of being able to sell beef and chicken across state lines, and we are very capable of doing large volumes of tamales in a large variety of flavors,” Ray explains. The current list of tamales includes Fresh Corn, Red Chile Beef, Red Chile Jack Fruit, Chicken & Tomatillo, Pork Carnitas, Sunflower Chicken, Pina & Peno, vegan Nutella, the “uberpopular” Hola Hemp line of vegan tamales made with natural hemp seeds and other superfoods, and recent holiday-inspired additions vegan Pumpkin Spice and vegetarian Christmas Tamales. For more information, or to place an order, visit tamaleofthemonth.com.

OCT/NOV/DEC 2020

| el restaurante

¡Buena Idea!

“It was one hectic summer of tamales!” Ray laughs.

ery can be quite costly, and without huge volumes for a start up like this, it can be a

TACKLING THE CHALLENGES

deal breaker.”

While Ray and his team faced many challenges in getting

pricing to newly launched on-

How did he handle the challenge? “Ultimately we decided to

Tamale of the Month off the

would advise all operators,

line food brands like Tamale

especially the smaller ones,

of the Month!”

to continue to innovate,”

Now that the Flores family’s

he says. “Having a recipe

ground, setting up a shipping

go forward, get less profit and

idea has become a reality,

(tamale) of the month can

system was the biggest hurdle

try and win fans first, then

what advice does Ray have for

be done… and if you can’t

to jump.

hopefully grow our volumes

restaurant owners who might

do it yourself, look for a

so we can later go back to

want to consider setting up

company like ours who can

ing was easy enough to

negotiate a lower cost,” Ray

their own version of Tamale

do it for you. Staying small

find and implement—albeit

says. “As more and more

of the Month, or a similar

doesn’t mean losing creativity!

expensive—the hard part has

home delivery food options

enterprise--maybe just for

Remove slower items on your

been getting the best ship-

come to market, we hope to

local customers? Is it feasible

menu and take some risks. You

ping system established that

see a cost savings offered by

to do on a smaller scale and

can even do a fun focus group

didn’t totally break the bank,”

the various shipping firms

make at least some profit?

concept and invite your best

Ray explains. “Shipping food

such as FedEx. Maybe we can

Ray encourages them to try.

customers to choose your

overnight or for 2-day deliv-

lobby them to offer start-up

“In the world of Covid, I

next new menu idea.”

“While the cold packag-

!""#$%$#&'(!

6789:;6$&<#=>(#('$&6?5-4,;6+1.21.@8.0A+,-./0123.-42*+15

)))*+,-./0123.-42*+15

el restaurante | OCT/NOV/DEC 2020

¡Buena Idea!

EL CHARRO CAFÉ LANZA

El Tamal del mes | POR KATHLEEN FURORE |

muy difícil”.

Unos meses antes de que la la industria de la gastronomía,

PREPARATIVOS DEL LANZAMIENTO

la chef Carlotta Flores y su

Hacer funcionar el Club del

familia tuvieron una idea que

Tamal del Mes fue una labor

esperaban llevar a la prác-

de amor, una que implicó

tica. Querían lanzar El Tamal

mucho trabajo.

COVID-19 causara estragos en

del Mes (tamaleofthemonth.

Primero, llegó Tamales for

com) para hacer los tamales

Heroes (tamalesforheroes.

que habían hecho famosos

com), un sitio de comercio

a El Charro Café en Tucson,

electrónico creado para ayu-

Arizona, sus 98 años de edad,

dar en la alimentación de los

(el restaurante familiar mexi-

socorristas y de los traba-

cano más antiguo de América),

jadores médicos de primera

disponible para los clientes

línea en los hospitales y cen-

de todo el país. No tuvieron

tros de atención médica del

tiempo de organizarlo.

sur de Arizona. Las generosas

Entonces llegó marzo, y con

donaciones, incluyendo

él la pandemia ... y de repente

una de 10,000 dólares de un

el tiempo estaba de su lado.

donante anónimo, permi-

“Queríamos hacerlo, y la

tieron a Ray y a su equipo

Covid nos dio todo el tiempo

preparar y entregar casi 5,000

para hacerlo”, dice Ray Flores,

tamales durante el desarrollo

propietario de El Charro e hijo

de la crisis, todos hechos a

de Carlotta.

mano en las instalaciones

La familia es propietaria y dirige varias marcas de restaurantes con más de 400 empleados, y todos se vieron profundamente afectados por la crisis de la Covid19. “Intenté darle la vuelta para no cerrar”, recuerda Ray. “Llegar hacer algo como esto realmente ha ayudado a mantener el espíritu positivo y a la gente trabajando en un momento

de la Carlotta’s Kitchen. propiedad de la familia y con

En el mundo de la Covid, le recomendaría a todas las operadoras, especialmente a las más pequeñas, que sigan innovando. Tener una receta (tamal) del mes se puede hacer... y si no puedes hacerlo tú mismo, busca una compañía como la nuestra que pueda hacerlo por ti —RAY FLORES Tamal de Pumpkin Spice

¡Buena Idea!

Hola Hemp™ Chipotle Tamales

licencia de la USDA.

del Cinco de Mayo.

Actualmente, ese concepto, que sigue funcionando y ali-

“¡Fue un intenso verano de tamales!”, sonrió Ray.

mentando a los trabajadores

el mayor obstáculo a superar.

días puede ser muy costoso,

“Si bien el empaque en frío fue

y sin grandes cantidades para

fácil de encontrar e implemen-

una puesta en marcha como

tar, (aunque caro), la parte

esta, puede ser un factor de decisivo”.

de primera línea, ayudó a que

ENFRENTAR LOS RETOS

difícil ha sido encontrar el

la idea de El Tamal del Mes ga-

Mientras que Ray y su equipo

mejor sistema de envío esta-

nara fuerza. Y para el viernes

se enfrentaron a muchas

blecido que no nos dejara en

1 de mayo, el club estaba listo

dificultades para conseguir El

bancarrota”, explica Ray. “El

mos seguir adelante, obtener

para su lanzamiento, justo a

Tamal del Mes, la creación de

envío de alimentos durante

menos beneficios e intentar

tiempo para las celebraciones

un sistema de reparto ha sido

la noche o para entregar en 2

captar seguidores primero,

¿Cómo manejó el desafío? “En última instancia decidi-

CÓMO FUNCIONA El sitio de comercio electrónico Tamale of the Month hace que sea sencillo para cualquiera que desee hacer un pedido.

The Optimal Automatics Autodoner is ideal for preparing cones of al pastor and other stacked meats. Comes in many sizes and models, including natural gas, electric, and LP.

Se habla espanol Se habla espanol 847-439-9110 847-439-9110 www.optimalautomatics.com www.optimalautomatics.com

el restaurante | OCT/NOV/DEC 2020

Los amantes de los tamales pueden pedir 12 o 24 paquetes de tamales, un envío a la vez, o suscribirse para entregas mensuales o trimestrales. También hay disponibles suscripciones de regalo. Todos los tamales se preparan frescos semanalmente, se envuelven individualmente y luego se envían en cajas selladas por profesionales desde Carlotta’s Kitchen, donde se asignan “un par de personas” para llenar los pedidos en línea. Incluso hay un calendario de cuenta regresiva en línea que avanza para indicar a los clientes cuándo estará listo el próximo envío. “Nuestro negocio Carlotta’s Kitchen está clasificado por la USDA, por lo que llevamos la ventaja de poder vender carne de res y de pollo a través de las fronteras estatales, y somos muy capaces de hacer grandes cantidades de tamales en una gran variedad de sabores”, explica Ray. La lista actual de tamales incluye maíz fresco, carne de chile rojo, fruta de chile rojo, pollo y tomatillo, carnitas de cerdo, pollo de girasol, Piña & Peño, Nutella vegana, la popular línea de tamales vegana Hola Hemp hechos con semillas naturales de cáñamo y otros súper alimentos, y las recientes entradas inspiradas en las fiestas de las especias de calabaza vegana y los tamales navideños vegetarianos.

le recomendaría a todas las operadoras, especialmente a las más pequeñas, que sigan innovando”, dice. “Tener una receta (tamal) del mes se puede hacer... y sino puedes hacerlo tú mismo, busca una compañía como la nuestra que pueda hacerlo por ti. ¡Que-

Tamal de ternera con chile rojo

darse pequeño no significa y luego, con suerte, ampliar

Quizás podamos presionarlas

la posibilidad de crear su

perder la creatividad! Quita los

nuestros cantidades para lu-

para que ofrezcan precios ini-

propia versión de El Tamal del

elementos más lentos de tu

ego volver a negociar un costo

ciales a las marcas de comidas

Mes, o una empresa parecida,

menú y toma algunos riesgos.

más bajo”, dice Ray. “A me-

en línea recientemente lanza-

tal vez sólo para los clientes

Incluso puedes crear un con-

dida que más y más opciones

das, como El Tamal del Mes”.

locales? ¿Es posible hacerlo

cepto divertido de grupo de

de comida a domicilio lleguen

Ahora que la idea de la

a menor escala y obtener al

enfoque e invitar a tus mejores

menos algún beneficio?

clientes a elegir tu próxima

al mercado, esperamos ver un

familia Flores se ha convertido

ahorro de costos por parte

en una realidad, ¿qué consejo

de las diversas empresas

tiene Ray para los dueños de

de transporte como FedEx.

restaurantes que se plantean

Ray los alienta a que lo

idea de un nuevo menú.”

intenten. “En el mundo de la Covid,

Para más información, o hacer un pedido visite tamaleofthemonth.com.

OCT/NOV/DEC 2020

| el restaurante

from Mexico

Mexican

DRIED FRUIT 26

el restaurante | OCT/NOV/DEC 2020

| BY KAREN HURSH GRABER, writing from Mexico | Of all the many mercados I have visited in Mexico, one of my favorites is the municipal market in Cholula, Puebla, where I have shopped for the better part of the last quarter century. Filled with an enticing array of the best that this culinary region has to offer, this place is to Mexican food lovers what Disneyland is to media-soaked five-year-olds: Paradise. And my favorite puesto, or stall, is Las Cazuelas, belonging to the woman my husband refers to as my “Mexican food guru,” Doña Lucia.

• • • • •

•

• •

•

Foodie.Sysco.com/Snapback/ ©

from Mexico

Pork loin stuffed with dried fruit

that had been so heavily influenced by the Moors. The Arabic style of cooking was sophisticated, with layers of flavor enhanced by dried fruit, such as apricots, raisins and dates, along with nuts and spices. Eating dried fruit dates back to ancient times, beginning with hunter-gatherers who ate wild grapes that had been dried into raisins by the sun. By 3000 BC, the Egyptians were cultivating fruit, and baskets of dried fruit have been found in their tombs. Greeks, Romans, and people throughout the Middle East used dried fruit in cooking, a culinary tradition that the Crusaders returning to Europe brought with them. The Spanish explorers and missionaries introduced orchard fruit and grape vines to Mexico, the latter thriving in the missions of Baja California and what is now California. Dried fruit was produced in abundance, and eventually this region overtook the Valencia region of eastern Spain in raisin production. Today, Mexico produces all manner of dried fruit, both orchard fruit like apples, pears and

TODAY MEXICO PRODUCES ALL MANNER OF DRIED FRUIT, BOTH ORCHARD FRUIT LIKE APPLES, PEARS AND APRICOTS INTRODUCED BY THE SPANIARDS, AND TROPICAL FRUIT, INCLUDING PINEAPPLE AND MANGO.

Beautiful Talavera ceramic tureens hold the homemade mole, pipián and adobo pastes

apricots introduced by the Spaniards, and tropical fruit, including pineapple and mango.

for which Doña Lucia is justifiably famous. Every possible ingredient that goes into

SAVORY AND SWEET

these gastronomic marvels is sold here as

In savory recipes, dried fruit—especially

well, including dried fruit, which will be used

raisins and prunes—have been used in

in all manner of dishes, from the iconic mole

traditional Mexican dishes, many introduced

poblano to desserts and snacks.

by convent cooks as far back as the 16th

CULINARY HISTORY Dried fruits have been used throughout the

century. These include several moles, stuffing for turkey, and picadillo. In the realm of sweet dishes, the creamy

world for centuries. In Mexican cooking, they

rice pudding called arroz con leche almost

were used at least as far back as the Conquest,

always contains raisins, as do sweet tamales

when Spaniards brought with them the cuisine

and the bread pudding called capirotada. The Oaxacan pork stew estofado, Aguaca-

FUN FACT! In Mexico, dried peaches are whimsically called orejones de durazno, “peach ears” because of their resemblance to human ears.

el restaurante

lientes-style chicken, and Puebla’s chiles en nogada are just a few of the regional dishes whose flavor dried fruit enhances. See Graber’s recipe for Lomo de puerco relleno: Mexican stuffed roast loin of pork on page 63.

TIPS FOR YOUR MENU The wide variety of dried fruit makes it easy to add creative touches to Mexican dishes. A few suggestions: • Add cut-up dried apricots to guacamole. • Think outside the box when it comes to rice pudding. Instead of raisins, try dried apricots, apples, pears or peaches, or a combination of fruits for even more texture and color. • Create a holiday family meal package featuring roast turkey or pork loin, with stuffing made with various combinations of dried fruit.

Rice pudding with dried fruit

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OCT/NOV/DEC 2020

| el restaurante

snapshot

MIS MOLES RESTAURANTE

| BY KATHLEEN FURORE |

“KING OF MOLE” debuts new concept during Covid

Soon after COVID-19 had shuttered pretty much everything in Chicago last March, my phone rang from a number I didn’t recognize. I usually don’t answer those calls, but something made me take this one—and I was glad I did. “Hola Kathy, do you know who this is?” said a familiar but not-quite-recognizable voice on the other end of the line. My first guess wasn’t correct; thankfully the caller let me off the hook: “It’s Chef Geno.” And at that, Chef Geno Bahena and I launched into a 30-minute conversation, the upshot being that he had returned to Chicago and was

Chef Geno Bahena and General Manager Branko Prodrumedzic

opening a Mexican restaurant in the midst of the pandemic. While our conversation took many twists and turns,

“OVER THE YEARS, WE HAVE WEATHERED MANY STORMS TOGETHER AND I’M CERTAIN THAT, ONCE AGAIN, WE WILL GET THROUGH THIS CHALLENGING TIME.” –CHEF GENO BAHENA

that Bahena was banking on a new culinary concept didn’t surprise me. After all, he had headed multiple concepts—too many for me to remember—since our paths first crossed when el Restaurante debuted more than two decades ago. Now he was back, working with Branko Podrumedzic to transform Podrumedzic’s Little Bucharest restaurant, a

el restaurante

long-time fixture in Chicago’s Irving Park neighborhood, into a destination for upscale Mexican cuisine. The restaurant would be called Mis Moles in honor of the national dish of Mexico—the dish for which Bahena (affectionately called the “King of Mole”) is known. But during a pandemic that had the whole world on lockdown? “I have been working on this for a while—since before the pandemic. You don’t decide to open a new restaurant and then it happens right away,” Bahena told me, noting that his mom had threatened to move back to Mexico if he didn’t move back to Chicago from the Boston area, where

Duck Breast in Green Mole

he had been chef de cuisine at Blue Dalia, a Mexican restaurant and tequila bar led by

“We’ve opened Mis Moles

Chef Roberto Santibañez at

Restaurante…and we say that

a Wegmans Food Market in

there is never the wrong time

Natick, Massachusetts.

to fulfill your dreams!”

So here he was, enlivening

In mid-October, Publisher

the existing storefront space

Ed Avis and I decided to stop

with Mexican-inspired wall art,

by Mis Moles for an early

planning a menu, and commu-

Wednesday evening dinner on

nicating with the powers that

the patio. We chatted with Ba-

be—all via email—to get the

hena, who told us things were

appropriate permits from the

going well, especially since he

City of Chicago (never an easy

had been able to open inside

task!).

for socially distanced dining.

The hard work and deter-

Duck in Mole Manchamanteles

By the time we’d devoured

mination not to let anything

our Chicken in Mole Verde and

stop him paid off; the Face-

Smoked Pork Chop in Mole

book post that popped up just

Negro—along with delicious

after the restaurant opened in

appetizers and desserts—the

early June summed up the Mis

patio was filling with custom-

Moles team’s attitude:

ers and a few tables, spread 6 OCT/NOV/DEC 2020

| el restaurante

snapshot

feet apart, were occupied in the dining

with 28 ingredients, including chile

room inside.

chihuacle, mulatos, pasilla, and a variety

Bahena told us that when he opened,

of seeds, spices, and nuts) that Ed and I

he was offering one mole per day, but so

enjoyed, popular varieties include Mole

many people started asking for particu-

Manchamanteles (made with chorizo,

lar moles that he now keeps multiple

chile ancho, plantains, pineapple and

moles on the menu at all times. In addi-

sweet potato), and Mole Rojo (chiles

tion to the amazing Mole Verde (made

ancho, guajillo, many herbs and spices,

with tomatillos, cilantro, epazote and

tomatoes, tomatillos, plantains, sesame

pumpkinseeds) and Mole Negro (made

seeds, peanuts, pumpkin seeds and a

Borrego in Black Mole

little Mexican chocolate). Sadly, as this issue went to press, Chicago’s Covid numbers were spiking

SPECIALIZING IN UNIQUE PRODUCTS FOR FOOD PRESENTATION!

and restaurants were ordered to close for indoor dining once again…and the message Bahena shared just before opening Mis Moles was as pertinent today as it was five long months ago:

To Our Amazing Patrons, Friends and Co-Workers, As always, I am thankful for all of you who have made me and my restaurants a part

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of your family. And I assure you, I also feel you are a member of mine. Over the years, we have weathered many storms together and I’m certain that, once again, we will get through this challenging time. I wanted to let you know that your health and safety have always been, and remain, a top priority. Each of our restaurants has professionally trained chefs and managers who are experienced in the best practices of food handling and preparation. Elbow bumps—which many of you are becoming familiar with lately—have long been a standard greeting for our staffs. And rigorous sanitary practices continue to be an essential ingredient in our kitchens and dining areas. In the meantime, if you want to enjoy some nourishing food, we are here for you, or in the comfort of home, we are here for you….Most of all— stay safe. Hug your kids. Remain positive. Help each other. Remember, this too shall

(405) 239-6864

1301 W. SHERIDAN AVE., OKLAHOMA CITY, OK 73106

pass. Sending love to you all. –Chef Geno Bahena

el restaurante | OCT/NOV/DEC 2020

at the bar | en el bar

PHOTO COURTESY OF LANEA

Canned Cocktails?

YES, YOU “CAN” | BY ELYSE GLICKMAN | Canned hard

an elaborately prepared craft drink was

seltzers, wine cocktails, ciders and various

almost unthinkable. Even in the fast-ca-

mixed libations—once banned behind any

sual realm, a canned cocktail—no matter

reputable bar—are converting skeptical

how beautifully packaged—may not have

dining became the norm, and regional

consumers with creative flavors, bold

meshed with the brand image the restau-

liquor laws loosened, restaurateurs and

packaging and clever branding.

rant was striving to create.

bar managers began to see canned drinks

You & Yours’ canning system

as one solution to pandemic-induced

But can cocktails in cans really play a profitable part in Mexican restaurants? The answer: “Yes they can!”

Enter COVID…exit the hesitance to serve canned cocktails. When carry-out, delivery and outdoor

problems. That was the case for Bitter & Twisted Cocktail Parlour in Phoenix and Lanea in

2020: A TURNING POINT

Santa Monica, California—both destina-

In the pre-pandemic world, handing cus-

tions that have earned a loyal follow-

tomers a canned version of a Margarita,

ing through their innovative cocktail

paloma, mojito or caipirinha instead of

programs. OCT/NOV/DEC 2020

| el restaurante

at the bar | en el bar

Partnering for a “Can-Do” Solution

clever way guests, and Chicagoans doing

Not every restaurant has the space, staff

frey Hotel experience home with them,”

projects distilleries had worked on for

or even the inclination to set up an in-

says Grant Gedemer, food and beverage

other restaurants, watching how well

house cocktail canning operation. That

director, who notes that Mexican food

the customized products they’d created

doesn’t mean custom canned cocktails

items are among the most popular at

represented the food, décor and cocktail

are out of the question. Partnering with

the venue.

quality those restaurants were known

a canning company to create signature

“We wanted our canned drinks to be a takeout and delivery, could take the God-

That became even more important

Chicago and had a reputation for making things from scratch,” he recalls. Gedemer paid close attention to

for in pre-pandemic times. He also took

beverages is one option—and it’s one

after the pandemic hit, as I|O Rooftop

into account shelf-stability, packaging

The Godfrey Hotel Chicago decided

Lounge began relying on carry out and

artwork, and the cost to create the kind

to try.

delivery orders to keep revenue flowing.

of customized, portable cocktails that

Just before the pandemics’ onset,

Since on-site canning wasn’t feasible,

would reflect The Godfrey’s upscale im-

hotel management had been looking

Gedemer turned to outside companies

age—and questioned if it was possible

to expand the kind of drinks offered in

for help.

to remain profitable.

guest room mini bars as well as those available at its I|O Rooftop Lounge.

“It was very important for us to work with companies that were operating in

BITTER & TWISTED

tions he was seeing would be in keeping

When COVID-19 hit, Ross Simon, founder

with Bitter & Twisted’s reputation as one

of Bitter & Twisted, knew he had to act

of Phoenix’s most innovative bars.

quickly to determine how the bar could

“We had our canned concept in place,

continue generating revenue to pay rent

but not a proven way to bring it to life,”

and expenses without being fully open

says Simon, who admitted that figuring

to the public. Creating the “Portable Po-

out on-premise canning was challenging

tables” line of canned cocktails in-house

since the process is more complex than

was the answer.

canning beer. Many canning companies

While other bars and restaurants were

He chose Chicago Distilling Company, a family-operated distillery in the city’s

he approached had never created shelf-

offering cocktails to go, Simon didn’t

stable mixed drinks and didn’t have

think the containers and recipe modifica-

experience implementing the different

Bitter & Twisted’s Mojito

steps required for canning carbonated vs. non-carbonated cocktails. “It’s not simply about making a cocktail

Bitter & Twisted’s single-serve cocktails

and pouring into a can. You can do that,

company based in Grand Rapids, Michigan.

but the shelf life won’t be there because

Overall, he’s happy with the results (which

you’ve got oxygen mixed in with it,”

include drinks like the Classic Canned

Simon explains. “And obviously, when

Mojito and the Watermelon Hibiscus Mar-

you’re dealing with fresh juices, if you’re

garita, which comes with a vacuum-packed

doing something outside of a Manhattan

bag of of Tajin salt for garnish).

or an Old Fashioned, you run into issues

“We’ve replicated [our cocktails] to a

with oxygenation, which degrades the

degree that we’re very happy with the

quality of your cocktail.”

end product. It’s amazing that we pour a

Simon ultimately settled on canning

can over ice and it’s the same quality as

equipment from Oktober Can Seamers, a

what we had in the bar,” Simon reports. (continued on page 38)

el restaurante | OCT/NOV/DEC 2020

Logan Square neighborhood, “because it had a well-established ‘craft’ mindset.” Jay DiPrizio, co-owner of Chicago

first urban distillery.” Laura Johnson, distiller of You & Yours,

No matter your reason for embracing canned cocktails, one thing is clear:

says the company invested “lots of

The trend appears to be primed to stay

Distilling Co. with his wife Noelle, says

thought and planning over two years” to

around for quite a while—even after the

his customized work for bars and restau-

develop its line of canned cocktails—all

pandemic subsides.

rants has always come from an interest

distilled, mixed, chilled and carbonated

in packaging a signature or namesake

in-house. She says several of them—in-

to restaurants/bars for an experience.

cocktail that builds on the in-house

cluding the Vodka Mule and Key Lime

I don’t see why they wouldn’t want to

guest experience—a goal more impor-

Vodka Soda— “naturally lend themselves

bring a piece of that experience home

tant than ever in today’s challenging

really well to Mexican flavors and popu-

with them, or to their next socially

hospitality climate.

lar Mexican/Latin dishes.

distanced cocktail party! I also see

There’s also the option to offer canned

“Restaurants and bars need to deter-

As DiPrizio says, “Customers come

more and more brewers trying to rep-

cocktails that aren’t specifically custom-

mine the volume minimums they’ll

licate some of the aspects of cocktails

made for your restaurant. Chicago Distill-

need to take on in order to collaborate

into their beers via fruit infusions and

ing Company offers a variety of those,

and how much, if any, control over the

hop selections. Why let beer win the

as does San Diego-based You & Yours

formulation process they can have,”

fridge battle? Let’s make room for some

Distilling Co.—described as “California’s

Johnson adds.

cocktails!”

OCT/NOV/DEC 2020

| el restaurante

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Ingredients:

.87 - 2.5 oz Tequila

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.16 - 2 oz Fresh Lime Juice

.45 - 1.5 oz Agave Nectar

.12 - .5 oz Triple Sec

.08 - Lime Wheel for Garnish

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GRANDEZA CADILLAC MARGARITA

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1 oz Grandeza Orange Liqueur

.5 oz Grandeza Orange Liqueur

1.5 oz 100% Agave Tequila

1 oz Fresh Lime Juice

.5 oz Pineapple Juice

.5 oz Agave Nectar

.5 oz Water

1 Jalapeño Wheel

Combine all ingredients in a mixing glass with ice. Shake well and strain into an ice-filled glass. Garnish with lime wheel. Float 3/4 oz of Grandeza over the top.

Combine all ingredients in a mixing glass with ice. Shake well and strain into an ice-filled glass. Garnish with pineapple wedge and jalapeño slice.

PINEAPPLE-JALAPEÑO MARGARITA

at the bar | en el bar

CUSTOM CANNING AND IN-HOUSE CANNING SOLUTIONS aren’t for every venue. And for anyone considering the custom canning route, there are many things to understand and take into account before making the leap. Here are a few DiPrizio says are important to consider: • The equipment you’ll need. The “short list” to set something up on-premise includes CO2 bulk tanks, regulators, carbonation tanks (although small-scale bars can experiment in kegs), carbonation stones, chillers, a canning line, industrial juicers, aluminum cans and lids. “Bar owners would want to find a manual canning system, so visit a local brewery and see what they use if they package in cans,” he suggests. “Beer canning lines are 80 percent set up to can cocktails, but there are some modifications you have to make to the equipment to reach proper carbonation rates.” • The approved thresholds for ABV, chlorides and PH in canned goods. Understanding these is important because “are all necessary so the liner of the cans doesn’t dissolve into the cocktail and cause leaching of plastic or can failure,” DiPrizio explains. • Your ability to implement quality controls. “We’ve learned that in the U.S., it’s smart to be insured and have a recall plan,” DiPrizio says. “Batch tracking is important, and I can’t emphasize enough how important quality control and corrosion testing are when dealing with aluminum.”

Canning a cocktail at Lanea

bar to be a full-blown canning operation. When translating the plans to reality, we wanted to make sure nothing felt like a compromise and that the drink guests would be enjoying feels polished and official—like something they could only achieve by going out.” The cocktails “travel super well, and the quality is top notch,” he reports, noting that “most of our guests are stoked on the cans.” One benefit beyond the extra income stream is that staff members “have fallen in love with the learning process” and have picked up new skills that are helping them

The end result, however, was not easily achieved. “There was a lot of work leading to

cal producers and places that will

adapt to the current situation while still

hopefully reopen.”

achieving the quality customers expect.

Simon anticipates the canned cock-

“This is a whole new way to approach

that. We re-devised ways to ensure lemon

tails will help the bar maintain revenue

drink-making and hospitality,” Neumueller

and lime components would not go off,

streams, whether customers buy them to

says. “It’s a chance to embrace the exciting

tinkered with the drinks’ strength and

enjoy at the bar, at home or on the go. He

chance to get to learn again and try your

figured out how to use nitrogen to stabi-

also points out canning will help prevent

hand at something new. It’s less a matter

lize the product until someone opens the

waste as it allows his bartenders to use

of space and machinery and more about

can,” Simon recalls. “In terms of the cost

up fresh ingredients needed for craft

understanding the trajectory of the indus-

of Portable Potables for the guest, it will

cocktails before they spoil.

try and finding your place as things move forward.

cost a little bit more [than a pre-made canned cocktail from a distributor], but

LANEA

it’s in line with what we’re doing in the

Bar director John Neumueller says

step by step guide on how to can bever-

bar. When customers purchase our cans,

launching Lanea’s on-premise canning

ages like we’re any sort of pioneer,” he

they understand they are supporting lo-

operation has been a labor-intensive

continues. “The pop top can was invented

process that’s reaped positive results.

in the 60s. So, there’s decades of informa-

“We went through everything we

tion to mine out there. Take the time, do

Bitter & Twisted’s Watermelon-Hibiscus Margarita comes with vacuum-packed Tajin salt

“We’re not here to pontificate or give a

could think of as far as vessels, recipes,

some homework and I guarantee you’ll be

sizes…you name it, we probably R&D’d

able to find the resources and materials

it in some way, shape or form,” confides

that are right for you.”

Neumueller. “Thankfully, as home-brewing beer is a pretty popular hobby, it wasn’t too difficult to come by most of the supplies we needed online to retrofit our

Elyse Glickman, el Restaurante’s At the Bar columnist, is a Los Angeles-based writer who specializes in covering topics related to the restaurant and bar industry.

at the bar | en el bar

| POR ELYSE GLICKMAN | Los refrescos alcohólicos, cocteles de vino, sidras y varias bebidas mezcladas en lata (alguna vez prohibidas detrás de cualquier bar de renombre) están transformando a clientes escépticos con sabores creativos, envases audaces y marcas ingeniosas. Pero ¿los cocteles en lata realmente pueden tener una función rentable en los restaurantes mexicanos? La respuesta es: “Sí, ¡si les late!”

2020: UN PUNTO DECISIVO En el mundo prepandemia, dar a los clientes una versión en lata de una margarita, paloma, mojito o caipiriña en lugar de una bebida elaborada y preparada a mano era casi impensable. Incluso en áreas informales, un coctel en lata (sin importar que estuviera bien envasado) probablemente no habría encajado con la imagen de marca que el restaurante procuraba crear. Entra la COVID… sale la reticencia de

PHOTO DE LANEA

¿Cocteles en lata?

SÍ, SI LE “LATEN”

ofrecer cocteles en lata. Cuando los servicios para llevar, de

generando ingresos para pagar la renta

novadores de Phoenix. “Teníamos previsto nuestro concepto

entrega a domicilio y comidas al aire libre

y los gastos sin estar completamente

se convirtieron en la regla, y se relajaron

abierto al público. Crear dentro del local

en lata, pero no una forma comprobada

las leyes regionales sobre alcoholes, los

la línea “Portable Potables” de cocteles

de hacerlo realidad”, dice Simon, quien

dueños de restaurantes y gerentes de

en lata fue la respuesta.

admitió que resolver el tema del enva-

bares comenzaron a ver en las bebidas en

Mientras que otros bares y restauran-

sado en el local fue complicado dado que

lata una solución a los problemas causa-

tes ofrecían cocteles para llevar, Simon

el proceso es más complejo que envasar

dos por la pandemia.

no pensó en que los recipientes y las

cerveza. Muchas empresas de envasado a

Ese fue el caso de Bitter & Twisted

modificaciones de fórmulas que veía

las que él se acercó nunca habían creado

Cocktail Parlour en Phoenix, y de Lanea

eran acordes a la reputación de Bitter &

bebidas combinadas no perecederas, y no

en Santa Mónica, California: dos destinos

Twisted de ser uno de los bares más in-

tenían experiencia aplicando los dife-

que se han ganado seguidores fieles a

You & Yours’ canning system

rentes pasos necesarios para preparar

través de sus innovadores programas de

los cocteles carbonatados frente a los

cocteles.

cocteles no carbonatados.

BITTER & TWISTED

un coctel y verterlo en una lata. Puede

“No se trata simplemente de preparar Cuando llegó la COVID-19, Ross Simon,

hacerlo, pero no habrá caducidad porque

fundador de Bitter & Twisted, supo

ahí tiene oxígeno combinado”, explica

que tenía que actuar rápidamente para

Simon. “Y obviamente, cuando está

decidir la forma en la que el bar seguiría

manejando jugo fresco y hace algo que OCT/NOV/DEC 2020

| el restaurante

H IS HOLI DAY SEASON, let’s raise a glass...

Coquito Passoa 1¼ oz Tito’s Handmade Vodka ¾ oz horchata liqueur ¼ oz hazelnut liqueur ½ oz passion fruit syrup ¼ oz real cream of coconut

Add all ingredients to a shaker with ice. Shake and strain into a Mexican sugar-rimmed glass. Garnish with coconut flakes.

Here’s to keeping spirits bright and serving up cheer.

Here’s to you!

Ponche Navideño 750 mL Tito’s Handmade Vodka 750 mL sparkling wine 32 oz cranberry juice 8 oz pineapple juice 8 oz water, optional 4 oz lime juice

Add all ingredients to a punch bowl. Garnish with cranberries and lime slices, if desired.

at the bar | en el bar

LAS SOLUCIONES DE ENVASADOS EN LATA PERSONALIZADOS y dentro del local no son para todos los lugares. Y para cualquier persona que considere tomar la ruta del envasado personalizado, hay muchas cosas que comprender y contemplar antes de dar el gran salto. Aquí hay unos cuantos consejos que DiPrizio dice que es importante considerar: • El equipo que necesitará. La “lista corta” para instalar algo en el local incluye tanques de CO2, reguladores, tanques de carbonatación (aunque algunos bares a menor escala pueden hacer pruebas con barriles), piedras de carbonatación, enfriadores, línea de envasado, exprimidores industriales, latas de aluminio y tapas. “Los propietarios de bares querrán encontrar un sistema manual de envasado, así que visite una fábrica de cerveza local y, si envasa en latas, vea lo que usa”, sugiere. “Las líneas de envasado de cerveza están configuradas al 80 por ciento para envasar cocteles en lata, pero hay algunas modificaciones que tiene que hacer al equipo para llegar a los índices adecuados de carbonatación”. • Los límites aprobados de ABV, cloruros y pH en productos enlatados. Comprenderlos es importante porque “todos son necesarios para que el recubrimiento de las latas no se disuelva en el coctel y ocasione lixiviación de plástico o fallo de la lata”, explica DiPrizio. • Su capacidad para implementar controles de calidad. “Hemos aprendido que en los EE. UU., es inteligente estar protegido y tener un plan de retiro del producto”, dice DiPrizio. “El seguimiento de lotes es importante, y no me canso de hacer énfasis en la importancia del control de calidad y de las pruebas de

Photo de Lanea

costará un poco más [que un coctel en lata preelaborado de un distribuidor], pero sigue la misma línea de lo que estamos haciendo en el bar. Cuando los clientes compran nuestras latas, comprenden que están apoyando a productores locales y lugares que esperamos que reabran”. Simon prevé que los cocteles en lata ayudarán a que el bar mantenga las fuentes de ingresos, ya sea que los clientes los compren para disfrutarlos en el bar, en casa o en el camino. También señala que el envasado ayudará a evitar desperdicios, ya que permite que los bármanes utilicen los ingredientes frescos necesarios para preparar cocteles antes de que

corrosión cuando se maneja aluminio”.

se echen a perder. no es un Manhattan o un Old Fashioned, encuentra problemas con la oxigenación, lo cual degrada la calidad de su coctel”.

no se logró fácilmente. “Hubo muchísimo trabajo para llegar

LANEA John Neumueller, jefe del bar, dice que

ahí. Volvimos a idear formas de garanti-

lanzar la operación de envasado en el

zar que los componentes de lima y limón

local de Lanea ha sido un proceso de

el equipo de enlatado de Oktober Can

no se echen a perder, alterados con la

trabajo intenso que ha cosechado resulta-

Seamers, una empresa con sede en Grand

intensidad de las bebidas, y averiguamos

dos positivos.

Rapids, Michigan. En general, está con-

cómo usar el nitrógeno para estabilizar el

“Pasamos por todo lo que pudimos

tento con los resultados (entre los que se

producto hasta que alguien abra la lata”,

imaginar en cuanto a vasijas, fórmulas,

incluyen bebidas como el mojito clásico

recuerda Simon. “En términos del costo

tamaños… por mencionar algunos,

en lata y la margarita de sandía e hibisco,

de Portable Potables para el visitante,

probablemente hicimos investigación y

Finalmente, Simon se decidió por

la cual trae una bolsa envasada al vacío de polvo Tajín para adornar). “Hemos replicado [nuestros

Photo de Bitter & Twisted

desarrollo (I+D) de algún modo o forma”, confía Neumueller. “Por fortuna, como la elaboración de cerveza casera es un

cocteles] a un nivel en el que estamos

pasatiempo bastante popular, no fue muy

contentos con el producto final. Es

difícil encontrar en línea la mayoría de

increíble que vaciamos una lata sobre

los materiales que necesitábamos para

hielo y tiene la misma calidad que

renovar nuestro bar y que tenga una op-

teníamos en el bar”, informa Simon.

eración de envasado completo. Al hacer

Sin embargo, el resultado final

el restaurante | OCT/NOV/DEC 2020

realidad los planes, quisimos asegurarnos

de que nada se sintiera como un compro-

aprender otra vez y probar sus habili-

miso y que los visitantes disfrutarían de

dades en algo nuevo. No se trata tanto

una sensación refinada y oficial, como

de espacio y maquinaria, se trata más

algo que solo pueden obtener saliendo”.

de comprender el curso de la industria

El coctel “se transporta super bien y

y encontrar su lugar mientras las cosas

la calidad es de primer nivel”, asegura,

avanzan.

destacando que “la mayoría de nuestros

“No estamos aquí para pontificar u

visitantes están emocionados con las

ofrecer una guía paso por paso sobre

latas”.

cómo envasar bebidas en lata como

Una ventaja que hay detrás de la

si fuéramos algún tipo de pionero”,

fuente de ingresos adicional es que los

continúa. “La lata abrefácil se inventó

miembros del personal “se han enamo-

en los años 60. Entonces, hay décadas

rado del proceso de aprendizaje” y han

Photo de Bitter & Twisted

de información por ahí para extraer.

adquirido habilidades nuevas que los es-

“Esta es una manera completamente nue-

Tómese el tiempo, busque información

tán ayudando a adaptarse a la situación

va de elaborar bebidas y de hotelería”,

y le garantizo que podrá encontrar los

actual, y al mismo tiempo consiguen la

dice Neumueller. “Es una oportunidad de

recursos y materiales que son adecua-

calidad que los clientes esperan.

aceptar la emocionante oportunidad de

dos para usted”.

An Association for You! el Restaurante is proud to be a member of LFIA.

La Asociación Latina de la industria de alimentos (LFIA-Latino Food Industry Association) es una nueva organización diseñada específicamente para usted! Los miembros son propietarios de restaurantes, mercados, proveedores de alimentos, y toda clase de organizacion involucrada en la industria alimentaria. La LFIA Ofrece muchos beneficios para sus miembros. Beneficios que inluyen la asistencia de márketing, servicios tecnológicos y abogacía gubernamental.

Learn more and join at latinofoodindustry.org

La revista el Restaurante es orgullosamente un miembro de la LFIA.

The Latino Food Industry Association is a new organization designed specifically for you! The members are owners of Hispanic restaurants, grocery stores, suppliers, and other organizations involved in the food industry. The LFIA offers a wide range of benefits to members, ranging from marketing assistance to technology services to advocacy.

Haste miembro hoy! Para Mas información latinofoodindustry.org

OCT/NOV/DEC 2020

| el restaurante

2020

INDEPENDENT MEXICAN RESTAURANT REPORT | BY ED AVIS | This is el Restaurante’s sixth annual Independent

Grim Conditions, but COMMUNITIES HELP helped make sure Mexican restaurants

BUSINESS OVERALL? HORRIBLY DOWN

survived.

For the first nine months of 2020 com-

“The response was amazing from our

pared to that same period in 2019, 27

Mexican Restaurant Report. It

locals,” says Shane Bratton, co-owner with

percent of respondents said their busi-

draws on a reader survey in late

his wife Diana Bratton of Taco Mama in

ness was down by more than half and

Hot Springs, Arkansas. “When the pandem-

45 percent said business was down, but

ic hit and they shut us down, we freaked

less than half. The fact that 72 percent of

out. Diana and I looked at each other and

our readers saw a decrease in business

said, ‘What will we do?’ She said, ‘Let’s

stands in profound contrast to previous

pump this up.’ We started ramping up our

years. In 2019, for example, only 5 per-

take-out. We put it out there on Facebook

cent of readers saw a decrease in busi-

and other marketing, and it was amazing

ness; in 2018, 16 percent saw a decrease.

September that was answered by 53 readers, and follow-up interviews with five of them.

Who is the hero of 2020? In a terrible year for the world—and

Like nearly all restaurants, El Golfo

how our customers responded.”

for restaurants—one hero stands out:

Of course, there’s more to the 2020

in Silver Spring, Maryland has lost the

The community. In countless examples,

Independent Mexican Restaurant Report

majority of its dining room business.

community members stepped up and

than just community goodwill. Nearly

Owner Ada Villatoro says she can seat

helped save our readers’ businesses

every restaurant suffered major setbacks

customers inside at 50 percent capacity,

when COVID-19 threatened to shut them

this year, and thousands closed for good.

but most customers opt for the patio.

permanently. Loyal customers—and

Food prices went up, delivery and take-

“The restaurant has a small patio at

many new ones, too—stepped up during

out took on new importance, and labor

front that seats about 20 people and we

the worst health crisis in history and

struggles continued.

extended patio seating on the side of

Overall Business 2020 vs. 2019 l Down by More than Half: 27% l Down, but by Less than Half: 45% l About the Same: 16% l Increased: 12%

Current Status

Percentage of Busines that is Take-Out/Delivery

Food Costs 2020 vs. 2019

l Normal Capacity: 15% l Partial Capacity: 68% l Delivery/Takeout Only: 15% l Closed: 2%

l Less than 25%: 42% l 26-50%: 44% l 51-75%: 6% l 76-100%: 8%

l Increased = 86% l Same = 12% l Decreased = 2%

2% 12%

2% 15%

15%

12%

27%

16%

42%

44% 45%

el restaurante | OCT/NOV/DEC 2020

68%

86%

WHAT WORRIES MEXICAN RESTAURANT OWNERS? An open-ended question in the el Restaurante survey asked respondents what they are most concerned about at the moment. Here are some replies: • Food costs are still high, but the HUGE issue is finding work staff. • Because of the extra steps we need to take for sanitation and to offer takeout, our labor [cost] is high, even after raising our prices. • Safety for our employees and guests El Golfo in Silver Springs, Maryland, offers outside seating and entertainment.

There are a few fortunate restaurants. According to our reader survey, 12 percent of Mexican restaurants actually saw an increase in business this year. One of them was Taco Mama, the restaurant that seats about 40 to

which is up 1.3 percent over 2019 to

50,” Villatoro says. “I’m worried that in

date. How did they do it? The great

the cold winter months, our customers

community response helped, of course,

might go into hibernation and not eat

but having irresistible food also played

out at all.”

a role, Bratton asserts.

Villatoro says she’s considering put-

“We just keep putting out good

ting up temporary walls and portable

product,” he says. “We have a lot of veg-

heaters on the patio and hiring local

etarian options, which is another thing

musicians to draw attention to the res-

that’s helped. We started introducing

taurant during the winter. Nevertheless,

vegetarian and vegan options in the last

off-premise dining will likely remain

two-and-a-half years, and there’s a big

essential.

need for that now.”

“Most of our revenue comes from food and drink carry-outs,” she says.

OFF-PREMISE: A SURVIVAL TOOL

“This is our new normal!”

Only 15 percent of Mexican restaurants

At Nick’s Crispy Tacos in San Fran-

are operating at normal indoor capac-

cisco, dining room business has dimin-

ity, according to our survey. The major-

ished, but more painful is the loss of

ity—68 percent—are partially open, and

business that once came from serving

the remainder are still entirely closed

food to office workers in the city.

or offering only delivery and take-out.

“What’s significantly dropped for us

What has allowed tens of thousands

• The biggest concern is if someone gets sick on our staff, how that will affect the business. • We need to get back to 100% capacity and allow our guests as free Americans to make the choice on how they proceed. Government regulations on how we run our business has to stop. • Going into the winter months without outdoor seating will cut my business in half. • Falta de empleados—no hay gente que quiera trabajar. A lack of employees—there aren’t enough people who want to work. • La gente no tiene mucho dinero para gastar por que los trabajos están en escasez y por lo tanto no gastan en restaurantes. People don’t have much money because jobs are scarce so they’re not eating out. • La preocupación principal es que no se podrá trabajar con la capacidad al 100% dentro del restaurante o que en el invierno no vuelvan a permitir sentar clientes dentro de los restaurantes. The main concern is that we won’t be able to work with 100 percent capacity inside the restaurant or that in the winter they won’t let us seat customers inside.

is our catering services,” says owner

of restaurants to survive since the

Peter Billeci. “People aren’t working

pandemic started is off-premise dining.

in offices now—everyone’s working at

Ninety-eight percent of survey respon-

home—and catering to offices was a

dents said they offer delivery and take-

big part of our business. That’s gone,

out; 20 percent of them only started

• Que después de todo esto no vuelva a la normalidad. That after everything, things won’t return to normal.

pretty much entirely.”

offering those services after COVID hit.

• Simply, when will this pandemic end?

OCT/NOV/DEC 2020

| el restaurante

| 2020 INDEPENDENT MEXICAN RESTAURANT REPORT |

Taco Mama staff in Hot Springs, Arkansas, sport branded masks.

The survey also

FOOD COSTS UP

asked how important

Rising food costs have exacerbated the

delivery is to the

suffering Mexican restaurants have had to

restaurant’s business.

endure. Food costs have increased for 86

The largest number

percent of restaurants this year, according to

of respondents—44

our survey. That compares to 71 percent who

percent—said delivery

saw increases in 2019. Twelve percent of this

accounts for 25 to 50

year’s respondents said prices are about the

percent of their current

same, and 2 percent said they’re down.

business. Six percent

“Food costs have definitely increased,

said it’s 51 to 75 per-

mostly [for] meat,” reports Miguel Solano,

cent; 8 percent said it’s

owner of Azteca Restaurant, which has loca-

75 to 100 percent; and

tions in Toms River and Brick, New Jersey. “It

42 percent said it’s less

also has been difficult getting products from

than 25 percent.

Mexico, like dried peppers and avocados.”

“We had no inside

Billeci says produce prices have jumped in

dining at first, every-

his area, somewhat because many California

thing was to-go,” says

farms burned in the recent fires.

Danny Sandoval, owner

“Meat prices also have gone up since

“I think a big part of this is karma. We’ve always been involved in the community, and I think the people who have seen that have reached out to us.”

of Sandoval’s Café & Cantina in Portland, Or-

COVID because a lot of meat plants had

egon. “But it was amazing how much support

to close or reduce capacity for a while,”

we got from the community.”

he notes.

–DANNY SANDOVAL, Sandoval’s Café & Cantina

the top,” Sandoval says. Delivery of qual-

Sandoval says his restaurant always had of-

“Cheese prices almost tripled, meat over

delivery once the lock-down started. However,

doubled, chicken over doubled,” he says.

that didn’t work out as well as he had hoped.

“We used to buy chicken wings for $50 a

“That was a big eye-opener. Number one,

case. Good luck getting them now under

they’re making all the money, 30 percent off

$100 a case.”

ity product with Postmates also was tricky,

WITH A LITTLE HELP FROM MY FRIENDS

he adds, especially since one of the most

While this year’s report pains a grim picture,

popular items on the menu is the wet burrito,

and it’s impossible to know how quickly the

which gets soggy if not handled correctly dur-

restaurant industry will recover, there is a

ing delivery.

silver lining: Without a doubt, the crisis has

So, Sandoval and his wife, Cathy Sandoval, took over deliveries themselves. That also presented challenges—such as a massive

revealed how important a restaurant’s relationship to its community is. “Definitely the customers appreciated that

rush of orders for 6 p.m. on Cinco de Mayo—

we have been open,” Solano says. “At the end

but eventually they worked out their online

of the day they wanted something different,

ordering system to make the process run

not just pizza and sandwiches. They say, ‘We

more smoothly.

appreciate that you are here.’”

Billeci says delivery has been “huge” to

Sandoval also has faced higher food costs.

fered take-out, but signed on with Postmates for

Sandoval echoes that concept, with a twist:

Nick’s survival. And in his case, the city inter-

“I think a big part of this is karma. We’ve

vened in the third-party delivery fees: They

always been involved in the community, and

can only charge 15 percent. “Hopefully that

I think the people who have seen that have

will stay for a while,” he says.

reached out to us.”

el restaurante | OCT/NOV/DEC 2020

OUR 24 ANNUAL TH

Buyer’s Guide Advertiser Index.........................................48

Tamales .........................................................51

TORTILLA-MAKING SUPPLIES

Tomatoes, Canned ....................................51

Corn for Tortillas .........................................49

Tortilla Chips................................................51

Nixtamalization Supplies ........................49

Tortillas ..........................................................51

Tortilla Flour Base ......................................49

Other Food Products ................................51

Tortilla Flour ................................................49

BAR SUPPLIES/BEVERAGES

CORN TORTILLA EQUIPMENT

Bar Supplies (Salts, Rimmers, Etc.) .......51

Table-Top Corn Tortilla Press .................49

Beverages, Non-Alcoholic ......................51

Production Corn-Tortilla Equipment ...................................................49

Coctail Mixers..............................................51

Corn Washer, Cook Tank, Mill, Masa Equipment .......................................49

FLOUR TORTILLA EQUIPMENT Dough Divider/Rounder .........................49 Production Flour Tortilla Equipment ..49 Stand-Alone Flour Tortilla Press ...........49 Tabletop Flour Tortilla Press...................49

Liquor.............................................................51 Wine ...............................................................51

KITCHEN AND BAR EQUIPMENT Bar Equipment............................................52 Cast Iron Skillets/Platters ........................52 Chip Warmer ...............................................52 Empanada Equipment.............................52

Tortilla Press and Grill Combo ...............49

Food Processor/Chopper/ Mixer/Blender ............................................52

MEXICAN/LATIN FOOD PRODUCTS

Ovens/Stoves/Ranges..............................52

Avocado Products .....................................50

Refrigerators/Freezers .............................52

Beans..............................................................50

Tamale-Making Equipment ...................52

Cheese/Dairy Products ............................50

Other Equipment.......................................52

Chiles/Peppers............................................50 Desserts ........................................................50 Herbs/Spices/Seasonings .......................50 Meat Products ............................................50 Prepared Appetizers/Entrees ................50 Salsa/Sauce/Mole ......................................50

n the following pages, you’ll find a guide to scores of products used by Mexican/Latin restaurants, as well as product descriptions and company profiles from our advertisers. You can also access the Buyer’s Guide online at elrestaurante.com/ buyers-guide. We hope you find these resources helpful, and that you’ll support our advertisers, who make el Restaurante possible.

DINING ROOM ITEMS Décor..............................................................52 Food Serving Products ............................52 Furniture .......................................................52 Glassware .....................................................52 Menus and Table-Tents............................52

Tamale-Making Supplies ................. 50-51

OCT/NOV/DEC 2020

| el restaurante

ADVERTISER INDEX 21 Missions Agave www.21missionsagave.com See our ad on page 62

La Perla Spice Co. www.delmayab.com See our ad on page 17

American Eagle Food Machinery, Inc. www.americaneaglemachine.com See our ad on page 29

MegaMex Foods www.mmxfoods.com See our ad on page 4

BE&SCO Manufacturing www.bescomfg.com See our ad on page 13 Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62 Bridgford Foods Corp. www.bridgford.com See our ads on page 3 and 57 Casa Madero www.madero.com See our ad on page 35 Casillero del Diablo Wine www.casillerodeldiablo.com/en See our ad on page 7 Chile Guy www.thechileguy.com See our ads on the inside front cover and page 58 Clarkson Grain clarksongrain.com See our ad on page 22 Dutchess Bakers Machinery Co. www.dutchessbakers.com See our ad on page 62 Folcklor Latino www.folcklorlatino.com See our ad on page 62

Megas Yeeros / Mega Sabor www.megasyeeros.com See our ads on the back cover and page 59 Novamex www.novamex.com See our ad on the inside back cover and page 60 Optimal Automatics Inc www.autodoner.com See our ad on page 24 Rovey Specialty Grains www.roveyseed.com See our ad on page 62 Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27 Tamale King www.tamaleking.com See our ad on page 62

Texican Specialty Products texicanspecialty.com See our ad on page 17 Titoâ&#x20AC;&#x2122;s Handmade Vodka www.titosvodka.com See our ad on page 40

Grandeza Orange Liqueur www.grandezaspirits.com See our ad on page 36

Tortilla Masters Equipment www.tortillamachine.com See our ad on page 25

HS Inc. www.hsfoodservers.com See our ad on page 32

Vilore www.vilore.com See our ad on page 18

el restaurante | OCT/NOV/DEC 2020

P R O D U C T C AT E G O R I E S

2021 BUYERâ&#x20AC;&#x2122;S GUIDE TORTILLA-MAKING SUPPLIES CORN FOR TORTILLAS Clarkson Grain clarksongrain.com See our ad on page 22 Rovey Specialty Grains www.roveyseed.com See our ad on page 62 El Matador Foods, Inc. www.elmatadorfoods.com Superior Food Machinery, Inc. www.facebook.com/sfms1

TORTILLA FLOUR Ardent Mills www.ardentmills.com El Matador Foods, Inc. www.elmatadorfoods.com Grain Craft www.graincraft.com Superior Food Machinery, Inc. www.facebook.com/sfms1 Valencia Flour Mill, Ltd. www.valenciaflourmill.com

CORN TORTILLA EQUIPMENT

NIXTAMALIZATION SUPPLIES Rovey Specialty Grains www.roveyseed.com See our ad on page 63 El Matador Foods, Inc. www.elmatadorfoods.com Superior Food Machinery, Inc. www.facebook.com/sfms1

TORTILLA FLOUR BASE BE&SCO Manufacturing www.bescomfg.com See our ad on page 13 Bridgford Foods Corp. www.bridgford.com See our ads on page 3 and 57 Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27 Ardent Mills www.ardentmills.com

TABLE-TOP CORN TORTILLA PRESS Tortilla Masters Equipment www.tortillamachine.com See our ad on page 25 Superior Food Machinery, Inc. www.facebook.com/sfms1 TS Products & Services (Super Tortilla Machines) www.supertortillamachines.com

PRODUCTION CORN TORTILLA EQUIPMENT Superior Food Machinery, Inc. www.facebook.com/sfms1 TS Products & Services (Super Tortilla Machines) www.supertortillamachines.com

CORN WASHER, COOK TANK, MILL, MASA EQUIPMENT

El Matador Foods, Inc. www.elmatadorfoods.com

Tortilla Masters Equipment www.tortillamachine.com See our ad on page 25

Valencia Flour Mill, Ltd. www.valenciaflourmill.com

Superior Food Machinery, Inc. www.facebook.com/sfms1

TS Products & Services (Super Tortilla Machines) www.supertortillamachines.com

FLOUR TORTILLA EQUIPMENT DOUGH DIVIDER/ROUNDER American Eagle Food Machinery, Inc. www.americaneaglemachine.com See our ad on page 29 Dutchess Bakers Machinery Co. www.dutchessbakers.com See our ad on page 62 Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27

X-Press Manufacturing www.x-pressmfg.com

TABLETOP FLOUR TORTILLA PRESS BE&SCO Manufacturing www.bescomfg.com See our ad on page 13 Dutchess Bakers Machinery Co. www.dutchessbakers.com See our ad on page 62

Superior Food Machinery, Inc. www.facebook.com/sfms1

Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27

TS Products & Services (Super Tortilla Machines) www.supertortillamachines.com

Superior Food Machinery, Inc. www.facebook.com/sfms1

PRODUCTION FLOUR TORTILLA EQUIPMENT

TS Products & Services (Super Tortilla Machines) www.supertortillamachines.com

BE&SCO Manufacturing www.bescomfg.com See our ad on page 13

TORTILLA PRESS AND GRILL COMBO

Superior Food Machinery, Inc. www.facebook.com/sfms1

BE&SCO Manufacturing www.bescomfg.com See our ad on page 13

TS Products & Services (Super Tortilla Machines) www.supertortillamachines.com

Superior Food Machinery, Inc. www.facebook.com/sfms1

STAND-ALONE FLOUR TORTILLA PRESS

TS Products & Services (Super Tortilla Machines) www.supertortillamachines.com

BE&SCO Manufacturing www.bescomfg.com See our ad on page 13

X-Press Manufacturing www.x-pressmfg.com

OCT/NOV/DEC 2020

| el restaurante

P R O D U C T C AT E G O R I E S MEXICAN/LATIN FOOD PRODUCTS

V&V Supremo www.vvsupremo.com

HC Foods www.hcfoods.net

AVOCADO PRODUCTS

CHILES/PEPPERS

SALSA/SAUCE/MOLE

MegaMex Foods www.mmxfoods.com See our ad on page 4

Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62

Valencia Flour Mill, Ltd. www.valenciaflourmill.com

Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27

Chile Guy www.thechileguy.com See our ads on the inside front cover and page 58

NatureSeal www.natureseal.com

BEANS

MegaMex Foods www.mmxfoods.com See our ad on page 4

Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62

Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27

MegaMex Foods www.mmxfoods.com See our ad on page 4

Vilore www.vilore.com See our ad on page 18

Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27

Mexilink Mexilink.com

Vilore www.vilore.com See our ad on page 18 Inland Empire Foods www.inlandempirefoods.com Mexilink Mexilink.com Teasdale Foods foodservice.teasdalelatinfoods.com

CHEESE/DAIRY PRODUCTS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62 Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27 Land Oâ&#x20AC;&#x2122; Lakes www.landolakesfoodservice.com

DESSERTS

HERBS/SPICES/SEASONINGS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62 La Perla Spice Co. www.delmayab.com See our ad on page 17 Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27 Tamale King www.tamaleking.com See our ad on page 62

Vilore www.vilore.com See our ad on page 18

Grecian Delight Foods, Inc. www.greciandelight.com

el restaurante | OCT/NOV/DEC 2020

El Matador Foods, Inc. www.elmatadorfoods.com

Half Moon Bay Trading Co. www.halfmoonbaytrading.com

Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27

Nutella www.nutella.com/us/en/

Vilore www.vilore.com See our ad on page 18

MEAT PRODUCTS

Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27

Mexilink Mexilink.com

Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27

Grecian Delight Foods, Inc. www.greciandelight.com

Megas Yeeros / Mega Sabor www.megasyeeros.com See our ads on the back cover and page 59

HC Foods www.hcfoods.net

MegaMex Foods www.mmxfoods.com See our ad on page 4

Teasdale Foods foodservice.teasdalelatinfoods. com

Bridgford Foods Corp. www.bridgford.com See our ads on page 3 and 57

Chicago Sweet Connection Bakery www.sweetconnectionbakery.com

Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62

SuCabrito USA LLC www.sucabritousa.com V&V Supremo www.vvsupremo.com

PREPARED APPETIZERS/ ENTREES MegaMex Foods www.mmxfoods.com See our ad on page 4 Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27

Mama Lupes www.mamalupes.com Mexilink Mexilink.com Neil Jones Food Company, The theneiljonesfoodcompany.com Teasdale Foods foodservice.teasdalelatinfoods. com/

TAMALE-MAKING SUPPLIES Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27 Tamale King www.tamaleking.com See our ad on page 62 El Matador Foods, Inc. www.elmatadorfoods.com

P R O D U C T C AT E G O R I E S TAMALES Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62 Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27 Tamale King www.tamaleking.com See our ad on page 62 Vilore www.vilore.com See our ad on page 18

TOMATOES, CANNED Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27 Vilore www.vilore.com See our ad on page 18 Mama Linda Tomatoes www.mamalindatomatoes.com Migliore (Red Gold, Inc.) miglioretomatoes.com Neil Jones Food Company, The theneiljonesfoodcompany.com

TORTILLA CHIPS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62 Bridgford Foods Corp. www.bridgford.com See our ads on page 3 and 57 Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27 El Matador Foods, Inc. www.elmatadorfoods.com Mama Lupes www.mamalupes.com

Smart Tortilla smarttortilla.com

BAR SUPPLIES/ BEVERAGES

Natura’s Foods of California www.naturasfoods.com

Teasdale Foods foodservice.teasdalelatinfoods. com/

BAR SUPPLIES (SALTS, RIMMERS, ETC.)

COCKTAIL MIXERS

TORTILLAS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62 Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27 El Matador Foods, Inc. www.elmatadorfoods.com Mama Lupes www.mamalupes.com Mr. Tortilla www.mrtortilla.com Rudy’s Tortillas www.rudystortillas.com

21 Missions Agave www.21missionsagave.com See our ad on page 62

Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62

Novamex www.novamex.com See our ad on the inside back cover and page 60

Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27

Vilore www.vilore.com See our ad on page 18

Half Moon Bay Trading Co. www.halfmoonbaytrading.com

Mexilink Mexilink.com

BEVERAGES, NONALCOHOLIC

iTi Tropicals www.ititropicals.com Mayson Foods maysons.com Stirrings www.stirrings.com

Smart Tortilla smarttortilla.com

21 Missions Agave www.21missionsagave.com See our ad on page 62

Teasdale Foods foodservice.teasdalelatinfoods. com/

Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62

Grandeza Orange Liqueur www.grandezaspirits.com See our ad on page 36

OTHER FOOD PRODUCTS

Novamex www.novamex.com See our ad on the inside back cover and page 60

Tito’s Handmade Vodka www.titosvodka.com See our ad on page 40

Megas Yeeros / Mega Sabor www.megasyeeros.com See our ads on the back cover and page 59 Hand-stacked trompos, IQF strips, al pastor, pollo adobo, carne asada NatureSeal www.natureseal.com Avocado stay-fresh Valencia Flour Mill, Ltd. www.valenciaflourmill.com Sopaipilla and fry bread mix

Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27 Vilore www.vilore.com See our ad on page 18 HC Foods www.hcfoods.net iTi Tropicals www.ititropicals.com Mayson Foods maysons.com

LIQUOR

Casa Mexico Tequila www.cmtequila.com Scorpion Mezcal SA de CV. scorpionmezcal.com Sunora Bacanora www.sunorabacanora.com

WINE Casa Madero www.madero.com See our ad on page 35 Casillero del Diablo Wine www.casillerodeldiablo.com/en See our ad on page 7 OCT/NOV/DEC 2020

| el restaurante

P R O D U C T C AT E G O R I E S

KITCHEN AND BAR EQUIPMENT

Robot Coupe www.robot-coupe.com/en-usa

BAR EQUIPMENT

Sunkist Foodservice Equipment www.sunkistequipment.com

Dukers Appliance www.dukersusa.com Muebles Lacandona www.muebleslacandona.com Tomlinson Industries www.tomlinsonind.com

CAST IRON SKILLETS/ PLATTERS Lodge Manufacturing www.lodgecastiron.com Tomlinson Industries www.tomlinsonind.com

CHIP WARMER Texican Specialty Products texicanspecialty.com See our ad on page 17

EMPANADA EQUIPMENT Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27 Somerset Industries www.smrset.com Superior Food Machinery, Inc. www.facebook.com/sfms1

FOOD PROCESSOR/ CHOPPER/MIXER/BLENDER American Eagle Food Machinery, Inc. www.americaneaglemachine. com See our ad on page 29 Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27

Superior Food Machinery, Inc. www.facebook.com/sfms1

OVENS/STOVES/RANGES Optimal Automatics Inc www.autodoner.com See our ad on page 24 Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27 Comstock Castle www.castlestove.com

OTHER EQUIPMENT

FURNITURE

American Eagle Food Machinery, Inc. www.americaneaglemachine.com See our ad on page 29 Meat processing equipment, dough sheeters

Folcklor Latino www.folcklorlatino.com See our ad on page 62

Optimal Automatics Inc www.autodoner.com See our ad on page 24 Vertical broilers for al pastor Master Grade www.MasterGrade.net Knives, sharpeners, carts, storage equipment Sunkist Foodservice Equipment www.sunkistequipment.com Juice maker

Superior Food Machinery, Inc. www.facebook.com/sfms1

DINING ROOM ITEMS

REFRIGERATORS/FREEZERS

DÃ&#x2030;COR

Criotec S.A. DE C.V. www.criotec.com.mx

Folcklor Latino www.folcklorlatino.com See our ad on page 62

Dukers Appliance www.dukersusa.com

TAMALE-MAKING EQUIPMENT BE&SCO Manufacturing www.bescomfg.com See our ad on page 13 Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27 Tamale King www.tamaleking.com See our ad on page 62 Somerset Industries www.smrset.com Superior Food Machinery, Inc. www.facebook.com/sfms1

MexicanSugarSkull Mexicansugarskull.com Muebles Lacandona www.muebleslacandona.com

FOOD SERVING PRODUCTS HS Inc. www.hsfoodservers.com See our ad on page 32 Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27 Lodge Manufacturing www.lodgemfg.com Master Grade www.MasterGrade.net Tomlinson Industries www.tomlinsonind.com

el restaurante | OCT/NOV/DEC 2020

Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27 Master Grade www.MasterGrade.net Muebles Lacandona www.muebleslacandona.com Tomlinson Industries www.tomlinsonind.com

GLASSWARE Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62 Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27 Aztecas Design www.aztecasdesign.com Muebles Lacandona www.muebleslacandona.com

MENUS AND TABLE TENTS Folcklor Latino www.folcklorlatino.com See our ad on page 62 Sysco www.picaysalpica.sysco.com See our ads on pages 8 and 27 Menu Masters www.menumasters.net Muebles Lacandona www.muebleslacandona.com

PRODUCT SHOWCASE BE&SCO. The automated 12-18 Wedge Press offers an efficient single-person solution, designed to streamline your tortilla process. The easy-to-use thickness adjustment handle increases versatility and allows quick transition from pressing product thick or thin. Its patented auto-eject technology provides a hands-free transition, making it one of the safest presses on the market. 210-734-5124; bescomfg.com

21 Missions Agave. The Ultimate “Cadillac” Margarita is made with 21 Missions Agave. 21 Missions Agave Azul Agave Nectar, Un Muy Especial! Your Customers will thank you (Tus clientes te lo agradecerán). ¡Salud! 866-504-0555, www.21missionsagave.com

MegaMex. With our WHOLLY® AVOCADO DICED AVOCADO, you’ll save time and labor, but won’t sacrifice the authentic texture and fresh taste of diced avocados. Made with just one ingredient, 100% Hass avocado, it’s diced and ready to use— convenient, and maintains food safety, too. Ideal for topping salads, soups, sandwiches and entrées. See what it can do for your operation. Sample today! 817-509-0626, megamexfoodservice.com/sample

Rovey Seed Co. Rovey is a premier supplier of white, yellow, blue and red corn especially bred for tortilla production. The highquality corn is used by restaurants across the country to make superior tortillas. It is available in non-GMO and organic varieties. 217-227-4541; roveyseed.com Best Mexican. We’re here for all your Mexican foodservice needs. We’ve been serving restaurants in the Northeast for over 40 years… and we can help you keep your restaurant running, no matter the type of service you’re offering today. 800-867-8236; 845-4695195; Bestmexicanfoods.com

Grandeza. Rich, authentic, Premium Orange Liqueur was developed with the finest natural flavors of Mexico. Its flavor profile of bitter orange peels, sweet agave nectar, and a hint of vanilla make it the perfect complement to a margarita; it won’t overpower or mask your high-quality tequila the way cognac or brandy-based orange liqueurs do. grandezaspirits.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

Tito’s. Tito’s Handmade Vodka is America’s Original Craft Vodka. In 1997, Bert “Tito” Beveridge, now a 50-something geophysicist, obtained the first legal permit to distill in Texas and created Tito’s Handmade Vodka. Tito’s distills its corn-based vodka using old-fashioned pot stills and the vodka is naturally gluten-free. Distilled and bottled by Fifth Generation Inc. in Austin, Texas; available in 1.75L, 1L, 750ml, 375ml, 200ml and 50ml sizes. titosvodka.com

PRODUCT SHOWCASE

Dutchess. The company’s easy-tooperate line of tortilla/dough equipment includes mixers, dough dividers/ rounders, tortilla presses and grills that deliver high-quality, fresh tortillas to your restaurant customers with every meal—whether for in-house dining, curbside pickup, or carry-out and delivery orders. Available in sizes for most any Mexican/ Latin foodservice operation! 800-777-4498; dutchessbakers.com Clarkson Grain. Clarkson Grain works with farmers to create consistently high-quality corn that is ideal for tortilla making. All Clarkson Grain tortilla corn—white, blue and yellow—is non-GMO or organic, and the company’s sorting process ensures that all the corn kernels are a consistent size and unbroken. Clarkson offers annual contracts to ensure predictable supply and pricing. 800-252-1638, clarksongrain.com

Sysco. We are a family of 69,000 associates working to help your business succeed. Quality products, authentic ingredients, unmatched service in your preferred language, outstanding operations and strong relationships are some advantages we offer. The company operates more than 320 distribution facilities worldwide and serves more than 650,000 customer locations. sysco.com/picaysalpica Casa Madero. Casa Madero is the oldest winery in the Americas, with more than 420 years of wine and history. Casa Madero is also the most awarded Mexican winery—it has won more than 880 medals in wine competitions. The selection of wines, ranging from Chardonnay to Malbec, pair perfectly with Mexican/Latin cuisine. madero.com The Chile Guy. Your source for peppers and spices! Get low prices on chile formats including whole pods, powders, flakes and crushed—most from Mexico, but also from South America, Africa, Asia and Europe, and all in commercial volumes and pricing.

Vilore—La Costeña. The La Costeña brand is one of the most recognized and celebrated brands of the Hispanic market and is being adopted by general market consumers around the world. The line, a brand of Vilore Foods Co., includes products ranging from salsas/moles to chiles, beans and tamales. lacostena.com.mx Texican Specialty Chip Warmers. As 2020 winds down, Texican wants to thank all of those who have made this incredible year somewhat bearable. Best of luck to all of our partners out there. Stay safe, remain flexible and remember that we are here to help you with your chip needs.—Sincerely, JB Spilger, owner of Texican texicanspecialty.com

el restaurante | OCT/NOV/DEC 2020

Can be shipped nationally and internationally in volumes from 5 to 50,000 pounds. SQF Certified, Kosher, and FDA and USDA compliant. Achiote, Mexican oregano and corn husks also available. Serving the restaurant industry for 29 years. 800-869-9218 or 505-867-4251; thechileguy.com; email info@thechileguy.com

La Perla Spice Co., Inc. Since 1974, La Perla has specialized in manufacturing two Mayan seasoning pastes called Achiote and Bistek—both used as a seasoning for all types of meat dishes, including carne asada, wings and ribs. They can also be used on vegetables, fish and rice, etc. Both Achiote & Bistek are considered a flavoring and will not make your dish spicy. Delicious and so easy to use— just dissolve the paste in a liquid of your choice (we recommend lemon juice or bitter orange juice), then add the mixture to your dish. The flavors give every dish a unique flavor that’s sure to please your customers! Visit us online to learn more and place an order today! delmayab.com

Folcklor Latino.® Experts in the field of decorative restaurant atmosphere! Our craftspeople have extensive experience in the design and manufacture of artistic furniture of excellent quality, made entirely by hand in Latin styles and flavors for restaurants in the United States that serve Mexican and other Latin cuisine. 210-374-7445; www.folcklorlatino.com

American Eagle Food Machinery. The American Eagle OneHUB Collection provides unmatched versatility! The highvolume meat cutter attachment (shown) with a large 7”x2” feeder cuts bigger pieces. The 1.5HP motor with #12 Hub powers six interchangeable attachments including a meat grinder, tenderizer, cutter, jerky slicer, and vegetable cutter. Process everything from beef, pork, and chicken to vegetables and cheese with one countertop footprint. Save time and labor cost without hand-cutting! 800-386-5756; www.americaneaglemachine. com/onehub

Novamex. No matter the flavor or the type of food, there is no better pairing than Mineragua, Sangría Señorial, Sidral Mundet, and Jarritos, now available in 13 flavors, including Watermelon, Mandarin, Guava, Lime, and Fruit Punch. Your customers will love them! 888-668-2639, email consumer.relations@ novamex.com Megas Yeeros. Our Mega Sabor line of labor-saving meat products for Mexican restaurants now includes Al Pastor, Pollo Adobo and Carne Asada. These products contain a variety of chile peppers from around the world; tropical fruit such as mangos, papaya and pineapple; vegetables such as yuca; and indigenous plants like achiote. They are deliciously spicy and come with different chile sauces for pork, chicken and beef. These products offer easy portion control and consistent cost-perunit. 212-777-6342; megasyeeros.com 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. It is convenient, small, and has big production capabilities—makes up to 840 tortillas per hour. This machine can be placed on a table, occupying a small 2 x 2 feet of space. 281-994-7010; tortillamachine.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, long-lasting case metal burners that are extremely easy to service. NSF approved. 847-439-9110; optimalautomatics.com

H.S. Inc. The Taco Cradle and Chile Doble Server are great tabletop accessories for your restaurant! The Taco Cradle holds 3 tacos, keeps them away from beans and rice so the outside stays crispy and ingredients stay inside! Also good for serving burritos. The Chile Doble lets you serve two salsas and sides in one dish. Available in Red Chile, Green Chile and Charcoal. 405-239-6864; hsfoodservers.com

C.T. Beavers/Tamale King. These tamale makers 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 Casillero del Diablo—2018 Extraordinary Vintage. In Chile’s Maipo Valley, where Casillero del Diablo is produced, the 2017-2018 season had unbeatable climatic conditions that resulted in an Extraordinary Vintage. The Extraordinary Vintage includes three fruitfocused and complex red varietals: the 2018 Cabernet Sauvignon, Carmenere and Pinot Noir. (SRP: $11.99). casillerodeldiablous.com

Get regular updates on el Restaurante's web site! News about Mexican/Latin Restaurants • Interviews with Insiders Profiles of Owners/Chefs • Reports on Trends Mexican/Latin Product Buyer's Guide • Recipes, Recipes, Recipes!

BUYER’S GUIDE prof ile

CONTACT INFO: Dorothy Buchanan

Bridgford—The Fresh Baked Idea Company

Bridgford Foods Corp. P.O. Box 3773 Anaheim, CA 92803 PHONE: 800-527-2105 FAX: 866-744-4536

eep your customers coming back with easy and delicious products from Bridgford— Frozen Tortilla Dough Balls, Frozen Sopapilla Dough and Frozen Bolillo Roll Dough!

• Frozen Tortilla Dough Balls are perfectly formed, 1.25 oz.

EMAIL: dorothybuchanan@ bridgford.com WEBSITE: www.bridgford.com/ foodservice

ready to thaw, flatten, and grill for your own “made on premise” freshly prepared homemade tortillas. • Frozen Sopapilla Dough—Pre-portioned 3” x 3 1/2” 1.35 oz. dough pieces make it convenient and easy to produce delicious “Fresh from the Fryer” sopapillas. Also, this dough is easy to fill and makes tasty empanadas. • “Fry Bread” Sopapilla Dough Sheets—20.25 oz.

Pre-portioned 0.34 oz. Sopapilla Dough “Bites”—ready to deep fry and coat with cinnamon-sugar for a tasty snack.

Ready to cut and shape for an unlimited number of uses and sizes. • Bolillo Roll Dough—Simply pan, let rise, bake and slice to serve as a delightful sandwich roll!

ABOUT US Bridgford Foods pioneered the manufacture and sale of frozen bread dough to supermarkets and the foodservice trade in the early 1960s. These products are produced in plants located in Anaheim, CA, Dallas, TX, and Statesville, NC. Uniqueness, high quality and consistency of products have been the main objectives of Bridgford Foods Corporation. Bridgford products have been awarded 109 gold medals at California state fairs.

OCT/NOV/DEC 2020

| el restaurante

BUYER’S GUIDE profile

PHONE: 800-869-9218 EMAIL: info@thechileguy.com WEBSITE: thechileguy.com

The Finest Bulk Spices and Wholesale Chile

he Chile Guy can supply you with premium Grade A chile in whatever quantity and format you need! From 5 pounds to 50,000 pounds, you can count on

The Chile Guy for all of your chile needs. We are known for offering the finest chiles from around the world. With over 100 different chile varieties hand-selected by the country’s leading purveyor of chilies, you’re sure to find the very best chile in terms of heat, color, flavor and purity. Our chiles are not only the best in the industry, but so are our chile products and bulk wholesale spices. We process our chiles into powders and flakes to ensure our customers of the highest quality, taste and consistency. All of our powders and flakes contain 100% pure, natural chile – we don’t blend in any powders or chile flakes unless specified by the customer. Whether you’re creating a new recipe or spicing up an old one, The Chile Guy can help you obtain the best wholesale chiles and spices at the best price!

el restaurante | OCT/NOV/DEC 2020

BUYER’S GUIDE prof ile

MEGAS YEEROS/MEGA SABOR:

Authentic Al Pastor, Pollo Adobo and Carne Asada in Convenient Hand-Stacked Meat Cones (Authentic Trompos) and IQF Strips!

CONTACT INFO: Megas Yeeros PHONE: 212-777-6342 EMAIL: info@megayeeros.com WEBSITE: www.megasyeeros.com

et ready to experience something different. First in quality, first in innovation, at Megas Yeeros® the company believes good food is meant to

be enjoyed by all. Our al pastor, pollo adobo, and carne asada in convenient stacked meat form and IQF strips are made from all natural ingredients and authenticspices. They are guaranteed to please your customers every time!

AT MEGAS YEEROS® WE STAND BEHIND OUR THREE STANDARDS OF EXCELLENCE: •

Our company only uses natural meats, never any fillers, preservatives or additives for a healthier and tastier end product.

•

All our products are USDA approved and made in our modern, state-of-the-art facilities under the strictest guidelines.

•

Our company prides ourselves in taking authentic ethnic food and reinventing it in innovative ways.

OCT/NOV/DEC 2020

| el restaurante

BUYERâ&#x20AC;&#x2122;S GUIDE profile

CONTACT INFO: Novamex PHONE: 888-668-2639 EMAIL: consumer.relations @novamex.com WEBSITE: www.novamex.com

Novamex

ounded in 1986, our vision is to market and distribute category-leading Latino, natural and organic brands to the United

States and the rest of the world. Our industryleading knowledge of the Mexican and American consumer, along with a philosophy of investing in brands through long-term, fully integrated marketing strategies have driven our success and helped bring the Hispanic and natural prod-

ucts culture to the world.

2021 elRestaurante

OCT/NOV/D EC 2020

| YO U R SOURCE

Our 25,000+ readers want information about your products!

FOR MEX ICA

N AND L AT I N F O ODSE

A new—and hopefully better—year is coming. So now is a great time to see how our powerful combination of print and web ads plus email promotions can deliver business-building benefits for your company!

RVICE TR ENDS | w w w.e lre

sta ura nte

.co m |

Hispanic Pa Sweeten the stries Season Announcin Managers of g... Our the Year!

2021

BUYER’S GUIDE

JANUARY/FEBRUARY/MARCH

SEPTEMBER/OCTOBER

•

COVER STORY: Soups & Stews

•

SPECIAL REPORT: 8th Annual Multi-Unit Report

COVER STORY: The Queso Connection— Hispanic Cheese on the Menu

•

BUSINESS BASICS: Competing with QSRs— New Menu Items, New Marketing

•

AT THE BAR: Mezcal

•

AT THE BAR: Hot Cocktails

NOVEMBER/DECEMBER •

Our Annual Buyer’s Guide, with Special Offers for Advertisers!

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COVER STORY: MOLE MAGIC

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SPECIAL REPORT: 7th Annual Independent Mexican Restaurant Report

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And in every issue…Hotline, From Mexico, Marketplace, Recipes, My Favorite Recipe feature and more!

APRIL/MAY/JUNE •

Bonus distribution at the National Restaurant Show & Texas Restaurant Marketplace*

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COVER STORY: Open-Fire Cooking: The Appeal of Asado

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BUSINESS BASICS: The Plus of Sustainable Packaging

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AT THE BAR: Mexican Craft Beer

JULY/AUGUST •

Bonus distribution at the Western Foodservice Expo*

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COVER STORY: Tortilla Trends— Beyond the Basics

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AT THE BAR: Patio-Perfect Cocktails

*Bonus distribution is contingent on show plans, which were unknown as this issue went to press. FOR INFORMATION ABOUT ADVERTISING, call publisher Ed Avis at 708-218-7755 or email EDAVIS@RESTMEX.COM.

elRestaurante YOUR SOURCE FOR MEXICAN AND LATIN FOODSERVICE TRENDS

resource guide

el restaurante | OCT/NOV/DEC 2020

recipes

Alfajores Recipe courtesy of California Walnuts (walnuts.org) Makes 6 servings of 5 cookies each

Mexican fruit-stuffed roast pork loin

The Homemade Dulce de Leche

Recipe by Karen Hursh Graber Makes 8 servings

1 can (14 ounces) sweetened condensed milk, label removed

¾ c. sherry 2 T. butter 2 T. corn oil 1 medium white onion, diced

Important: Do not open the can until it has

4 cloves garlic, minced

cooled completely.

¾ c. dried apricots, no pits, sliced

The Alfajores:

¾ c. prunes, no pits, sliced

1 ½ sticks (¾ c.) unsalted butter, room temperature 2⁄3 c. sugar 1 egg 1 T. vanilla sugar (may substitute with vanilla paste or extract)

¾ c. green olives, no pits, sliced ¼ t. each ground cinnamon, cloves and allspice ½ c. almonds, skins removed, slivered Salt and pepper to taste Corn oil for browning

¼ t. salt

Open the butterflied loin like a book;

¼ c. water

salt and pepper both sides.

2 ¾ c. flour

EMAIL Kathy Furore, kfurore@restmex.com,with ‘Recipe’ In the subject line

½ c. raisins

saucepan, cover with water, bring to a boil add more water to keep can fully submerged.

1 3-lb. loin of pork, butterflied for stuffing

Put unopened can of condensed milk in a and boil (covered) for 3 hours. May need to

JC Ford machine, beautiful condition, only lightly used, well maintained.

Lomo de puerco relleno:

1 t. baking powder 1 c. plus 2 T. cornstarch ½ c. finely chopped California walnuts 1 T. powdered sugar for garnish Preheat the oven to 375°F.

In a small bowl, mix the raisins and sherry and allow the raisins to absorb the sherry while the stuffing is being prepared. In a medium saucepan, heat the butter and corn oil, add the onion and garlic and sauté until the onion is soft. Add the

In a large bowl, beat butter and sugar until

apricots, prunes and almonds, stirring

creamed. Add egg, vanilla sugar (or suggest-

to combine ingredients. Add the raisin

ed substitute), salt and water, and continue

and sherry mixture, the spices and the

beating for 2 minutes. Sift flour with baking

almonds, stirring again to combine.

powder and cornstarch in a small bowl. Add

Add salt and pepper to taste. Remove

flour mixture to butter and sugar mixture.

stuffing mixture from heat.

Knead the dough and shape into a ball. Wrap

Spread the stuffing mixture over the

dough in plastic wrap and chill in the refrigera-

inside of the pork loin, roll up like a jelly

tor for at least 20 minutes. Roll out the dough to

roll, and tie at intervals with kitchen

a thickness of about ¼ inch and cut it into circles

twine. Preheat the oven to 350º F.

about 2 inches in diameter using a pastry cutter.

In a large, heavy-bottomed skillet heat the

Arrange them on a cookie sheet lined with

oil and brown the roast on all sides. Place

parchment paper and bake for 5 to 6 minutes.

it in a roasting pan and roast for 1 to 1 ½

Remove pan from the oven and cool com-

hours. (Using an instant-read thermometer

pletely on a wire rack.

to check for doneness is recommended.)

To create sandwiches: Cover one cookie

Remove from oven; cover the roast with

with a spoonful of Dulce de Leche, spread walnuts over it, and top with another cookie. Repeat with remaining cookies. Sprinkle with powdered sugar and serve.

aluminum foil and let sit for 10 minutes before slicing. In Mexico, this dish is generally served with pure de papas (very smooth whipped potatoes). OCT/NOV/DEC 2020

| el restaurante

my favorite recipe

Miso Pork Lechón Ramen

To make the broth**, clean

Makes approximately 30 servings

the bones under cold running

Chef’s note: Make the Dashi first and refrigerate it overnight.

6 lbs. chicken bones 2 lbs. pork bones 1 lb. chicken wings

and wings for 2 to 3 minutes or until the bones become white. Don’t do this for too long as you may lose the umami flavor. This process is very important to

6 oz. ginger, sliced

clean the bones further. Drain

2 bulbs garlic, cut in half

the bones and wings. Discard

2 Spanish onions, cut into quarters

In a large pot, place the bones

the poaching water.

3 ea. lemongrass, split in half each

and chicken wings along with

300 ml. sake

the scallions, ginger, garlic, Span-

2 c. white miso paste Fresh ramen noodles* Roasted pork leg (your own recipe; or see Chef Beni’s recipe at elrestaurante.com)

ChinaLatina

remains. Now poach the bones

1 bunch scallions, chopped

3 c. red miso paste

CHEF BENI VELAZQUEZ

water carefully so that no blood

The Dashi: 1 lb. kelp 2 c. bonito flakes 2 c. dried shiitake mushrooms Place the kelp, bonito flakes and dried shiitake mushrooms whole

ish onions, lemongrass and sake. Fill with cold water to cover the bones, bring to a boil, then turn heat down to low and simmer gently for 3 hours, skimming the scum off the top occasionally throughout the 3 hours. Now add the Dashi and the misos to the broth and continue slow cooking for another 2 hours. Remove from heat and strain through a fine mesh colander.

in a large jar filled with water,

To serve: Heat fresh ramen

FUSION FARE AND RAMEN HAVE BEEN HEATING UP THE FOOD SCENE

close the lid, and refrigerate

noodles for only a few minutes,

for quite some time. Now, the two trends collide at ChinaLa-

overnight.

careful not to overcook. Place

tina in Las Vegas, where chef/restaurateur Beni Velazquez has

The Toppings:

been dishing up his unique Pan-Latin cuisine since opening

Jicama slaw seasoned with a

the restaurant in December 2019.

mojo citrus dressing, chili flakes,

“I am self-taught, and through my travels I have picked

green onion, roasted dried red

up many techniques,” explains Velazquez, who often jokes

peppers, sesame oil, salt mix and

people will be hard-pressed to find anything like what he has

black sesame seeds

created because everything comes from his culinary imagi-

Roasted pork, sliced, along with strips of crispy fried pork fat

nation and his affinity for coloring slightly outside the lines. Puerto Rican descent is his Miso Pork Lechón Ramen featur-

2-in. piece of hot street corn on the cob topped with mojo mayo, tajin, and queso blanco

ing miso-flavored pork and chicken broth, lechon, noodles,

House-made ginger soy crema

jicama slaw, street corn, cotija cheese and green onions—a

Sprinkle of furikaki

dish that’s a favorite at ChinaLatina.

Green onion

One of the culinary creations from this creative chef of

el restaurante | OCT/NOV/DEC 2020

the hot noodles in a large soup bowl, then pour the hot broth to fill. Top with the selection of toppings listed above. *Velazquez uses noodles freshly made and sold in China Town that have to be refrigerated. If you can’t make your own, he says to use fresh noodles with no preservatives. **Can be kept hot during service, cooled and portioned for later use, or kept frozen for two months and used as needed.

Now Serve Delicious Authentic Tacos EVERY DAY!

Call today for samples of our authentic Al Pastor, Pollo Adobo and Carne Asada. Available in Trompos (hand-stacked cones) and cooked-to-order IQF Strips that provide maximum flavor, yield and portion control.

Ask your favorite distributor for Mega Sabor products.

el Restaurante Oct/Nov/Dec 2020 issue

Articles inside

MY FAVORITE RECIPE—ChinaLatina’s Miso

RECIPES

VENDOR PROFILES

BUENA IDEA! El Charro’s Tamale of the Month

PRODUCT SHOWCASE

AT THE BAR—Canned Cocktails

SNAPSHOT—Chicago’s Mis Moles

FROM MEXICO—Mexican Dried Fruit

COVER STORY—Hispanic Pastries Sweeten the Season

MEET OUR 2020 MANAGERS OF THE YEAR

HOTLINE