Yes We Can...Order Tacos: Prez Obama Visits Austin Taco Shop

Imagine looking out the window and seeing a former president getting out of a car and strolling toward the front door of your restaurant. Read More

Chef Aréchiga: "You don't need someone to translate the dish"

Many chefs say they became interested in cooking when they were children, but few can match the youthful career launch of Mexican Chef Israel Aréchiga: He was just 13 years old when he enrolled in a technical school for food and beverages in Mexico City. Read More

7 Tips to Profit from the 2026 FIFA World Cup

The 2026 World Cup — the world’s largest soccer tournament — kicks off on Thursday, June 11. From from that day through Sunday, July 19, the tournament will be hosted across the United States, Canada, and Mexico, featuring 48 teams and 104 matches over 39 days. Read More

The Boom of Plant-Based Menus

If you’re wondering what role plant-based dishes should play on your menu, consider data from an el Restaurante reader survey in April 2026.

Of the restaurants that responded, nearly all of them offer at least some vegetarian dishes. And many of them offer a lot of vegetarian options — 47 percent reported that plant-based dishes make up 25 percent to 50 percent of their menu, and 73 percent of restaurants that offer vegetarian options also offer vegan options. Read More

Northern Migration: Mexico-Based Restaurants Find Homes in the States

Mexican cuisine has already conquered the United States, so it’s no surprise that restaurants based in Mexico are opening locations here. Read More

Tapas Competition Offers Trip to Mexico

Do you think you’re skilled at making tapas? Then consider competing in the Lone Star Tapas Showdown at the Texas Restaurant Show, June 12-13 in San Antonio. Read More

Mexican Wine Industry Meets Next Week

In a country where culinary tradition is deeply rooted in gathering, conversation, and celebration, Mexican wine is beginning to establish itself not only as a quality product but also as a cultural, economic, and tourism-driven force with its own distinct identity. Read More

The Story of Minsa: Preserve the Ancestral Essence of Corn

There are business stories that can be told through figures, expansions, or industrial capacity. And then there are those that, behind every plant, every ton, and every market conquered, reveal something much deeper: the enduring nature of a tradition that has become an identity. Minsa’s story belongs to the latter category. Read More

Read About Plant-Based Menus, Frozen Drinks, Bad Reviews in New Issue of el Restaurante

Wondering what to do if your restaurant gets a bad review online? Or do you want to tap into the plant-based trend, but from a Mexican/Latin perspective? You can read about those topics, and others, in the May/June issue of el Restaurante magazine. Read More

Put Your Salsa Recipe to the Test!

Are you proud of the salsa you make in your restaurant? Then put your salsa recipe to the test and enter the el Restaurante Sassiest Salsa Contest sponsored by Sammic! Entering the contest is easy, and the prizes make it totally worth it: The creator of the first place recipe will receive a Sammic XM-52 Immersion Blender, the ultimate tool for mixing salsa! Read More