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News About Mexican/Latin Restaurants from el Restaurante Magazine
October 10, 2025
Visit elrestaurante.com daily for fresh news!
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The Meticulous Creative Process Behind Topolobampo: Q&A with Chef Meagan O'Connor and GM Lanie Bayless
Topolobampo is a Chicago culinary landmark and the best known of Chef Rick Bayless’ many fine Mexican restaurants. Today the restaurant thrives under the leadership of veteran Chef de Cuisine Meagan O’Connor and a mostly-women management team. Read More
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Antojo Industry Expo Starts Monday
The countdown is officially on for the Antojo Expo on October 13th and 14th at the Long Beach Convention Center. The schedule is packed with powerhouse keynote speakers, essential industry seminars, and a lineup of culinary demonstrations from celebrity chefs. Read More
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Fine Print: What "No Taxes on Tips and Overtime" Really Means
There is a lot going on in Washington, D.C., these days — and besides the impact of the ongoing shutdown, one issue that will impact restaurants directly is the "No Taxes on Tips and Overtime" provision of the new tax law signed in July 2025 that promises to reduce the federal income taxes for tipped workers. Read More
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Six Mexican Restaurants Make North America's Top 50 List
The profile of Mexican cuisine continued to shine as gastronomic leaders gathered in Las Vegas during the last week of September to unveil the inaugural list of North America's 50 Best Restaurants. Read More
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Q&A: Condado Tacos Redesign Brings New Logo, Steel Spork
Condado Tacos, a multi-unit located in the Midwest, announced a redesign this past summer. The restaurant is known for its colorful murals – painted by local artists – and other hip design elements, so we were curious to learn more about the redesign. Read More
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Kanché: A Restaurant Bridging Querétaro and Yucatán
“Kim Káamikech Yéetel Kiímak Óolal” (I welcome you with joy). This is how chef Misael Canché welcomes guests to his restaurant Kanché, meaning “wooden snake” or “stick snake” in Mayan, a space that seeks to build a bridge between Yucatán and Querétaro. Read More
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Recipe: Chef Canché's Sikil' P'aak
Enjoy this recipe for the classic roasted pumpkin seed salsa from Chef Misael Canché of Kanché restaurant in Querétaro, Mexico. Read More
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Bacanora: The Dream of an Immigrant Who Wants to Share a Forgotten Treasure
Rubén Rafael López Hernández was born in Ciudad Obregón, Sonora. His life took a turn at the age of four when his family emigrated to the United States in search of a better future. He grew up there, far from the land where he was born and, paradoxically, also far from the drink that today gives meaning to his story: Bacanora. Read More
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Let's Talk Tacos
From its humble beginnings as a simple food for miners in 18th century Mexico, the taco has blossomed into a culinary phenomenon, a must-menu item at QSR, fast casual, family dining and upscale Mexican restaurants alike. Read More
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All in the Family: 6 Keys to Success in a Family-Run Mexican Restaurant
Families are the foundation of society: Knowledge is passed down through generations from one family member to another; they provide fundamental support, especially when you are far from your country of birth; and it is no secret that a united family is a symbol of power and resilience. Read More
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Five Questions: Chef Kevin Templeton, Hasta Mañana Cantina
Ever since it opened in San Diego’s popular Gaslamp Quarter on May 31, 2024, Hasta Mañana Cantina has been a destination for locals and tourists alike who visit for Executive Chef Kevin Templeton’s menu of Baja coastal cuisine. Read More
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Professionalism is Focus of First Internat'l Congress of Agave Pros
At a historic moment for the tequila industry, the First International Congress of Agave Distillate Technicians, Masters, and Producers was held September 11-12 in Guadalajara. Read More
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Penca Larga: The Rebirth of Bottled Pulque
When Humberto Núñez Salas talks about Penca Larga, his voice conveys a mixture of pride, determination, and faith that only accompanies those who have fought to blaze a trail in uncharted territory. Read More
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September/October Issue of el Restaurante Features Masa Making, Innovative Tacos
Good news, the September/October 2025 issue of el Restaurante has been published! This issue features articles about innovative tacos, making masa in your restaurant, the rebirth of pulque, succeeding with a family-run Mexican restaurant, and much more. Read More
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