Report: Most Mexican Chains Shrank in 2025

The state of the restaurant industry is rough. That fact came into clear focus when we were researching this year’s Mexican Multi-Unit Report, our 13th. The primary indicator of the situation is that 26 of the top 50 chains closed more locations in the past year than they opened. Read More

47 Mex/Lat Restaurants Named James Beard Semifinalists

el Restaurante congratulates the 47 Mexican/Latin restaurants named 2026 James Beard Award Restaurant and Chef Awards semifinalists. These honorees join what the organization calls ”a constellation of James Beard Award–recognized leaders who collectively embody the breadth of American culinary excellence.” Read More

Are You Ready for More ICE Activity?

The news was shocking, but not surprising: On January 15, four ICE agents ate at El Tapatio Mexican restaurant in Willmar, Minnesota and then returned that night to arrest three of the employees. Read More

Applications for LA Cocina Youth Culinary Progam Open

Do you know a young person who would like a pursue a culinary career? Tell them that people ages 16 to 24 can now apply for LA Cocina de Gloria Molina’s free, five-week program designed to launch careers in the restaurant and hospitality industries. Applications are open for the first four upcoming cohorts, with the first one starting on February 17. Read More

Tequila 101: Culture, Identity and Truth in a Glass

Alfredo Espinola, a regular contributor to el Restaurante magazine who lives in Mexico City, recently had the pleasure of speaking with Magdalena Aguilar Gonzaléz, a businesswoman from Nayarit and passionate promoter of authentic tequila. During the conversation, she offered a different perspective on this iconic Mexican drink, making it clear and accessible to those of us who enjoy it without being expert tasters. Read More

Chorizo, Salsa Tips, Latin Mocktails and More are Featured in the January/February issue of el Restaurante

Wow, the January/February 2026 issue of el Restaurante is one of our best ever! It's packed with articles to help your Mexican restaurant: Trends in chorizo; salsa-making tips from a bona fide expert; our 13th annual Mexican Multi-Unit Report; how to create a restaurant that is welcoming to customers with disabilities, and much more!

Click here to read the JanFeb 2026 Digital Flipbook Edition

Click here to read the JanFeb 2026 Web-Optimized Edition

El Fuerto de Loreto: Customer Service and Well-Executed Cuisine Fuel Success in Philadelphia

When Ricardo Sandoval talks about his restaurant, El Fuerte de Loreto in Philadelphia, he does so from a place of memory, discipline, and patience.

His story — marked by migration, constant learning, and family work — is a clear lesson for the industry: the combination of impeccable customer service and well-executed cuisine ultimately bears fruit. Read More

Mocktails Enter the Mainstream

It’s that time of year when many of your customers are swearing off alcohol — at least until January 31. According to The State Of Dry January 2025, the first nationwide survey to examine the trend, 47 percent of those who drink alcohol at least once a month report they previously have participated in Dry January. Read More

Introducing the el Restaurante Ingredient Price Tracker

RUNNING A MEXICAN RESTAURANT SUCCESSFULLY requires managing money carefully — and smart buying is a key part of that. If you have an idea of where prices are headed, and what’s a good buy and what isn’t, success should come more easily. Read More

Ask Pepe: Beyond Menus and Chefs: Creativity, Curiosity and Mentorship in Building a Restaurant

People often assume that the foundation of a restaurant is a good menu and a talented chef. And while those are undeniably important, they are not enough on their own. After decades of building and advising restaurants—from fast food taco shops to fast casual burger joints, and even supporting full-service operators—I’ve learned that three elements are just as essential: creativity, curiosity, and mentorship. Without them, even the best menu can fail. Read More

Mexican Glassmaker Orion Trading Sold

Drinique LLC, has acquired Orion Trading, producer of a line of hand-blown recycled glassware and artisanal serveware. For over 30 years, Orion Trading has been a staple in the hospitality industry, distinguished by its commitment to craftsmanship and unique, Mexican-made recycled glass products. 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! Read More