Seat the Table Calls for Immigrant Work Permits

Immigrants represent 36% of restaurant owners and over 20% of the sector’s workforce, but outdated policies force many to live and work in the shadows. Read More

Taco Tico Owner Rallies to Save Restaurant

When Jon Ellis, franchise owner of Taco Tico in Laremore, Okla., learned the building that houses the restaurant he’s worked at for 40 years was for sale, he was shocked — and afraid. Read More

LA Plaza Launches Youth Culinary Training Program

LA Plaza de Cultura y Artes is a Los Angeles community hub where people gather to celebrate Latinx culture, including the culinary arts. The centerpiece of the culinary programs is LA Cocina de Gloria Molina, a teaching kitchen and event space that spotlights the history, culture, and influence of Mexican and Mexican American cuisine. Read More

Jarritos Celebrates 75 Years with Sweepstakes, Events

Jarritos, the popular Mexican soda brand, is launching a worldwide 75th anniversary celebration, featuring a specialty sweepstakes, pop-up events in major cities around the globe, vintage-inspired packaging, and more.  Read More

Fundraiser Aims to Help Taco Truck Lost in Fire

Residents of Salina, Kansas have been enjoying the cuisine from 805 Tacos for over a year. Now, customers of the food truck have a chance to support the business in another way: A neighbor launched a fundraiser after fire destroyed the truck on August 27. Read More

New Geographical Indication for Aguamiel Hidalgo

Aguamiel de Hidalgo now has a new seal of identity. The Mexican Institute of Industrial Property has granted the Geographical Indication designation to six regions of Hidalgo. Read More

Deadline for Salsa Contest Just Six Days Away!

There is less than a week to enter your recipe in the el Restaurante Sassiest Salsa Contest sponsored by Sammic! The first place winner will receive a Sammic XM-52 Immersion Blender, and the top three winners will get $750, $500 and $250, respectively. Read More

The Rebirth of Pulque

Pulque has been called by many names: neutle, tlachicotón, cara blanca, babade oso, baba de los dioses.

   Each name resonates with the history of a drink that has accompanied Mexico since pre-Hispanic times — one that today seeks to regain the place that beer and other industries took from it in the last century. Read More

Sierra Norte: The Whiskey Born Among Cornfields and Oaxacan Mountains

Just five minutes from the bustling Oaxaca airport, the air changes. Concrete gives way to adobe, the pace slows down, and the aromas of damp earth, firewood, and cooked grain begin to envelop the senses. Read More

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

Ask Pepe: Fast Food, Fast Casual or Full-Service?

Over the years, I’ve had the chance to run both fast food and fast casual restaurants, and I’ve also advised operators of full-service concepts. What I’ve learned is that while they all fall under the restaurant umbrella, they’re three completely different beasts. Read More

New Cookbook Celebrates Border Cuisine

A new cookbook from Chef Hank Shaw — who runs the James Beard Award-winning site huntgathercook.com — is a culinary road map through the cuisines of the U.S.–Mexico border region. Read More