Nov/Dec 2021 el Restaurante magazine

elRestaurante NOV/DEC 2021

| YO U R S O U R C E F O R M E X I C A N A N D L AT I N F O O D S E R V I C E T R E N D S | w w w.elrestaurante.com |

The Magic of Mole

SCALLOPS WITH MOLE VERDE Xochi, Houston

Announcing...Our 2021 Managers of the Year!

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In This Issue 6

HOTLINE

8

ANNOUNCING... OUR 2021 MANAGERS OF THE YEAR

12

COVER STORY — The Magic of Mole

By Kathleen Furore Cover photo of Scallops with Mole Verde

by Paula Murphy; courtesy of Xochi, Houston

20

AN EL RESTAURANTE EXCLUSIVE — Our 7th Annual Independent Mexican Restaurant Report

26

AT THE BAR — Coffee Talk: What’s Brewing Behind the Bar

36

COCKTAIL CONTEST WINNERS — AND RECIPES

55

RECIPES

56

MY FAVORITE RECIPE — Chef Ben Diaz’s Oxtail Birria

12 24

26

Buyer’s Guide Section 39 40 41 45 48

INTRODUCTION AND PRODUCT INDEX ADVERTISER INDEX PRODUCT CATEGORIES PRODUCT SHOWCASE VENDOR PROFILES

ON THE WEB AT www.elrestaurante.com

Leer los articulos en español en elrestaurante.com

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editor’s note

elRestaurante | w w w.elrestaurante.com |

WELL, WE’VE ALMOST DONE IT. As I sit here writing my last Editor’s Note of 2021, we (and I mean the collective we, as in all of us, together) are about six weeks shy of having made it through an absolutely-not-normal but not-absolutely-crazy kind of year.

In pre-COVID times, that would have been a pretty dire assessment of the year coming to a close. But if there’s one thing 2020 taught us was that looking for slivers of positive when times are anything Kathleen Furore, editor

but is the only way to navigate life — including life in this Mexican restaurant industry we’re all part of.

Has 2021 put more than its share of hurdles in our path? Absolutely!

Several of you shared your experiences with the labor, pricing and supply chain challenges you’ve faced as Covid’s most life- and business-altering affects subsided, but its consequences remained ever present. But you also shared stories of resilience, and even optimism, in the face of crisis.

You’ll find tales of those challenges and that resilience in the story about the Jarritos/el Restaurante 2021 Manager of the Year Contest winners that starts on page 8 and in our 7th Annual Independent Mexican Restaurant Report that starts on page 20.

For all of us here at el Restaurante, 2021 has confirmed what we realized soon after we launched the publication way back in 1996: That the Mexican restaurant industry’s chefs, owners, mixologists, and front- and back-of-house staff are dedicated not only to their own businesses but also to the industry as a whole. Their knowledge, and their willingness to share it, has been instrumental to our success. Case in point: The beautiful photo of Scallops with Mole Verde from Xochi restaurant in Houston that graces this issue’s cover and the recipe for those scallops that appears on page 55. Our team extends a big “¡Gracias!” to Chef Hugo Ortega for so willingly and enthusiastically sharing the picture, the recipe, and his insights on moles for the story that starts on page 12.

We also want to send a big “Thank You” to all of the vendors who advertised this year. Your support is what allows all of us here at el Restaurante to keep doing the job we love: providing content that we hope enlightens, entertains, and helps our readers meet the challenges and celebrate the victories that come with being members of the Mexican restaurant community.

Wishing you all a happy and prosperous holiday season. We’ll be back soon with our first issue of 2022 — our 25th Anniversary Year!

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el restaurante | NOV/DEC 2021

Ed Avis PUBLISHER Kathleen Furore EDITOR Ala Ennes ART DIRECTOR Elyse Glickman CONTRIBUTING WRITER 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© 2021 Maiden Name Press, LLC. Nothing in this issue may be reproduced in any form without publisher’s consent.

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Denver Restaurant Beer Cans Promote Male Health Awareness LOS DOS POTRILLOS, a four-location Mexican restaurant in the Denver area, brews and cans its own beer. Now the family behind the restaurant is using that “manly” beverage to promote a good cause: male health awareness.

The idea emerged after Daniel Ramirez, who runs the restaurant together with his brother Luis and his father Jose, was diagnosed with testicular cancer.

“The message we want to send with this project is to normalize male health check-ups,” says Ramirez, who underwent surgery and chemo to battle his cancer. “Men tend to put health on the bottom of our priority list. When we reach a certain age, we go into our ‘go’ mode, we have to provide for our family, for our business, for our employees.

Our health gets pushed back.”

The stories of five men who faced serious illness are being printed on the restaurant’s beer cans during November. Half of the proceeds from sales of those beers will be donated to related organizations. Ramirez’s story is on the restaurant’s Mexican Lager cans, and proceeds from his can will go to the Testicular Cancer Society and the Testicular Cancer Foundation.

“The majority of men love beer, so when they pick up our beer and read the story, hopefully it will remind them to go to the doctor and get checked out,” Ramierez says.

CHEFS PREDICT MEXICAN FOOD TRENDS FOR 2022 If you want to know what the coming year holds for Mexican fare, who better to ask than some of the Mexican restaurant industry’s leading culinary voices? That’s just what Cacique did when the company partnered with Chef Gilberto Cetina of Chichen Itza and Holbox in Los Angeles, Chef Anastacia Quinoñes-Pittman of José in Dallas, and Andre Lomeli, a partner at Taqueria Mal Pan in Charlotte, North Carolina for its What’s Next in Mexican Cuisine report.

According to these experts, the top Mexican food trends for 2022 include: •

Masa for more than just homemade tortillas. More cooks will try their hand at making dishes like tlayudas, huaraches, sopes and gorditas.

•

Mexican chorizo. This will join other staples like dried chiles, beans and queso fresco that are making their way into more and more meals across America.

•

More mariscos. 2022 will be the year of seafood as foodies seek out authentic Mexican preparations such as aguachile and ceviche.

•

Pickling and fermenting. This trending food preparation technique will make dishes like escabeche and drinks like tepache rise in popularity.

•

Flor de calabaza. The delicate squash blossom will gain steam as an ingredient in home kitchens and restaurants alike.

•

Tacos de guisado. Tacos made with the braised, stew-like, hearty, homey, one-pot meal called guisadaos are on the rise, and are on the way to becoming the year’s trendy taco filling.

•

Specialty Mexican salts. Sal de gusano is one example of a salt spiking in popularity as the finishing garnish on both light and refreshing and savory, umami-rich cocktails.

Think about how you can incorporate these trends when creating menus for the year ahead.

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Announcing...

The 2021 Jarritos/el Restaurante MANAGER OF THE YEAR WINNERS EDITOR’S NOTE: It’s always exciting for us to read the

nominations for our annual Jarritos/el Restaurante Manager of the Year Contest. This year, the pool included many managers who kept their restaurants thriving through adversity. It was tough to choose the winners, but we think you’ll agree that the following three clearly stand out.

FIRST PLACE: JESENIA RIVERA: Meeting Customers’ Moods When Jesenia Rivera greets customers at Taqueria Los Magueyes in Upland, California, she doesn’t have a one-size-fitsall approach. Rather, she assesses the mood of each customer.

“I feel like I’m good at telling a person’s vibe,” says Rivera, who has a bachelor’s degree in psychology from University of California, Riverside. “If they want to talk about their day, I talk with them. Of if they’re more serious, I try to meet that tone. I try to reflect the mood they have.”

Making that personalized connection is one reason Rivera was chosen as the Manager of the Year for 2021. She also effectively manages her young staff and steps in wherever she is needed.

“What makes Jesenia exceptional is her adaptability to do every task that you expect from working in a restaurant,” wrote Jose Rivera, her father and owner of the two-location restaurant. “She handles sales, maintains cleanliness, pays bills, deals with vendors, and will even swoop in and cook if we are jam packed.”

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Rivera started as a part-time hostess when she was in high school, became a full-time cashier about seven years ago, and was promoted to manager about five years ago.

Her ability to get the most out of her 14 staff members is just as important as her skill at assessing customers’ moods.

“A lot of my cashiers and front-of-house staff are pretty young, early 20s, and they go to school,” Rivera explains.

“Since it’s a part-time job for them and they’re in school, I know they have other goals and dreams, so I want to give them some freedom. I say, ‘If you need a day off to do some school thing, tell us and we’ll let you, just return the favor when you can.’ That way they don’t have to call in sick.”

When COVID hit, Rivera researched all safety protocols restaurants had to follow, and also took the lead in applying for relief funds.

“That was a very intense time,” she remembers. “Every week there was something new, and I wanted to get everything perfect. I didn’t want us to get into trouble, didn’t want to get shut down.”

Rivera secured a Payroll Protection Program loan for each location, and a grant from the local authorities to buy COVID-related supplies.

What does the future hold? She would like to get a master’s degree, then maybe start her own restaurant.

“Since I have all this experience, it would be nice to open my own little spot,” she says. “I would like to take everything I’ve learned and apply it to a small business I could call my own.”

SECOND PLACE: CELINA JIMENEZ: Rock Star Manager Celina Jimenez was already a valuable employee and assistant manager at Joselito’s Mexican Food in Tujunga, California when, about six months ago, she was asked to make the big jump to general manager. She handled it masterfully.

“What impressed me the most about Celina early on was how well she gets it,” wrote Jose Grijalva, the restau-

THE 2021 el Restaurante/JARRITOS Managers of the Year rant’s owner, in the nomination form. “She understands the business in her heart and knows what it takes to keep it successful. Celina can jump in at the bar, wash dishes, prep food, plate food, and that does not even begin to mention her skill in the front of house. Customers love Celina and she knows everyone’s names.”

Jimenez joined Joselito’s as a host about four years ago. She later became a busser, then assistant manager. Every step of the way, she picked up skills she uses in her current position.

“When I started, I would jump into different positions when they needed me to,” she explains. “And I would learn by watching other people, like the waiters and bartenders. It got to the point where I can make any of our drinks.”

Grijalva ensured that Jimenez had some formal general manager training when he promoted her by enrolling her in some managerial classes, which she completed in record time.

Like any good manager, Jimenez’s ability to manage her employees is one of her strong points.

According to Grijalva, “she is strict but knows when to be lenient.”

“I definitely try to make everybody happy, because it’s never fun to have grumpy employees,” Jimenez says. “But there’s still a limit of knowing what you can do for them and what isn’t possible. It’s important to have good communications with your staff. And when you step in to help them, don’t just tell them what to do, show them that you’re willing to go the extra mile to help them.

Because we’re a team.”

During COVID, Jimenez discovered a fun way to show staff that she cares about them: She buys them paletas from the ice cream man, who passes by the restaurant daily. “The extra things like that go a long way with people,” she says.

“Celina is my choice for manager of the year because this is not just a paycheck to her. She cares about the restaurant and wants it to succeed… She is a rock star,” Grijalva said.

THIRD PLACE: DAVID REED: Handling Challenges COVID tested the abilities of countless restaurant managers.

For David Reed, general manager of El Toro Restaurant in

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La Porte, Texas, the pandemic was an opportunity to show what a talented manager he is.

“During COVID, David rallied the troops at his location and began brainstorming how we could plan and prepare for what was happening,” wrote John Mayes, El Toro’s vice president of operations, in his nomination of Reed. “He was not about to fail.”

Reed quickly realized that to-go food was going to be the restaurant’s lifeblood.

“We had to shift our mindset,” Reed says. “We realized that guests don’t care what it looks like inside the restaurant, but they do care about how accurately their food orders are filled.”

Reed set up packing stations inside and staging areas in the parking lot. He also created a Google Sheet application into which employees could log information about each order.

“When people pulled up, we would ask them if they had already placed an order or would like to,” Reed explains. “If their order was not ready, we would direct them to a parking spot and fast track their order. If it was ready, we told them to pull up to the drive-thru and added information about their vehicle type to the Google Sheet. That way as soon as they pulled up to the window, we knew who it was and handed them their order.

We were able to do a tremendous amount of business like that.”

It’s not surprising that Reed moved quickly to keep business flowing during COVID. He has worked as a restaurant manager for more than 20 years, and briefly worked at El Toro 15 years ago before returning to the company shortly before COVID hit.

Among Reed’s skills is the ability to motivate his team to excellence. He learns what is important to his employees and tries to create schedules that allow employees time for their personal lives. For example, one employee is an Astros fan who was scheduled to work when the team’s playoff game was on TV. He helped her reschedule so she could see the game.

“So, she is at home watching the Astros and has positive feelings about that interaction,” Reed says. “And I have some good juju out there for the next time I need somebody to work on a Friday night because we’re short staffed.”

“It’s important to know that we’re not in the food business – we’re in the relationship business,” he says. “That includes relationships with my managers, my team members, my guests, my vendors.

The stronger the relationships I have, the better results I’ll have.”

Mayes said he’s delighted to have Reed on his team: “David is a great leader, speaker, trainer, and mentor. I’m glad that he came back home to be a part of our restaurant family.”

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• JOSEFINA FLORES, Gonzalez Tacos, Taylor, Texas • JUANA EVANGELISTA, Tacos y Mariscos Sahuayo, Wilmington, California • LARISA YANICAK, Southbound, Charlotte, North Carolina • LORETO ROCHA, Rocky’s Taco House, San Antonio, Texas • LUCY RODRÍGUEZ, Autentika Mexican Grille, Panama City Beach, Florida • LUIS ARGOTE, La Tolteca, Stroudsburg, Pennsylvania • MARGARITA GOMEZ, El Mercadito, Westbury, New York • MATTHEW LEISTER, El Poquito, Philadelphia, Pennsylvania • MONICA MURGUIA, El Mexicali Cafe, Indio, California • NICHOLAS RENTERIA, Chubasco Tacos, Phoenix, Arizona • RAUL MARTINEZ-OLMOS, La Vecindad Pico de Gallo, Las Vegas, Nevada • RICKY VITAL, Patio Mexican Restaurant, West Helena, Arkansas • ROBERTO JOSÉ MONTALVO, El Ponce, Atlanta, Georgia • ROLANDO JUAREZ, 2 Compás Kitchen, Garland, Texas • RUBY FLORES, Taqueria Mexico, Killeen,Texas • STEFANIE HIEBER, Garzón Latinx Street Food, Lake Stevens, Washington • STEPHANIE DE LA ROSA, Shrimpy’s Mexican Cajun Fusion, Turlock, California • SYLVIA CONTRERAS, Emilias Restaurant, Brownsville, Texas • YULIANA SALAZAR, Birrieria Aguinaga, Grand Prairie, Texas • ZAKARIA BOUNANE, Fiesta Mexico, Harrisburg, Pennsylvania NOV/DEC 2021

| el restaurante

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Chef Hugo Ortega’s Scallops with Mole Verde are served with white beans, green beans, chayote and masa dumplings.

PHOTO BY PAULA MURPHY

| COVER STORY |

mole

THE MAGIC OF

| BY

KATHLEEN FURORE |

“This is, to me, is a way of living.”

With that, Chef Hugo Ortega — owner of Mexican-themed Hugo’s, Xochi, Caracol, and URBE, all in Houston — describes the role mole has played, not only in his acclaimed restaurants but in his life since childhood, as well.

While this award-winning chef has family ties to Oaxaca, a state known as The Land of Seven Moles, his recipes draw from Oaxaca and beyond.

“When I opened Hugo’s in 2002, I was very ambitious about getting something from every region in Mexico,” Ortega recalls. “Now, two decades later, I have the opportunity to cook and emphasize and create a few moles of my own. It is in me, in my heart, to do that and to cook this way.”

In this Q&A, edited for space and clarity, Ortega shares how mole has worked its magic on him and how he, in turn, now works magic with mole.

“IT’S A UNIQUE PASSION I HAVE. NOW, WHEN I GO TO THE MARKET, I LOOK AT SOMETHING AND WHAT FIRST COMES TO MIND IS, ‘I CAN MAKE MOLE WITH THAT!’ IT’S A SATISFYING FEELING.”–CHEF HUGO ORTEGA PHOTO BY LORENZO TASSONE

Q: How important are moles to your

menus? And to Mexican cuisine overall?

ORTEGA: Cooking moles and understanding

them is in my DNA. It goes back generations. Moles are part of my heritage, so they are remarkably important. (continued on page 16)

NOV/DEC 2021

| el restaurante

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| COVER STORY |

Xochi’s Mole Tasting Plate features 4 classic moles, folded tlayuda, frijoles and quesillo.

PHOTO BY PAULA MURPHY

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el restaurante | NOV/DEC 2021

Q: How did you first learn about mole?

ORTEGA: When I was a boy, I lived with my grandma in

the mountains between Oaxaca and Puebla. I remember seeing her buy seed pods at the market and then toast the cacao beans. It was primitive — she used a metate and metapil (grinder) to grind the seeds. Then she would light a fire and toast the seeds on a clay comal.

To my disbelief, I saw a gooey black substance. And when I asked, “What is that?” she just smiled, asked if I would like to try it, and put some in my mouth with her finger. I made funny faces — it was too bitter! She broke a smile and told me it was missing other ingredients like ground cinnamon and sugar. That was my introduction to chocolate — a main ingredient in some moles — at age 14. The rest is history. I saw my mom, my grandma, my aunt make mole and finally, at 20 years of age, I learned the recipe. I had graduated and could make mole on my own.

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Beef Cheeks in Mole de Guajes. PHOTO BY PAULA MURPHY

Q: How did you start experimenting with ingredients that many chefs might not consider using in mole? And what are some of the more unique moles you’ve created?

ORTEGA: About 10 years ago, a neighbor came by Hugo’s and gave me a small plant — a fig branch — and told me to plant it. He said, “Give it a good hand and it will grow.” I planted that branch in the middle of the parking lot at Hugo’s and kept taking care of it until it gave black figs. One summer, I was sick of the black birds and crows getting the figs, so I decided to make a fig mole. That inspired me to experiment more.

Since then, I’ve made mole with cherries, pineapple, mango, pistachios, squash blossoms, and persimmons.

The squash blossom mole is good with tamales and quesadillas, and the sweet flavor of the persimmon mole is good with quail.

It’s a unique passion I have. Now, when I go to the market, I look at something and what first comes to mind is, “I can make mole with that!”

It’s a satisfying feeling.

Q: Do you feature different moles at each of your restaurants?

ORTEGA: We focus on the flavors of Oaxaca at Xochi, so I do Oaxacan moles there. One of them is Mole Verde made with serranos and poblanos, onions, garlic, cilantro, and hoja santa for color. The thickness comes from a bit of water and masa. I serve it with scallops and masa dumplings called chochoyotes.

At Hugo’s, we have Mole Poblano from Pueblo, Mole de Xico from Veracruz, and Mole de Guajes, which is also called Huaxmole. Guajes are [flat, green] seeds from [acacia] trees. Mole de Guajes is traditionally served with pork, but my favorite pairing is with beef cheeks.

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| COVER STORY |

de Chicatana. They also season them and make salt. It is such an elementary dish...so close to the terrain. Ant mole has a fungus-like taste. I serve it with mushrooms, pork, or beef like a ribeye or tenderloin with full flavors.

Q: Has it been hard to convince customers to try all of the different moles you offer?

ORTEGA: I think people receive mole Pork Ribs with Ant Mole. PHOTO BY PAULA MURPHY

Q: I saw that you offer an ant mole on your menu at Xochi. That sounds a little, well, unusual. Tell me about it!

ORTEGA: Ant mole is an iconic mole from Oaxaca. The [Chicatana] ants hatch after the rains that come in April and May. Locals catch them, dry them, and use them for mole — Mole

well once they understand it. For years, customers would say, “It is too sweet and spicy” because they only thought of Mole Poblano and Mole Negro. I would say, “No, you don’t understand mole!’”

Mole comes from the Nahuatl word molli, which means sauce. And it comes in many types — some are lighter [than Mole Poblano and Mole Negro].

There are moles and there are molitos, which are moles made with just a few ingredients.

Q: Because mole can be so laborintensive to make, many restaurants steer clear of offering it on their menus. Do you have any tips on how they might be able to add one or two moles that don’t take as much time to make?

ORTEGA: Make time and go for it!

Sometimes the best advice I can give to any chef is to understand what it is about...try not to complicate it too much. Start with a few ingredients, get confident, then try to master one of the most difficult ones.

See the recipe for Chef Hugo’s Scallops with Mole Verde on page 55.

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2021 INDEPENDENT MEXICAN RESTAURANT REPORT

RECOVERING? YES, BUT SLOWLY

This is el Restaurante’s Seventh Annual Independent Mexican Restaurant Report. It includes information from our proprietary reader survey conducted in October, plus follow-up interviews with several of those readers.

| BY ED AVIS |

At Henry J’s Taco House in Des Moines, Iowa, coowner Linda Rivas says a lot l Double or more = 14.6% of the restaurant’s regular l 50%-100% increase = 17.1% customers are back. COVID l 25%-50% increase = 24.4% has eased its grip, and busil Increase, but less than 25% = 19.5% ness is picking up. l About the same = 9.8% “We have more customl Decrease = 14.6% ers than last year, because people are out and moving 14.6% 14.6% about,” says Rivas, whose husband started the restau9.8% rant with his parents nearly 17.1% 50 years ago. “Business has picked up significantly.”

19.5% But not everything is rosy 24.4% at Henry J’s. For one thing, the dining room is still

Overall Business 2021 vs. 2020

closed, and that’s not because of lingering COVID concerns — it’s because the restaurant can’t find enough employees to properly staff the dining area. Furthermore, food costs are up, and some food items the restaurant sells a lot of, such as jalapeño poppers, are simply unavailable.

“Overall, in Des Moines we’re better off than a lot of other places,” Rivas says.

“But I don’t know when our economy is going to get back to some kind of normalcy.”

The reader survey that informs this 2021 Independent Mexican Restaurant Report reveals that Rivas has a lot of company: Business is definitely better than

Food Costs Status 2021 vs. 2020

Finding Employees 2021 vs. 2020

Steps Taken to Attract/Retain Staff

l Increased = 100%

l Harder = 94.7% l About the same = 5.3%

l Raised Pay = 81.6% l Flexible Hours = 57.9% l New Benefits = 28.9% l Nothing = 7.9%

5.3%

81.6% 100%

57.9% 28.9% 94.7%

7.9%

last year, but a lot of things are still far from normal.

A BIG BUMP IN BUSINESS It’s certainly no surprise that independent Mexican restaurants have fared much better in 2021 than they did in 2020. At this time last year, vaccines weren’t available, and most restaurants were open only for takeout and delivery. Now, despite lingering COVID concerns, most restaurants have reopened and customers are happily returning, even if they’re still masked.

The numbers tell the story: Nearly 15 percent of survey respondents said their business has doubled or more since last year, and another 17 percent said business is up between 50 and 100 percent. Only about 15 percent said business is down.

Maria Moreno, co-owner of Figo’s Mexican Restaurant, which has three locations in Missouri, says they added a drive-in during COVID at their location in Gerald because the dining room was closed. It proved highly popular with customers, and now, even (continued on page 22)

20

el restaurante | NOV/DEC 2021

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2021 INDEPENDENT MEXICAN RESTAURANT REPORT WHAT CHALLENGES US? One open-ended question in the survey asked respondents to share their biggest concerns. Here is a sample of responses we received: • We are unable to attract applicants much less retain new hires. We have had openings in the kitchen since April for a lead cook, pantry cook, and day dishwasher, with constant ads on Indeed, and no serious applicants.

The FOH (front of house) faces similar issues. And the labor shortage affects our vendors as well, resulting in more difficulty getting product.

• Not being able to predict when we are going to be busy like before, so it’s hard to keep the staff that way.

• When we are short staffed it is extremely difficult to give our customers the service they deserve and expand in any way. Customers also do not understand product availability. Some items we have had on the menu for years just can’t be found.

• The lack of people willing to work.

• My only concern is how long do I want to still own this business. I’ve been in food for 45 years.

•

Quedarnos sin empleados y no poder dar el mejor servicio que le queremos dar a nuestros clientes. (Running out of employees and not being able to give the best service that we want to give to our clients.)

• Que volviéramos a cerrar y que aumentaran los impuestos. Me asusta y me preocupa. (That we will have to close again and that our taxes will go up. It scares and worries me.)

“[The drive-through] was probably the best thing we’ve ever added to that restaurant, because people still use it. Now we’re busy inside, and our to-go business is super busy.”

– MARIA MORENO, Figo’s Mexican Restaurant

though the dining room has reopened, cars still line up at the drive-through.

“It was probably the best thing we’ve ever added to that restaurant, because people still use it,” she says.

“Now we’re busy inside, and our to-go business is super busy.”

FINDING HELP? THE ANSWER IS NO Serving more customers normally means a restaurant needs more employees. Unfortunately, finding employees has become a serious challenge. Nearly 95 percent of survey respondents said it’s been harder this year than before to find employees.

The other 5 percent say the challenge is about the same as always.

Nicole Marshall, owner of Bueno Tacos in Hamilton, New York, says she used to be able to find new employees easily in her community, home to Colgate University and Hamilton College. That’s not the case anymore.

“Normally our town is full of kitchen staff, but just in the last year every restaurant in town is trying to find employees,” she says. “It sounds like a lot of people who used to be in the industry have changed their career paths.”

Like many restaurant owners, Marshall has raised the pay for kitchen positions to $15 an hour, well above the state’s minimum $11.80 wage.

“But we’re still not attracting anybody,” she laments.

“I did recently hire some(continued on page 24)

22

el restaurante | NOV/DEC 2021

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2021 INDEPENDENT MEXICAN RESTAURANT REPORT

body for the kitchen, but we had to escort him off the property 48 hours later!

So, I have been doing all the cooking. I’m on the grill from open to close. It makes it hard to do the other things I have to do.”

Rivas of Henry J’s Taco House has the same problem.

“We’re just not getting applications, very few at all,” she says. “Usually, we have a whole stack of applications.

Maybe only a third of them are good, but we still have options. Now we’re really not getting any at all. It’s not just us — there are help wanted signs everywhere.

Even the manufacturers can’t get people to work.”

According to our survey, the most popular way to keep employees happy these days is raising pay: About 82 percent of respondents have done that. Fifty-eight percent of respondents have started offering more flexible schedules, and about 29 percent have created other new benefits for employees.

24

el restaurante | NOV/DEC 2021

KILLER FOOD PRICES Another challenge the industry is facing is rising food costs. We have asked readers about food prices every year since we started the survey in 2015, and it’s always a problem, with prices going up for more than 60 percent of readers every year. However, 2021 established a new high that will never be exceeded: 100 percent of respondents to the survey said food prices are up this year!

“The cost of protein has doubled,” says Joe Carpenter, owner of The Wild Burrito in Wildwood, New Jersey. “Beef was through the roof early in the season, and pork has been higher.”

Carpenter raised his prices

50 cents an item across the board at the beginning of summer, and customers did not complain. “I regret not doing a bigger increase,” he says.

Moreno at Figo’s Mexican Restaurant says she previously paid $17 for a 24-count carton of lettuce heads. Now that costs $58.

She has coped by reducing the amount of lettuce on certain dishes, such as the quesadilla plate.

“Before we had the quesadilla and a big pile of lettuce, but my husband said, ‘Wash the dishes a little and you’ll realize how much is thrown away,’” Moreno says. “So, I did that for three weeks and he was right!

People scrape the guacamole

off the lettuce and leave it.”

A related problem for many restaurants is product availability. For example, Carpenter says he was unable to get lids for the take-out burrito bowls he uses. “I do a lot of delivery and take-out so that was a hassle,” he says.

Rivas says she has had trouble getting an essential Mexican restaurant staple: corn tortillas.

“My food broker is just saying maybe they’ll have them on this date or that date, but they don’t come,” she says. “I even emailed the company directly and they say the same thing, or ‘We don’t have the staff’ or ‘We’re working on the problem.’ They give you a vague answer. I’ve used this one brand of corn tortillas for years, and all of the sudden we can’t get it.”

Despite the labor and food cost challenges, the Mexican restaurant industry is surviving. More customers are coming in the door or ordering to-go, and after COVID-ravaged 2020, that’s a tremendous relief.

“I’m pretty positive and hopeful that we’ll get through this,” Marshall says.

“The demand is there — it hasn’t slowed down at all.

We just have to make it through the challenges.”

Ed Avis is the publisher of el Restaurante.

at the bar

“The assumption is that coffee is a ‘one-size-fits-all’ affair — but it shouldn’t be...The correct coffee or coffees can have an enormous impact on the profile of your drink.”

–RYAN CASTELAZ, Discourse

COFFEE TALK:

A Look at What’s Brewing Behind the Bar | BY ELYSE GLICKMAN | When the

holiday season rolls around, the appeal of hot cocktails and dessert-y drinks starts brewing — and that includes spirited beverages crafted with coffee.

In fact, whether it’s hot or cold, coffee is becoming a popular ingredient on cocktail meus.

But does it make sense to create libations featuring the mighty bean in Mexican and Latin restaurants — the domain of Margaritas, Palomas, Mojitos, and Caipirinhas?

Considering some of the world’s finest coffees are sourced from Latin America,

26

el restaurante | NOV/DEC 2021

it makes perfect sense to brew up coffee cocktails that will generate a buzz at your bar not only this winter but all year through.

THE COFFEE-SPIRITS CONNECTION With the myriad liquors that pair well with coffee, you might wonder if the kind of brew used to create cocktails really matters.

Experts say yes. And they caution against reaching for just any kind of café, because the right beans, grinds and roasts can make all the difference.

“The assumption is that coffee

is a ‘one-size-fits-all’ affair — but it shouldn’t be,” explains Ryan Castelaz, a barista, bartender and founder of Discourse, a company that operates pop-up coffee bars and private coffee events in and around Milwaukee, Wisconsin. “When coffee is referenced in most recipes outside of the craft coffee space, the ingredient called for is often listed just as ‘coffee,’ as if all coffee is created and brewed equal.”

Not all tequilas, mezcals and rums are created equal, after all; the same goes for coffee.

“The correct coffee or coffees can have an enormous impact on the profile of your drink,” Castelaz says. “While many coffees from a region or country may share similar characteristics, coffee, like wine, is largely a product of terroir.

A high-altitude Colombian coffee will likely be crisp and clean with notes of citrus and flowers, while a lower altitude coffee may exhibit more caramel and toffee. When customers ask, I tell them I look for five primary things when I (continued on page 30) Discourse’s Darkest Peru//PHOTO BY ALLISON EVANS

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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

Discourse’s Caffee Corretto

source coffee for drinks: freshness, origin, varietal, processing, and roast. Each of these five elements contributes greatly to the overall flavor profile of the coffee and determines the direction the drink will take.”

The bold, round flavors and medium-coarse grind of coffee from Chiapas “make a perfect mate for the robust, smokey character of a true mezcal,” says Castelaz, who uses Mexico Oaxaca or Chiapas espresso plus joven mezcal, simple syrup, fresh lime juice and saline solution in his Caffe Corretto.

For “gently sweet and quite refined” Peruvian Pisco (which, like brandy, is distilled from wine grapes), the clean florals of a high-altitude, medium-fine ground Peruvian coffee make a perfect pairing, he explains. His Darkest Peru made with Peruvian Pisco, Nitro Chicha Morada, Sous

Brewing Tips for Coffee Cocktails Jamie Hickey, a barista certified by the Specialty Coffee Association and a bartender, shares insights on some of the most common mistakes mixologists make when brewing up recipes for coffee cocktails.

•

ADDING TOO MUCH COFFEE TO THE MIX. “This masks the flavor of other ingredients while also giving it an off-taste,” Hickey says. “When choosing a good coffee for your cocktail, know how strong you want it to taste and measure appropriate amounts.”

•

USING INSTANT COFFEE. “Don’t use instant coffee because the flavor will be different,” Hickey says. “Instant tastes more like cocoa powder or chocolate syrup than brewed beans!”

•

MIXING HOT BREWED COFFEE INSTEAD OF ICED COFFEE. According to Hickey, this usually results in a warmer texture and less complexity. “It’s best to use cold-brewed iced coffee instead,” she advises.

•

COOKING DOWN TOO MUCH LIQUID OFF THE ESPRESSO MIXTURE BEFORE ADDING IT BACK INTO THE MIXER FOR MORE DILUTION. “This can darken your cocktail and make it burn hotter,” Hickey explains.

•

FORGETTING ABOUT CREAMERS. “They are perfect for balancing out any sour or bitter flavors of cortado or coffees with the vanilla notes found in many [coffees] nowadays,” she says.

Berimbau’s Cafe-rinha

Vide Peruvian Coffee, and Smoked + Oaked Vanilla is one example of such a pairing.

For whiskey, Castelaz favors “the nutty, rich, sweet flavor of Brazil Minas Gerais.

“Maximize your extraction by grinding fine to coax out as much sweet, rich nuttiness as you can, and complement with either a bourbon or a spicy rye whiskey,” he suggests.

Rum Agricole, with its dark chocolate and orange notes, works well when steeped on coarsely ground Guatemala Huehuetenango, then served on the rocks or in “funky tiki concoctions,” he adds, while gin pairs with the fruity, floral, citrus-y notes of a coarsegrind Colombia Cauca.

RESTAURANT MIXOLOGISTS WEIGH IN Understanding beans, grinds and roasts is important, of course. But how are mixologists on the front lines at Latin-themed restaurants incorporating that coffee education into the cocktails they’re crafting?

“I have been developing new coffee cocktails and leaning into some of the fruit flavor profiles you find in coffee,” explains Lynnette Marrero, bar manager at New York City-based Peruvian restaurant Llama Inn. “I did some work with Peruvian coffee this past summer and paired it with Lucuma, a very traditional fruit in Peru and Latin America. In the past, I made some cocktails that are riffs on classic espresso martinis. I also like to pair coffee and sherry, which is a great combination.”

One example is the Cafe Noir Marrero created using sherry, coconut liqueur, white ruminfused coffee, rum, and a flamed orange twist. (continued on page 34)

30

el restaurante | NOV/DEC 2021

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at the bar

Chileno Bay Resort’s COMAL Espresso Martini

34

el restaurante | NOV/DEC 2021

Luigi Bezzera, bartender at Maü Miami, suggests trying cold brew as a way to update an espresso martini. The Classic Espresso Martini at Maü Miami, for example, includes chilled coffee or espresso plus rum or bourbon, Tia Maria and Fernet Branca.

“Technically, you can make espresso with any coffee...I recommend infusing rum with coffee or using Van Gogh Double Espresso Vodka, but you can also use bourbon as a replacement if the customer prefers brown spirits,” he says. “Creme de Cacao and Patron XO, of course, you could use as a variant. Either way, the coffee will chill down when mixed.”

The Baja-focused food menu at El Molino at the Chileno Bay Resort & Residenc-

es in Los Cabos, Mexico inspired beverage manager Osvaldo Vasquez to create the COMAL Espresso Martini just before the holiday season. The cocktail — which he introduced at the resort’s El Molino Coffee Shop and will add to the menu at the fine-dining COMAL — features a Chiapas coffee base along with Nixta Liqueur, an ancestral corn liqueur from Jilotepec, Mexico, and Aztec Ruda Bitters for a distinctive regional flavor. According to Vaszuez, it’s his rendition of the popular Baja Carajillo Cocktail — a popular coffee libation typically made with Licor 43.

Danielle Espindola, head mixologist at New York City’s Berimbau Brazilian Kitchen, says her first concern is keeping the cocktail bold, yet balanced, and not

overpowered by coffee or any other ingredients.

“At Berimbau, we use Nueva York Coffee, a locally roasted New York brand with Brazilian, Peruvian and Ethiopian coffees called ‘La Mezcla,’” she says. We grind it in-house, bringing out those great flavors which work in our current Café-rinha.”

That beverage — popular yearround as a dessert option and a brunch cocktail — features aged Cachaça, coffee liqueur, simple syrup and freshly brewed espresso.

“We already had an earlier iteration of the Café-rinha, which was served on the rocks, so I used that base and just gave it a little update, turning it into a twist on the classic espresso martini,” Espindola says. “With the spirit element, I like aged Cachaça. It’s a spirit full of flavors, and while it is not so simple to work with, the result is great as aged Cachaça is sweeter and imparts a hint of cinnamon and caramel on the palate.”

Marrero also leans toward very flavorful coffees behind the bar.

“I look for a coffee that has a lot of flavor...deep rich coffee notes to stand up in the cocktail,” says Marrero. “Using subpar coffee or making the infusion too weak are common mistakes. The flavor needs to come through in the cocktail.”

Jamie Hickey — a barista certified by the Specialty Coffee Association, high-end steakhouse bartender, and founder of Coffee Semantics (a company that performs product reviews and teaches brewing techniques) — has observed that some bartenders believe more flavorful coffees will overpower or become lost in a cocktail.

She disagrees.

“While some blends are very strong and slightly acidic, they lend their wonderful flavor to the drink,” Hickey says. “The roast is another important decision when developing a new recipe or tweaking one slightly. Less roasted beans will yield smoother drinks while more roasted beans will create bitter flavors, which some customers find irresistible!”

Espindola and Bezzara also offer some preparation tips for anyone planning to add coffee cocktails to the bar menu.

Pre-brewing espresso shots instead of making them by order is one practice Espindola frowns upon.

“Coffee, in general, goes bitter after brewed and kept heated for a while, espresso even more. That causes a bad aftertaste, and we can feel that even when mixed in a drink,” she warns.

“Another big mistake is not shaking enough or over-shaking the cocktail.

That will change the aesthetic of the foam. A beautiful foam is made, without any cream, when the mix is given the right amount of air and energy.”

Bezzara also offers some commonsense advice founded in science: “Hot coffee in a shaker tin will explode,” he says emphatically. “I like the idea of a finished cocktail with egg-white variant, but you would have to make sure the coffee is cold, or it’ll cook the eggs.”

Elyse Glickman is the At the Bar columnist for el Restaurante.

Find cocktail recipes for Darkest

LEARN HOW TO: Create a working wine list How to engage your staff to sell wine The best ways to promote wine

Hosted by

Tammy LaNasa

Director of On-Premise Accounts

Peru, Caffe Corretto, The Classic Espresso Martini Recipe, Cafe Noir, and Café-rinha at elrestaurante.com.

Register at

elrestaurante.com/Wine_Webinars_2022 NOV/DEC 2021

| el restaurante

35

PRESENTING THE WINNERS OF THE 2021

Jarritos/el Restaurante COCKTAIL CONTEST Looking for some great ideas for new cocktails to add to your bar menu? Choose one or more of these cocktails, which won the 2021 Jarritos/el Restaurante Cocktail Contest!

Our panel of bartender judges — Dylan Holcomb, Seven Grand, Denver; Miguel Vallin, Mariachi Hospitality Group, Chicago; and Christopher Mesa, Pez Cantina, Los Angeles — chose the five finalists from among all entries, and then the public voted on them to place them in order from first to fifth.

FIRST PLACE: TAMARIND TRES CHILE MARGARITA Ajay Prakash, Mama Tigre Mexican Restaurant, Oakton, Virginia 2 oz. tequila infused with 3 chiles 2 oz. Jarritos Tamarindo soda Juice of half a lime ½ oz. agave nectar Chipotle salt for rimming 1 whole roasted red chile Shake the first 4 ingredients with ice and pour into a Collins glass lined with chipotle salt. Crush the roasted red chile, add it to the glass and stir.

ice. Pour in the rest of the liquid ingredients.

Squeeze in the half lime and half orange.

Stir. Add tamarindo straw for garnish.

THIRD PLACE: EL BURRO DEL FUEGO Matthew Leonard, Loco Burro, Gatlinburg, Tennessee 1 ½ oz. Blanco Tequila (I use Astral Blanco) ½ oz. lime juice ½ oz. Avocado Shrub (recipe below) ½ oz. Cinnamon Spiced Sorghum (recipe below) 2 oz. Jarritos Tamarindo Ground cinnamon and dehydrated lime wheel for garnish.

FOURTH PLACE: TAMARINDO SMOKY Cesar Arenas, Polanco Mexican Steak House, Hawthorn, California 1 ½ oz. mezcal ¾ oz. simple syrup 1 oz. lime juice 1 oz. tamarindo puree ½ bar spoon of Tajin Jarritos Tamarindo Add all the ingredients in a Collins glass with Tajin rim. Stir, add ice and finish with Jarritos de Tamarindo.

SECOND PLACE: PLAZA PALOMA!

The Avocado Shrub: 500 grams of sliced avocado macerated with 500 grams of sugar

Krystal Hernandez, La Plaza Fiesta, Madelia, Minnesota

Steep for 1 day and strain liquid

FIFTH PLACE: SUMMER BREEZE

Combine equal parts by weight yield with rice vinegar.

Alena Sumarokova, Emilio’s Trattoria, Bay Harbor Islands, Florida

The Cinnamon Spiced Sorghum:

1 ½ oz. Raspberry Vodka 1 oz. Elderflower Liqueur 1 oz. Lime Juice 2 oz. Prosecco 2 oz. Guava Jarritos

1 oz. Chamoy 2 oz. Corralejo Anejo Tequila 3 oz. pineapple juice 3 oz. orange juice 6 oz. Toronja Jarrito 6 oz. Mineragua Jarrito ½ lime ½ orange Mexican chile seasoning for rimming Tamarindo straw for garnish Rim glass with seasoning and fill with

36

el restaurante | NOV/DEC 2021

Toast 8 cinnamon sticks in a medium saucepan over medium high heat. Add 500 grams of sorghum syrup and 500 grams of water with a pinch of kosher salt. Stir until ingredients are combined. Kill the heat. Strain syrup.

Shake the first four ingredients, then add the Jarritos. Strain over fresh cracked ice.

Garnish with freshly ground cinnamon and a dehydrated lime wheel.

Mix vodka, elderflower liqueur and lime juice in a shaker, add ice, shake well. Pour into a wine glass, top with Prosecco and Guava Jarritos, stir. Garnish with fresh raspberry and guava (optional). Enjoy!

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Wine ..................................................................43

FLOUR TORTILLA EQUIPMENT Dough Divider/Rounder ............................41 Production Flour Tortilla Equipment .....41 Stand-Alone Flour Tortilla Press ..............41 Table-top Flour Tortilla Press ....................41 Tortilla Press and Grill Combo ..................41

Beverages, Non-Alcoholic ................ 43 - 44

KITCHEN AND BAR EQUIPMENT Bar Equipment...............................................44 Cast Iron Skillets/Platters ...........................44 Chip Warmer ..................................................44 Empanada Equipment................................44

MEXICAN/LATIN FOOD PRODUCTS

Food Processor/Chopper/ Mixer/Blender ................................................44

Avocado Products ........................................41

Ovens/Stoves/Ranges.................................44

Beans........................................................ 41 - 42

Refrigertors/Freezers...................................44

Cheese/Dairy Products ...............................42

Tamale-Making Equipment ......................44

Chiles/Peppers...............................................42

Other Equipment..........................................44

Desserts ...........................................................42

DINING ROOM ITEMS

Herbs/Spices/Seasonings ..........................42

Décor.................................................................44

Meat Products ...............................................42

Food Serving Products ...............................44

Prepared Mexican Appetizers/Entrees .42

Furniture ..........................................................44

Salsa/Sauce/Mole .........................................42

Glassware ........................................................44

Tamale-Making Supplies .................. 42 - 43

Management Software ..............................44

Tamales ............................................................43

Menus and Table-Tents...............................44

O

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.

ADVERTISER INDEX 21 Missions Agave www.21missionsagave.com See our ad on page 54

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 18

Lethal Mezcal www.lethalmezcal.com See our ad on page 31

BE&SCO Manufacturing www.bescomfg.com See our ad on page 11

MegaMex Foods and Tres Cocinas www.megamexfoodservice.com See our ads on pages 4 and 25

Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54

Megas Yeeros / Mega Sabor www.megasyeeros.com See our ads on the back cover and page 50

Bridgford Foods Corp. www.bridgford.com See our ads on pages 9 and 48 C.T. Beavers Co. www.Tamaleking.com See our ad on page 54 California Foodservice Instant Rebates www.caenergywise.com/instantrebates/ See our ad on page 14 Casa Madero www.madero.com See our ad on page 34 Chile Guy www.thechileguy.com See our ads on the inside front cover and page 49 Culinary Software www.culinarysoftware.com See our ad on page 54 Dutchess Bakers Machinery Co. www.dutchessbakers.com See our ad on page 54 Folcklor Latino www.folcklorlatino.com See our ad on page 54 Gordo’s LLC www.gordosdips.com See our ads on pages 3 and 23 Grandeza Orange Liqueur www.grandezaspirits.com See our ad on page 32

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Neil Jones Food Company, The theneiljonesfoodcompany.com See our ad on the inside back cover and page 51 Novamex www.novamex.com See our ad on pages 37 and 52 Optimal Automatics Inc www.autodoner.com See our ad on page 11 Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53 Rovey Specialty Grains www.roveyseed.com See our ad on page 54 Simplot simplotfoods.com See our ads on pages 19 and 21 Simply Agave, Inc. www.simplyagave.com See our ad on page 27 Texican Specialty Products texicanspecialty.com See our ad on page 17 Tito’s Vodka www.titosvodka.com See our ad on page 28

Tortilla Masters Equipment www.tortillamachine.com See our ad on page 16

P R O D U C T C AT E G O R I E S TORTILLA-MAKING SUPPLIES

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

PRODUCTION FLOUR TORTILLA EQUIPMENT

CORN FOR TORTILLAS

Valencia Flour Mill, Ltd. www.valenciaflourmill.com

BE&SCO Manufacturing www.bescomfg.com See our ad on page 11

Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54 Rovey Specialty Grains www.roveyseed.com See our ad on page 54 C&S Wholesale Grocers cswg.com

CORN TORTILLA EQUIPMENT TABLE-TOP CORN TORTILLA PRESS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54

Clarkson Grain clarksongrain.com

Tortilla Masters Equipment www.tortillamachine.com See our ad on page 16

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

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

NIXTAMALIZATION SUPPLIES Rovey Specialty Grains www.roveyseed.com See our ad on page 54 C&S Wholesale Grocers cswg.com Superior Food Machinery, Inc. www.facebook.com/sfms1

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

CORN WASHER, COOK TANK, OTHER EQUIPMENT Tortilla Masters Equipment www.tortillamachine.com See our ad on page 16

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

STAND-ALONE FLOUR TORTILLA PRESS

Superior Food Machinery, Inc. www.facebook.com/sfms1 TS Products & Services (Super Tortilla Machines) www.supertortillamachines.com X-Press Manufacturing www.x-pressmfg.com

BE&SCO Manufacturing www.bescomfg.com See our ad on page 11

Bridgford Foods Corp. www.bridgford.com See our ads on page 9 and 48

FLOUR TORTILLA EQUIPMENT

Dutchess Bakers Machinery Co. www.dutchessbakers.com See our ad on page 54

Valencia Flour Mill, Ltd. www.valenciaflourmill.com

TORTILLA FLOUR Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54 Ardent Mills www.ardentmills.com C&S Wholesale Grocers cswg.com Grain Craft www.graincraft.com

BE&SCO Manufacturing www.bescomfg.com See our ad on page 11 Dutchess Bakers Machinery Co. www.dutchessbakers.com See our ad on page 54 Superior Food Machinery, Inc. www.facebook.com/sfms1 Sysco www.picaysalpica.sysco.com TS Products & Services (Super Tortilla Machines) www.supertortillamachines.com

Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54

Simplot simplotfoods.com See our ads on pages 19 and 21

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

Sysco www.picaysalpica.sysco.com

AVOCADO PRODUCTS

C&S Wholesale Grocers cswg.com

BE&SCO Manufacturing www.bescomfg.com See our ad on page 11

DOUGH DIVIDER/ROUNDER

MEXICAN/LATIN FOOD PRODUCTS

Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53

TORTILLA FLOUR BASE

American Eagle Food Machinery, Inc. www.americaneaglemachine.com See our ad on page 19

X-Press Manufacturing www.x-pressmfg.com

BE&SCO Manufacturing www.bescomfg.com See our ad on page 11

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

Ardent Mills www.ardentmills.com

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

TABLE-TOP FLOUR TORTILLA PRESS

Superior Food Machinery, Inc. www.facebook.com/sfms1 Sysco www.picaysalpica.sysco.com TS Products & Services (Super Tortilla Machines) www.supertortillamachines.com

TORTILLA PRESS AND GRILL COMBO BE&SCO Manufacturing www.bescomfg.com See our ad on page 11 C&S Wholesale Grocers cswg.com Superior Food Machinery, Inc. www.facebook.com/sfms1

WHOLLY AVOCADO/MegaMex www.megamexfoodservice.com See our ad on page 4 Sysco www.picaysalpica.sysco.com

BEANS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54 Gordo’s LLC www.gordosdips.com See our ads on page 3 and 23 VICTORIA/MegaMex www.megamexfoodservice.com See our ad on page 4 Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53 Simplot simplotfoods.com See our ads on pages 19 and 21 C&S Wholesale Grocers cswg.com Inland Empire Foods www.inlandempirefoods.com Mexilink Mexilink.com Sysco www.picaysalpica.sysco.com

NOV/DEC 2021

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P R O D U C T C AT E G O R I E S Teasdale Foods foodservice.teasdalelatinfoods.com/

Mexilink Mexilink.com

C&S Wholesale Grocers cswg.com

La Vista Sales 909-618-5545

Vilore www.vilore.com

Orbitrade group www.orbitradegroup.com

Sysco www.picaysalpica.sysco.com

Orbitrade group www.orbitradegroup.com

CHEESE/DAIRY PRODUCTS

Sysco www.picaysalpica.sysco.com

Teasdale Foods foodservice.teasdalelatinfoods.com

Sysco www.picaysalpica.sysco.com

Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54

Vilore www.vilore.com

Gordo’s LLC www.gordosdips.com See our ads on page 3 and 23 Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53 C&S Wholesale Grocers cswg.com Sysco www.picaysalpica.sysco.com V&V Supremo www.vvsupremo.com

CHILES/PEPPERS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54 Chile Guy www.thechileguy.com See our ads on the inside front cover and 49

DESSERTS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54 Bridgford Foods Corp. www.bridgford.com See our ads on page 9 and 48 Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53 C&S Wholesale Grocers cswg.com Mexilink Mexilink.com Sysco www.picaysalpica.sysco.com V&V Supremo www.vvsupremo.com Valencia Flour Mill, Ltd. www.valenciaflourmill.com

EMBASA/MegaMex www.megamexfoodservice.com See our ad on page 4

Vilore www.vilore.com

Gordo’s LLC www.gordosdips.com See our ads on page 3 and 23

Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54

Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53

C.T Beavers Co. www.Tamaleking.com See our ad on page 54

Simplot simplotfoods.com See our ads on pages 19 and 21

Gordo’s LLC www.gordosdips.com See our ads on page 3 and 23

TRES COCINAS/MegaMex www.megamexfoodservice.com See our ad on page 4

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

C&S Wholesale Grocers cswg.com

Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53

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HERBS/SPICES/SEASONINGS

MEAT PRODUCTS

SALSA/SAUCE/MOLE

Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54

Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54

Gordo’s LLC www.gordosdips.com See our ads on page 3 and 23

EMBASA/MegaMex

Megas Yeeros / Mega Sabor www.megasyeeros.com See our ads on the back cover and page 50

HERDEZ/MegaMex www.megamexfoodservice.com See our ad on page 4

Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53 C&S Wholesale Grocers cswg.com SuCabrito USA LLC www.sucabritousa.com

www.megamexfoodservice.com See our ad on page 4

LA VICTORIA/MegaMex www.megamexfoodservice.com See our ad on page 4 Neil Jones Food Company, The theneiljonesfoodcompany.com See our ad on the inside back cover and page 51

Sysco www.picaysalpica.sysco.com

Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53

V&V Supremo www.vvsupremo.com

C&S Wholesale Grocers cswg.com

PREPARED MEXICAN APPETIZERS/ENTREES

Half Moon Bay Trading Co. www.halfmoonbaytrading.com

Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54

Mexilink Mexilink.com

DON MIGUEL/MegaMex www.megamexfoodservice.com See our ad on page 4 Gordo’s LLC www.gordosdips.com See our ads on page 3 and 23 Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53 Simplot simplotfoods.com See our ads on pages 19 and 21 C&S Wholesale Grocers cswg.com

Sysco www.picaysalpica.sysco.com Teasdale Foods foodservice.teasdalelatinfoods.com/ Vilore www.vilore.com

TAMALE-MAKING SUPPLIES Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54 C.T. Beavers Co. www.Tamaleking.com See our ad on page 54

P R O D U C T C AT E G O R I E S Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53 C&S Wholesale Grocers cswg.com Sysco www.picaysalpica.sysco.com

TAMALES Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54 C.T. Beavers Co. www.Tamaleking.com See our ad on page 54 Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53 Sysco www.picaysalpica.sysco.com Vilore www.vilore.com

TOMATOES, CANNED

TORTILLA CHIPS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54 Bridgford Foods Corp. www.bridgford.com See our ads on page 9 and 48 Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53 C&S Wholesale Grocers cswg.com Catallia Mexican Foods www.catallia.com Sysco www.picaysalpica.sysco.com Teasdale Foods foodservice.teasdalelatinfoods.com/

TORTILLAS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54

Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54

Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53

Gordo’s LLC www.gordosdips.com See our ads on page 3 and 23

C&S Wholesale Grocers cswg.com

Neil Jones Food Company, The theneiljonesfoodcompany.com See our ad on the inside back cover and page 51 Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53 Simplot simplotfoods.com See our ads on pages 19 and 21 C&S Wholesale Grocers cswg.com Mama Linda Tomatoes www.mamalindatomatoes.com Red Gold RedGoldFoodservice.com Sysco www.picaysalpica.sysco.com Vilore www.vilore.com

Catallia Mexican Foods www.catallia.com Rudy’s Tortillas www.rudystortillas.com Sysco www.picaysalpica.sysco.com Teasdale Foods foodservice.teasdalelatinfoods.com/

OTHER FOOD PRODUCTS Megas Yeeros / Mega Sabor www.megasyeeros.com See our ads on the back cover and page 50 Hand-stacked trompos, IQF strips, al pastor, pollo adobo, carne asada Half Moon Bay Trading Co. www.halfmoonbaytrading.com Condiments: Tropical Catsups, Papaya Honey Mustards, and traditional Costa Rican table condiments.

MIC Food www.micfood.com Plantain and yucca products

Simply Agave, Inc. www.simplyagave.com See our ad on page 27

NatureSeal www.natureseal.com Avocado stay-fresh

Half Moon Bay Trading Co. www.halfmoonbaytrading.com

Valencia Flour Mill, Ltd. www.valenciaflourmill.com Sopaipilla and fry bread mix

BAR SUPPLIES/BEVERAGES BAR SUPPLIES (SALTS, RIMMERS, ETC.) 21 Missions Agave www.21missionsagave.com See our ad on page 54 Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54 Gordo’s LLC www.gordosdips.com See our ads on page 3 and 23 Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53 Mexilink Mexilink.com Sysco www.picaysalpica.sysco.com Vilore www.vilore.com

COCKTAIL MIXERS 21 Missions Agave www.21missionsagave.com See our ad on page 54 Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54 Gordo’s LLC www.gordosdips.com See our ads on page 3 and 23 Novamex www.novamex.com See our ad on pages 37 and 52 Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53

iTi Tropicals www.ititropicals.com Mayson Foods maysons.com Steve’s Frozen Chillers www.stevesfrozenchillers.com Sysco www.picaysalpica.sysco.com

LIQUOR Grandeza Orange Liqueur www.grandezaspirits.com See our ad on page 32 Lethal Mezcal www.lethalmezcal.com See our ad on page 31 Tito’s Vodka www.titosvodka.com See our ad on page 28 Clase Azul/La Pinta claseazul.com El Buho Mezcal www.elBuhoMezcal.com Orbitrade group www.orbitradegroup.com Scorpion Mezcal SA de CV. scorpionmezcal.com

WINE Casa Madero www.madero.com See our ad on page 34 Fetzer Wines fetzer.com Orbitrade group www.orbitradegroup.com

BEVERAGES, NON-ALCOHOLIC 21 Missions Agave www.21missionsagave.com See our ad on page 54 Best Mexican Foods www.bestmexicanfoods.com See our ad on page 54

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P R O D U C T C AT E G O R I E S Novamex www.novamex.com See our ad on pages 37 and 52 Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53

FOOD PROCESSOR/CHOPPER/ MIXER/BLENDER American Eagle Food Machinery, Inc. www.americaneaglemachine.com See our ad on page 19

iTi Tropicals www.ititropicals.com

Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53

Natura’s Foods of California www.naturasfoods.com

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

Sysco www.picaysalpica.sysco.com

Sunkist Foodservice Equipment www.sunkistequipment.com

Vilore www.vilore.com

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

KITCHEN AND BAR EQUIPMENT

Sysco www.picaysalpica.sysco.com

BAR EQUIPMENT

California Foodservice Instant Rebates www.caenergywise.com/instantrebates/ See our ad on page 14

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 Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53 Texican Specialty Products texicanspecialty.com See our ad on page 17

EMPANADA EQUIPMENT Somerset Industries www.smrset.com Superior Food Machinery, Inc. www.facebook.com/sfms1 Sysco www.picaysalpica.sysco.com

OVENS/STOVES/RANGES

Optimal Automatics Inc www.autodoner.com See our ad on page 11 Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53 Comstock Castle www.castlestove.com Superior Food Machinery, Inc. www.facebook.com/sfms1 Sysco www.picaysalpica.sysco.com

REFRIGERATORS/FREEZERS California Foodservice Instant Rebates www.caenergywise.com/instantrebates/ See our ad on page 14 Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53 Dukers Appliance www.dukersusa.com

TAMALE-MAKING EQUIPMENT BE&SCO Manufacturing www.bescomfg.com See our ad on page 11

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C.T. Beavers Co. www.Tamaleking.com See our ad on page 54 Somerset Industries www.smrset.com

FURNITURE Folcklor Latino www.folcklorlatino.com See our ad on page 54

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

Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53

Sysco www.picaysalpica.sysco.com

Muebles Lacandona www.muebleslacandona.com

OTHER EQUIPMENT

Sysco www.picaysalpica.sysco.com

American Eagle Food Machinery, Inc. www.americaneaglemachine.com See our ad on page 19 Meat processing equipment, dough sheeters California Foodservice Instant Rebates www.caenergywise.com/instantrebates/ See our ad on page 14 Fryers, Steamers, Toasters, Dishwashers, and more commercial foodservice equipment Optimal Automatics Inc www.autodoner.com See our ad on page 11 Vertical broilers for al pastor Sunkist Foodservice Equipment www.sunkistequipment.com Juice maker

DINING ROOM ITEMS DÉCOR Folcklor Latino www.folcklorlatino.com See our ad on page 54 Muebles Lacandona www.muebleslacandona.com

Tomlinson Industries www.tomlinsonind.com

GLASSWARE Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53 Aztecas Design www.aztecasdesign.com Muebles Lacandona www.muebleslacandona.com Sysco www.picaysalpica.sysco.com

MANAGEMENT SOFTWARE Culinary Software www.culinarysoftware.com See our ad on page 54 Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53 Sysco www.picaysalpica.sysco.com

MENUS AND TABLE TENTS

FOOD SERVING PRODUCTS

Folcklor Latino www.folcklorlatino.com See our ad on page 54

Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53

Performance Foodservice www.performancefoodservice.com See our ad on pages 7 and 53

HS Inc. www.hsfoodservers.com

Menu Masters www.menumasters.net

Lodge Manufacturing www.lodgemfg.com

Muebles Lacandona www.muebleslacandona.com

Sysco www.picaysalpica.sysco.com

Sysco www.picaysalpica.sysco.com

Tomlinson Industries www.tomlinsonind.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 with 21 Missions. 21 Missions Agave Azul Nectar, Un Muy Especial!

Your Customers will thank you (Tus clientes te lo agradecerán.

Salud!) 866-504-0555, www.21missionsagave.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 brandybased orange liqueurs do. grandezaspirits.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 for whatever type of service you’re offering today.

800-867-8236; 845-469-5195; Bestmexicanfoods.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

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

Neil Jones Food Company. Premium quality tomato and custom blend sauces packed from fresh, vine-ripened California tomatoes are the specialty at this familyowned and operated corporation.

Our San Benito facility has been packing the finest tomatoes since 1915. We strive to bring you the very best tomato products, whether you prefer fresh-packed #10 cans or fresh-packed shelfstable pouches. 800-291-3862; njfco.com

Simply Agave. Simply Agave™ Nectar, a Spirits of the Americas GOLD Medal Winner for Best Taste, is preferred by mixologists across the country. Our nectar is made from 100% organic Weber Blue agave that is triple filtered to guarantee a clean, consistent taste that enhances margaritas and other sweetened cocktails. Simply Agave™ is partnered with the largest spirits distributors in the nation. For more information or to place an order go to info@simplyagave.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 glutengree. Tito’s Handmade Vodka is distilled and bottled by Fifth Generation Inc. in Austin, Texas, and is available in 1.75L, 1L, 750ml, 375ml, 200ml and 50ml sizes. titosvodka.com NOV/DEC 2021

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PRODUCT SHOWCASE

Dutchess Bakers. The company’s easy-to-operate line of tortilla/dough equipment includes mixers, dough dividers/rounders, tortilla presses and grills that deliver high-quality, fresh tortillas for inhouse dining, curbside pickup, or carry-out and delivery orders. Available in sizes for most any Mexican/Latin foodservice operation! 800-777-4498; dutchessbakers.com Simplot. Our Harvest Fresh Avocados Western Guacamole requires no pitting or peeling of avocados — no preservatives needed. Our RoastWorks FlameRoasted Corn & Black Bean Fiesta Blend delivers fresh flavor — no corn shucking required. Recipes and more information at www.simplotfoods.com Lethal Mezcal. Bold, smooth and smokey, this double distilled, new 90 proof artisanal mezcal is a taste connoisseurs crave. Our skilled Mezcaleros use Espadin agave grown in the Oaxaca mountains. Lethal Mezcal is crafted in small batches to deliver an earthy, fireroasted smoke-infused flavor. Whether served neat, in a cocktail or over ice in our Lethal Margarita, its killer taste begs that you dose with caution! Recipes and more information at lethalmezcal.com.

Texican. Tortilla chip serving cabinets feature convection heat and thermostat temperature control for reduced operating costs. Top-quality, stainless steel dispensers guarantee the warmest chips with the least amount of chip breakage. Just load chips in top and serve from the bottom! The only warming cabinet with the “swing open” front door for ease of cleaning! Available in 44-gallon and 22-gallon capacity models. 800-869-5918; texicanspecialty.com MegaMex Foods. With our WHOLLY AVOCADO Hand-Scooped Avocado, you’ll save time and labor, but won’t sacrifice the authentic texture and fresh taste. Made with only 100% Hass avocado, it’s ready to use, convenient, and maintains food safety. Sample today. 817-509-0626, megamexfoodservice.com/sample Our TRES COCINAS Authentic Pepper Pastes are made with ingredients you use every day. But instead of spending hours rehydrating, dicing and pureeing, you get bold flavor from a simple squeeze.

Request a sample! 817-509-0626, megamexfoodservice.com/brand/ tres-cocinas/

PFG Contigo. This exclusive brand from Performance Foodservice is packed with delicious, innovative products that help Hispanic and Latin customers grow their businesses. The industry experts at Performance have designed a portfolio that reflects the diverse flavors and cooking styles of countries and regions around the world. From fresh and frozen protein options, to traditional tortillas, avocados, sauces, and more, Contigo has everything restaurants need to wow guests with memorable high-quality, authentic dishes. performancefoodservice.com/Contigo 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 — they have won more than 1,000 medals in wine competitions. Their wines, ranging from Chardonnay to Malbec, pair perfectly with Mexican/Latin cuisine. madero.com

The Chile Guy. 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.

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 30 years. 800-869-9218 or 505867-4251; thechileguy.com; email info@thechileguy.com

La Perla Spice Co., Inc. Since 1974 La Perla Spice has specialized in manufacturing two Mayan seasoning pastes called Achiote & Bistek. Both can be used to add a delicious and unique flavor to a variety of meat dishes including al pastor, carne asada, wings and ribs. Since they are a flavoring and not spicy, they can also be used to season vegetables, fish, rice and more.

Easy to use: simply dissolve paste in lemon juice or liquid of your choice, then add it to your dish and cook as desired. Visit us online for more information, recipes and to place an order. www.delmayab.com

Folcklor Latino.

The new Tortillero is a table-top holder for tortillas that reminds customers of the manual torteadora found in their grandmothers’ kitchens. Hand-made with wood, it keeps tortillas hot and fresh; adds a touch of Mexico to each table. USA: 210-374-7445; Mexico: 011+52(33)3792-6245. folcklorlatino.com

American Eagle Food Machinery.

Our OneHUB Collection offers unmatched versatility! High-volume Meat Cutter Attachment (shown) cuts bigger pieces, has a large 7”x2” feeder. The 1.5HP motor with #12 Hub powers 6 interchangeable attachments including meat grinder, tenderizer, cutter, jerky slicer, vegetable cutter. Process beef, pork, chicken, vegetables and cheese with one countertop footprint.

Save time and labor cost without hand-cutting! 800-386-5756; www.americaneaglemachine. com/onehub Optimal Automatics.

Optimal’s Autodoner Brand Vertical Broiler is the bestselling 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

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

Culinary Software Services.

Want to save money on food costs?

ChefTec software offers inventory control, purchasing and ordering, recipe and menu costing, and nutritional analysis that can help! The software even comes with a money-back guarantee!

Free bonus ingredient pack for Mexican restaurants also included.

877-243-3832; cheftec.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; come with different chile sauces for pork, chicken and beef; and offer easy portion control and consistent cost-per-unit. 212-777-6342; megasyeeros.com

Tortilla Masters.

Creating perfect, readyto-cook corn tortillas has never been easier thanks to the Ventura Flex Corn Tortilla Machine — the first tabletop restaurantstyle corn tortilla machine to meet UL and NSF standards — makes up to 840 tortillas per hour in just 2 x 2 feet of space. 281-994-7010; tortillmachine.com

Energy Solutions/California Foodservice instant Rebates. Save up to $4,000 per unit on high-efficiency commercial foodservice equipment. Choose from a variety of qualifying products, get Instant Rebates as a discount on your invoice – no paperwork, no waiting. Find a participating dealer and qualifying products at www.caenergywise.com/instant-rebates.

C.T. Beavers/Tamale King.

These tamalemakers 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 Gordo’s. Trust Gordo’s Queso Blanco Easy Melt cheese to make your Queso cheese dip its absolute best.

Gordo’s is proudly made with real dairy ingredients for incredible quality and consistency. Available in 6/5# loaves and broadly distributed.

Find out more information at www.GordosDips.com/foodservice or contact sales@ gordosdips.com.

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BUYER’S GUIDE profile

CONTACT INFO: Dorothy Buchanan Bridgford Foods Corp.

P.O. Box 3773 Anaheim, CA 92803

Bridgford—The Fresh Baked Idea Company

PHONE: 800-527-2105 FAX: 866-744-4536 EMAIL: dorothybuchanan@ bridgford.com WEBSITE: www.bridgford.com/ foodservice

K

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. 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

Ready to cut and shape for an unlimited number

“Bites”—ready to deep fry and coat with

of uses and sizes.

cinnamon-sugar for a tasty snack.

• 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.

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BUYER’S GUIDE prof ile

The Finest Bulk Spices and Wholesale Chile

T

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

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!

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BUYER’S GUIDE profile

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

MEGAS YEEROS/MEGA SABOR:

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

G

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.

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el restaurante | NOV/DEC 2021

BUYER’S GUIDE prof ile

Premium Quality California Tomato Products

W

hen the Neil Jones Food

The customer list at Neil Jones Food

Company began process-

Company is diverse—from the finest

ing and packaging fresh-

independent restaurants in the world

pack California tomatoes and Pacific

to children’s lunch trays across the U.S.

Northwest fruit, the world was a very

We also customize products for chain

different place. As the years have passed

restaurants, healthcare facilities, juice

and times have changed, the companies

manufacturers, and cruise lines around

of Neil Jones Food have grown and

the country and around the globe. Not

progressed with the times. But thru all

only do we produce in traditional cans,

of this growth and change, one thing

but our unique shelf-stable option of

remains the same: We are Real people,

California ‘fresh pack’ vine ripened

packing exceptional quality products for

tomatoes in commercial pouches is a

our valued customer partners.

significant space, freight, and disposal

We don’t take shortcuts at Neil Jones.

savings.

We understand that to produce the finest

Our San Benito facility has been a

products, you have to start with the finest

working cannery since 1915, while our

ingredients. We work closely with growers

TomaTek facility was one of the first

and agronomists to ensure quality year

in the nation to utilize a ‘hot-fill pouch’

after year. You see, Premium quality

technology that forever changed the

doesn’t just happen—we make it happen!

canning industry. NJFC has some of the

Every year, from early-July thru midNovember, the plants of the Neil Jones Food Company pack thousands of tons

most stringent standards in the industry and that processing efficiency translates directly into satisfied customers.

of premium quality California tomato

So whatever your culinary preferences

and Pacific Northwest fruit products.

and needs, if you’re looking for a

It’s a busy time and because freshness

quality product that will bring out

and quality are our primary goals, we

the best in your fare, the companies

make sure that every product meets not

of Neil Jones Food will exceed your

only our quality standards, but more

expectations and have even your most

importantly—yours.

finicky clientele saying, “Sabroso!”

CONTACT INFO: Neil Jones Food Company PHONE: 800-291-3862 WEBSITE: njfco.com

BUYER’S GUIDE profile

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

Novamex

F

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 industry-leading 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 products culture to the world.

Products and People

Performance Foodservice has national reach with local service and customized products to make every location a line-out-the-door success.

Choose the foodservice leader with over 100 years of experience feeding our customers’ dreams.

Visit PerformanceFoodservice.com today to see the ways we can help you.

A PERFORMANCE FOOD GROUP COMPANY

©2021 Performance Foodservice

to fuel foodservice success.

resource guide

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el restaurante | NOV/DEC 2021

recipes

Cover Recipe: Scallops with Mole Verde

The Mole Base:

Recipe from Hugo Ortega Xochi, Houston Makes 6 servings

4 c. chicken stock

24 each scallop U-10 1 qt. mole verde (recipe follows) 24 each masa dumplings (chochoyotes, recipe follows) 1½ c. green beans The Masa Dumplings (Chochoyotes):

1 c. masa 1 t. kosher salt 2 T. vegetable shortening 1 T.. water ¾ c. unsalted butter

Place masa, salt and vegetable shortening in a bowl and mix well; add water if needed. The dough should be pliable, not too dry and not too moist. Portion dough into 1-inch balls. With your index finger, make a dimple or indentation in each ball; set aside until needed.

Sign up for el Restaurante’s Recipe of the weekemail!

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

Heat 3 tablespoons of butter in a 12-inch nonstick skillet over medium heat. Add 6 chochoyotes at a time, tilt skillet so butter runs to one side and use a large spoon to baste chochoyotes with the hot butter.

¾ c. masa The Colorant: ¾ c. green tomatillos, chopped ½ c. cilantro leaves ¼ c. parsley leaves ¼ c. hoja santa, chopped 2 T. epazote leaves, chopped 1 T. fresh oregano leaves, chopped ½ T. fresh thyme leaves ½ T. serrano pepper, chopped ¼ c. white onion, chopped ½ T. garlic, chopped ¼ t. whole cumin seeds 3 whole cloves ¾ c. water Salt & pepper to taste

The Procedure: Place chicken stock in a sauce pot, and heat over medium-low heat. Add the masa to the blender and 1 cup of the hot chicken stock. Blend very carefully until smooth consistency. Add the mixture to the pot and mix well. Bring to simmer over low heat approximately 5 minutes, stirring constantly.

The Green Beans:

For the colorant add all ingredients to the blender and blend until smooth. Add to the sauce pot; mix well and cook for 3 minutes. Season to taste with salt & pepper. If is cooked for too long it will lose the bright green color.

3 c. water

The Pan-seared Scallops:

Cook until golden brown. Repeat entire process, starting with addition of butter, until all dumplings are cooked.

1 T. salt 1½ c. green beans 1 T. oil 1 T. clarified butter

Rinse green beans thoroughly with water and snap the end off of each bean. Place water and salt in a small sauce pot and bring to boil over high heat. Add green beans and cook for 1 to 2 minutes. The green beans should be al dente, and bright green.

Drain and shock in a bowl of ice water to stop cooking. Once green beans are cold remove from water and pat dry with a paper towel.

Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the beans and sauté until coated in the butter and heated through, about 2 minutes. Put on the side until needed.

24 scallops 2 T. sea salt 1 t. ground pepper 4½ T. vegetable oil With a paper towel, pat the scallops dry.

Sprinkle on both sides with salt and pepper. Heat 1½ tablespoon oil in a 12-inch nonstick skillet over high heat until just smoking. Add 8 scallops at a time in a single layer, flat side down, and cook without moving until well browned, 1½ to 2 minutes. Using tongs, flip scallops and continue to cook until sides of scallops are firm, 2 minutes approximately. Transfer scallops to a plate and wipe out skillet with paper towels, repeat same steps for the rest of the scallops. Serve immediately.

Plating: Place 4 scallops in a shallow bowl, 4 chochoyotes and ¼ cup of green beans, add ¾ cup of hot mole approximately to each plate. Enjoy!

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my favorite recipe

EXECUTIVE CHEF BEN DIAZ Que Vida Tacos: “Your Local Taco Shop Pero Poquito Mas Bonito” Huntington Beach, California CHEF BEN DIAZ HAS HELMED THE KITCHEN AT SOME OF SOUTHERN CALIFORNIA’S BEST RESTAURANTS AND HOTELS. He’s appeared on Food Network’s Chef Wanted and Cutthroat Kitchen, and been crowned the winner of the Cooking Channel’s Farmers Market Flip. He was named “Best Latin Chef” at the Latin Food Fest in 2018, and won the West Coast Culinary Challenge in 2019.

Now, this award-winning chef is embarking on an exciting new project: He is partnering with Bryan and Nichole Bradford to launch Que Vida Tacos in Huntington Beach, California. The upscale, open-kitchen, order-at-the-counter taco shop will feature authentic regional and chef-driven tacos prepared by Diaz and professional taqueros, as well as other dishes made from scratch in-house “con amor.”

One of the chef’s favorite recipes is the unique Oxtail Birria.

“I’m a big fan of oxtail and birria and decided to pair both of my favorite items in one. The result was an amazing combination of complex yet familiar flavors,” Diaz explains.

“When I first presented the dish a few months ago at Le Jardin at the Culver Hotel in Culver City, people were naturally curious, so they ordered it not really knowing what to expect. Soon anticipation and nervousness turned into excitement and fascination as they finally got to try it.”

The reviews, he said, were amazing — so much so that he plans to create a light version of the birria that can be used in tacos or other dishes on his new menu.

“It was an instant hit — we were running out almost nightly,” he says. “Soon it became one of our signature items.”

His goal, he adds, is to bring “that same excitement and experience” to Que Vida Tacos.

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el restaurante | NOV/DEC 2021

C

M

Y

CM

MY

CY

CMY

K

Oxtail Birria

Makes about 10 servings 10 lbs. oxtail cleaned 20 lbs. beef chuck flap 12 ancho peppers 24 guajillo peppers 10 Roma tomatoes 4 T. minced garlic 3 T. cumin 1 T. black pepper 1 t. clove 1 T. oregano 2 c. minced onions 2 each Mexican cinnamon sticks ½ c. white vinegar 15 qts. chicken stock 2 c. flour Kosher salt, to taste

Toast the chiles and remove the seeds, soak the chiles in the chicken stock. Next roast the Roma tomatoes at 350°F until blistered. Season the oxtail and short ribs, dust in flour, and sear on all sides.

Next add the tomatoes, garlic, cumin, pepper, clove, oregano, onion and vinegar to the chicken stock and blend until smooth using a stick blender; transfer to a blender to puree fine.

Pour mixture into the pot with the oxtail and short ribs, add the cinnamon stick, and braise at 350°F for 3 hours or until tender.

njfco.com

800-291-3862

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.