el Restaurante NovDec 2023 Digital Edition

NOV/DEC 2023

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2024 BUYERS GUIDE

BRIOCHE FRENCH TOAST WITH CAJETA MAYA DEL SOL, OAK PARK, ILLINOIS

Bring on

BRUNCH

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In This Issue 6

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14 CONGRATULATIONS TO…

Our 2023 Managers of the Year 20

FIVE QUESTIONS — Jim Maser, Picante, Berkeley, California

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COVER STORY — Bring on Brunch

(In English and Spanish)

By Kathleen Furore Cover photo of Brioche French Toast courtesy of Maya del Sol, Oak Park, Illinois

32 AT THE BAR — Great Garnishes

(In English and Spanish) 43

AN EL RESTAURANTE EXCLUSIVE —

Our 9th Annual Independent Mexican Restaurant Report

63

RECIPES

64

MY FAVORITE RECIPE

14 24

Buyer’s Guide Section 48 49 50 52 55

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

ON THE WEB AT www.elrestaurante.com

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32

editor’s note

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Launching and operating a small business is like a microcosm of life. You’re excited about its birth, full of anticipation and confidence about what lies ahead, thrown by unforeseen roadblocks, proud of weathering challenges. As publisher Ed Avis and I have always told our boys, life isn’t a steady climb to the top of a mountain, but a roller coaster ride with ups and downs, twists and turns along the way.

Kathleen Furore, editor

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Those twists and turns have brought us to this moment on the publishing journey we began when we started el Restaurante (then called El Restaurante Mexicano) way back in 1997. We’re continuing that journey, but along a different — and what we think is an exciting — new path.

The publishing industry, like the restaurant industry, has experienced unprecedented changes and challenges over the past few years; the move toward digital communication is one that has impacted el Restaurante significantly. With the growing demand for a more robust online presence, combined with escalating printing and postage costs, we’ve decided to go all in and go all digital in 2024.

That change gives us the opportunity to bring you MORE featurepacked issues (6 instead of 5), all still designed by our outstanding art director Ala Ennes; MORE content, which will be updated on our website and on Facebook and Instagram daily; MORE recipes; and MORE chances for you, our readers, to be featured in our digital magazines, enewsletters, and on our website and social media platforms.

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THIS IS THE LAST PRINT ISSUE WE WILL BE MAILING — THAT MEANS WE NEED YOUR EMAIL ADDRESS SO WE CAN DELIVER EL RESTAURANTE TO YOUR INBOX STARTING IN 2024!

To subscribe, scan the QR code or visit

bit.ly/SubscribeRestaurante We hope all of you who have been with us along the way, whether since our inception or starting with this issue, will join us on this new digital journey. We promise you won’t be disappointed!

Enjoy the holiday season ahead…we’ll be back with an outstanding digital edition in January 2024!

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el restaurante | NOVEMBER/DECEMBER 2023

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PUBLISHER Ed Avis EDITOR Kathleen Furore ART DIRECTOR Ala Ennes 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@elrestaurante.com Suzanne Bernhardt 678.880.9282 suzanne@elrestaurante.com AD SALES/ESPAÑOL Alfredo Espinola 52-55-7862-4491 alfredo@elrestaurante.com Published by Maiden Name Press, LLC Volume 26, 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© 2023 Maiden Name Press, LLC. Nothing in this issue may be reproduced in any form without publisher’s consent.

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BIG NEWS FROM el Restaurante: NEW DIGITAL FORMAT COMING IN 2024! | 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 |

SEPT/OCT 2023

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For 27 years, el Restaurante’s print magazine has been the go-to source — and the ONLY one — for comprehensive information about Mexican and Latin foodservice trends. We designed the publication specifically with owners/operators/chefs of Hispanic restaurants in mind, then introduced a companion website and enewsletter when digital content was a new and very small part of the publishing industry.

But things are changing…and so are we.

Today, with smartphones and ipads and laptops in the hands and homes of most every consumer, digital content is quickly overtaking print as the preferred source of information. With the world of digital content exploding — and print and postage costs skyrocketing — we’re going all in and going all digital in 2024.

What does that mean for el Restaurante readers?

It means you will get all of el Restaurante’s awardwinning content, including several exciting new features that are only possible digitally, delivered directly to your device. But we need your email to

6

el restaurante | NOVEMBER/DECEMBER 2023

ensure that you receive it! We’ll send an email with links to 3 versions of each issue, all in an easy-to-read, easy-to-access digital format. And you’ll be able to access any or all of them, any time, 24/7!

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The same beautifully designed magazine available as a flipbook that you can read and even download to your device

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A web-optimized version, with every article featured in a special section of our website for convenient, scrollable reading

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A Spanish-only version in the same web-optimized format

Join us on our new digital journey!

To subscribe, scan the QR code or visit

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Meet the Winners of the 2023 Sassiest Salsa Contest el Restaurante is happy to announce the winning recipes from our 2023 Sassiest Salsa Contest, sponsored by Sammic, a manufacturer of restaurant food prep equipment including blenders for salsa.

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1st Place: PICKLED JICAMA VERDE

by James Lane, One World Catering, Bloomington, Indiana 2nd Place: SALSA MACHA

by Angel Miranda, Flying Taco Mexican Grill, Towanda, Pennsylvania

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3rd Place: SALSA DE NOPAL

by Christopher Morrill, Taco Shop, El Paso, Texas The winning recipes were selected by Corporate Chef Enrique Fleischmann at Sammic; Chef Dudley Nieto, Culinary Director at Fat Rosie’s Taco and Tequila Bar, with 5 locations in suburban Chicago; and Chef Herve Guillard, Director of Education at the Institute of Culinary Education in Los Angeles.

“I found this sauce to be the most original, risky, and with a very sophisticated and elegant flavor result,” Fleischmann says when asked how he chose Lane’s Pickled Jicama Verde as the #1 salsa.

Lane, a graduate of the Culinary Institute of America in San Antonio, loves highlighting unique ingredients from different global cuisines in his cooking, which led to his love of jicama.

Lane says his Pickled Jicama Verde salsa would be great on carnitas, black bean vegetarian tacos, or an upgraded version of avocado toast. “A tostada with sliced avocado, black beans, queso fresco, an over-easy egg and this salsa as garnish also would make for a great breakfast dish,” he adds.

“Sammic has been thrilled to be involved in this innovation and we have had a great time tasting, and learning how these chefs are pushing culinary boundaries,” says Neal Pearlman, Sammic’s sales director for North America. “Sammic is a manufacturer that sells extensively into Mexican restaurants and to customers who make Mexican, Tex/Mex and other Latin foods. As an innovative leader in this food equipment space, we want to inspire and reward innovation from end user chefs. We look forward to learning more in the years to come.”

See Lane’s recipe on page 63, and all the winning recipes at elrestaurante.com/recipes/salsa.

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el restaurante | NOVEMBER/DECEMBER 2023

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HRA Announces Winners of 2023 HISPANIC TOP CHEF COMPETITION Peruvian-born Chef Carolina Zubiate was named 1st Place Winner of the Hispanic Restaurant Association’s (HRA’s) 2023 Hispanic Top Chef Competition held Oct. 12-14 at the Colorado State University Spur campus in Denver. Seven chefs selected from around the U.S. and Mexico participated in a trivia contest about culinary topics, designed a menu in 30 minutes, and prepared a 4-course meal in three hours during the three days of intense competition.

Zubiata — who offers private dinners and events featuring her unique take on Peruvian fusion cuisine and works for Chef/Owner Penelope Wong of Yuan Wonton dumpling truck in Denver — won a trip for two to Mexico City and a food tour led by HRA Director Fernando Stovell. After moving to the United States at the age of 13 with her family, food was the way she held onto her culture. Today, Zubiata offers private dinners and events to give diners a chance to experience her unique take on Peruvian fusion cuisine. Each dish tells a passionate story of a time in her life, and some of her favorite people along the way.

The 2nd Place Award went to Venezuelan-born Certified Executive Chef Eva Barrios, who currently serves as head chef at JOEY Restaurants’ JOEY Uptown location in Houston.

A graduate of the American Culinary Federation apprenticeship program, Barrios started her culinary career twenty-one years ago in Houston, Texas, working for two Master Chefs at the Houston Country Club. She volunteers as an ACF-certified evaluator, site evaluator, and certification commission member, and also was president of the

10 el restaurante | NOVEMBER/DECEMBER 2023

Austin Chapter of the ACF, was the Regional Certification Chair of the Texas Chefs Association and the coordinator for two ACF apprenticeship programs.

The 3rd Place Award winner was Rafael Zamora, the Chef de Cuisine at La Fonda who was born in Sonora, Mexico and grew up in San Diego. Zamora earned a culinary degree from Johnson and Wales University and has held executive chef positions in many locations across eight states. His repertoire encompasses Mexican, American, French, Italian, and Asian cuisines.

ABOUT THE HRA: John Jaramillo and Selene Nestor founded the Hispanic Restaurant Association in 2021 in Denver.

It is dedicated to supporting and promoting the interests of Hispanic-owned restaurants and businesses in the hospitality industry, and to educate and elevate the Hispanic food community. For more information about HRA, visit hispanicrestaurantassociation.org.

Don’t MIss a Single Issue in 2024! To subscribe, scan the QR code or visit

bit.ly/SubscribeRestaurante

Booth Sales and Attendee Registration Now Open for 2024 Antojo Industry Expo Companies can now reserve booth space at and restaurant personnel can now register to attend the 2nd Annual ANTOJO INDUSTRY TRADE EXPO — the largest business growth event in the United States for the Latino foodservice and retail industries. The Expo will be held on October 13-14, 2024, at the Long Beach Convention Center in Long Beach, California.

“Based off the feedback from our inaugural event, we anticipate the 2024 Expo will be considerably larger and better,” Eric Jurado, event producer, says.

Exhibitors will enjoy direct access to Latino foodservice and retail buyers from restaurants, food trucks, grocery stores, and other businesses that serve the Latino community, and have the opportunity to showcase their products and services to decision-makers. Exhibitors and attendees will have the opportunity to network with leaders in the Latino food and beverage industry and to attend seminars and workshops about the latest trends and innovations in the industry.

The event is endorsed and supported by the Latino Restaurant Association and Latino Food Industry Association.

To reserve your booth space or to register to attend the event, visit https://antojoindustry.com/.

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A Look at What’s Coming in 2024: January/February Cover Story: Mexican/Latin Sauces Special Report: Annual Multi-Unit Report Culinary Trends: Skewers At the Bar: Fermented Drinks (pulque, tepache, etc.)

Business Basics: Reservation Management March/April Cover Story: Cocktails Culinary Trends: Tlayuditas At the Bar: Barware Basics Business Basics: Family-Style Dining May/June Cover Story: Plant-based Mexican Menus Culinary Trends: Hispanic Cheese At the Bar: Alcohol On the Go Business Basics: Get Ready for Robots July/August Cover Story: Tortillas Culinary Trends: Ceviche At the Bar: Bar Promotions that Boost Sales Business Basics: Pop-Ups September/October Cover Story: Fish Dishes Culinary Trends: Cemitas At the Bar: Wine on the Menu Business Basics: The Chef’s Table Trend November/December Our Annual Buyer’s Guide: Special Offers for Advertisers!

Cover Story: Soups & Stews Special Report: 10th Annual Independent Mexican Restaurant Report Culinary Trends: Tamales At the Bar: Making the Case for “Mocktails” Business Basics: Evaluating Off-Premise Options For advertising information: Ed Avis, Publisher edavis@elrestaurante.com 708-218-7755 Suzanne Bernhardt, Account Executive suzanne@elrestaurante.com 678-880-9282 Alfredo Espinola, en español, alfredo@elrestaurante.com 011-52-55-7862-4491

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LATINO RESTAURANT ASSOCIATION LOOKS AHEAD The Latino Restaurant Association, a national trade organization for Mexican/Latin restaurants, has expanded recently from its base in Los Angeles and now has offices in Houston and New York. In this interview, CEO Lilly Rocha explains the organization’s successes in 2023 and plans for next year. el Restaurante: What has been the LRA’s most successful program in 2023?

Lilly Rocha: The Business Bootcamp. It’s made up of six classes including how to create a business plan, how to make a marketing plan and how to handle permit applications — basically everything that is important for a restaurant owner to know. They don’t build upon each other so people can drop in on any class, and all are offered in English and Spanish. We’ve been able to, from surveys we conduct after the bootcamp, make everything better each time.

ER: You also have the Dine Latino program that encourages people to dine at Latino restaurants during a given week.

Has that also been a success?

Rocha: Yes, that is our second most popular program. Between

150 to 200 restaurants in Los Angeles have participated. We don’t charge our restaurants, so they can join in without having to reach into their pockets.

ER: How does the LRA promote Dine Latino?

Rocha: Each restaurant that signs up gets a media kit that includes the Dine Latino logo and Instagram, Facebook, and TikTok graphics they can use. We do a lot of social media, and we hire a public relations professional to help us. That has helped us get on TV. We do live demos during the week, and have a kickoff event where we invite the media and six or seven participating restaurants. This year we were at Casa Vega [in Los Angeles], out on the patio with all the media. Next year we plan to expand Dine Latino to New York.

ER: Beside expanding Dine Latino, what are your plans for 2024?

Rocha: We would like to expand our educational options because we feel that’s what people need most. Often people open a restaurant, but don’t know what they’re doing. We can help develop the skills they need.

To learn more about the LRA, visit latinorestaurantassociation.org

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CONGRATULATIONS TO… The 2023 Jarritos/el Restaurante Manager of the Year WINNERS PUBLISHER’S NOTE: It’s always a pleasure to read the nominations for the el Restaurante Manager of the Year Contest, and this year — as every year — we had many outstanding entries. All of the candidates are talented, hard-working managers who have helped their restaurants succeed.

We are pleased to honor them here and say congratulations to everyone! And thank you to Jarritos, which was our generous contest sponsor this year! — ED AVIS

FIRST PLACE: GUSTAVO HERNANDEZ, El Toro Mexican Restaurants, Baytown, Texas Gustavo Hernandez earned his position as district kitchen manager at El Toro Mexican Restaurants the way many hardworking restaurant employees have advanced: by learning all the positions in the kitchen, exhibiting leadership abilities, and guiding other employees on their career paths.

“Twelve years ago, I started at the bottom, as they say, cooking on the grill,” Hernandez remembers. “Little by little I learned how to manage the whole line and I became involved in everything in the kitchen.”

The involvement and knowledge paid off: Four years after starting, Hernandez was named kitchen manager, a job he performed exceptionally well, according to John Mayes, vice president of operations and pastor at El Toro Mexican Restaurants, which has six locations in Texas.

“The funny thing is though, it was not always about him,” Mayes wrote in his nomination of Hernandez. “He took his time and developed other line cooks to assist him in his back of the house leadership. With the extra added help and set of eyes, Gustavo was able to branch out and watch all the kitchen, taking our flagship

store to another level of cleanliness and organization.”

As he grew his management skills, Hernandez continued exhibiting his cooking abilities, Mayes says. He developed offmenu items — birria eggrolls is one memorable example — to see how customers would respond, and changed the presentation of some dishes to improve their appearance. Cooking is still a passion for him, Hernandez says. “The thing I like best about working in the restaurant is cooking for our customers, giving them good service,” he says.

Eventually El Toro’s leadership decided to ask Hernandez to apply his management talents to other locations in the chain.

“Gustavo began going to our other locations and making sure that we were being consistent in presentation, organization, cleanliness, and procedures,” Mayes wrote. “He was welcomed at all locations and actually had a great eye for all of those items.”

Those successful experiences eventually led him to being named district kitchen manager. In that role he teaches other employees and helps them achieve some of the success he has enjoyed.

When asked what makes a good manager, Hernandez replies that understanding employees’ needs and problems and helping them deal with those issues is key. Another important trait is helping employees grow.

“I like to create opportunities for our employees,” he says.

“Just like I was given the opportunity to advance at El Toro, I like to give others the opportunity to grow and advance. And I tell my employees that we always need to be seeking more — more for ourselves and more for our families.”

Mayes says it’s clear that Hernandez has not yet reached the limit of his success as a manager: “He shows signs that he may evolve into much more.” (continued on page 18)

16 el restaurante | NOVEMBER/DECEMBER 2023

The 2023 Jarritos/el Restaurante Managers of the Year

SECOND PLACE: AMY TAMA, The Flying Taco Grill, Towanda, Pennsylvania Amy Tama waited tables at TGIFridays in the 1990s, and then left hospitality to spend 24 years raising her children. She returned to the field about two years ago when she was hired at The Flying Taco Mexican Grill in Towanda, Pennsylvania. She dove in with gusto and quickly impressed her boss.

“Amy might be blue-eyed and have blond hair, but she runs our Mexican restaurant bar and outdoor cantina like a real catadores!” wrote Ann Smith, the restaurant’s owner, in her nomination of Tama.

Tama visited The Flying Taco as a customer about two weeks after the restaurant opened. She had been occupied following the collegiate athletic exploits of her son and daughter — he played baseball and she pole vaulted. But as she enjoyed the environment on her first restaurant visit, she told Smith she would like to work there. Before long Smith hired her as a server.

A few months later, on Cinco de Mayo 2022, Tama had the day off but visited The Flying Taco as a customer. Ann’s son Schuyler Smith, the bar manager, was slammed making Margaritas and asked Tama if she could clock in and help.

“I said, ‘OK’ — and four hours later I was still behind the bar making Margaritas and having the time of my life,” Tama remembers. “Then Schuyler said, ‘Do you want to be a bartender?’ I said yes!”

Tama approached that job with the same enthusiasm as she applied to waiting tables. When Schuyler left the restaurant in early 2023 to join the Marines, Tama was the natural choice to take over as bar manager. She felt unqualified at first and asked to be called “team leader” instead of manager, but she quickly learned the job and accepted the new title.

“Now when someone asks who is the bar manager, I raise my hand,” she says. “I do all the liquor ordering now and all of the other manager tasks, so that lack of confidence and fear quickly diminished. I love what I do.”

18 el restaurante | NOVEMBER/DECEMBER 2023

Her boss loves what Tama does, too.

“What Amy doesn’t know about Mexican bar drinks, she researches,” Smith wrote. “Always working to craft drinks that please, finding fresh ingredients that represent Hispanic culture, and bringing customers to the bar are her forte.”

Among Tama’s successes as a bar manager are the monthly drink features. She says a group of regular customers always comes in on the first Friday of the month just to learn about the new drink feature.

Another characteristic that Smith appreciates about Tama is the “flair” she brings to her attire, helping create a fun environment for guests and other employees. For example, one football Sunday she wore her referee outfit, and when a group of hunters held their annual meeting at The Flying Taco, Tama donned camo and blaze orange attire so she fit in!

Managing staff effectively is another area Tama excels in. She believes developing relationships with staffers is a key to that area. For example, once a month she holds a staff meeting on Monday, when the restaurant is closed, where employees are invited to discuss any issues while the group enjoys pizza and watch sports. They also sometimes spend time together outside of work. Recent outings have included kayaking and boating.

“When we do those things, we get to know each other at a different level,” Tama says. “We’re not just coming into the Taco and working together. We’re friends, we know each other.”

That attitude is reflected in Tama’s advice to other managers seeking success: “I think being in the hospitality industry is about treating everybody as a friend or family member. It’s all about making them comfortable and happy at that moment in the environment they are in.”

THIRD PLACE: FERNANDO RANGEL, Sammy’s Mexican Grill and Bar, Elgin, Illinois Fernando Rangel was only 15 when he started working at Sammy’s Mexican Grill and Bar as a busser. In the 12 years since then, he has jumped on every opportunity to learn the different positions in the restaurant and improve his skills.

“I feel like since I’ve played a role in every position in the restaurant, I’m able to do a little bit of everything,” he says. “I like putting my hands in the fire. I like being a player, not just a coach.”

Becoming bartender when he turned 21 and becoming general manager about three years ago are two key steps in his Sammy’s career. He has impressed his boss (his father, Alfredo)

each step of the way.

“Fernando … is always on the lookout for administrative matters, monitoring our food cost and looking for better quality products for the business every day,” Alfredo Rangel wrote in his nomination of Fernando. “He is always a very committed person [and] to date has never missed a day to work, always on time, giving a good example to his entire work team.”

Fernando’s management style is collaborative. Since he gets into the trenches with his employees every day, they know he carries his weight and supports them.

“I get along with all my employees because of that. They do their jobs gladly; I don’t have to be telling them to do this or that,” he says. When new employees arrive or when problems arise, he is ready to deal with them. “I sometimes have to step out of my friend zone and tell my employees how to do something. But I try to show them myself.”

Alfredo praises Fernando’s abilities to keep the restaurant running smoothly.

“He has the gift of leadership,” he says. “His staff faithfully follows him in each task he assigns, he is concerned about the atmosphere of the restaurant involving cleanliness and organization in each of the work areas. Our customer service is of a high level thanks to him and the example he sets for all his staff; he has a great personality with them.”

When asked what advice he would give to someone wanting to be a better manager, he says, “I would tell them to push a little more than anyone else. Then your employees will look at you and they’ll want to do that, too.”

2023 HONORABLE MENTIONS The quotes are from the nominating forms submitted for each winner.

• Ben Diaz, The Restaurant at Leoness Cellars, Temecula, California.

“He makes everyone feel that their role is just as important as any other and continually has new opportunities for his staff.”

• Alex Figueroa, Blue Habanero, Cleveland, Ohio. “Alex ha demostrado liderazgo, positividad, y es un trabajador excepcional, una persona a seguir y que me inspira a hacer mi trabajo mejor cada día.”

• Jeovanny Fuentes, Gio’s Taqueria, Carrollton, Texas.

“El es el alma de este restaurant.”

• Maria de Hoyos, Gio’s Taqueria, Carrollton, Texas.

“Simplemente una manager ejemplar.”

• Lillian Nascrimento De Melo, Juan’s Flying Burrito, New Orleans, Louisianna. “She handles everything from organizing shifts to handling angry customers and all of the in between so impressively and professionally.”

• Marisol Noriega, Castañedas Mexican Food, Chula Vista, California.

“Consistent, Dedicated, Honorable, Passionate, And Kind.”

• Jair Ocampo, Amigos Mexican Food, Greenwood Village, Colorado.

“I genuinely think if we all had Jair’s work ethic and attitude towards life we would all live in a perfect world.”

• Bartolomé Ortiz, La Vecindad, Las Vegas, Nevada. “His dedication, his passion, the love with which he does his work is incomparable.”

• Paul Repetti, Sonic Wave Kitchen, Boonton, New Jersey.

“So nice and a true mentor.”

• Alexander Reyes, Santa Rita Cantina, Austin, Texas. “When things get hard, he always steps up and does what needs to be done, even if he’s supposed to be taking time off.”

• Jhonatan Sánchez and Ariste Martinez, El Taco Macho, Painesville, Ohio. “Thanks to the work of our 2 managers we have been able to grow and position ourselves as one of the best restaurants in our city.”

• Maria Saucedo, Taquitos Jalisco, Mesa, Arizona. “She helps everyone with any job and stays extra late to help out.”

NOVEMBER/DECEMBER 2023 | el restaurante

19

five questions

JIM MASER

PICANTE

EDITOR’S NOTE: On June 1, 2023, Berkeley, California’s popular Picante celebrated its 40th birthday — but not in the way anyone would have imagined. Instead of dining inside the Mexican restaurant that’s become a northern California must-visit for regional Mexican cuisine, customers dined under outdoor tents or picked up orders curbside as work on a newly imagined Picante that blurs the lines between indoors and out continued.

As this issue went to press, owner Jim Maser was eagerly waiting to debut the new space on December 1 — the day Picante will become a special gathering place, inside and out, once again.

1

How have you managed to reach the big 4-0? And why did you decide to focus on Mexican food, which wasn’t well-known in the states then?

I bought Picante 30 years ago — it was 10 years old at the time, and it was two years before it turned a profit. It continued to be profitable and is now a Berkely institution. I didn’t know a whole lot — I’ve just kept at it!

When I was 19, I cooked for a band that I was in. When we were in Mexico, I had a plate of Enchiladas de Mole in Guadalajara while being blasted by mariachis. It was memorable experi-

ence, and the taste of the enchiladas stuck with me. I looked for them in the Bay Area, looked for those flavors and ingredients, and I couldn’t find them.

2

You say you didn’t know a whole lot about Mexican food or the restaurant business when you started out. How did you learn enough to build a Mexican restaurant that’s survived for four decades?

I was sparked by Diana Kennedy’s first book The Cuisines of Mexico. Diana taught a class in Napa that I attended, and that was the start of many firsthand experiences cooking with her.

“Covid left me empty handed. Pivoting to curbside let me continue operating the business and let me create a really beautiful, fun restaurant that, after 40 years, really needed a face lift.”

An early rendition of the Picante remodel, which will include a much more airy, 200+-seat dining room that opens out to the patio

five questions

“Exercise your passion! Then pay attention to who your guests are and take care of your staff — they are the people who allow us to realize our dream.”

Another very fortunate influence came from an ad I saw in the San Francisco Chronicle for a company called Culinary Adventures that offered culinary trips to Mexico. The owner, Marilyn Tausend, was my major influence. I took trips all over Mexico with her to learn from chefs in the seven regions of Mexico.

In 1984 I did my first restaurant with Alice Waters of Café Fanny in Berkeley.

Alice knew that my heart was more in the south of Mexico than the south of France, and she let me turn breakfast and lunch there into Café Fanny del

Noche. That was practice for what was to become Picante.

The restaurant I bought was called Picante Taqueria y Cantina — but it was neither a taqueria nor a cantina. It basically served burritos, tacos and one salad. When I took over, I brought in everything I’d been studying for so long.

3

You’re now doing curbside only as you complete a major renovation.

Was Covid to blame – and to credit – for the new look?

When Covid hit and we closed on

March 17, 2020, I decided to remodel the kitchen. By July 2020, with the new kitchen and crew of 50 down from 100, we masked up and pivoted to curbside delivery and dining set up in the parking lot. We’ve done that ever since.

After things settled down and we had a rhythm with employees and customers, I took advantage of the Covid situation and planned a total dining room remodel. Before then, we had only closed on Thanksgiving and Christmas, and I realized things weren’t going to change very fast, so I embarked on the remodel.

I envisioned a dining room/bar room/ patio as one area — they had been three separate areas before. We removed 50 feet of the outside wall and put in floor-to-ceiling windows that slide open

neHUB COLLECTION

JERKY SLICER VEGETABLE CUTTER

STUNNING DESIGN FOR ANY KITCHEN

22 el restaurante | NOVEMBER/DECEMBER 2023

MEAT CUTTER MEAT GRINDER

ONE MOTOR MULTIPLE ATTACHMENTS

MEAT TENDERIZER

SAVE LABOR COSTS INCREASE PROFITS

and look out onto the patio. That addresses operational issues that can be caused by a trifurcated space. The best restaurant space is one big room where you can see everything that’s going on, where managers can see guests.

The new look is contemporary with art that I collected in Mexico decorating the walls. It will be ready to open the first week of December — and I’m very excited!

4

Looking back, is there anything you would have changed about how you’ve grown Picante?

No! I planted the seed, my customers and Marilyn [Tausend] informed the growth, and the 200-seat restaurant

grew from 16 to 100 employees.

I had to throw caution to the wind because all of my eggs are in this one basket. I own the restaurant, I own the building, and I live here. Covid left me empty handed. Pivoting to curbside let me continue operating the business and let me create a really beautiful, fun restaurant that, after 40 years, really needed a face lift.

I’ve achieved my goal, which has always been to respect the history of Mexican cooking.

5

Do you have any advice for other restaurateurs trying to decide how to adapt to the constantly evolving foodservice landscape?

people use their restaurant — understand who they are, what they want.

I don’t let my customers write the menu, but they do inform us by what they eat, when they eat, what they vent — and that input encourages me to improve every day.

I also would say exercise your passion! Then pay attention to who your guests are and take care of your staff — they are the people who allow us to realize our dream.

And always make time for life!

Otherwise, other things will get in the way and throw you off track.

Kathleen Furore is the editor of el Restaurante.

I would tell them to consider the way

NOVEMBER/DECEMBER 2023 | el restaurante

23

Maya del Sol’s Brioche French Toast

Bring on BRUNCH

| BY KATHLEEN FURORE | Sunday brunch customers at Maya

del Sol in Oak Park, Illinois, have a variety of menu options from which to choose — chilaquiles, huevos rancheros, a breakfast burrito, steak skillet and Abuelita chocolate pancakes to name a few. And while there are always dishes that come and go, depending on sales and the season, one item has been a mainstay: the French Toast, made with brioche dipped in vanilla-cinnamon egg wash then topped with cajeta, candied pecans, fresh bananas, mangoes, straw-

24 el restaurante | NOVEMBER/DECEMBER 2023

berries and vanilla ice cream.

The fact that brunch is a popular daypart at this restaurant in Chicago’s nearest western suburb is consistent with recent industry data about consumers’ evolving dining-out habits.

“While spending on food and beverages used to peak on Fridays at lunchtime in 2019, it’s now peaking during Saturday brunch,” says the Q2 Restaurant Industry Report from Square. For the report, Square analyzed the hourly share of card-present transactions at U.S. food and drink

[ COVER STORY ]

F UN FACT:

Brunch is trending on social media: There are 37,000,000+ #brunch posts on Instagram …and counting! establishments from April 1 through June 30 from 2019 to 2023. “In 2019, Saturdays between 8 a.m. and 1 p.m. made up 8.54 percent of weekly spend. In 2023, those hours now contribute 10.06 percent of spend.”

The recently released “What’s in Store for 2024?” report from Technomic, Inc. predicts there’s more good news ahead on the brunch front.

“On the weekends, brunch will become the new dinner thanks to its equally appealing social aspects, large adult beverage selections and lower average checks,” the report says.

he advises clients to make that decision. “If you’ve been doing brunch only on Sundays and it hasn’t been a huge hit, consider moving it to Saturdays. If you already do a good lunch business on Saturdays from 11 to 2, try a 9 a.m. start, adjust the menu, and see what happens.”

Just remember that starting earlier will add additional costs.

“If you typically open at 11 a.m., adding brunch will require you to open one to two hours earlier, which will result in higher labor costs — and you will have to change some of the food items on the menu,” Kharasch cautions.

WHEN AND WHAT TO MENU

THE PROFIT PICTURE

The makeup of brunch menus, and the hours they’re served, run the gamut from breakfast-focused dishes served from very early morning until noonish to a combination of breakfast and lunch offerings available from 9 or 10 a.m. until 2 or 3 in the afternoon. Some restaurants offer brunch on Saturdays and Sundays, others just one weekend day each week.

How can a Mexican restaurant make decisions about hours and menu items that makes the most sense for their location and clientele? Should the focus be on egg dishes? Sweet offerings like French toast and pancakes? Tortas, burritos and other favorites from the regular lunch or dinner menu?

Restaurant consultant Izzy Kharasch, president of Chicagobased Hospitality Works, has a few pointers.

Say a restaurant wants to offer a somewhat limited menu of breakfast-focused items. That might appeal to customers who drop in between by 10 a.m. or so — but what about late-risers? Or customers coming in after a mid-morning church service?

“People who come in later are more likely to be looking for more lunch items,” Kharasch says. That means adding items from your lunch and/or dinner menu can boost sales during the brunch timeframe. “Restaurants have to look at their clientele and have a good feel for what they‘ll order,” Kharasch stresses.

The decision about the day or days of the week to offer brunch is important, too.

“Typically, people think of brunch on Sunday, but we try to do it more strategically,” Kharasch says when asked how

Besides being a hook to reel in customers on weekend mornings and early afternoons, brunch offers another important perk, too: It’s better than lunch and dinner from a bottom line perspective.

Old Juan’s Cantina’s Make Your Own Mimosas

NOVEMBER/DECEMBER 2023 | el restaurante

25

[ COVER STORY ]

The California Milk Advisory Board’s Cal-Mex Stacked Breakfast Enchiladas are a creative brunch option for Mexican restaurants.

“ON THE WEEKENDS, BRUNCH WILL BECOME THE NEW DINNER THANKS TO ITS EQUALLY APPEALING SOCIAL ASPECTS, LARGE ADULT BEVERAGE SELECTIONS AND LOWER AVERAGE CHECKS.” – TECHNOMIC, INC., “What’s in Store for 2024?”

As the Square report notes, breakfast items are typically less expensive than other restaurant offerings, making it an affordable option for diners and sellers alike.

According to Ming-Tai Huh, general manager of restaurants at Square, weekend brunch tends to be higher-margin and produces higher per-person spend than the typical weekday lunch. “These recent consumer habits are likely driving strong revenues per table for the restaurants that attract a regular brunch crowd,” Huh said in a press release about the survey, Kharasch concurs.

“Things like eggs and French Toast are great for profitability,” Kharasch says. “They look good, and you can charge a good price and drive a better bottom line than you can with lunch or dinner items.”

Liquor also can play an important role in a brunch’s profitability picture.

“If done right, liquor can be a big factor in a great brunch,” Kharasch says.

Bottomless mimosas and Bloody Marys are common offerings that let restaurants tack on an extra $10 to $15

26 el restaurante | NOVEMBER/DECEMBER 2023

per person for an endless supply of those popular morning cocktails. However, Kharasch sees his clients trying new offers such as the Make Your Own Mimosas option that he helped introduce at Old Juan’s Cantina in Oceana, California.

“The idea is to charge a reasonable price for a bottle of champagne and bring it to the table in a bucket with a selection of juices and fruit,” Kharasch explains. Wait staff ask a guest how they would like their mimosa prepared, then pour the first glass. After that, says Kharasch, “The guests are off and running, creating their own drinks.”

It’s a fun, attention-getting way to boost alcohol sales.

“Other customers see it and it looks so great that they say, ‘What’s that? We’ll do it, too,’” Kharasch adds. “And if there are four people at the table, they might end up ordering a second bottle of champagne.”

The option also lets the restaurant control the amount of liquor their guests drink, instead of just guessing how much a customer will end up consuming for the extra $10 to $15 they pay for bottomless cocktail options.

MARKETING IS KEY Whether you’ve had brunch for a while and want to boost business, have added it just recently, or are trying to decide if you should offer it, there are things to consider to help make it a success.

“The biggest mistake restaurants make is that they do brunch and don’t market it,” Kharasch says. “You have to offer some promotions and utilize great social media!”

If you’re launching a new brunch, post the new menu on Facebook and Instagram and send emails announcing the debut to every customer or prospective customer in your data base, Kharasch suggests.

Special, limited-time coupons are also something to consider to bring customers through your doors, especially during those first important weeks of your brunch business.

“If there is a business next door, take coupons that offer a discount on the first or second week of Sunday brunch, and give the same kinds of certificates or coupons to your regular lunch and dinner guests — maybe even a certificate for half off,” he says.

Even after your brunch business is fairly well established, the marketing can’t stop — which means continually focusing on promotions and social media posts.

As Kharasch concludes, “You have to drive traffic — it doesn’t just magically happen.”

Kathleen Furore is the editor of el Restaurante.

J

K

A. CHICO - 4OZ | NHS1008 Carton: 8” x 8” x 8.5” Packed: 24 per carton Charcoal

B. Grande | NHS1005 Carton: 16” x 16” x 15.625” Packed: 24 per carton Charcoal

E. CHICO - 4OZ | HS1000 Carton: 15.25” x 7.75” x 10” Packed: 12per carton Blueberry & Raspberry

C. Mediano - 8OZ | NHS1006 Carton: 10” x 10” x 10” Packed: 24 per carton Charcoal

D. Mediano DOBLE - 10OZ | NHS1006D Carton: 10” x 10” x 10” Packed: 24 per carton Charcoal

F. 7” TORTILLA PLEEZER™ | NHS2000 Carton: 15.25” x 7.75” x 10” Packed: 12 per carton Jalapeño, Paprika & Charcoal

G. CHICO - 4OZ | NHS1008 Carton: 8” x 8” x 8.5” Packed: 24 per carton Red Chile, Green Chile, Azul

I. 7” TORTILLA SERVER | NHS1000 Carton: 15.25” x 7.75” x 10” Packed: 12 per carton Jalapeño, Paprika & Charcoal

J. COVER | HS1080 K. SPOON | HS1029/S Carton: 6.25” x 4.25” x 4.5” Carton: 8” x 12” x .5” Packed: 12 per carton Packed: 24/pack Black Bean, Natural/Opaque Black Bean

E. 7” TORTILLA SERVER | NHS1000 Carton: 15.25” x 7.75” x 10” Packed: 12 per carton Jalapeño, Paprika & Charcoal

H. TACO CRADLE | HS1071 I. 7” TORTILLA SERVER | NHS1000 Carton: 6.625” x 6.25” x 6.5” Carton: 15.25” x 7.75” x 10” Packed: 24 per carton Packed: 12 per carton Charcoal Jalapeño, Paprika & Charcoal

PRESENTATION IS EVERYTHING!

Brioche French Toast de Maya del Sol

Sirvan el BRUNCH

| POR KATHLEEN FURORE | Los comensales del brunch domini-

cal de Maya del Sol en Oak Park, Illinois, tienen una gran variedad de opciones en el menú para elegir: chilaquiles, huevos rancheros, un burrito de desayuno, un filete a la plancha y hotcakes de chocolate Abuelita, por nombrar algunas. Y aunque siempre hay platillos que van y vienen, dependiendo de las ventas y de la temporada, hay uno que ha sido fundamental: el pan francés, preparado con brioche remojado en huevo con vainilla y canela y cubierto con cajeta, nueces confitadas, plátanos frescos, mangos, fresas y helado de vainilla.

28 el restaurante | NOVEMBER/DECEMBER 2023

El hecho de que el brunch sea tan popular en este restaurante del suburbio occidental más cercano a Chicago coincide con datos recientes del sector sobre la evolución de los hábitos gastronómicos de los consumidores.

“Aunque el gasto en alimentos y bebidas solía alcanzar su máximo los viernes a la hora del almuerzo en 2019, ahora está alcanzando el máximo durante el brunch del sábado”, explica el Informe sobre la industria restaurantera del 2.º trimestre de Square. Para el informe, Square analizó la distribución horaria de las transacciones con tarjeta física en establecimientos de

[ COVER STORY ]

DAT O CURIOSO: El brunch es tendencia en las redes sociales: ¡Hay más de 37,000,000 publicaciones sobre el #brunch en Instagram... y contando! alimentos y bebidas de Estados Unidos entre el 1.º de abril y el 30 de junio de 2019 a 2023. “En 2019, los sábados entre las 8 a. m. y la 1 p. m. representaron el 8.54 por ciento del consumo semanal. En 2023, ese horario contribuye ahora al 10.06 por ciento del consumo”.

El informe “What’s in Store for 2024?”, publicado recientemente por Technomic, Inc., predice que habrá más buenas noticias en el futuro en lo que respecta al brunch.

“Los fines de semana, el brunch se convertirá en la nueva cena gracias a sus aspectos sociales igual de atractivos, a la gran selección de bebidas para adultos y a que la cuenta promedio es menos elevada”, señala el informe.

CUÁNDO Y QUÉ PONER EN EL MENÚ La composición de los menús de brunch y el horario en que se sirven van desde platillos centrados en el desayuno, que se sirven desde muy temprano por la mañana hasta cerca del mediodía, hasta una combinación de desayunos y almuerzos disponibles desde las 9 o 10 de la mañana hasta las 2 o 3 de la tarde. Algunos restaurantes ofrecen brunch los sábados y domingos, otros solo un día del fin de semana. ¿Cómo puede un restaurante mexicano tomar decisiones sobre los horarios y los platos del menú que mejor se adapten a su ubicación y clientela? ¿Debería centrarse en los platillos

de huevo? ¿Propuestas dulces como pan francés y hotcakes? ¿Tortas, burritos y otros platos favoritos del menú habitual de comida o cena?

“Por lo general, la gente piensa en el brunch del domingo, pero nosotros lo hacemos de forma más estratégica”, afirma Kharasch cuando se le preguntó cómo aconseja a sus clientes que tomen esta decisión. “Si has estado ofreciendo el brunch solo los domingos y no ha tenido mucho éxito, considera cambiarlo a los sábados. Si ya tienes un buen volumen de almuerzos los sábados de 11 a 2, prueba a empezar a las 9 a. m., ajusta el menú y ve qué pasa”.

Solo ten en cuenta que empezar antes añadirá gastos adicionales.

“Si sueles abrir a las 11 a. m., incorporar el brunch te obligará a abrir una o dos horas antes, lo que se reflejará en mayores costos de mano de obra y tendrás que cambiar algunos de los platillos del menú”, advierte Kharasch.

EL PANORAMA DE LAS GANANCIAS Además de ser un gancho para atraer clientes los fines de semana por la mañana y a primera hora de la tarde, el brunch ofrece otra ventaja importante: Desde el punto de vista económico, es mejor que la comida y la cena.

Como señala el informe de Square, los desayunos suelen ser menos caros que otras ofertas de los restaurantes, lo que los convierte en una opción accesible tanto para los comensales como para los vendedores.

Mimosa de Old Juan’s Cantina

El asesor de restaurantes Izzy Kharasch, presidente de Hospitality Works, con sede en Chicago, tiene algunos consejos.

Supongamos que un restaurante quiere ofrecer un menú algo limitado centrado en el desayuno. Eso puede resultar atractivo para los clientes que llegan como a las 10 de la mañana, ¿pero qué hay de los que se levantan tarde? ¿O de los clientes que llegan después de la misa de la mañana?

“Es más probable que la gente que llega más tarde busque más cosas para almorzar”, afirma Kharasch. Esto implica que añadir productos de tu menú de comidas y/o cenas puede aumentar las ventas durante el horario del brunch. “Los restaurantes tienen que prestar atención a su clientela y tener una buena idea de lo que va a pedir”, enfatiza Kharasch.

La decisión sobre el día o los días de la semana para ofrecer el brunch también es importante.

NOVEMBER/DECEMBER 2023 | el restaurante

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[ COVER STORY ]

Cal-Mex Stacked Breakfast Enchiladas de California Milk Advisory Board

“LOS FINES DE SEMANA, EL BRUNCH SE CONVERTIRÁ EN LA NUEVA CENA GRACIAS A SUS ASPECTOS SOCIALES IGUAL DE ATRACTIVOS, A LA GRAN SELECCIÓN DE BEBIDAS PARA ADULTOS Y A QUE LA CUENTA PROMEDIO ES MENOS ELEVADA”.

– TECHNOMIC, INC., “What’s in Store for 2024?”

De acuerdo con Ming-Tai Huh, director general de restaurantes de Square, el brunch de fin de semana suele tener mayores márgenes y genera un mayor consumo por persona que el típico almuerzo entre semana. “Es probable que estos recientes hábitos de consumo estén incrementando los ingresos por mesa de los restaurantes que atraen a un público asiduo al brunch”, afirmó Huh en un comunicado de prensa sobre la encuesta, y Kharasch está de acuerdo.

“Cosas como los huevos y el pan francés son excelentes para la rentabilidad”, comenta Kharasch. “Tienen buen aspecto, y puedes cobrar un buen precio y obtener un mejor rendimiento final que con los alimentos para la comida o la cena”.

El licor también puede desempeñar un papel importante en la rentabilidad de un brunch.

“Si se implementa bien, el licor puede ser un factor importante para un gran brunch”, señala Kharasch.

Las mimosas y los Bloody Marys sin fondo son ofertas habituales que permiten a los restaurantes sumar entre $10 y $15 adicionales por persona por un suministro ilimitado de estos populares cocteles matutinos. No obstante, Kharasch ve cómo sus clientes prueban nuevas ofertas, como la opción “Prepara tus propias mimosas” que ayudó a incorporar en Old Juan’s

30 el restaurante | NOVEMBER/DECEMBER 2023

Cantina en Oceana, California.

“La idea es cobrar un precio razonable por una botella de champaña y llevarla a la mesa en una cubeta con una selección de jugos y frutas”, explica Kharasch. Los meseros preguntan a los clientes cómo quieren que les preparen la mimosa y les sirven la primera copa. Después de eso, dice Kharasch: “Los comensales empiezan a crear sus propias bebidas”.

Es una forma divertida y llamativa de aumentar las ventas de alcohol.

“Otros clientes ven esto y les parece tan genial que dicen: ‘¿Qué es eso? Nosotros también queremos hacerlo’”, añadió Kharasch. “Y si hay cuatro personas en la mesa, puede que acaben pidiendo una segunda botella de champaña”.

Esta opción también permite al restaurante controlar la cantidad de licor que beben sus clientes, en lugar de limitarse a adivinar cuánto terminará consumiendo un cliente por los $10 o $15 extra que paga por las opciones de cocteles ilimitados.

EL MARKETING ES CLAVE Tanto si hace tiempo que ofreces brunch y quieres potenciar el negocio, como si lo has introducido hace poco o estás tratando de decidir si deberías ofrecerlo, hay cosas que debes tener en cuenta.

“El mayor error de los restaurantes es ofrecer brunch y no darle publicidad”, afirma Kharasch. “¡Hay que ofrecer algunas promociones y utilizar muy bien las redes sociales!”.

Si vas a ofrecer un nuevo brunch, publica el nuevo menú en Facebook e Instagram y envía correos electrónicos anunciando el lanzamiento a todos los clientes o posibles clientes de tu base de datos, sugiere Kharasch.

Los cupones especiales por tiempo limitado también son algo a considerar para atraer clientes a tu establecimiento, especialmente durante las primeras semanas cruciales de tu negocio de brunch.

“Si hay un negocio al lado, ofrece cupones de descuento para la primera o segunda semana de brunch dominical y da el mismo tipo de vales o cupones a tus clientes habituales de comidas y cenas, quizá incluso un vale para mitad de precio”, comenta.

Incluso después de que tu negocio de brunch esté bastante bien establecido, el marketing no puede detenerse, lo que significa dedicarse de forma continua a las promociones y a las publicaciones en las redes sociales.

Como Kharasch concluye: “Tienes que generar el tráfico, no ocurre por arte de magia”.

Kathleen Furore es la editora de el Restaurante.

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at the bar

| BY ELYSE GLICKMAN AND KATHLEEN FURORE | Garnishes

have been integral to the cocktail experience for generations.

And while the edible and non-edible accents that land in, atop, and around the rim of bar beverages have changed over the decades, the role they play has remained the same.

“A good garnish is like the finishing touch to an outfit,” says bar consultant Chris Hopkins of DrinxPlus, who works with the team at Blue Iguana Tequila Bar aboard Carnival Cruise Lines. “It is supposed to provide a flavor accent, a color con-

Garnishes MAKING A SPLASH ON RESTAURANT COCKTAILS

trast, or even be the star of the show given the right technique or application.”

Garnishes are more than fashion accessories of the cocktail world; they can transform cocktails into conversation starters, according to Mike Ryan, general manager of La Mar Cocina Peruana in San Francisco.

“Cocktails are an excellent icebreaker to start the flow of conversation between guests and bartenders —whether they’re asking for recommendations, questions on ingredients, or spying an eye-catching libation of another patron,” explains Ryan, who says the restaurant’s beautifully garnished cocktails such as the Yasashi Mariposa (Tokubetsu sake, cocchi americano, lemongrass orgeat, lemon, egg white, and rice paper butterfly) and the Ojo de Tigre (St. George Botanivore Gin and rocoto leche de tigre, topped with octopus, shrimp, and cilantro) regularly spark conversations.

“The white foamy top of the Yasashi Mariposa beautifully contrasts the black matte coupe glass and is topped with a delicate, edible wafer butterfly. Frequently, guests ask how the detailed butterfly was made and if they can indeed eat it,” Ryan explains. “Similarly, the Ojo de Tigre gets inquisitive looks with its over-the-top garnish that includes halibut, shrimp, and octopus. When one goes out at the bar, someone else is almost guaranteed to ask which cocktail it is and it usually leads to a conversation about how the savory garnish complements the acid-forward, gin cocktail.”

Those conversations, of course, often turn into orders for the cocktails.

Garnishes also can tell stories — something the creative garnish on The Wall, a signature cocktail at Bakan in Miami, (continued on page 36) La Mar Cocina Peruana’s Yasashi Mariposa

La Mar Cocina Peruana’s Ojo de Tigre

THIS SEASON, YOUR CONSUMERS CAN

WITH THEIR FAVORITE HOLIDAY SPIRIT.

Tito’s Coquito

200 ML TITO’S HANDMADE VODKA 1 TSP VANILLA EXTRACT 14 OZ SWEETENED CONDENSED MILK 1 TSP GROUND CINNAMON 12 OZ EVAPORATED MILK 1 TSP GROUND NUTMEG 6 OZ CREAM OF COCONUT Add all ingredients, except Tito’s Handmade Vodka, to a saucepan over medium heat. Bring to a simmer, stirring constantly. Remove from heat and let cool. Add Tito’s and stir to combine. Transfer to a resealable bottle with 1 cinnamon stick and chill in the refrigerator. Serve chilled and garnish with coconut shavings.

at the bar

Florida’s trendy Wynwood neighborhood, does quite well.

The drink is made with mezcal, fresh pineapple juice, activated charcoal agave and fresh lime, then garnished with a tiny doll and ladder. “It was created during Donald Trump’s campaign when he was saying he was going to build a wall. It was created in honor of the people who risk their lives to come to the USA for a better life and who do the rough work and contribute so much to our society,” Lalo Durazo, the owner of Bakan, explains.

RULES FOR GARNISHING Carlos Ruiz, a Peruvian-born, New Jersey-based mixologist and bar consultant who has developed cocktail menus for Meximodo Cocina & Cocteles, Centrada Cocina & Cocteles, and Chico’s Mexican Grill and Cantina, all in New Jersey, has a few rules when it comes to garnishing cocktails: Make sure the garnish doesn’t overpower the cocktail, make sure it has a purpose, and make sure it elevates the drink’s appearance with its presence so it makes the impression you want it to make when a customer inevitably posts a picture on social media.

“It must have an application, and if it doesn’t, there’s no place for it on your cocktail,” Ruiz says.

Picking garnishes that are at home with Mexican and Latin flavors is another important part of playing the garnishing

The 7 Pluses of Dehydrated Garnishes Who better than pros who teach bartending classes to weigh in on the benefits of using dehydrated garnishes behind the bar? These come from The Nimble Bar Co., a Canadian company that offers virtual cocktail classes, bar consulting and more.

1. They save you the time of having to cut / prepare a cocktail garnish a la minute 2. They reduce waste by ensuring that every part of the fruit gets used (particularly in the case of citrus) 3. They look beautiful -- dehydrating darkens the fruit itself quite significantly. This can provide a dramatic, intriguing contrast against your drinks 4. You can dehydrate just about anything as a cocktail garnish 5. Dehydrated cocktail garnishes last a very long time 6. Dehydrated cocktail garnishes let you control costper-garnish 7. Dehydrated citrus holds aromatics more effectively For more information, visit nimblebar.co.

36 el restaurante | NOVEMBER/DECEMBER 2023

game. Durazo and the Bakan team consider the flavors, colors and textures that pair well with the restaurant’s cuisine when creating cocktails.

Bakan’s The Wall Some of Bakan’s popular garnish-cocktail combos include Tajin and mint in the Mango Petacon (mezcal, house made margarita mix, mango puree, mint); jalapenos in the frozen El Tucanazo (mezcal, mango puree, fresh lime juice, fresh jalapeño juice); cilantro in the Verde te Quiero Verde (tequila, cilantro agave, fresh lime juice); watermelon in the Sera Melon, Sera Sandia Margarita (tequila, house made margarita mix, fresh watermelon juice); and worm salt that’s served with mezcal but also can be requested as a garnish.

When guiding bartenders on his team, Gabriel Rivera, the regional director of F&B for Mehzcla at The Balfour Hotel in Miami, Florida, emphasizes that glassware plays a role in how to garnish a cocktail. The more elaborate the glassware, the more help it needs from fruits, flowers or any other attentiongetting garnish — think origami paper planes on a Paper Plane cocktail, and Szechuan/buzz buttons (small, edible flowers that produce a tingling, numbing sensation when eaten) on tequila-based beverages.

According to Hopkins, how elaborate a garnish is should be in accordance with the type of drink being created. A simple Margarita with delicate flavors can go next-level with an elevated garnish whereas a bolder, mezcal-based Margarita benefits from a more understated garnish, allowing the drink itself to shine.

“You can use flavors and textures that either complement or contrast the drink. Also, sometimes making small tweaks is hugely impactful,” he continues. “A smoky negroni is almost always garnished with an orange twist or slice, so remember that swapping that out for a lemon twist or slice changes the whole drink.”

DEHYDRATED GARNISHES Using dehydrated ingredients to garnish drinks is a great way to add preserved seasonal fruits, add visual interest, save prep time and eliminate waste behind the bar.

“I have always been a big believer in dehydrated fruits, house-made or sourced from local producers, which stay shelf stable longer, have consistent color and flavor, and save labor,” says Hopkins, noting that dehydrating is a great way to make

“I have always been a big believer in dehydrated fruits, house-made or sourced from local producers, which stay shelf stable longer, have consistent color and flavor, and save labor.” – CHRIS HOPKINS, DrinxPlus

Bakan’s Mango Petacon

use of produce that would otherwise spoil and preserve fruits “We dehydrate some of our fruits if we’re looking to that are in season. “This offers the double benefit of the freshest highlight concentrated and earthy flavors,” Ryan says. “While fruit at its peak of flavor and at its best cost.” we look to Peru and our local markets for inspiration, we try Hopkins stretches his house-dried dehydrated fruits by to stay away from trends and focus more on what is crave-able turning them into powder form using a spice grinder or dry and delicious. If our team is at the farmer’s market and we see blender, then combining them with sugars or salts. While beautiful strawberries, we’ll bring those in and create raspberries are his favorite fruit to work with, they can be a cocktail with that ingredient.” difficult to handle when fresh as they spoil easily and may either They make the most of that ingredient by repurposing it be too sweet or too tart. When dried and ground down, they into a garnish. “We could take the husks of the strawberries, impart a rich flavor. With citrus fruits, meanwhile, one can also dehydrate them, mix them with crystalized ginger, and make use the pith, which adds a nice bitterness. that a sweet and tangy rim on a glass,” Ryan says.

Ryan of San Francisco’s La Mar Cocina Peruana also is a Elyse Glickman is a Los Angeles-based freelance writer; fan of dehydrated garnishes.

Kathleen Furore is editor of el Restaurante

NOVEMBER/DECEMBER 2023 | el restaurante

37

en el bar

Guarniciones

POR ELYSE GLICKMAN Y KATHLEEN FURORE Las guarCÓMO CAUSAR SENSACIÓN niciones han sido esenciales para la experiencia del coctel CON LOS COCTELES por generaciones. Y aunque los elementos comestibles y no que se colocan dentro, encima y en el borde de las DE RESTAURANTE comestibles bebidas de bar han cambiado con el paso de las décadas, el |

|

papel que desempeñan sigue siendo el mismo.

“Una buena guarnición es como el toque final de un atuendo”, afirma el asesor de bares Chris Hopkins de DrinxPlus, quien trabaja con el equipo del Blue Iguana Tequila Bar a bordo de Carnival Cruise Lines. “Se supone que debe aportar un toque de sabor, un contraste de color o incluso ser la estrella del espectáculo dada una técnica o aplicación adecuadas”.

Las guarniciones son algo más que decoraciones en el mundo de la coctelería; pueden convertir los cócteles en temas de conversación, según Mike Ryan, gerente de La Mar Cocina Peruana en San Francisco.

“Los cocteles son una excelente manera de romper el hielo y entablar una conversación entre los clientes y los bármanes, ya

“Siempre he sido un gran partidario de las frutas deshidratadas, ya sean de elaboración propia o de productores locales, que se conservan durante más tiempo, tienen un color y un sabor consistentes y ahorran trabajo”.– CHRIS HOPKINS, de DrinxPlus Yasashi Mariposa de La Mar Cocina Peruana

40 el restaurante | NOVEMBER/DECEMBER 2023

Ojo de Tigre de La Mar Cocina Peruana

sea para pedir recomendaciones, hacer preguntas sobre los ingredientes o espiar una bebida llamativa de otro cliente”, explica Ryan, quien afirma que los cocteles bellamente decorados del restaurante, como el The Wall de Bakan Yasashi Mariposa (sake Tokubetsu, cocchi americano, orgeat de limoncillo, limón, clara de huevo y una mariposa de papel de arroz) y el Ojo de Tigre (ginebra St. George Botanivore y rocoto de leche de tigre con pulpo, camarones y cilantro), frecuentemente desatan conversaciones.

“La parte superior espumosa y blanca del Yasashi Mariposa contrasta de maravilla con la copa coupe negra mate y está adornada con una delicada mariposa de oblea comestible. Con frecuencia, los clientes preguntan cómo se hizo la detallada mariposa y si pueden comérsela”, explica Ryan.

“De manera similar, el Ojo de Tigre atrae miradas curiosas con su guarnición exagerada que incluye halibut, camarones y pulpo. Cuando uno sale al bar, es casi seguro que alguien preguntará qué coctel es y suele dar pie a una conversación sobre cómo la sabrosa guarnición complementa el ácido coctel de ginebra”.

Naturalmente, esas conversaciones suelen convertirse en pedidos de cocteles.

Las guarniciones también pueden contar historias, algo que hace muy bien la guarnición creativa de The Wall, un emblemático coctel de Bakan, en el vanguardista barrio de Wynwood, Miami (Florida).

La bebida se prepara con mezcal, jugo de piña fresco, agave con carbón activado y limón fresco, y se adorna con un muñequito y una escalera. “Fue creado durante la campaña de Donald Trump cuando decía que iba a construir un muro.

Se creó en honor de las personas que arriesgan sus vidas para venir a EE. UU. en busca de una vida mejor y que trabajan duro y contribuyen tanto a nuestra sociedad”, explica Lalo Durazo, propietario de Bakan.

REGLAS PARA LA GUARNICIÓN Carlos Ruiz, un mixólogo y asesor de bares de origen peruano y residente de Nueva Jersey que ha elaborado menús de cocteles para Meximodo Cocina & Cocteles, Centrada

Cocina & Cocteles y Chico’s Mexican Grill and Cantina, todos en Nueva Jersey, tiene unas cuantas reglas en cuanto a la guarnición de los cocteles: Asegúrate de que la guarnición no sobrecargue el cóctel, asegúrate de que tenga un propósito y asegúrate de que realce la apariencia de la bebida con su presencia para que cause la impresión deseada cuando un cliente inevitablemente publique una foto en las redes sociales.

“Debe tener alguna utilidad, y si no la tiene, no debe estar en tu coctel”, asegura Ruiz.

Elegir guarniciones que combinen bien con los sabores mexicanos y latinos es otra parte importante del arte de la guarnición. Durazo y el equipo de Bakan tienen en cuenta los sabores, colores y texturas que combinan bien con los platos del restaurante a la hora de crear los cocteles. Algunas de las combinaciones de guarnición y coctel más populares de Bakan incluyen Tajín y menta en el Mango Petacón (mezcal, mezcla de margarita de la casa, puré de mango y menta); jalapeños en El Tucanazo congelado (mezcal, puré de mango, jugo de limón fresco y jugo de jalapeño fresco); cilantro en el Verde te Quiero Verde (tequila, agave con cilantro y jugo

Las 7 ventajas de las guarniciones deshidratadas ¿Quién mejor que los profesionales que imparten clases de coctelería para opinar sobre las ventajas de utilizar guarniciones deshidratadas en la barra? Las presenta The Nimble Bar Co, una empresa canadiense que ofrece clases virtuales de coctelería, asesoría para bares y más.

1. Te ahorran el tiempo de tener que cortar / preparar una guarnición de coctel al momento 2. Reducen el desperdicio al garantizar que se utilizará cada parte de la fruta (especialmente en el caso de los cítricos) 3. Se ven hermosas: la deshidratación oscurece la fruta bastante. Esto puede aportar un contraste dramático e intrigante a tus bebidas 4. Puedes deshidratar casi cualquier cosa como guarnición para cocteles 5. Las guarniciones de coctel deshidratadas duran mucho tiempo 6. Las guarniciones de coctel deshidratadas permiten controlar el costo por guarnición 7. Los cítricos deshidratados retienen mejor los aromas Para obtener más información, visita nimblebar.co.

NOVEMBER/DECEMBER 2023 | el restaurante

41

en el bar

“El Ojo de Tigre atrae miradas curiosas con su guarnición exagerada que incluye halibut, camarones y pulpo. Cuando uno sale al bar, es casi seguro que alguien preguntará qué coctel es y suele dar pie a una conversación sobre cómo la sabrosa guarnición complementa el ácido coctel de ginebra”.– MIKE RYAN, La Mar Cocina Peruana de limón fresco); sandía en el Será Melón, Será Sandía Margarita (tequila, mezcla de margarita de la casa y jugo de sandía fresco); y sal de gusano que se sirve con el mezcal, pero que también se puede pedir como guarnición.

A la hora de orientar a los bármanes de su equipo, Gabriel Rivera, director regional de F&B de Mehzcla en el Hotel Balfour de Miami (Florida), hace hincapié en que la cristalería desempeña un papel importante a la hora de decorar un coctel.

Cuanto más elaborada sea la cristalería, más ayuda necesitará de frutas, flores o cualquier otra guarnición que llame la atención: considera aviones de origami en un coctel Paper Plane, así como Szechuan/ buzz buttons (pequeñas flores comestibles que producen una sensación de hormigueo y adormecimiento al comerlas) en bebidas a base de tequila.

Según Hopkins, la elaboración de una guarnición debe ser acorde con el tipo de bebida que se vaya a preparar. Un Margarita sencillo con sabores delicados puede convertirse en algo diferente con una guarnición realzada, mientras que un Margarita más atrevido, a base de mezcal, se beneficia de una guarnición más discreta, permitiendo que la bebida brille por sí misma.

“Puedes emplear sabores y texturas que complementen o contrasten con la bebida. Además, a veces hacer pequeños ajustes tiene un gran impacto”, prosigue. “Un negroni ahumado casi siempre se acompaña con un twist o rodaja de naranja, así que recuerda que cambiarlo por un twist o rodaja de limón cambia por completo la bebida”.

Mango Petacon de Bakan

42 el restaurante | NOVEMBER/DECEMBER 2023

GUARNICIONES DESHIDRATADAS Utilizar ingredientes deshidratados para decorar las bebidas es una forma estupenda de añadir frutas de temporada en conserva, aportar interés visual, ahorrar tiempo de preparación y evitar desperdicios en la barra.

“Siempre he sido un gran partidario de las frutas deshidratadas, ya sean de elaboración propia o de productores locales, que se conservan durante más tiempo, tienen un color y un sabor consistentes y ahorran trabajo”, afirma Hopkins, quien señala que la deshidratación es una forma estupenda de aprovechar productos que de otro modo se echarían a perder y de conservar las frutas de temporada. “Esto ofrece el doble beneficio de la fruta más fresca con su mejor sabor y a su mejor costo”.

Hopkins hace rendir sus frutas deshidratadas de elaboración propia haciéndolas polvo con un molinillo de especias o una licuadora en seco, y combinándolas después con azúcares o sales. Aunque las frambuesas son su fruta favorita para este fin, pueden ser difíciles de usar cuando están frescas, ya que se echan a perder con facilidad y pueden ser demasiado dulces o demasiado ácidas. Cuando se secan y se trituran, aportan un rico sabor. En el caso de los cítricos, también se puede utilizar la cáscara, que añade un agradable amargor.

Ryan, de La Mar Cocina Peruana de San Francisco, también es fan de las guarniciones deshidratadas.

“Deshidratamos algunas de nuestras frutas si queremos resaltar sabores concentrados y terrosos”, comenta Ryan.

“Aunque nos inspiramos en Perú y en nuestros mercados locales, intentamos alejarnos de las tendencias y centrarnos más en lo que es apetitoso y delicioso. Si nuestro equipo está en el mercado agrícola y vemos unas fresas maravillosas, las traemos y preparamos un coctel con ese ingrediente”.

Aprovechan al máximo ese ingrediente transformándolo en guarnición. “Podríamos tomar las hojas de las fresas, deshidratarlas, mezclarlas con jengibre cristalizado y convertirlo en un borde dulce y ácido en un vaso”, dice Ryan.

Elyse Glickman es escritora independiente en Los Ángeles; Kathleen Furore es la editora de el Restaurante.

2023 A Positive Outlook INDEPENDENT MEXICAN RESTAURANT REPORT

in Spite of Challenges

| BY ED AVIS | We have surveyed our readers about

their business every autumn for the past nine years, and each year we learn more about how their restaurants are faring. As we have in past years, we followed up the survey with interviews with some respondents. This article is based on the survey and those interviews.

Overall Business 2023 vs. 2022 l Double or more = 3% l 50%-100% increase = 9% l 25%-50% increase = 16% l Increase, but less than 25% = 34% l About the same = 13% l Decrease = 25% 3% 25%

9% 16%

13% 34%

Marco Perez and his partners Juan Perez and Jose Carbajal opened Maya Mexican Restaurant in Homewood, Alabama in 2018, and added a second location in Alabaster, Alabama about a year later.

Naturally both restaurants suffered somewhat when Covid first hit, but they had developed such a strong clientele that the restaurants actually grew during those challenging years.

“Both restaurants are

Food Costs 2023 vs. 2022

Finding Employees

l Increased = 81% l Flat = 13% l Down = 6%

l Harder than Usual = 55% l About the Same = 26% l No Problems = 19%

doing really good now,” Marco Perez says. “Homewood is going a little better because it’s on a corner of main streets. The Alabaster restaurant is a little slower, because it’s a little hidden and you have to know it’s there.”

Despite the success of his restaurants, Perez is facing the challenges that most restaurant operators see these days — rising costs and brutal competition for employees.

“I think overall we’re fine,” he says. “I think once we get back to 100 percent normal everything will be alright.”

Perez’s mood — mostly satisfied but tempered by challenges — is common

Steps Taken to Attract/Retain Staff l Raised Pay = 88% l Flexible Hours = 69% l New Benefits = 22% l Nothing = 3%

13%

88% 26%

6% 81%

69%

55% 22% 19%

3%

among operators of Mexican/Latin restaurants at the moment, based on the el Restaurante reader survey held in early October. About 63 percent of respondents reported that their business is up in 2023 so far compared to 2022. Nearly 13 percent reported business is flat, and 25 percent said their business is down.

LABOR: PROBLEMATIC BUT IMPROVING Finding and keeping good workers has been a serious challenge for most restaurants for years, especially since Covid. However, our survey showed that the problem may be easing somewhat. In 2022, 78 percent of respondents to our survey said that finding employees was harder than normal; only 55 percent reported that in the 2023 survey. Furthermore, 19 percent of respondents said they have had no problem recruiting employees, compared to 12 percent who said that last year.

Elizabeth Milburn, who helps run Greengo’s Carribean Cantina, which has two locations on the Virgin Islands, said they “struggle a

NOVEMBER/DECEMBER 2023 | el restaurante

43

2023 INDEPENDENT MEXICAN RESTAURANT REPORT

The Greengo’s staff

“We try not to waste anything. For example, when we get in the chiles, we use them on the tacos, and whatever trim is left over we put into bags and every few days we use that to make fresh salsa.

So basically, our salsa is cheap. Nothing is wasted.”

– ELIZABETH MILBURN, Greengo’s Carribean Cantina

pendable, is tough. We’ve always had an issue with that.”

Perez says one employee issue he has faced is that many workers simply don’t want to put in the long hours.

“A lot of the younger cashiers and other staff don’t want to work 40 hours a week at a restaurant,” he reports. “They want to do more like 15 to 25 hours. They don’t want to do any more than that.”

Naturally, paying more helps. According to the Bureau of Labor Statistics, average wages for restaurant workers have climbed 21 percent since 2020, reaching a projected $18.99 per hour in November.

But there are limits to how much an operator can increase pay, of course.

“Raising pay has helped, but I think during Covid a lot of employees stopped trusting the restaurant business as much,” Perez explains. “They saw how we had to close down and they lost their jobs. So now some want more pay than we can afford. I had one guy who wanted to make more than the owner does. I said, ‘Dude, I can’t do that.’”

Our survey revealed that raising pay is the most common tactic for attracting and keeping workers; 88 percent of respondents have raised pay this year. Offering flexible schedules also helps, which is what 69 percent of respondents did. About 22 percent added other benefits, and only 3 percent did

little bit” to find new employees, but their retention level is strong.

“The people who come to work for us, stay with us,” says Milburn, who is a chef and develops the menus for the restaurants, which are owned by her son, Adrian Hale, and his partners. “The first guy we hired as a dishwasher 11 years ago has stayed with us and is now a chef.”

Milburn believes her retention is good because the restaurant trains employees well and allows them to advance. “I’ve told them all: ‘If you want to progress and move up, you can. I’ll train you.’”

But other restaurant owners we interviewed said finding employees is quite difficult. Linda Rivas, owner of Henry J’s Taco House in Des Moines, Iowa, says finding midday shift employees is most difficult for her restaurant, which celebrated its 50th year in business earlier this year.

“I’ve had pretty good luck with high school kids who work part (l to r) Marco Perez, Tim Dwyer, Juan Perez at Maya Mexican Restaurant time,” she reports. “They are pretty good about saying, ‘Can I have such-and-such a night off for the football game?’ But trying to find older daytime workers who want to do these kinds of jobs, and who are de-

44 el restaurante | NOVEMBER/DECEMBER 2023

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2023 INDEPENDENT MEXICAN RESTAURANT REPORT nothing at all to attract employees.

Perez offers more flexibility to his employees. For example, if someone wants to work a double shift to get in more hours at one time, or if a dinner shift employee wants an afternoon shift instead, he accommodates that.

COSTS: FINDING WAYS TO COPE

“I’ve had pretty good luck with high school kids who work part time. They are pretty good about saying, ‘Can I have such-and-such a night off for the football game?’ But trying to find older daytime workers who want to do these kinds of jobs, and who are dependable, is tough.

We’ve always had an issue with that.”

– LINDA RIVAS, Henry J’s Taco House

The second major challenge facing independent Mexican restaurant owners is increasing costs. Eighty-one percent of our survey respondents said food costs are up this year, compared to just 6 percent who reported that they have dropped. However, these numbers have improved since last year’s survey, when 100 percent of respondents said food prices were up.

The survey asked people to identify specifically what has gone up, and meat, chicken and cheese led the list. Several respondents also noted that paper products are “crazy expensive.”

Lettuce was one produce item that many restaurant owners singled out as costing more than usual.

“Lettuce is always up and down,” Rivas says. “Plus, the quality has been a problem lately. Sometimes I have a terrible time getting lettuce I can use because the heads are teeny tiny or they’re brown. It’s just been a bad growing season for lettuce.”

Rivas says she tries to manage the situation by increasing menu prices or reducing quantities, but there’s a limit to that. “It’s just

46 el restaurante | NOVEMBER/DECEMBER 2023

a struggle,” she says. “You can’t overcharge customers, yet everything we buy keeps going up. We can cut quantities to a degree, but you can only do that a little because people expect things to be the way they always have been. If they’ve been coming in for years, they expect it to be the same.”

Milburn says prices of all ingredients are higher for her restaurants in the Virgin Islands than they are on the mainland, but lettuce is especially ridiculous — it hit $14 per head last December!

Milburn copes with the high food costs by keeping waste to an absolute minimum.

“We try not to waste anything,” she says.

“For example, when we get in the chiles, we use them on the tacos, and whatever trim is left over we put into bags and every few days we use that to make fresh salsa. So basically, our salsa is cheap. Nothing is wasted.”

Of course, it’s not just food costs that have gone up — other expenses are jumping, too.

For Perez of Maya Mexican Restaurant, utilities costs are especially painful this year.

“Our trash and power costs are especially bad,” he says. “Our trash has doubled from $300 a month to $650 a month, so more than doubled. And our utilities kill us.”

THE MOOD: UPBEAT DESPITE CHALLENGES For the most part, the restaurants who replied to our survey and our follow-up questions seem to be feeling good about the business. Perhaps that is because Covid was

Mexican Restaurant Owners Share Their Worries AN OPEN-ENDED QUESTION IN THE EL RESTAURANTE SURVEY ASKED READERS ABOUT THEIR BIGGEST CONCERNS. HERE ARE SOME REPLIES:

Out pricing “ myself to cover

costs. At some point customers will cut back.

”

“I think the biggest struggle is to maintain a certain level of consistency while creating new menu items, specials and drinks that will bring in new customers and keep our existing loyal customers happy.”

“My experience is people feel Mexican food should be so inexpensive, but when making everything fresh daily from scratch as you do in a Mexican kitchen, it is not as cheap as you think.”

such a tremendous challenge for most restaurants that those who survived now know that they can get through anything.

Greengo’s is a good example. The business not only survived through Covid, but also weathered a hurricane in 2017.

“Once we got over the hurricane and the pandemic, things started to settle down,” Milburn says. “We have a large following of locals, and the cruise ships come in all winter.”

Innovation has helped Greengo’s thrive. For example, they have a “Tequila Club” that rewards customers for trying many of the 375 different

“Also nowadays

everyone serves Mexican food, even your regular every day diner serves Tacos and Nachos so it is very competitive.”

kinds of 100 percent agave tequila they stock. Once a customer has tried 80 different tequilas, they get a T-shirt and discounts on various items.

“It’s a big deal to be on the top of the Tequila Club,” Milburn says. “It’s posted at the bar so everyone knows, and everyone makes up fun names to be in the club.”

The restaurant also features a small merchandise store that sells tequila by the bottle and other items related to their menu. About two years ago, they opened a factory that turns out handmade tortillas using prepared masa; the factory supplies product to both the restaurant and the store.

“Que como va la economía y la falta de empleados. Cada día sea más difícil continuar.”

(The way the economy is going and the lack of employees. It is more difficult to continue every day.)

“Finding and retaining quality team members.”

“We opened the tortilla factory because previously we had to order tortillas from the mainland, and by the time they got here they were moldy or dry,” she reports. “Now we make corn and flour tortillas every day but Sunday.”

Innovating, keeping employees happy and trimming waste has been a winning formula for Greengo’s.

Perhaps the ultimate sign that business is solid for the restaurant is that they are betting on the future: They are opening a Mexican seafood restaurant, Salty Senorita, later this year.

Ed Avis is the publisher of el Restaurante.

NOVEMBER/DECEMBER 2023 | el restaurante

47

OUR 27 ANNUAL TH

Buyer’s Guide O

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Furniture...................................................51

Tamale-Making Supplies....................50

Glassware.................................................51

Tomatoes/Tomatillos, Canned............................................... 50-51

Management Software.......................51

48 el restaurante | NOVEMBER/DECEMBER 2023

Food Serving Products........................51

POS Systems ...........................................51

ADVERTISER INDEX 21 Missions Agave www.21missionsagave.com See our ad on page 62

MegaMex Foods www.megamexfoodservice.com See our ad on page 4

American Eagle Food Machinery, Inc. www.americaneaglemachine.com See our ad on page 22

MegaMex Foods – Tres Cocinas www.megamexfoodservice.com/brand/ tres-cocinas/ See our ad on page 21

BE&SCO Manufacturing www.bescomfg.com See our ad on page 19

Megas Yeeros / Mega Sabor www.megasyeeros.com See our ad on the back cover and page 58

Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62 Bridgford Foods Corp. www.bridgford.com See our ad on page 3 and 55 C.T. Beavers Co. www.Tamaleking.com See our ad on page 62 Chile Guy www.thechileguy.com See our ad on the inside front cover and 56 Culinary Software www.culinarysoftware.com See our ad on page 62 Don Diego Quality Foods Dondiegoqualityfoods.com See our ad on page 8 Dutchess Bakers Machinery Co. www.dutchessbakers.com See our ad on page 11 Folcklor Latino www.folcklorlatino.com See our ad on page 62 Franco Bachot francobachot.com.br See our ad on page 14 Grandeza Orange Liqueur www.grandezaspirits.com See our ad on page 38 HS Inc. www.hsfoodservers.com See our ad on page 27 KwickPOS kwickpos.com See our ad on pages 15 and 57

Neil Jones Food Company, The theneiljonesfoodcompany.com See our ad on the inside back cover and page 59 Novamex www.novamex.com See our ad on pages 17 and 60 Optimal Automatics Inc www.autodoner.com See our ad on page 8 Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45 Premium Blend Cocktails premiumblend.com See our ad on page 37 Rovey Seed Co Inc roveyseed.com See our ad on page 62 Texican Specialty Products texicanspecialty.com See our ad on page 11 Timmy’s (Tree-Ripe) www.1800treeripe.com See our ad on page 62 Tito’s Vodka www.titosvodka.com See our ad on page 34 Tortilla Masters Equipment www.tortillamachine.com See our ad on page 23 V&V Supremo Foods, Inc. vvsupremo.com See our ad on page 7 and 61

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P R O D U C T C AT E G O R I E S TORTILLA MAKING SUPPLIES CORN FOR TORTILLAS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62 Rovey Seed Co Inc roveyseed.com See our ad on page 62 TORTILLA FLOUR Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62 Bridgford Foods Corp. www.bridgford.com See our ad on page 7 and 55 Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45 Rovey Seed Co Inc roveyseed.com See our ad on page 62

TABLE-TOP FLOUR TORTILLA PRESS BE&SCO Manufacturing www.bescomfg.com See our ad on page 19

The Chile Guy www.thechileguy.com See our ads on the inside front cover and 56

Dutchess Bakers Machinery Co. www.dutchessbakers.com See our ad on page 11

Don Diego Quality Foods Dondiegoqualityfoods.com See our ad on page 8

Tortilla Masters Equipment www.tortillamachine.com See our ad on page 23

MegaMex Foods www.megamexfoodservice.com See our ad on page 4

TORTILLA PRESS AND GRILL COMBO BE&SCO Manufacturing www.bescomfg.com See our ad on page 19

Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45

SALSA/SAUCE/MOLE Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62

Bridgford Foods Corp. www.bridgford.com See our ad on page 3 and 55

MegaMex Foods www.megamexfoodservice.com See our ad on page 4

Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45

Neil Jones Food Company, The www. theneiljonesfoodcompany.com See our ad on the inside back cover and page 59

HERBS/SPICES/SEASONINGS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62

Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45

CHEESE/DAIRY PRODUCTS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62

C.T. Beavers Co. www.Tamaleking.com See our ad on page 62

TRES COCINAS™ www.megamexfoodservice.com/ brand/tres-cocinas/ See our ad on page 21

MegaMex Foods www.megamexfoodservice.com See our ad on page 4

Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45

Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45

The Chile Guy www.thechileguy.com See our ad on the inside front cover and 56

Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45

DOUGH DIVIDER/ROUNDER American Eagle Food Machinery, Inc. www.americaneaglemachine.com See our ad on page 22 BE&SCO Manufacturing www.bescomfg.com See our ad on page 19 Dutchess Bakers Machinery Co. www.dutchessbakers.com See our ad on page 11 STAND-ALONE FLOUR TORTILLA PRESS BE&SCO Manufacturing www.bescomfg.com See our ad on page 19

MegaMex Foods www.megamexfoodservice.com See our ad on page 4

DESSERTS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62

AVOCADO PRODUCTS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62

TABLE-TOP CORN TORTILLA PRESS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62

FLOUR TORTILLA EQUIPMENT

PREPARED MEXICAN APPETIZERS/ENTREES Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62

Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45

MegaMex Foods www.megamexfoodservice.com See our ad on page 4

MASA PREPARATION EQUIPMENT Tortilla Masters Equipment www.tortillamachine.com See our ad on page 23

V&V Supremo Foods, Inc. vvsupremo.com See our ad on page 7 and 61

TRES COCINAS™ www.megamexfoodservice.com/ brand/tres-cocinas/ See our ad on page 21

MEXICAN/LATIN FOOD PRODUCTS

CORN TORTILLA EQUIPMENT

Tortilla Masters Equipment www.tortillamachine.com See our ad on page 23

Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45

WHOLLY® AVOCADO www.megamexfoodservice.com/ brand/wholly-avocado/ See our ad on page 4

V&V Supremo Foods, Inc. vvsupremo.com See our ad on pages 7 and 61 CHILES/PEPPERS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62

50 el restaurante | NOVEMBER/DECEMBER 2023

TAMALE-MAKING SUPPLIES Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62 C.T. Beavers Co. www.Tamaleking.com See our ad on page 62

LATIN/MEXICAN MEAT PRODUCTS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62

Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45

Megas Yeeros / Mega Sabor www.megasyeeros.com See our ad on the back cover and page 58

TOMATOES/TOMATILLOS, CANNED Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62

Don Diego Quality Foods Dondiegoqualityfoods.com See our ad on page 8

Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62

Tito’s Vodka www.titosvodka.com See our ad on page 42

MegaMex Foods www.megamexfoodservice.com See our ad on page 4

Performance Foodservice www.performancefoodservice.com See our ad on pages 11 and 33

WINE-BASED LIQUOR Premium Blend Cocktails Premiumblend.com See our ad on page 37

Neil Jones Food Company, The theneiljonesfoodcompany.com See our ad on the inside back cover and page 59 Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45 TORTILLA CHIPS/TORTILLAS Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62

BEVERAGES, NON-ALCOHOLIC 21 Missions Agave www.21missionsagave.com See our ad on page 62 Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62 Novamex www.novamex.com See our ad on pages 35 and 59

Bridgford Foods Corp. www.bridgford.com See our ad on page 3 and 55

Performance Foodservice www.performancefoodservice.com See our ad on pages 11 and 33

Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45

Premium Blend Cocktails Premiumblend.com See our ad on page 37

VEGETABLES, CANNED Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62 Don Diego Quality Foods Dondiegoqualityfoods.com See our ad on page 8 MegaMex Foods 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 59 Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45 OTHER FOOD PRODUCTS Megas Yeeros / Mega Sabor HandStacked “trompos” and IQF Strips. www.megasyeeros.com See our ad on the back cover and page 58

BAR SUPPLIES/BEVERAGES BAR SUPPLIES (SALTS, RIMMERS, ETC.) 21 Missions Agave www.21missionsagave.com See our ad on page 62

COCKTAIL MIXERS 21 Missions Agave www.21missionsagave.com See our ad on page 62 Best Mexican Foods www.bestmexicanfoods.com See our ad on page 62 Novamex www.novamex.com See our ad on pages 35 and 59 Performance Foodservice www.performancefoodservice.com See our ad on pages 11 and 33 Premium Blend Cocktails premiumblend.com See our ad on page 37 Timmy’s (Tree-Ripe) www.1800treeripe.com See our ad on page 62 LIQUOR Grandeza Orange Liqueur www.grandezaspirits.com See our ad on page 38 Premium Blend Cocktails Premiumblend.com See our ad on page 37

FRONT-OF-HOUSE ITEMS DÉCOR Folcklor Latino www.folcklorlatino.com See our ad on page 62

KITCHEN/BAR EQUIPMENT CHIP WARMERS Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45

FOOD SERVING PRODUCTS Folcklor Latino www.folcklorlatino.com See our ad on page 62 HS Inc. www.hsfoodservers.com See our ad on page 27 Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45

Texican Specialty Products texicanspecialty.com See our ad on page 11 FOOD PROCESSORS/ CHOPPERS/BLENDERS American Eagle Food Machinery, Inc. www.americaneaglemachine.com See our ad on page 22 Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45 MEAT PROCESSING EQUIPMENT American Eagle Food Machinery, Inc. www.americaneaglemachine.com See our ad on page 22 Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45 OVENS/RANGES Optimal Automatics Inc www.autodoner.com See our ad on page 8 Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45 TAMALE-MAKING EQUIPMENT BE&SCO Manufacturing www.bescomfg.com See our ad on page 19 C.T. Beavers Co. www.Tamaleking.com See our ad on page 62

FURNITURE Folcklor Latino www.folcklorlatino.com See our ad on page 62 Franco Bachot francobachot.com.br See our ad on page 14 Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45 GLASSWARE Folcklor Latino www.folcklorlatino.com See our ad on page 62 Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45 MANAGEMENT SOFTWARE Culinary Software www.culinarysoftware.com See our ad on page 62 KwickPOS kwickpos.com See our ad on pages 15 and 57 Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45 POS SYSTEMS KwickPOS kwickpos.com See our ad on pages 15 and 57

VERTICAL BROILERS FOR AL PASTOR Optimal Automatics Inc www.autodoner.com See our ad on page 8

Performance Foodservice www.performancefoodservice.com See our ad on pages 9 and 45

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PRODUCT SHOWCASE

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; 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 brandy-based orange liqueurs do. grandezaspirits.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

BE&SCO Manufacturing. Efficiency Meets Consistency.

The exceptional performance of our Beta 900 Electric Combo provides customers with consistency without sacrificing quality. Single person operation combined with ease of use, offers a low learning curve and minimizes costly turnover. Our modular Combos, calibrated with precision, are easy to maintain and even easier to operate! 210-734-5124; .bescomfg.com Best Mexican. We’re here for all your Mexican foodservice needs.

We’ve been serving restaurants in the Northeast for over 50 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

The Neil Jones Food Company.

Premium quality tomato products and custom blend sauces packed from fresh, vine-ripened California tomatoes are the specialty of this family-owned and operated corporation. Our

Tito’s. Tito Beveridge wasn’t always in the vodka business. With a dream to do big things, he sat down one sleepless night and drew a line down the middle of a blank page. On one side, he wrote what he was good at, and on the other, what he enjoyed doing. The end result? Tito’s Handmade Vodka.

It wasn’t quick, and it wasn’t easy, but 25 years later, Tito’s Handmade Vodka now lines back bars and store shelves and fills glasses around the world. For recipes, videos and more, visit titosvodka.com.

KwickPOS. Simple, reliable, cloud-based all-in-one platform suitable for any type of restaurant — casual dining, QSR, bar.

Schedule a Demo and get a quote at 888-355-6996; sales@kwickpos.com; kwickpos.com

San Benito facility has been packing the finest California tomatoes since 1915. We strive to bring you the very best tomato products, whether you prefer fresh-packed #10 cans or freshpacked shelf-stable pouches.

800-291-3862; njfco.com

V&V Supremo Foods, Inc. is the premier, award-winning producer of authentic Mexican cheeses. It is your source for a variety of melting cheeses, like Chihuahua® brand Quesadilla, and Oaxaca; fresh cheeses such as Queso Fresco, Queso Blanco Del Caribe®; Queso Enchilado; aged cheeses like Cotija; and Mexican crema.

Additionally, Raw Chorizo in both beef and pork varieties and Fully Cooked Pork Chorizo.

For more information, call 1-888-887-8773; www.vvsupremo.com/fs

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Dutchess Bakers. Our Tortilla Pro Package includes all you need for your in-house tortilla operation! Package includes manual dough divider, dough rounder, portable stand, manual tortilla press and tortilla press cart. Mixers dough dividers/ rounders, tortilla presses and grills for any size restaurant also available to purchase separately.

800-777-4498; sales@dutchessbakers. com; dutchessbakers.com

Texican. Tortilla chip serving cabinets feature convection heat and thermostat temperature control for reduced operating costs. Stainless steel dispensers guarantee the warmest chips with the least amount of chip breakage. Load chips in top, serve from the bottom! The only warming cabinet with “swing open” front door! Available in 44-gallon and 22-gallon capacity models. Tortilla warmers and Chip-Pala scoop also available.

713-896-9924 ; texicanspecialty.com

Tree-Ripe Products’ Timmy’s Cocktail Mixers.

These remarkable powdered mixers guarantee the highest quality cocktails at half the cost of liquid mixers. It’s a win-win: your customers get superior cocktails and your restaurant enjoys substantial savings! Call or email for your free samples. 800-873-3747; info@1800treeripe.com; treeripe.com

Rovey Seed Co. Rovey is the leading supplier of white, yellow, blue and red corn especially bred for tortilla & chip production.

The high-quality corn is used by restaurants across the country and around the world to make superior tortillas. It is available in non-GMO and organic varieties.

217-227-4541; roveyseed.com MegaMex Foodservice takes pride in creative authentic Mexican Flavors that operators can easily execute. 817-509-0626; megamexfoodservice.com With MegaMex Foods’ WHOLLY® AVOCADO Hand-Scooped Avocado, you’ll save time and labor, but won’t sacrifice authentic texture and fresh taste. Made with just one ingredient, 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 the signature ingredients you use every day. But instead of spending hours rehydrating, dicing and pureeing, you can get bold flavor from just a simple squeeze. Request a sample! 817-509-0626; megamexfoodservice.com/brand/tres-cocinas

Franco Bachot Restaurant Furniture. Unique, high-quality wooden sideboards are just a few of the items available from this company that specializes in restaurant furniture and design. Tables, chairs, stools, banquets, booths and more, all available to US restaurants. Looking for distributors!

55-11-99654-2727; albertofrancoconselheiro@grancobachot.com.br; francobachot.com.br

The Chile Guy Chile. Get low prices on whole pods, powders, flakes and crushed chiles — most from Mexico, but also from South America, Africa, Asia and Europe — all in commercial volumes and pricing. Can be shipped nationally and internationally in volumes from 5 to 50,000 lbs. SQF Certified, Kosher, and FDA and USDA compliant. Achiote, Mexican oregano and corn husks also available. Serving the restaurant industry for 31 years.

800-869-9218 or 505-867-4251; email info@thechileguy.com; thechileguy.com Premium Blend Zapotec Espadin Agave Wine. Now you can serve wine with only a beer and wine license thanks to this one-ofa-kind craft Mezcal wine made from the Mexican-grown Espadin Agave plant — a plant known for its smoky and distinctive, earthy flavor profile, and notes of roasted agave, citrus, pepper, and hints of tropical fruits.

Zapotec Espadin Agave Wine is 48 proof and can be enjoyed neat, sipped slowly to savor its smoky flavors, or used as a base for cocktails. 800-899-0331; 305-557-1464; sales@ premiumblend.com; premiumblend.com

HS, Inc. Spice up your tables with new colored molcajetes! These traditional serving bowls come in green chile, red chile, azul and charcoal color and four sizes from 2.5 ounce to 10 ounce.

Ideal for salsa, salad and guac. 800-238-1240; www.hsfoodservers.com

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PRODUCT SHOWCASE 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

American Eagle Food Machinery.

Our OneHUB Collection provides unmatched versatility! High-volume Meat Cutter Attachment (shown) cuts bigger pieces, features 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 everything from beef, pork, chicken to 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 best-selling al pastor cooking unit in North American since 1972. It is made with durable, longlasting case metal burners that are extremely easy to service. UL listed models available (all models NSF.) 847-439-9110; optimalautomatics.com

Folcklor Latino. The craftsmen at Folcklor Latino have decades of experience creating tables, chairs, booths and other furniture for restaurants.

“I want to thank the staff at Folcklor Latino for the excellent job,” wrote Yoni Solis, owner of Mi Pueblo Mexican Restaurant. “They exceeded my expectations. Everything was exactly tailored to my business, and arrived in perfect condition. I am very happy; I have no words to thank you for the work you do.” 424-385-6564; contacto@folcklorlatino.com; www.folcklorlatino.com Megas Yeeros. Our Mega Sabor line of laborsaving meat products includes Al Pastor, Pollo Adobo and Carne Asada. They 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, ready-to-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. It is convenient, small, and has big production capabilities — makes up to 840 tortillas per hour. This machine can be placed on a table, occupying a small 2 x 2 feet of space. 281-994-7010; tortillamachine.com

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Novamex. No matter the flavor or the type of food, there is no better pairing than the Flavors of Mexico: Mineragua, Sangría Señorial, Sidral Mundet, and Jarritos, available in 12 flavors, including Mandarin, Tamarind, Pineapple, and Fruit Punch. Your customers will love them!

888-668- 2639; consumer. relations@novamex.com

Performance Food Group Contigo® Empanadas. These custom empanadas, exclusive to the Contigo® brand, are ready-tocook — so they relieve problems with labor and ingredient shortages.

Available in different sizes and flavors including chicken rojo, chicken verde, ground beef, shredded beef, guava cream cheese, and dulce de leche; ideal to serve as appetizers and sides for restaurant service, delivery, and takeout. performancefoodservice.com/Contigo

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

BUYER’S GUIDE prof ile

Bridgford—The Fresh Baked Idea Company KEEP YOUR CUSTOMERS COMING BACK with easy and delicious products from Bridgford— Frozen Tortilla Dough Balls, Frozen Sopapilla Dough and Frozen Bolillo Roll Dough!

CONTACT INFO: John Simmons BRIDGFORD FOODS CORP. P.O. Box 3773 Anaheim, CA 92803 PHONE: 800-527-2105 FAX: 866-744-4536 EMAIL: info@bridgford.com WEBSITE: bridgford.com/foodservice

• 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.

Ready to cut and shape for an unlimited number of uses and sizes.

• 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

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

The Finest Bulk Spices and Wholesale Chile THE 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!

56 el restaurante | NOVEMBER/DECEMBER 2023

BUYER’S GUIDE prof ile

CONTACT: KwickPOS PHONE: 888-355-6996 EMAIL: sales@kwickpos.com WEBSITE: kwickpos.com

One POS System with Unlimited Possibilities

KwickPOS provides efficient, streamlined cloud-based management for all types of restaurants — casual dining, quick service and fine dining.

KWICKPOS PROVIDES NOT ONLY POINT OF SALE SYSTEMS, BUT ALSO FULL SOLUTIONS TO HELP BUSINESSES GROW: Online Order  Marketing Tool  Gift Card Solution  Company Website  Loyalty Program  QR Customer

KwickPOS is a fast-growing restaurant technology company. The founders used their expertise in restaurant management to create a browser-based POS system that supports business to achieve success.

Review  Waiting List/Reservation  Kitchen Display  QR Table Ordering  Self-ordering Kiosk  Driving Integration for Online Business; POS  3rd Party Platform Integration  Real Time Driver Management  Cloud Kitchen  KwickView App  Remote Order Call Center Function

ONLINE PROFILE:

BRANDS:

Hybrid system Cloud feature enables running your business and monitoring sales from anywhere, on any device. Powered by Linux system and cloud technology, our products and services deliver the quickest response with the personalized interface and unmatched product features while keeping the most affordable price. KwickPOS simply makes your Point of Sale System mean more.

KwickPOS is a B2B software company that is based in Houston, TX. Our company was founded in 2015

by Silicon Valley alums with extensive background and experience in computer science and restaurant management. They designed a browser-based POS system that supports restaurants and retailers of all sizes to achieve success in marketing, management, and all-around development.

KwickPOS provides the most powerful one stop solution for all sizes of restaurants and retailers. Our browser-based POS system breaks the limitation of hardware, and provides efficient and streamlined management to increase your restaurants’ profits.

linkedin.com/company/kwickpos/mycompany  facebook.com/KwickPOS twitter.com/Kwick_POS  instagram.com/kwickpos/?hl=en  youtube.com/c/KwickPOS NOVEMBER/DECEMBER 2023 | el restaurante

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BUYER’S GUIDE prof ile

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

GET 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:

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•

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.

BUYER’S GUIDE prof ile

Premium Quality California Tomato Products WHEN THE NEIL JONES FOOD COMPANY began processing freshpack California tomatoes and Pacific Northwest fruit, the world was a very different place. As the years have passed and times have changed, NJFC has progressed with the times. But through all of this growth and change, one thing has remained the same: we are real people, committed to packing exceptional quality products for our valued customer partners.

We don’t take short cuts here. We understand that to produce the finest products, you have to start with the finest ingredients. So, every year, we work closely with our growers and agronomists to ensure our fruit is grown sustainably, while meeting our high-quality standards.

From early July through mid-November, we pack thousands of tons of premium quality California tomato and Pacific Northwest fruit products.

It’s a busy time and because freshness and quality are our primary goals, we make sure that every product meets not only our quality standards, but even more importantly – yours.

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

Our customer list at the Neil Jones Food Company is diverse – from the finest independent restaurants in the world to children’s lunch trays across the U.S. We also customize products for chain restaurants, healthcare facilities, juice manufacturers and cruise lines. Not only do we fresh-pack our vine-ripened, California tomatoes in traditional cans, but also in our unique shelf-stable commercial pouches; an option offering significant space, freight, and disposal savings.

Our San Benito Foods facility has been a working cannery since 1915, while our TomaTek facility was one of the first in the nation to utilize a “hot-fill pouch” technology, forever changing the canning industry. NJFC has some of the most stringent operating standards in food manufacturing, and that processing efficiency directly translates into satisfied customers.

So, whatever your culinary preferences and needs, if you’re looking for a quality product that will bring out the best in your fare, the Neil Jones Food Company will exceed your expectations, inspiring even your most finicky clientele to say, “Sabroso!”

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BUYER’S GUIDE prof ile

CONTACT: Novamex

Novamex

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

NOVAMEX WAS FOUNDED IN 1986 and we are leaders in the marketing of Mexican soft drinks and groceries in the United States, and a vehicle for the growth and development of natural and organic beverages. Some of the brands we carry include Jarritos, Mineragua, Sidral Mundet, Sangría Señorial, Chocolate Ibarra, Steaz, C2O, and Camaronazo, among others.

Our industry-leading knowledge of our consumers’ language, lifestyle, and culture, as well as a deep understanding of their purchasing behavior through years of research and marketing strategies comes from our humble Mexican roots.

We invest in research that is relevant to our consumers, and we create advertising and promotional campaigns that penetrate the market through smart creative that is backed by our deep

60 el restaurante | NOVEMBER/DECEMBER 2023

understanding of who our consumer is and where they are going.

Novamex provides our strategic partners with major market sales offices, state of the art bottling facilities and world-class warehouses in key geographic areas for distribution to the United States and the world. In the last two decades, the company has grown steadily and is now one of the top Hispanic product exporters in the United States.

One of our most loved brands is Jarritos, a Mexican soft drink that is available in 12 delicious and refreshing fruit flavors.

With over 70 years in the market, Jarritos has become a global brand, and it is enjoyed in over 40 countries. One of its main attributes is that it seeks to stay authentic and loyal to their fans and consumers. In other words, Jarritos is Super Good!

BUYER’S GUIDE prof ile

Award-Winning Mexican Cheeses, Cremas and Chorizo

CONTACT: V&V Supremo Foods, Inc. PHONE: 888-887-8773 WEBSITE: www.vvsupremo.com/fs

V&V SUPREMO FOODS, INC. is the premier, award-winning producer of authentic Mexican cheese, crema, chorizo, and maker of Chihuahua® Brand Quesadilla Cheese in the United States.

Our products are well-recognized within the dairy industry and have won numerous gold awards from prestigious competitions across the country and overseas.

We deliver exceptional flavor, texture, and consistency thanks to our strict quality controls that exceed government requirements to provide consumers with consistently superior products. Our cheeses and cremas are natural and free of artificial growth hormones, additives, and preservatives. Similarly, our chorizo is made with premium cuts of pork or beef, free of fillers, gluten, or artificial flavors and colors.

The Villaseñor family founded the company in 1964 and it is now the oldest family-owned and operated Hispanic cheese company in the United States of America. Heritage, quality, and love have been a part of our products from the very beginning.

V&V Supremo®, authentic taste crafted over generations.

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resource guide

Great tortillas start wi�...

62 el restaurante | NOVEMBER/DECEMBER 2023

recipes

THIS IS YOUR LAST PRINT ISSUE!

2023 Sassiest Salsa Contest 1st Place Winner

Pickled Jicama Verde Salsa Recipe by James Lane Makes 10 Servings

The Salsa Base:

10 tomatillos 1 yellow onion 3 cloves garlic 1 serrano pepper 1 bunch cilantro 1 orange 1 avocado

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LIQUOR AD SALESPERSON We are seeking an individual with experience in the tequila/ liquor industry to sell ads for el Restaurante magazine.

This is part time, straight 20% commission.

Interested?

Contact Publisher Ed Avis, edavis@elrestaurante.com, 708.218.7755.

The Pickled Jicama and Red Onion:

2 c. white wine vinegar 1 c. water 1 T. sugar 1 T. Salt 1 bay leaf 1 jicama 1 red onion Peel the jicama and small dice (about 2 cups). Peel the red onion and small dice. Combine the vinegar and water with the sugar, salt and bay leaf. Bring to boil and add the jicama and red onion.

Remove from heat and let sit.

1 c. orange juice 1 c. white vinegar 1 c. dark chile powder ¼ c. chopped garlic 2 T. dried Mexican oregano 2 T. ground cumin 2 T. kosher salt 1 t. ground cloves 4 bay leaves, crumbled

The Mexican Potatoes:

Trim excess fat off pork and cut into ½- inch slices. Mix all remaining ingredients in a bowl.

Toss pork in marinade until well coated.

Mix all ingredients except potatoes in mixing bowl. Toss diced potatoes with marinade. Bake at 375°F until crisp.

Cover and marinate for 24 hours.

Put pork and marinade in pan; bake uncovered at 350°F, about 2 hours, until tender. Cut pork into ¼-inch cubes.

3 qts. sliced yellow onions ½ c. olive oil blend 1 qt. poblano peppers, roasted, peeled, seeded, and julienned, ¼-inch thick

The Black Beans:

Sauté onions in oil until half cooked and translucent but still crunchy. Stir in roasted poblano strips.

2 lbs. dried black beans, rinsed 4 qts. water 1½ c. roughly chopped onions ½ c. ketchup 1 t. ground cumin 1 t. chipotle puree 1 t. epazote powder 1 T. kosher salt

Peel and clean the tomatillos, place on a sheet tray or half hotel pan. Peel the onion and quarter it and place it with the tomatillos.

Put the garlic with peel on with the tomatillos.

Combine all ingredients in large pot and bring to a boil. Reduce heat and simmer until beans are soft, stirring regularly. Remove from heat and cool.

Broil the tomatillos, onion and garlic till it has a good amount of color. Put the tomatillos, onion and garlic (peeled) in a blender or food processor with their juices.

Add the juice of one orange. Pulse the mix until its loose but chunky.

6 oz. guajillo chiles, toasted 6 c. chopped yellow onions 1 c. chopped garlic 1 c. olive oil blend 6 lbs. tomatoes, cut into ¼-inch dice 6 lbs. tomatillos, cut into ¼-inch dice 2 qts. tomato juice 1 qt. water ¼ c. brown sugar 2 T. kosher salt 1 c. cilantro leaves 4 t. seeded and chopped habanero chile

Transfer the salsa base to a bowl, strain pickled jicama and red onions and mix in. Finely mince serrano pepper (seeded and veined) and add to the salsa.

Rough chop cilantro bunch and fold into the salsa. Finally, small dice the avocado and fold it in.

Adjust with salt.

Cal-Mex Stacked Breakfast Enchiladas Recipe by Chef Andrew Johnstone, The Little Chihuahua Mexican Restaurant, San Francisco, courtesy of the California Milk Advisory Board Makes 45 Servings

The Al Pastor Pork:

10 lbs. pork butt 2 c. pineapple juice

The Guajillo Salsa:

Soak the toasted chiles in warm water for 30 minutes. Drain, remove stems and seeds; blend drained chiles until smooth.

Sauté onions and garlic in oil until translucent.

Add the blended chiles and the remaining ingredients. Cook over medium heat 15 minutes. Blend sauce with immersion blender; do not over blend.

½ c. olive oil blend 1 T. dark chile powder 1½ t. kosher salt 1½ t. chopped garlic ¾ t. seeded and chopped serrano chiles ¾ t. chopped fresh oregano 6 lbs. red potatoes, diced ⅜-inch

The Rajas:

The Pico De Gallo:

3 qts. tomatoes diced ¼-inch 6 c. white onions, diced ¼-inch 1 c. chopped cilantro ⅓ c. fresh lime juice 3 T. chopped serrano chiles 2 T. kosher salt Mix all ingredients in large bowl.

For Serving and Garnishes:

135 corn tortillas 6 lbs. Real California Jack or Oaxaca cheese, shredded 90 eggs 1½ c. Real California crumbled cotija cheese 12 avocados For each order, brush three tortillas with oil. Divide 2 oz. shredded Jack or Oaxaca cheese over 2 tortillas.

Place on baking sheet and bake at 350°F for 5 minutes. Meanwhile, heat ¼ cup Al Pastor Pork on griddle. On one cheese tortilla, place ¼ cup potatoes, ¼ cup rajas, and 2 tablespoons guajillo salsa.

On the other cheese tortilla, place heated pork, ¼ cup black beans and 2 tablespoons guajillo salsa.

Place the potato tortilla on a serving plate. Top with the Al Pastor Pork tortilla. Finish with the third tortilla. Press to make it flat. Ladle ½ cup guajillo salsa over the tortillas. Top with 2 eggs, cooked over easy, ¼ avocado, sliced, ¼ cup pico de gallo and ½ tablespoon crumbled cotija cheese.

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my favorite recipe

ELIZABETH TREVINO

La Playa Mexican Café THE TREVINO FAMILY has been in the

Mexican restaurant business ever since they opened La Playa Mexican Café in Harlingen, Texas in July of 2006.

“We enjoy bringing a bit of a twist to the Harlingen community, differentiating our restaurant from other Mexican restaurants by offering traditional Mexican cuisine from interior Mexico for a flavorful experience,” owner Elizabeth Trevino says. “Our goal is to provide delicious, high-quality meals and great-tasting menu items for reasonable prices.”

Always keeping a focus on quality, the restaurant’s motto is a simple, sincere one: “We pride ourselves on cooking with love.”

While La Playa is known for its fajitas and margaritas — menu items that have garnered the restaurant local awards — customers also enjoy a variety of other dishes. Examples include many tacos, plus quail, Shrimp Amarrados (seasoned shrimp wrapped in bacon, stuffed with sliced jalapeño and topped with melted Monterey jack cheese), the Pollo Fronterizo Plate (grilled chicken breast stuffed with shrimp, tomatoes, cilantro, mushrooms, and onions, then topped with a creamy pico de gallo wine sauce), and the Fried Stuffed Avocado.

Here, Elizabeth shares the recipe for the Fried Stuffed Avocado. “It is a wonderful spin on some traditional ingredients which has been very popular with our customers,” she says. “This menu item is special to La Playa.”

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Fried Stuffed Avocado with Beef Makes 1 ½ avocado 2 oz. fajita skirt steak 4 oz. Monterey Jack cheese 1 oz. cracker meal, medium 1 oz. Kikkoman bread crumbs 1 fl. oz. Borden’s milk Cook the fajita skirt steak and dice the meat. Melt the Monterey Jack cheese.

Combine bread crumbs and cracker meal.

Put meat inside the avocado and wrap the stuffed avocado lightly with the melted cheese.

Dip the avocado in milk and bread lightly with the bread crumb-cracker meal mix. Deep fry for approximately 1 minute.

Serve as an appetizer or appetizer combo, or as an entrée accompanied by a fajita taco, rice and a cup of savory tortilla soup.

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.