http://www.restmex.com/ El Restaurante Mexicano is the only bilingual, audited-circulation magazine in the U.S. for Mexican, Tex-Mex, Southwestern and Latino restaurants nationwide. en Copyright 2007 http://www.restmex.com/images/flag245x66.gif http://www.restmex.com/ http://www.restmex.com/index/0906.shtml http://www.restmex.com/index/0906.shtml Successful restaurateur Anand Gala gives tips on adjusting budgets and optimizing costs to achieve success. http://www.elrestaurantemexicano.com/emex/emex0912.htm http://www.elrestaurantemexicano.com/emex/emex0912.htm National Restaurant Association, United Fresh call for award nominees; Taco Bell franchisee wins prestigious Glen Bell Award; Recipes: Hot drinks for cold weather. http://www.elrestaurantemexicano.com/emex/emex0911.htm http://www.elrestaurantemexicano.com/emex/emex0911.htm Innovative flavors, '151 Days of Tequila,' Hispanic holiday traditions. http://www.elrestaurantemexicano.com/emex/emex0910.htm http://www.elrestaurantemexicano.com/emex/emex0910.htm Bilingual materials for Diabetes Awareness Month, Tres Agaves debuts a tequila. http://www.elrestaurantemexicano.com/emex/emex0909.htm http://www.elrestaurantemexicano.com/emex/emex0909.htm Cook's tour of Oaxaca; New concept from 'Top Chef Master' Bayless; From the archives: Planning for Días de los Muertos. http://www.elrestaurantemexicano.com/emex/emex0908.htm http://www.elrestaurantemexicano.com/emex/emex0908.htm Free pass to Expo Comida Latina; Sam's tests a big-box bodega; Celebrate Fiesta Patrias. http://www.elrestaurantemexicano.com/emex/emex0907.htm http://www.elrestaurantemexicano.com/emex/emex0907.htm Industry News: Culinary Instutute's free online class; From the Archives: Selling summer drinks; Recipe: Pescado en Verde: Fish with Greens and Herbs. http://www.restmex.com/marketplace/0903.shtml http://www.restmex.com/marketplace/0903.shtml Restaurants embrace eco-friendly practice. http://www.restmex.com/recipes/0904.shtml http://www.restmex.com/recipes/0904.shtml Health and environment concerns fuel fish and seafood demand. http://www.restmex.com/recipes/0805.shtml http://www.restmex.com/recipes/0805.shtml What are you doing to boost dessert sales? http://www.restmex.com/recipes/0802.shtml http://www.restmex.com/recipes/0802.shtml Cheese is indispensable in Mexican soups, salads, entrees and desserts. http://www.restmex.com/recipes/0705.shtml http://www.restmex.com/recipes/0705.shtml Making authentic tamales rewards the work and time of preparing these traditional Mexican delicacies. http://www.restmex.com/recipes/0705tapp.shtml http://www.restmex.com/recipes/0705tapp.shtml Makes 1-1/2 to 2 dozen tamales http://www.restmex.com/recipes/0705tamal.shtml http://www.restmex.com/recipes/0705tamal.shtml Makes 1-1/2 to 2 dozen tamales http://www.restmex.com/recipes/0705masa.shtml >http://www.restmex.com/recipes/0704.shtml Makes 9 cups or enough for 1-1/2 dozen tamales http://www.elrestaurantemexicano.com/marketplace/0705.shtml http://www.elrestaurantemexicano.com/marketplace/0705.shtml Your customers can experience the taste of pure blue agave from Jalisco with this Mexican liqueur made of aged tequila reposado and 10 traditional Mexican herbs that create a smooth, sweet after-dinner drink. http://www.restmex.com/marketplace/0705plotkin.shtml http://www.restmex.com/marketplace/0705plotkin.shtml Minimize loss and maximize profits from your beer business. http://www.restmex.com/recipes/0704.shtml http://www.restmex.com/recipes/0704.shtml Vegetarians are knowledgeable, educated, and dining out. http://www.restmex.com/recipes/0704salsa.shtml http://www.restmex.com/recipes/0704salsa.shtml Red Peppers with Crudites and Rosy Creamy Salsa. http://www.restmex.com/recipes/0704burrito.shtml http://www.restmex.com/recipes/0704burrito.shtml California Olive Commission’s Michoacán Vegetable Burrito. http://www.restmex.com/recipes/0704mushroom.shtml http://www.restmex.com/recipes/0704mushroom.shtml Ancient and newly adopted ingredients are used with the extensive variety of mushrooms (some of the most common include morels, chanterelles, oyster mushrooms, coral mushrooms, lobster mushrooms and porcinis). http://www.elrestaurantemexicano.com/marketplace/0704.shtml http://www.elrestaurantemexicano.com/marketplace/0704.shtml Miller Chill is an American take on the Mexican chelada made with beer, lime, salt and ice. http://www.restmex.com/marketplace/salsa_contest.shtml http://www.restmex.com/marketplace/salsa_contest.shtml Enrique Cortés, owner of Riques Regional Mexican Food in Chicago, garnered 1st Place Honors in el Restaurante Mexicano Magazine's 2007 Sassiest Salsa Contest for his Salsa Quemada Riques. http://www.restmex.com/recipes/0703herb.shtml http://www.restmex.com/recipes/0703herb.shtml Mexican cooking makes widespread and generous use of herbs. The abundance of local herbs is evident on menus and in markets. http://www.restmex.com/recipes/0703cilantro.shtml http://www.restmex.com/recipes/0703cilantro.shtml http://www.restmex.com/recipes/0703hoja.shtml http://www.restmex.com/recipes/0703hoja.shtml http://www.restmex.com/recipes/0703oregano.shtml http://www.restmex.com/recipes/0703oregano.shtml http://www.restmex.com/recipes/0703mint.shtml http://www.restmex.com/recipes/0703mint.shtml http://www.elrestaurantemexicano.com/marketplace/0703.shtml http://www.elrestaurantemexicano.com/marketplace/0703.shtml Capitalize on the popularity of energy drinks by offering customers Clamato Energia. http://www.restmex.com/recipes/0703.shtml http://www.restmex.com/recipes/0703.shtml As main menus at Latin restaurants have evolved over the past 20 years, so have the opportunities for restaurants to make a splash with their desserts. http://www.restmex.com/recipes/0703lowfat.shtml http://www.restmex.com/recipes/0703lowfat.shtml By using smaller portions, and by displaying desserts in cases as diners enter or presenting them on silver trays at the table, restaurants make a statement that dessert is special. http://www.restmex.com/recipes/0703elote.shtml http://www.restmex.com/recipes/0703elote.shtml At Atlanta's Sala Sabor de México, the Pastel de Elote is a sweet corn cake topped with fresh whipped cream and cajeta de cabra (a goats milk caramel traditionally used in crepes). http://www.restmex.com/recipes/0703flan.shtml http://www.restmex.com/recipes/0703flan.shtml This variation of the classic Mexican dessert, using Mexican chocolate, is a festive change from the usual egg custard. http://www.restmex.com/recipes/0702.shtml http://www.restmex.com/recipes/0702.shtml Creativity is the key to successful drink menus, owners and bartenders at Mexican restaurants nationwide say. Patrons are flocking to unique and flavorful bar offerings and are willing to pay a premium for creative specialty cocktails. http://www.elrestaurantemexicano.com/marketplace/0702.shtml http://www.elrestaurantemexicano.com/marketplace/0702.shtml Add color to your restaurant with easy-care vinyl and laminated woven fabric table covers. Choose from a variety of colors and styles including a Mexican-themed pattern featuring chiles, salsa and cerveza. http://www.restmex.com/recipes/0701rice.shtml http://www.restmex.com/recipes/0701rice.shtml From the cool highlands of the Sierra Madre to the warm coastal beach resorts, rice is an element of nearly every Mexican meal. http://www.restmex.com/marketplace/0701.shtml http://www.restmex.com/marketplace/0701.shtml Considering adding a new location? If so, there are important issues to consider before expanding — issues el Restaurante Mexicano Editor Kathleen Furore discussed with David Scott Peters, founder of Smile Button Enterprises, LLC, a hospitality systems consulting firm in Peoria, Ariz. http://www.elrestaurantemexicano.com/marketplace/0701.shtml http://www.elrestaurantemexicano.com/marketplace/0701.shtml Rich, tender sponge cake is soaked in three milks and covered with cream topping to create this traditional Latin dessert. Comes frozen; just thaw and serve with whipped cream, fresh berries or sliced mangos. http://www.restmex.com/marketplace/ http://www.restmex.com/marketplace/ Information on products and services featured in the magazine el Restaurante Mexicano. http://www.restmex.com/recipes/0701.shtml http://www.restmex.com/recipes/0701.shtml Restaurateurs are spending more money on their interior design. The way tables are topped is an important part of the dining experience. http://www.restmex.com/marketplace/salsa_contest.shtml http://www.restmex.com/marketplace/salsa_contest.shtml Enter el Restaurante Mexicano's salsa recipe competition. You can win $1,000 and be featured in an upcoming issue of El Restaurante Mexicano. http://www.restmex.com/recipes/0606.shtml http://www.restmex.com/recipes/0606.shtml Rene Fernandez of Azuca Nuevo Latino restaurant in San Antonio will showcase three special menus from different Latin traditions. http://www.restmex.com/recipes/0605.shtml http://www.restmex.com/recipes/0605.shtml Savory soups and stews bring the flavors of regional Mexico and Latin America to restaurant menus. http://www.restmex.com/recipes/0604.shtml http://www.restmex.com/recipes/0604.shtml The challenge for Mexican and other Latin-inspired restaurants is to convince diners that seafood is traditional ethnic cuisine. Recipes include Rick Bayless' Seared Alaska Scallops with Jalapeno Cream. http://www.restmex.com/recipes/0603.shtml http://www.restmex.com/recipes/0603.shtml Creative cocktails, authentic ingredients and savvy marketing can promote your brand and bottom line. Recipes include Havana Central's Bird of Paradise Martini. http://www.restmex.com/recipes/0602.shtml http://www.restmex.com/recipes/0602.shtml New, innovative and authentic ways to show beef on the menu. http://www.restmex.com/recipes/0506.shtml http://www.restmex.com/recipes/0506.shtml Turkey is the food of choice for celebratory occasions in Mexico, writes Karen Hursh Graber. http://www.restmex.com/recipes/0306salpicon.shtml http://www.restmex.com/recipes/0306salpicon.shtml Chef Priscila Satkoff recreates the celebration from her childhood. http://www.restmex.com/recipes/0406.shtml http://www.restmex.com/recipes/0406.shtml Tamales once were served only during the holidays, especially during Day of the Dead celebrations and the Christmas season. http://www.restmex.com/recipes/0205.shtml http://www.restmex.com/recipes/0205.shtml Consultant Karen Hursh Graber's menu suggestions include Tamales Dulces, Medallones de Puerco con Mole de Hierbas, Crema Poblana and Ponche Navidentilde;o. http://www.restmex.com/recipes/0104.shtml http://www.restmex.com/recipes/0104.shtml Traditional holiday recipes include Ensalada de Noche Buena as prepared at El Charro Cafe in Tucson and Holiday Sweet Tamales from Una Mas! Mexican Grill Restaurants.