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News from el Restaurante Mexicano
The monthly online newsletter from el Restaurante Mexicano magazine
August 2009
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Dear (Contact First Name),
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Also, don't forget to take advantage of the newsletter publishing service el Restaurante Mexicano now offers readers. Our creative team can create a custom-designed newsletter you can post on your website, give to your customers, hand out at street fairs or send to prospective patrons. For more detailed information on design and pricing options, call 708-488-0100 or e-mail the publisher.
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Industry News: Expo Comida Latina offers FREE Pass
to el Restaurante Mexicano/e-Mex subscribers
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Expo Co mida Latina San Diego is approaching quickly. The show, which will be co-located with the Western Foodservice & Hospitality Expo Aug. 30 - Sept. 1 at the San Diego Convention Center, is free to el Restaurante Mexicano magazine and e-Mex readers. Use this link to register and get your free pass.
Inaugural Flavors of Passion Awards honors top Hispanic chefs
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 The historic Warwick Melrose Hotel in Dallas was the site of the first Flavors of Passion Awards, a gala event honoring outstanding Latino chefs, on July 23. Inagural honorees were Dunia Borga, executive chef/owner, LaDuni restaurant, Dallas, who won the Local DFW (Dallas-Fort Worth) Award; Polo Becerra, executive chef/owner, Post Oak Grill & Polo's Signature Restaurants, Houston, who took home State (Texas) honors; Jesse T. Perez, executive chef, Fuego and Hotel Maya, Atlanta, who garnered the National Award; and Roberto Santibañez, executive chef and consultant, Sabores Authenticos de Mexico, Truly Mexican, New York, N.Y., who was honored with the Lifetime Achievement Award. Read more about the award winners.
Culinary Institute announces Latin Flavors conference
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 The Culinary Institute of America will host the second Latin Flavors, American Kitchens conference Oct. 14 - 16 on the grounds of its San Antonio campus. This conference will highlight Latin cuisines, the role of Latin flavors in the future of American menu development, and the relevance of Latin street and comfort foods in recessionary times. Read the announcement.
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Independent Restaurant Watch: Tucson Originals hosts food fest
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~  In its seventh year, the Tucson Culinary Festival is the inspiration of the Tucson Originals, the Southwest's leading group of independent restaurants. The festival will take place Oct. 1- 4. The event includes the Milagro Tequila® World Margarita Championship on Aug. 1 ($35). Join Milagro Tequila Brand Ambassador Gaston Martinez and Maynards Market & Kitchen Executive Chef Addam Buzzalini for a tequila luncheon Oct. 2 ($50). A portion of the festival's proceeds will be donated to New Beginnings for Women and Children, and the Ara Parseghian Medical Research Foundation. Read the complete schedule. |
Chain News: Quick-serve restaurants add alcohol
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~  No one's selling cases of McMerlot just yet, but a number of quick-serve restaurants are adding beer and wine to the menu, partly to boost sales but also with an eye to amping up the ambiance. Among the QSRs selling alcohol is Denver-based Chipotle Mexican Grill, which sells beer and margaritas. Read the Associated Press article (via MSNBC)
Taco Maker to expand to NYC
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 The Taco Maker has signed an agreement to develop locations in New York City. The agreement between the Taco Maker and restaurant and real estate developer Juan Nunez is part of an expansive strategy by the Taco Maker to grow the brand globally. At least 40 stores will open over a 10-year period in Manhattan. Of those stores, five to six will be stand-alone restaurants while the rest will be designed to complement an urban landscape setting. Read the announcement.
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Retail/C-store Report: Sam's tests a big-box bodega
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~  Wal-Mart Stores Inc. is experimenting with a new Latino-themed warehouse store as it hunts for U.S. growth. The Más Club, which opened in Houston, aims to satisfy the yearnings of recent immigrants for the familiar foods of home, in American-style bulk sizes. The Sam's Club spinoff is part of a broader effort to target the nation's fast-growing Latino population with dedicated stores. Read the Wall Street Journal article.
BP's ampm stores spice up summer with new burritos
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~  BP's ampm convenience stores are wrapping up summer with the August premiere of six new burritos. The tiered rollout began in eastern U.S. areas in early August and finished in the western U.S. two weeks later. Read the Convenience Store News article.
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From the Archives: Celebrate with a Fiestsd Patrias festival this fall
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 From the July-August 2004 issue of el Restaurante Mexicano
Dieciséis de Septiembere (Sept. 16) is Mexico's official Independence Day, and one of two "Fiestas Patrias," or patriotic celebrations, people of Latino heritage hold each Year. (The other is Ciinco de Mayo.)
Dieciséis de Septiembre honors the day in 1810 that Father Miguel Hidalgo y Costilla shouted the famous Grito de Dolores at the village of Dolores near Guanajuato that called for the end of Spanish rule in Mexico. September 15 is when Guatemala, Honduras, El Salvador, Nicaragua, and Costa Rica proclaimed independence from the Spanish crown in 1821.
Those milestones give Mexican and Latin-inspired restaurants a chance to boost business in the post-Labor Day time frame. Ideas include:
*Offer menu specials. Possibilities include celebratory foods like posole, buñuelos, tamales and Chiles en Nogada; or rename regular menu offerings like Fiesta Fajitas, Albondigas de Independencia or Viva Mexico Margaritas.
*Participate in a Fiestas Patrias festival. If your city or town hosts such an event, serve food from your restaurant; if not, work with other businesses to launch your town's first event.
*Sponsor a contest. In 2003, the Fiestas Patrias organizers in Lubbock, Texas created an art conest "Heroes of the Past, Present and Future."
*Start a scholarship fund. Set aside a portion of proceeds from Fiestas Patrias sales for a scholarship you can award to a student in your community.
More from the July-August 2004 issue: The Bajío
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| Recipe: Burke's Albondigas de Independencia
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ From the July-August 2004 issue of el Restaurante Mexicano
Makes 6 portions, or 24 servings*
Salsa de Chile (recipe below)
48 MagniFoods Beef Meatballs
12 c./48 oz. Monterey Jack cheese, shredded
48 flour tortillas, 7-in. diam.
The Salsa de Chile
3 c. ketchup
6 T. chipotle peppers, canned
Puree ketchup and peppers until smooth; or smash peppers with spoon until pureed. Pour into skillet and heat through, or microwave. Hold in hot well on serving line.
The Meatballs
Heat meatballs in microwave and hold in hot well on line. To assemble one portion, place one cup cheese in bottom of serving dish. Add 8 meatballs and 1/2 cup Salsa de Chile, and top with 1 cup cheese. Place in 350°F convection oven for 30 minutes, or in cheese melter, until cheese is bubbly, but not browned.
Heat tortillas on grill, or cover with towel and microwave. Serve 8 warm tortillas with each portion.
*One portion shared as appetizer by 4 guests; each gets 2 tortillas.
More great recipes from our archives: restmex.com/recipes
To subscribe: elrestaurantemexicano.com
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Trade Show Watch
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Expo Comida Latina San Diego, co-located with the Western Foodservice
& Hospitality Expo, Aug. 30 - Sept. 1, San Diego Convention Center,
San Diego, Calif. Visit expo-comida-latina.com. Visit el Restaurante Mexicano at Booth #402.
Oregon Restaurant Association Annual Convention, Sunriver Resort, Sunriver, OR, Sept. 20-22. Visit ora.org/convention.
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