Mexican & Hispanic Restaurants
From Pennsylvania to Minnesota, beachfronts to strip malls, authentic to Americanized – Mexican restaurants run the gamut while generally staying true to one common virtue: an emphasis on family.
Depending on their location and customer base, Mexican and Hispanic restaurants in America can be known for deep-fried, queso-topped, sour cream-drenched, monster-sized portions of chimichangas and enchiladas – or they can be a beacon of fresh produce, delicate fish tacos wrapped in stone-ground tortillas, citrusy ceviche and innovative salsas served tapas-style. They’re happy hour havens with endless varieties of margaritas and bottomless salty chip baskets, go-to spots for birthday celebrations (often complete with a mariachi jingle), and popular lunch locales for America’s workforce.
In the following pages, you’ll get to know some of Reinhart’s most passionate Mexican & Hispanic restaurant owners and get key insights into how they manage their operations. Many traveled across the border and through multiple restaurants and ranks prior to owning a place of their own. Some inherited their restaurant from a parent, aunt or uncle. Some started from scratch. You’ll read about passion – for food, for people, for service – and you’ll be impressed by the variety of communities and cultures to which these restaurants tailor their menus.
You’ll hear incessantly of family, which may reference actual blood relatives who often share ownership of these operations, or the restaurant’s employees and customers, who are treated as if they are part of the family despite their heritage. This insistence upon family denotes a very significant emphasis on the importance of valuing employees & treating them well, and giving customers an inclusive, familiar dining experience every time they return.
In short, the Mexican and Hispanic restaurants featured in this issue are true beacons in their community, bringing culture, heritage and companionship to towns across Reinhart Nation.