These Organic Tequila Cocktails Will Help Your Beverage Program Stand Out

These Organic Tequila Cocktails Will Help Your Beverage Program Stand Out

As a restaurant operator and bar manager, it’s hard to decide whether you should stay on trend or aim to be unique in order to compete. We say try to differentiate yourself from the rest by doing something different.

It could be a different recipe or developing a signature housemade mix, even incorporating a different utilization of a high-quality product can make a big difference.

In this episode of Foodable’s Smart Kitchen and Bar our resident master mixologist, Oscar Castaneda, will demonstrate how to make two scalable cocktails to help your bar program stand out featuring Dulce Vida Spirits.

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It’s Official, Patrón Was Welcomed to the Bacardi Portfolio This Week

It’s Official, Patrón Was Welcomed to the Bacardi Portfolio This Week

As Cinco de Mayo approaches, many will be celebrating the Mexican holiday with tequila and most likely, a margarita.

Made from the world's finest Weber Blue Agave, one of the most popular tequila brands Patrón is now owned by a company that was founded more than 156 years ago in Cuba.

You read right!

This week, the super-premium spirits company, Bacardi, announced its acquisition of Patrón, the leading manufacturer of super and ultra-premium distilled spirits— widely known for its super-premium tequila.

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Buena Onda's Scratch Kitchen Stands Out in Fast Casual

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Aside from earning the prestigious title of Iron Chef in 2009, Jose Garces has many other claims to fame such as his many restaurant brands in Philadelphia. Volvér, Distrito, and Amada are just a few of his successful concepts. But you don't have to pay an arm and a leg to get a taste of the chef's famed fish tacos.

The Garces Group’s only fast casual concept, Buena Onda, takes Garces’ culinary excellence and serves it up at affordable prices. Take, for example, their 5-dollar margaritas available on Taco Tuesdays! The Vice President of Culinary Operations for the Garces Group, Gregg Ciprioni, helped Foodable understand how Buena Onda is able to create top-level dishes keeping costs low.

“We featured mahi-mahi when we first opened here but there was an issue with overfishing in the past year and so it became prohibitively expensive,” Ciprioni explains. “You have to be really flexible with what you’re serving. You have to find what works right in this concept and we found that [Perch] is super consistent, it’s sustainable and delicious.”

Taking tips from its upscale big brothers, Buena Onda makes its flour tortillas from scratch daily. The tacos are topped with delicious garnishes like pickled purple cabbage, scallions and chipotle remoulade. With all this flavor, Greg also gave us some tips on retaining freshness for delivery. Watch the episode above to see how they’re doing it!

 
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