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Amerikaning 15 ta eng yaxshi Meksika-zanjir restoranlari (slayd-shou)

Amerikaning 15 ta eng yaxshi Meksika-zanjir restoranlari (slayd-shou)



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Takos, burrito va enchiladalar ko'p

15) Pappasitoning Kantina

Pappas restoranlaridagi Tex-Mex punkti sifatida Pappasito bu oshxonani adolatli qiladi. Ularning veb -saytiga ko'ra, har yili tarmoqning joylashgan joylarida 3,5 million funtdan ortiq tortilla chiplari beriladi. Muqaddas guakamol! Va guakamol haqida gapiradigan bo'lsak, Pappasito stolga yangi avakado, pomidor, piyoz, jalapenos va ohak sharbati qo'yilgan. 1976 yilda oilaviy restoran biznesi sifatida boshlangan narsa yunon, biftek va dengiz mahsulotlari kabi boshqa oshxonalarni o'z ichiga oldi. Pappasito o'z ildizlariga sodiq qoladi, aksariyat joylari Texasda joylashgan.

14) Taco Cabana

1978 yilda Texas shtatining Alamo shahrida boshlanganidan beri, Taco Cabana Texas yaqinida va atrofida 160 dan ortiq joylar bilan uzoq yo'lni bosib o'tdi. Restoran dastlab dam olish uchun oddiy joy bo'lishi kerak edi. Endi u kengaytirildi, Tex-Mex oshxonasi xitga aylandi. Taco Cabana hovlisida o'tirib, do'stlar bilan uchrashishdan yaxshiroq narsa yo'q. Guruch, loviya va un tortillalari bilan ta'minlangan pishloqli enchiladalar, xiralashgan takoslar, tovuqli flautalar va guakamol kabi sevimlilarni o'z ichiga olgan Cabana Sampler -ga buyurtma bering. Do'stlar bilan suhbat hech qachon tugamaydi.

13) El Torito

Kaliforniyadagi franchayzing birinchi marta 1954 yilda ochilgan va Meksikaning zamonaviy ta'mi bilan xizmat qilishda davom etmoqda. Street Taco Trio - bu tovuq ko'kragi, adobo biftek yoki panjara qilingan halibut variantlari bilan loviya va guruch bilan ta'minlangan favoritlardan biri. Yoki jasur ta'm uchun, olovda qovurilgan pasilla chile relleno, pasilla chili qalampiri bilan og'zingizni olovga qo'yadi.

12) Chili

Chili bugungi kunda o'zining fajitalari, gamburgerlari va chaqaloq qovurg'alari bilan mashhur bo'lsa-da, restoran birinchi navbatda chili pishirganidan ilhomlangan. Ta'sischi Larri Lavin Texas shtatining Terlingua shahridagi oshxonada qatnashdi va 1975 yilda Dallasda gamburger, tako va chili xizmat qiladigan restoran ochishga qaror qildi. Keyinchalik 1200 dan ortiq joylar, Chili's 24 mamlakatga tarqaldi va o'z menyusini Philly cheesesteak sendvichi va Tovuq Crispers kabi amerikalik sevimlilarga qo'shdi.

11) Del Taco

1964 yilda Kaliforniya shtati Yermo shahrida bu tako qo'shma ochilganda, u 0,24 dollarga burger, 0,24 dollarga tacos, tostadas va kartoshka berdi. Bugungi kunga qadar va narxlar turlicha bo'lsa ham, bu narsalar va boshqalar xaridorlarni qaytarib yuboradi. Pivo bilan pishirilgan baliq tako kabi amerikacha uslubdagi takoslar yoki undan ko'p an'anaviy tanlovlar, masalan, karabuak yoki tovuq, shilantro va makkajo'xori tortilla piyozli uglerod. Hatto nonushta qilish uchun burritos kabi nonushta variantlari ham borki, ular erta tongda Tex-Mexni yaxshi ko'rishadi.

10) Chuyniki

Chuy birinchi marta 1982 yilda paydo bo'lgan, Mayk Yang va Jon Zapp Texasdagi Ostindagi qarovsiz binoni restoranga aylantirmoqchi bo'lishgan. Restoran ochilganda, rang-barang plitkalar, axloqsiz to'xtash joyi, ochiq hojatxona va devorlarda faqat Stivi Uond va Elvis Preslining baxmal rasmlari bor edi. Dekor o'zgargan bo'lsa -da, bu yillar davomida o'zgarmagan narsa bu ularning Janubiy Texas, Nyu -Meksiko va mintaqaviy Meksika taomlari. Chuyning mashhur mahsulotlaridan ba'zilari chili rellenosidir, u pishloq, maydalangan fileto, tovuq va pishloq yoki qisqichbaqalar va pishloqli to'ldirilgan olovli Anaxaym qalampiridir. Shuningdek, Elvis Green Chile Fried Chicken ham bor, u Lay kartoshka chiplari bilan pishirilgan va yashil chili sousi va Cheddar pishloq bilan xizmat qiladi.

9) Chevys Fresh Mex

Kaliforniyadagi Tex-Mex ikkinchi yirik franchayzasi sifatida Chevys ularning barcha taomlari noldan ishlab chiqarilganini va'da qiladi. 1986 yilda Kaliforniya shtatining Alameda shahrida tashkil etilgan ushbu restoran tarmog'idagi ovqatlanish Meksikadagi kantina yoki chegaradosh shahar kafesida ovqatlanish tajribasiga o'xshash tarzda yaratilgan. Eng yaxshi taomlardan biri - tovuq, biftek, qisqichbaqalar, portobello qo'ziqorinlari yoki cho'chqa go'shti karnitalari bilan xirillagan fajitalar. Ovqatlanish tajribasining eng yaxshi qismi-Chevysning tortilla ishlab chiqaruvchisi, El Machino. Chevy -ning tazelik va zavqini qo'shadigan bu mashinada tortilla tayyorlanishini tomosha qiling.

8) Wahoo Fish Tacos

Uch aka -uka bu zanjirni 1988 yilda butun dunyodagi turli madaniyatlardan ilhomlanib asos solgan. Ving, Ed va Mingo bemaqsadga bo'lgan muhabbatini menyu yaratish uchun meksikalik, braziliyalik, gavayi va osiyo taomlari aralashmasi bilan birlashtirdilar. Surfing kompaniyalari Kaliforniya shtatining Orinj okrugida ochilgan birinchi postga stikerlar va bezaklarni sovg'a qilishdi. Hozirgi kunda 50 dan ortiq joylar mavjud, ularning eng mashhur menyusi baliq bilan tsitrus slaw takosidir (albatta).

7) El Pollo Loko

Oddiy Tex-Mex restoranidan farqli o'laroq, El Pollo Loco Meksikaning Guasave shahrida 1975 yilda yo'l bo'yidagi tovuq go'shti sifatida ish boshlagan. Birinchi Amerika restorani 1980 yilda Los-Anjelesda ochilgan. Ingliz tilida "El Pollo Loco" "Crazy Tovuq" degan ma'noni anglatadi, aynan shu zanjir ixtisoslashgan. Tovuq o'tlar, sitrus sharbatlari va ziravorlar bilan marinadlanadi, so'ngra olovda panjara qilinadi. Burrito, salat va taom sifatida xizmat qilgan El Pollo Lokoning tovuqida mijozlar yana va yana qaytib keladi.

6) Tako Bell

Bu Tex-Mex restoranlar tarmog'idagi eng katta va eng mashhur restoranlar. Glen Bell ismli sobiq dengiz piyodasi Kaliforniya shtatining San -Bernardino shahrida Taco Bell kontseptsiyasini yaratdi, u hot -dog stendini ochdi, lekin menyuga alternativa - takosga bo'lgan qiziqish haqiqiy qiziqish ekanligini tushundi. Bugungi kunda butun dunyo bo'ylab 4600 dan ortiq Taco Bell franchayzasi mavjud. Crunchwrap Supremes-dan Chalupasgacha, Taco Bell bir nechta innovatsion Tex-Mex yaratdi. Ammo, dunyoni bo'ronga aylantirgan - bu Doritos Locos Taco, bu qimmatbaho toshlarning qiymati 1 milliard dollardan oshadi. Daho tako, Doritos tajribali, qipiq taco qobig'iga solingan mol go'shti, salat va pishloqdan tayyorlanadi.

5) chegarada

Bu restoran o'z nomini va 1986 yilda Dallasda boshlangan Tex-Mex madaniyatini aks ettiradi. Barcha taomlar Meksika va Janubiy Texasning ta'midan ilhomlangan, tovuqli flautalar, achiote tovuq takolari, uy qurgan guakamol va qo'lda tortilgan tortillalar. Dastlab shiddatli fajitalar va margaritalarga asoslangan zanjir hozirda 160 dan ortiq joylarga ega va haqiqiy Tex-Meks oshxonasining keng tanlovini taqdim etadi.

4) Moe's Southwest Grill

Aqlli menyu nomlari va yuqori sifatli ingredientlari bilan mashhur Moe hamma joyda ajoyib. Ular qafassiz tovuq, steroidsiz va donli cho'chqa go'shti, o'tli biftek va organik tofu va'da qiladilar. Bundan tashqari, mikroto'lqinli pechlar, trans yog'lar yoki MSG topilmadi. Guruch, loviya, pishloq, piko -de -gallo, salat, smetana, guakamol va siz tanlagan go'shtli "Homewrecker Burrito" ni tishlaganingizda, xursand bo'lish kerak. Yoki Funk Meister takosini sinab ko'ring. U burrito bilan deyarli bir xil tarkibga ega, lekin uni un yoki maydalangan makkajo'xori tortillasida berish mumkin. Moe's Atlanta shahrida birinchi manzil ochilgan 2000 yildan buyon mavjud. Endi, butun dunyo bo'ylab 460 dan ortiq joylar mavjud bo'lsa, Moning o'ziga xosligi va yaxshi taomlari baham ko'rishda davom etmoqda.

3) Qdoba Meksikalik Gril

Bu Meksika panjara 1995 yilda Denverda boshqa nom bilan ochilgan. Qdobani ilgari Zuma, keyin Z-TECA Mexican Grill deb atashgan. Ammo bu ismlar boshqa restoranlarga juda o'xshash bo'lgani uchun, asoschisi Entoni Miller va uning hamkori Robert Xauser Qdoba nomini olishgan. Bugungi kunda 600 dan ortiq joylar mavjud va zanjir San-Frantsiskodan "Missiya" uslubidagi burritos bilan mashhur. Bu qovurilgan chili makkajo'xori, maydalangan mol go'shti, fajita sabzavotlar, ancho-chili barbekyu sousi va uch pishloqli queso kabi variantlarga ega burrito. Qiziqarli fakt: Qdoba 47-da uchta pishloqli quesoning mukammal aralashmasini yaratish uchun odamlarni qabul qilish kerak edi.

2) Baja Fresh

Kaliforniyada joylashgan bu tarmoq 1990 yilda ochilgan va nomidan ko'rinib turibdiki, yangi ingredientlarga urg'u beradi. Hammasi qo'lda ishlangan va ishlov berilmagan. Baja Fresh -ning 200 dan ortiq joylarida siz hech qachon idish ochuvchi, mikroto'lqinli pech, cho'chqa yog'i, MSG yoki muzlatgichni ko'rmaysiz. Guruch, loviya, qovurilgan sabzavotlar, piyoz, cilantro, salsa verde va tovuq, cho'chqa karnitasi, biftek, ono baliq yoki panjara qisqichbaqasi bilan to'ldirilgan Baja piyolasini sinab ko'ring. Yoki ularning eng yaxshi burritosidan birini sinab ko'ring.

1) Chipotle

Ta'sischi Stiv Ells 1993 yilda Denverda birinchi "Chipotle" ni ochganida, u arzon va yangi ingredientlardan iborat restoran yaratmoqchi ekanligini bilar edi. U qanchalik katta va muvaffaqiyatli bo'lishini, to'rtta mamlakatda 1500 dan ortiq joylari borligini tushunmagan. . 90 -yillarning oxiri va 2000 -yillarning boshlarida Ells kompaniyada katta o'zgarishlarni amalga oshirdi: u ishlatilgan cho'chqa va tovuq go'shti tabiiy ravishda etishtirilishini ta'minladi. Oxir -oqibat, bu menyuda trans yog'i yo'qligiga, tabiiy ravishda ko'tarilgan mol go'shtidan foydalanishga va boshqalarga olib keldi. Bugungi kunda, Ells go'sht va mahsulotni mas'uliyat bilan o'stirish uchun katta kuch sarflamoqda. Va agar bu etarli bo'lmasa, Chipotle juda mazali. Ular burrito, burrito piyola va guakamol bilan mashhur. Taom yangi va mazali, lekin eng yaxshi tomoni shundaki, siz ovqat uchun barcha ingredientlar qayerdan kelganini bilasiz.


2021 yilgi 18 ta eng yaxshi Meksika restorani franshizalari (yangilangan reytinglar)

Meksika taomlari juda mashhur, ayniqsa AQShda, u xalqaro uslub bo'yicha italyanlardan keyin ikkinchi o'rinda turadi. Bu, shuningdek, gamburgerlardan keyin ikkinchi eng keng tarqalgan menyu turi bo'lib, milliy restoran sanoatining 8 foizini tashkil qiladi, 55 755 ta restoran.

AQShning Meksika restoran sanoati o'tgan o'n yillikning ko'p qismida yaxshi o'sishni qayd etdi va bozor hajmi 2019 yilda taxminan 65 milliard dollarga etdi. U keng iste'mol tovarlari va xizmatlar sektoriga qaraganda tezroq o'sdi. Bu bozorda franchayzlar ustunlik qiladi, Taco Bell 2018 yilda franchayzer bo'lmagan eng yaqin raqobatchisidan ikki yarim baravar ko'p restoranga ega, Qdoba va Moe esa eng keng tarmoqlar ro'yxatida uchinchi va to'rtinchi o'rinlarni egallaydi.

Meksika biznesida yaxshi pul bor. Meksika restoranlarining yarmidan ko'pi o'rtacha yillik sotish hajmi 500 mingdan 1 million dollargacha. Ularning tez ovqatlanish sohasidagi o'rni shuni ko'rsatadiki, bunga ko'pincha past marjalar va yuqori sotuvlar orqali erishiladi.

Meksika taomlari an'anaviydan birlashishdan tortib Nyu Meksika oshxonasiga qadar, yo'l bo'yidagi tako stendlaridan tortib o'tirgan restoranlarga qadar tobora kengroq restoranlarni o'z ichiga oladi. Garchi ko'pincha Meksikaning janubidagi shtapellar bilan birlashsa-da, Meksika taomlari tobora boshqa oshxonalar bilan aralashib, Kaliforniya-Meksika va Meksika-Koreya kabi yangi lazzatlar yaratadi.

Bu franchayzing ovqatlanish modeliga mos keladigan taomlar uslubi. 2017 yilda to'liq xizmat ko'rsatadigan Meksika taomlarining 58% dan 97% tasodifiy yoki oilaviy uslubdagi restoranlar edi. Cheklangan xizmat ko'rsatadigan 42% ning 52% i restoran tarmog'ining bir qismi edi. Bu ovqatlanish uslubi, qulay, qulay va tez -tez tanish, keng tarqalgan brend bilan bog'liq - franchayzing uchun juda mos keladi.

Meksika taomlarining jozibadorligining bir qismi - bu keng va xilma -xil menyu. Ba'zi restoranlar burrito yoki tako kabi ma'lum bir taom bilan tanilgan bo'lsa -da, ko'pchilik turli uslublar va plomba bilan xizmat qiladi. Go'sht o'rniga achchiq sabzavotli to'ldirish bilan vegetarian variantini taqdim etish va sut mahsulotlarini tashlab, bu veganni tayyorlash oson. Salsalar, soslar va qo'shimcha chili ziravorli taomlari turli xil lazzatlar bilan ko'p tanlovni yaratadi. Bu har xil ta'mga va ovqatlanish talablariga mos keladigan, zamonaviy bozorga osongina moslashadigan ovqatlanish tajribasi.

Meksika taomlarining yana bir muhim afzalligi shundaki, u nisbatan arzon. Bu uning mashhurligini oshirishga va biznesni takrorlashga yordam berdi. Bu, shuningdek, iqtisodiy jihatdan qiyin paytlarda, odamlar arzon konforli oziq -ovqat izlayotgan paytlarda, himoya qiladi.

Ko'pgina oshxonalar singari, Meksika restoranlari ham COVID-19 ta'siridan aziyat chekdilar. AQSh bozorining hajmi 2020 yilda taxminan 12,3% ga kamayib, 54,6 mlrd dollarni tashkil etdi, bu 2015 yildagi eng past ko'rsatkich. Bu Amerika va undan keyingi sohalarda katta yo'qotishlarga olib keldi, shu jumladan Rubio tarmog'ining bankrotligi va birining yopilishi. Buyuk Britaniyadagi Wahaca do'konlarining uchdan bir qismi. Alohida elementlar ko'pincha ovqatdan oldin yig'ilganligi sababli, Meksika taomlari an'anaviy ravishda pizza kabi raqobatchilar kabi olib ketishga yo'naltirilmagan va bu uni qulflangan dunyoning qiyinchiliklariga nisbatan ko'proq himoyasiz qilgan.

Yaxshiyamki, yangi vaziyatga tuzatishlar restoranlarga moslashishga imkon berdi. Oziq-ovqat mahsulotlarini etkazib berishga va olib ketishga ko'proq e'tibor restoranlarning o'z biznesida qolishiga imkon berdi, ular o'tirgan mijozlari bo'lmagani holda, bu mijozlarga odatiylik tuyg'usini berdi. Vaktsinalar 2021 yilda chiqarila boshlagach, biznes odatdagidek qaytishi kerak va pandemiyaning iqtisodiy ta'siri uzoq vaqt davomida sezilishi mumkin bo'lsa -da, Meksika taomlarining narxining pastligi bu restoranlarning boshqalarga qaraganda yaxshiroq ishlashini bildirishi kerak. retsessiya davrida.

Restoran sohasida tiklanish sxemasi franchayzing uchun ayniqsa yaxshi yangiliklarni ko'rsatadi. Katta zanjirlar mustaqil ovqatlanish joylariga qaraganda yaxshiroq tiklanayotganga o'xshaydi. Bu brendni tan olish, mijozlarning sodiqligi yoki mavjud qo'llab -quvvatlash tuzilmalari bo'lsin, taniqli brendning bir qismi bo'lish - COVID bo'ronini engib o'tishning afzalligi. Iqtisodiyot tiklanib, odamlarda ko'proq ovqatlanishga pul bo'lganda, franchayzing boshqa korxonalar yopilgan bo'shliqlarni to'ldirish uchun ham yaxshi holatda bo'ladi.

Uzoq muddatli tendentsiyalar Meksika restoranlari franchayzalariga ham yoqilg'i beradi. Immigrantlar Meksika taomlarini ommalashtirishda va AQShda mijozlar bazasini mustahkamlashda katta rol o'ynagan. Yaqinda immigratsiyaga qarshi choralarga qaramay, 2020 yilda muhojirlar soni ko'payishi kutilmoqda, bu esa sanoat uchun imkoniyatlar yaratadi. Amerika aholisi soni va xilma -xilligi oshgani sayin, Meksika restoran sanoati ham o'sadi.


2021 yilgi 18 ta eng yaxshi Meksika restorani franshizalari (yangilangan reytinglar)

Meksika taomlari juda mashhur, ayniqsa AQShda, u xalqaro uslub bo'yicha italyanlardan keyin ikkinchi o'rinda turadi. Bu, shuningdek, gamburgerlardan keyin ikkinchi eng keng tarqalgan menyu turi bo'lib, milliy restoran sanoatining 8 foizini tashkil qiladi, 55 755 ta restoran.

AQShning Meksika restoran sanoati o'tgan o'n yillikning ko'p qismida yaxshi o'sishni qayd etdi va bozor hajmi 2019 yilda taxminan 65 milliard dollarga etdi. U keng iste'mol tovarlari va xizmatlar sektoriga qaraganda tezroq o'sdi. Bu bozorda franchayzlar ustunlik qiladi, Taco Bell 2018 yilda franchayzer bo'lmagan eng yaqin raqobatchisidan ikki yarim baravar ko'p restoranga ega, Qdoba va Moe esa eng keng tarmoqlar ro'yxatida uchinchi va to'rtinchi o'rinlarni egallaydi.

Meksika biznesida yaxshi pul bor. Meksika restoranlarining yarmidan ko'pi o'rtacha yillik sotish hajmi 500 mingdan 1 million dollargacha. Ularning tez ovqatlanish sohasidagi o'rni shuni ko'rsatadiki, bunga ko'pincha past marjalar va yuqori sotuvlar orqali erishiladi.

Meksika taomlari an'anaviydan birlashib, yangi Meksika oshxonasigacha, yo'l chetidagi tako stendlaridan tortib o'tirgan restoranlargacha, tobora kengayib borayotgan restoranlarni o'z ichiga oladi. Garchi ko'pincha Meksikaning janubidagi shtapellar bilan birlashsa-da, Meksika taomlari tobora boshqa oshxonalar bilan birlashib, Kaliforniya-Meksika va Meksika-Koreya kabi yangi lazzatlar yaratadi.

Bu franchayzing ovqatlanish modeliga mos keladigan taomlar uslubi. 2017 yilda to'liq xizmat ko'rsatadigan Meksika taomlarining 58% dan 97% tasodifiy yoki oilaviy uslubdagi restoranlar edi. Cheklangan xizmat ko'rsatadigan 42% ning 52% i restoran tarmog'ining bir qismi edi. Bu ovqatlanish uslubi, qulay, qulay va ko'pincha tanish, keng tarqalgan brend bilan bog'liq - franchayzing uchun juda mos keladi.

Meksika taomlarining jozibadorligining bir qismi - bu keng va xilma -xil menyu. Ba'zi restoranlar burrito yoki tako kabi ma'lum bir taom bilan tanilgan bo'lsa -da, ko'pchilik turli xil uslublar va plombalarga xizmat qiladi. Go'sht o'rniga achchiq sabzavotli to'ldirish bilan vegetarian variantini taqdim etish va sut mahsulotlarini tashlab, bu veganni tayyorlash oson. Salsalar, soslar va qo'shimcha chili ziravorli taomlari turli xil lazzatlar bilan ko'p tanlovni yaratadi. Bu har xil ta'mga va ovqatlanish talablariga mos keladigan, zamonaviy bozorga osongina moslashadigan ovqatlanish tajribasi.

Meksika taomlarining yana bir muhim afzalligi shundaki, u nisbatan arzon. Bu uning mashhurligini oshirishga va biznesni takrorlashga yordam berdi. Bu, shuningdek, iqtisodiy jihatdan qiyin paytlarda, odamlar arzon konforli oziq -ovqat izlayotgan paytlarda, himoya qiladi.

Ko'pgina oshxonalar singari, Meksika restoranlari ham COVID-19 ta'siridan aziyat chekdilar. AQSh bozorining hajmi 2020 yilda taxminan 12,3% ga kamayib, 54,6 mlrd dollarni tashkil etdi, bu 2015 yildagi eng past ko'rsatkich. Bu Amerika va undan keyingi sohalarda katta yo'qotishlarga olib keldi, shu jumladan Rubio tarmog'ining bankrotligi va birining yopilishi. Buyuk Britaniyadagi Wahaca do'konlarining uchdan bir qismi. Alohida elementlar ko'pincha ovqatdan oldin yig'ilganligi sababli, Meksika taomlari an'anaviy ravishda pizza kabi raqobatchilar kabi olib ketishga yo'naltirilmagan va bu uni qulflangan dunyoning qiyinchiliklariga nisbatan ko'proq himoyasiz qilgan.

Yaxshiyamki, yangi vaziyatga tuzatishlar restoranlarga moslashishga imkon berdi. Oziq-ovqat mahsulotlarini etkazib berish va olib ketishga ko'proq e'tibor restoranlarning o'z bizneslarini davom ettirishiga imkon berdi, ular o'tirgan mijozlari bo'lmagani holda, bu mijozlarga odatiylik tuyg'usini berdi. Vaktsinalar 2021 yilda chiqarila boshlagach, biznes odatdagidek qaytishi kerak va pandemiyaning iqtisodiy ta'siri uzoq vaqt davomida sezilishi mumkin bo'lsa -da, Meksika taomlarining narxining pastligi bu restoranlarning boshqalarga qaraganda yaxshiroq ishlashini bildirishi kerak. retsessiya davrida.

Restoran sohasidagi tiklanish sxemasi franchayzing uchun ayniqsa yaxshi yangiliklarni ko'rsatadi. Katta zanjirlar mustaqil ovqatlanish joylariga qaraganda yaxshiroq tiklanayotganga o'xshaydi. Bu brendni tan olish, mijozlarning sodiqligi yoki mavjud qo'llab -quvvatlash tuzilmalaridan qat'i nazar, taniqli brendning bir qismi bo'lish - COVID bo'ronini engib o'tishning afzalligi. Iqtisodiyot tiklanib, odamlarda ko'proq ovqatlanishga pul bo'lganda, franchayzing boshqa korxonalar yopilgan bo'shliqlarni to'ldirish uchun ham yaxshi holatda bo'ladi.

Uzoq muddatli tendentsiyalar Meksika restoranlari franchayzalariga ham yoqilg'i beradi. Immigrantlar Meksika taomlarini ommalashtirishda va AQShda mijozlar bazasini mustahkamlashda katta rol o'ynagan. So'nggi paytlarda immigratsiyaga qarshi choralarga qaramay, 2020 yilda muhojirlar soni ko'payishi kutilmoqda, bu esa sanoat uchun imkoniyatlar yaratadi. Amerika aholisi soni va xilma -xilligi oshgani sayin, Meksika restoran sanoati ham o'sadi.


2021 yilgi 18 ta eng yaxshi Meksika restorani franchayzalari (yangilangan reytinglar)

Meksika taomlari juda mashhur, ayniqsa AQShda, u Italiyadan keyin ikkinchi eng yuqori xalqaro uslub. Bu, shuningdek, gamburgerlardan keyin ikkinchi eng keng tarqalgan menyu turi bo'lib, milliy restoran sanoatining 8 foizini tashkil etadi, 55 755 ta restoran.

AQShning Meksika restoran sanoati o'tgan o'n yillikning ko'p qismida yaxshi o'sishni qayd etdi va bozor hajmi 2019 yilda taxminan 65 milliard dollarga etdi. U keng iste'mol tovarlari va xizmatlar sektoriga qaraganda tezroq o'sdi. Bu bozorda franchayzlar ustunlik qiladi, Taco Bell 2018 yilda franchayzer bo'lmagan eng yaqin raqobatchisidan ikki yarim baravar ko'p restoranga ega, Qdoba va Moe esa eng keng tarmoqlar ro'yxatida uchinchi va to'rtinchi o'rinlarni egallaydi.

Meksika biznesida yaxshi pul bor. Meksika restoranlarining yarmidan ko'pi o'rtacha yillik sotish hajmi 500 mingdan 1 million dollargacha. Ularning tez ovqatlanish sohasidagi o'rni shuni ko'rsatadiki, bunga ko'pincha past marjalar va yuqori sotuvlar orqali erishiladi.

Meksika taomlari an'anaviydan birlashib, yangi Meksika oshxonasigacha, yo'l chetidagi tako stendlaridan tortib o'tirgan restoranlargacha, tobora kengayib borayotgan restoranlarni o'z ichiga oladi. Garchi ko'pincha Meksikaning janubidagi shtapellar bilan birlashsa-da, Meksika taomlari tobora boshqa oshxonalar bilan birlashib, Kaliforniya-Meksika va Meksika-Koreya kabi yangi lazzatlar yaratadi.

Bu franchayzing ovqatlanish modeliga mos keladigan taomlar uslubi. 2017 yilda to'liq xizmat ko'rsatadigan Meksika taomlarining 58% dan 97% tasodifiy yoki oilaviy uslubdagi restoranlar edi. Cheklangan xizmat ko'rsatadigan 42% ning 52% i restoran tarmog'ining bir qismi edi. Bu ovqatlanish uslubi, qulay, qulay va ko'pincha tanish, keng tarqalgan brend bilan bog'liq - franchayzing uchun juda mos keladi.

Meksika taomlarining jozibadorligining bir qismi - bu keng va xilma -xil menyu. Ba'zi restoranlar burrito yoki tako kabi ma'lum bir taom bilan tanilgan bo'lsa -da, ko'pchilik turli uslublar va plomba bilan xizmat qiladi. Go'sht o'rniga achchiq sabzavotli to'ldirish bilan vegetarian variantini taqdim etish va sut mahsulotlarini tashlab, bu veganni tayyorlash oson. Salsalar, soslar va qo'shimcha chili ziravorli taomlari turli xil lazzatlar bilan ko'p tanlovni yaratadi. Bu har xil ta'mga va ovqatlanish talablariga mos keladigan, zamonaviy bozorga osongina moslashadigan ovqatlanish tajribasi.

Meksika taomlarining yana bir muhim afzalligi shundaki, u nisbatan arzon. Bu uning mashhurligini oshirishga va biznesni takrorlashga yordam berdi. Bu, shuningdek, iqtisodiy jihatdan qiyin paytlarda, odamlar arzon konforli oziq -ovqat izlayotgan paytlarda, himoya qiladi.

Ko'pgina oshxonalar singari, Meksika restoranlari ham COVID-19 ta'siridan aziyat chekdilar. AQSh bozorining hajmi 2020 yilda taxminan 12,3% ga kamayib, 54,6 mlrd dollarni tashkil etdi, bu 2015 yildagi eng past ko'rsatkich. Bu Amerika va undan keyingi sohalarda katta yo'qotishlarga olib keldi, shu jumladan Rubio tarmog'ining bankrotligi va birining yopilishi. Buyuk Britaniyadagi Wahaca do'konlarining uchdan bir qismi. Alohida elementlar ko'pincha ovqatdan oldin yig'ilganligi sababli, Meksika taomlari an'anaviy ravishda pizza kabi raqobatchilar kabi olib ketishga yo'naltirilmagan va bu uni qulflangan dunyoning qiyinchiliklariga nisbatan ko'proq himoyasiz qilgan.

Yaxshiyamki, yangi vaziyatga tuzatishlar restoranlarga moslashishga imkon berdi. Oziq-ovqat mahsulotlarini etkazib berish va olib ketishga ko'proq e'tibor restoranlarning o'z bizneslarini davom ettirishiga imkon berdi, ular o'tirgan mijozlari bo'lmagani holda, bu mijozlarga odatiylik tuyg'usini berdi. Vaktsinalar 2021 yilda ishlab chiqarila boshlagach, biznes odatdagidek qaytishi kerak va pandemiyaning iqtisodiy ta'siri uzoq vaqt davomida sezilishi mumkin bo'lsa -da, Meksika taomlarining narxining pastligi bu restoranlarning boshqalarga qaraganda yaxshiroq ishlashini anglatishi kerak. retsessiya davrida.

Restoran sohasidagi tiklanish sxemasi franchayzing uchun ayniqsa yaxshi yangiliklarni ko'rsatadi. Katta zanjirlar mustaqil ovqatlanish joylariga qaraganda yaxshiroq tiklanayotganga o'xshaydi. Bu brendni tan olish, mijozlarning sodiqligi yoki mavjud qo'llab -quvvatlash tuzilmalari bo'lsin, taniqli brendning bir qismi bo'lish - COVID bo'ronini engib o'tishning afzalligi. Iqtisodiyot tiklanib, odamlarda ko'proq ovqatlanishga pul bo'lganda, franchayzing boshqa korxonalar yopilgan bo'shliqlarni to'ldirish uchun ham yaxshi holatda bo'ladi.

Uzoq muddatli tendentsiyalar Meksika restoranlari franchayzalariga ham yoqilg'i beradi. Immigrantlar Meksika taomlarini ommalashtirishda va AQShda mijozlar bazasini mustahkamlashda katta rol o'ynagan. So'nggi paytlarda immigratsiyaga qarshi choralarga qaramay, 2020 yilda muhojirlar soni ko'payishi kutilmoqda, bu esa sanoat uchun imkoniyatlar yaratadi. Amerika aholisi soni va xilma -xilligi oshgani sayin, Meksika restoran sanoati ham o'sadi.


2021 yilgi 18 ta eng yaxshi Meksika restorani franshizalari (yangilangan reytinglar)

Meksika taomlari juda mashhur, ayniqsa AQShda, u xalqaro uslub bo'yicha italyanlardan keyin ikkinchi o'rinda turadi. Bu, shuningdek, gamburgerlardan keyin ikkinchi eng keng tarqalgan menyu turi bo'lib, milliy restoran sanoatining 8 foizini tashkil etadi, 55 755 ta restoran.

AQShning Meksika restoran sanoati o'tgan o'n yillikning ko'p qismida yaxshi o'sishni qayd etdi va bozor hajmi 2019 yilda taxminan 65 milliard dollarga etdi. U keng iste'mol tovarlari va xizmatlar sektoriga qaraganda tezroq o'sdi. Bu bozorda franchayzlar ustunlik qiladi, Taco Bell 2018 yilda franchayzer bo'lmagan eng yaqin raqobatchisidan ikki yarim baravar ko'p restoranga ega, Qdoba va Moe esa eng keng tarmoqlar ro'yxatida uchinchi va to'rtinchi o'rinlarni egallaydi.

Meksika biznesida yaxshi pul bor. Meksika restoranlarining yarmidan ko'pi o'rtacha yillik sotish hajmi 500 mingdan 1 million dollargacha. Ularning tez ovqatlanish sohasidagi o'rni shuni ko'rsatadiki, bunga ko'pincha past marjalar va yuqori sotuvlar orqali erishiladi.

Meksika taomlari an'anaviydan birlashib, yangi Meksika oshxonasigacha, yo'l chetidagi tako stendlaridan tortib o'tirgan restoranlargacha, tobora kengayib borayotgan restoranlarni o'z ichiga oladi. Garchi ko'pincha Meksikaning janubidagi shtapellar bilan birlashsa-da, Meksika taomlari tobora boshqa oshxonalar bilan aralashib, Kaliforniya-Meksika va Meksika-Koreya kabi yangi lazzatlar yaratadi.

Bu franchayzing ovqatlanish modeliga mos keladigan taomlar uslubi. 2017 yilda to'liq xizmat ko'rsatadigan Meksika taomlarining 58% dan 97% tasodifiy yoki oilaviy uslubdagi restoranlar edi. Cheklangan xizmat ko'rsatadigan 42% ning 52% i restoran tarmog'ining bir qismi edi. Bu ovqatlanish uslubi, qulay, qulay va ko'pincha tanish, keng tarqalgan brend bilan bog'liq - franchayzing uchun juda mos keladi.

Meksika taomlarining jozibadorligining bir qismi - bu keng va xilma -xil menyu. Ba'zi restoranlar burrito yoki tako kabi ma'lum bir taom bilan tanilgan bo'lsa -da, ko'pchilik turli uslublar va plomba bilan xizmat qiladi. Go'sht o'rniga achchiq sabzavotli to'ldirish bilan vegetarian variantini taqdim etish va sut mahsulotlarini tashlab, bu veganni tayyorlash oson. Salsalar, soslar va qo'shimcha chili ziravorli taomlari turli xil lazzatlar bilan ko'p tanlovni yaratadi. Bu har xil ta'mga va ovqatlanish talablariga mos keladigan, zamonaviy bozorga osongina moslashadigan ovqatlanish tajribasi.

Meksika taomlarining yana bir muhim afzalligi shundaki, u nisbatan arzon. Bu uning mashhurligini oshirishga va biznesni takrorlashga yordam berdi. Bu, shuningdek, iqtisodiy jihatdan qiyin paytlarda, odamlar arzon konforli oziq -ovqat izlayotgan paytlarda, himoya qiladi.

Ko'pgina oshxonalar singari, Meksika restoranlari ham COVID-19 ta'siridan aziyat chekdilar. AQSh bozorining hajmi 2020 yilda taxminan 12,3% ga kamayib, 54,6 mlrd dollarni tashkil etdi, bu 2015 yildagi eng past ko'rsatkich. Bu Amerika va undan keyingi sohalarda katta yo'qotishlarga olib keldi, shu jumladan Rubio tarmog'ining bankrotligi va birining yopilishi. Buyuk Britaniyadagi Wahaca do'konlarining uchdan bir qismi. Alohida elementlar ko'pincha ovqatdan oldin yig'ilganligi sababli, Meksika taomlari an'anaviy ravishda pizza kabi raqobatchilar kabi olib ketishga yo'naltirilmagan va bu uni qulflangan dunyoning qiyinchiliklariga nisbatan ko'proq himoyasiz qilgan.

Yaxshiyamki, yangi vaziyatga tuzatishlar restoranlarga moslashishga imkon berdi. Oziq-ovqat mahsulotlarini etkazib berishga va olib ketishga ko'proq e'tibor restoranlarning o'z biznesida qolishiga imkon berdi, ular o'tirgan mijozlari bo'lmagani holda, bu mijozlarga odatiylik tuyg'usini berdi. Vaktsinalar 2021 yilda chiqarila boshlagach, biznes odatdagidek qaytishi kerak va pandemiyaning iqtisodiy ta'siri uzoq vaqt davomida sezilishi mumkin bo'lsa -da, Meksika taomlarining narxining pastligi bu restoranlarning boshqalarga qaraganda yaxshiroq ishlashini bildirishi kerak. retsessiya davrida.

Restoran sohasidagi tiklanish sxemasi franchayzing uchun ayniqsa yaxshi yangiliklarni ko'rsatadi. Katta zanjirlar mustaqil ovqatlanish joylariga qaraganda yaxshiroq tiklanayotganga o'xshaydi. Bu brendni tan olish, mijozlarning sodiqligi yoki mavjud qo'llab -quvvatlash tuzilmalari bo'lsin, taniqli brendning bir qismi bo'lish - COVID bo'ronini engib o'tishning afzalligi. Iqtisodiyot tiklanib, odamlarda ko'proq ovqatlanishga pul bo'lganda, franchayzing boshqa korxonalar yopilgan bo'shliqlarni to'ldirish uchun ham yaxshi holatda bo'ladi.

Uzoq muddatli tendentsiyalar Meksika restoranlari franchayzalariga ham yoqilg'i beradi. Immigrantlar Meksika taomlarini ommalashtirishda va AQShda mijozlar bazasini mustahkamlashda katta rol o'ynagan. Yaqinda immigratsiyaga qarshi choralarga qaramay, 2020 yilda muhojirlar soni ko'payishi kutilmoqda, bu esa sanoat uchun imkoniyatlar yaratadi. Amerika aholisi soni va xilma -xilligi oshgani sayin, Meksika restoran sanoati ham o'sadi.


2021 yilgi 18 ta eng yaxshi Meksika restorani franshizalari (yangilangan reytinglar)

Meksika taomlari juda mashhur, ayniqsa AQShda, u Italiyadan keyin ikkinchi eng yuqori xalqaro uslub. Bu, shuningdek, gamburgerlardan keyin ikkinchi eng keng tarqalgan menyu turi bo'lib, milliy restoran sanoatining 8 foizini tashkil qiladi, 55 755 ta restoran.

AQShning Meksika taomlari sanoati o'tgan o'n yillikning ko'p qismida yaxshi o'sishga erishdi va bozor hajmi 2019 yilda taxminan 65 milliard dollarga etdi. U keng iste'mol tovarlari va xizmatlar sektoriga qaraganda tezroq o'sdi. Bu bozorda franchayzlar ustunlik qiladi, Taco Bell 2018 yilda franchayzer bo'lmagan eng yaqin raqibidan ikki yarim baravar ko'p restoranga ega, Qdoba va Moe esa eng keng tarmoqlar ro'yxatida uchinchi va to'rtinchi o'rinlarni egallaydi.

Meksika biznesida yaxshi pul bor. Meksika restoranlarining yarmidan ko'pi o'rtacha yillik sotish hajmi 500 mingdan 1 million dollargacha. Ularning tez ovqatlanish sohasidagi o'rni shuni ko'rsatadiki, bunga ko'pincha past marjalar va yuqori sotuvlar orqali erishiladi.

Meksika taomlari an'anaviydan birlashishdan tortib Nyu Meksika oshxonasiga qadar, yo'l bo'yidagi tako stendlaridan tortib o'tirgan restoranlarga qadar tobora kengroq restoranlarni o'z ichiga oladi. Ko'pincha Meksikaning janubidagi shtapellar bilan birlashsa-da, Meksika taomlari tobora boshqa oshxonalar bilan birlashib, Kaliforniya-Meksika va Meksika-Koreya kabi yangi lazzatlar yaratadi.

Bu franchayzing ovqatlanish modeliga mos keladigan taomlar uslubi. 2017 yilda to'la -to'kis xizmat ko'rsatadigan Meksika taomlarining 58% dan 97% tasodifiy yoki oilaviy uslubdagi restoranlar edi. Cheklangan xizmat ko'rsatadigan 42% ning 52% i restoran tarmog'ining bir qismi edi. Bu ovqatlanish uslubi, qulay, qulay va ko'pincha tanish, keng tarqalgan brend bilan bog'liq - franchayzing uchun juda mos keladi.

Meksika taomlarining jozibadorligining bir qismi - bu keng va xilma -xil menyu. Ba'zi restoranlar burrito yoki tako kabi ma'lum bir taom bilan tanilgan bo'lsa -da, ko'pchilik turli xil uslublar va plombalarga xizmat qiladi. Go'sht o'rniga achchiq sabzavotli to'ldirish bilan vegetarian variantini taqdim etish va sut mahsulotlarini tashlab, bu veganni tayyorlash oson. Salsalar, soslar va qo'shimcha chili ziravorli taomlari turli xil lazzatlar bilan ko'plab tanlovlarni yaratadi. Bu har xil ta'mga va ovqatlanish talablariga mos keladigan, zamonaviy bozorga osongina moslashadigan ovqatlanish tajribasi.

Meksika taomlarining yana bir muhim afzalligi shundaki, u nisbatan arzon. This has helped to drive its popularity and provide repeat business. It also provides some protection against economically challenging times, when people seek inexpensive comfort food.

Like many eateries, Mexican restaurants suffered from the impact of COVID-19. The US market size fell by an estimated 12.3% in 2020, to $54.6 billion, its lowest point since 2015. This has led to significant losses for the industry in America and beyond, including the bankruptcy of the Rubio’s chain and the closure of one-third of the Wahaca stores in the UK. Because the separate elements are often assembled immediately before eating, Mexican food hasn’t traditionally been as oriented toward takeaway as competitors such as pizza, and this made it more vulnerable to the challenges of a lockdown world.

Fortunately, adjustments to the new situation have allowed restaurants to adapt. An increased focus on delivery and take away food has let restaurants stay in business while they couldn’t have sit-down customers, and provided those customers with a much-needed sense of normality. As vaccines are rolled out in 2021, business as usual should start to return, and while the economic impacts of the pandemic are likely to be felt for a long time, Mexican food’s relatively low price point should mean that these restaurants do better than many others during a recession.

The pattern of recovery in the restaurant sector shows particularly good news for franchises. Large chains seem to be recovering better than independent eateries. Whether it’s brand recognition, customer loyalty, or the support structures available, being part of a recognized brand is an advantage in weathering the COVID storm. As the economy recovers and people have the money to eat out more, franchises will also be in a good position to fill the gaps where other businesses have closed.

Longer term trends will also give fuel to Mexican restaurant franchises. Immigrant populations have played a large part in popularizing Mexican food and providing the industry with a solid customer base in the US. Despite recent anti-immigrant measures, the number of immigrants is expected to increase in 2020, creating opportunities for the industry. As the American population grows in size and diversity, so will the Mexican restaurant industry.


The 18 Best Mexican Restaurant Franchises of 2021 (Updated Rankings)

Mexican food is hugely popular, especially in the US, where it’s the second most highly rated international style, after Italian. It’s also the second most common menu type, after burgers, and represents 8% of the national restaurant industry, with 55,755 restaurants.

The US Mexican restaurant industry has therefore seen good growth over most of the past decade, reaching a market size of around $65 billion in 2019. It grew faster than the wider consumer goods and services sector. Franchises dominate in this market, with Taco Bell having two and a half times as many restaurants as its nearest non-franchised competitor in 2018, and Qdoba and Moe’s taking third and fourth place in the list of most extensive chains.

There’s good money in the Mexican business. More than half of Mexican restaurants have average annual sales of $500,000 to $1 million. Their place in the fast food industry means that this is often achieved through low margins and high sales.

Mexican food covers an increasingly wide range of restaurants, from traditional to fusion to New Mexican cuisine, from roadside taco stands to sit-in restaurants. Though most often combined with staples of the American south to form Tex-Mex, Mexican food is increasingly mingling with other cuisines to create bold new flavors, such as California-Mexican and Mexican-Korean.

This is a style of food that goes well with a franchisable dining model. Of the 58% of Mexican eateries that were full service restaurants in 2017, 97% were casual or family style restaurants. Of the 42% that offered limited service, 52% were part of a restaurant chain. This is a dining style that’s relaxed, accessible, and often associated with a familiar, widespread brand – perfect for a franchise.

Part of the appeal of Mexican food is the broad and varied menu. While some restaurants are known for a particular dish, such as burritos or tacos, most serve a variety of styles and fillings. It’s easy to provide a vegetarian option with a spicy vegetable filling instead of meat, and to make this vegan by leaving out the dairy. Salsas, sauces, and extra chilis spice dishes up and create a lot of choice with a range of flavors. It’s a dining experience that can fit all sorts of palates and dietary requirements, making it readily adaptable to the modern market.

The other key advantage of Mexican food is that it’s relatively inexpensive. This has helped to drive its popularity and provide repeat business. It also provides some protection against economically challenging times, when people seek inexpensive comfort food.

Like many eateries, Mexican restaurants suffered from the impact of COVID-19. The US market size fell by an estimated 12.3% in 2020, to $54.6 billion, its lowest point since 2015. This has led to significant losses for the industry in America and beyond, including the bankruptcy of the Rubio’s chain and the closure of one-third of the Wahaca stores in the UK. Because the separate elements are often assembled immediately before eating, Mexican food hasn’t traditionally been as oriented toward takeaway as competitors such as pizza, and this made it more vulnerable to the challenges of a lockdown world.

Fortunately, adjustments to the new situation have allowed restaurants to adapt. An increased focus on delivery and take away food has let restaurants stay in business while they couldn’t have sit-down customers, and provided those customers with a much-needed sense of normality. As vaccines are rolled out in 2021, business as usual should start to return, and while the economic impacts of the pandemic are likely to be felt for a long time, Mexican food’s relatively low price point should mean that these restaurants do better than many others during a recession.

The pattern of recovery in the restaurant sector shows particularly good news for franchises. Large chains seem to be recovering better than independent eateries. Whether it’s brand recognition, customer loyalty, or the support structures available, being part of a recognized brand is an advantage in weathering the COVID storm. As the economy recovers and people have the money to eat out more, franchises will also be in a good position to fill the gaps where other businesses have closed.

Longer term trends will also give fuel to Mexican restaurant franchises. Immigrant populations have played a large part in popularizing Mexican food and providing the industry with a solid customer base in the US. Despite recent anti-immigrant measures, the number of immigrants is expected to increase in 2020, creating opportunities for the industry. As the American population grows in size and diversity, so will the Mexican restaurant industry.


The 18 Best Mexican Restaurant Franchises of 2021 (Updated Rankings)

Mexican food is hugely popular, especially in the US, where it’s the second most highly rated international style, after Italian. It’s also the second most common menu type, after burgers, and represents 8% of the national restaurant industry, with 55,755 restaurants.

The US Mexican restaurant industry has therefore seen good growth over most of the past decade, reaching a market size of around $65 billion in 2019. It grew faster than the wider consumer goods and services sector. Franchises dominate in this market, with Taco Bell having two and a half times as many restaurants as its nearest non-franchised competitor in 2018, and Qdoba and Moe’s taking third and fourth place in the list of most extensive chains.

There’s good money in the Mexican business. More than half of Mexican restaurants have average annual sales of $500,000 to $1 million. Their place in the fast food industry means that this is often achieved through low margins and high sales.

Mexican food covers an increasingly wide range of restaurants, from traditional to fusion to New Mexican cuisine, from roadside taco stands to sit-in restaurants. Though most often combined with staples of the American south to form Tex-Mex, Mexican food is increasingly mingling with other cuisines to create bold new flavors, such as California-Mexican and Mexican-Korean.

This is a style of food that goes well with a franchisable dining model. Of the 58% of Mexican eateries that were full service restaurants in 2017, 97% were casual or family style restaurants. Of the 42% that offered limited service, 52% were part of a restaurant chain. This is a dining style that’s relaxed, accessible, and often associated with a familiar, widespread brand – perfect for a franchise.

Part of the appeal of Mexican food is the broad and varied menu. While some restaurants are known for a particular dish, such as burritos or tacos, most serve a variety of styles and fillings. It’s easy to provide a vegetarian option with a spicy vegetable filling instead of meat, and to make this vegan by leaving out the dairy. Salsas, sauces, and extra chilis spice dishes up and create a lot of choice with a range of flavors. It’s a dining experience that can fit all sorts of palates and dietary requirements, making it readily adaptable to the modern market.

The other key advantage of Mexican food is that it’s relatively inexpensive. This has helped to drive its popularity and provide repeat business. It also provides some protection against economically challenging times, when people seek inexpensive comfort food.

Like many eateries, Mexican restaurants suffered from the impact of COVID-19. The US market size fell by an estimated 12.3% in 2020, to $54.6 billion, its lowest point since 2015. This has led to significant losses for the industry in America and beyond, including the bankruptcy of the Rubio’s chain and the closure of one-third of the Wahaca stores in the UK. Because the separate elements are often assembled immediately before eating, Mexican food hasn’t traditionally been as oriented toward takeaway as competitors such as pizza, and this made it more vulnerable to the challenges of a lockdown world.

Fortunately, adjustments to the new situation have allowed restaurants to adapt. An increased focus on delivery and take away food has let restaurants stay in business while they couldn’t have sit-down customers, and provided those customers with a much-needed sense of normality. As vaccines are rolled out in 2021, business as usual should start to return, and while the economic impacts of the pandemic are likely to be felt for a long time, Mexican food’s relatively low price point should mean that these restaurants do better than many others during a recession.

The pattern of recovery in the restaurant sector shows particularly good news for franchises. Large chains seem to be recovering better than independent eateries. Whether it’s brand recognition, customer loyalty, or the support structures available, being part of a recognized brand is an advantage in weathering the COVID storm. As the economy recovers and people have the money to eat out more, franchises will also be in a good position to fill the gaps where other businesses have closed.

Longer term trends will also give fuel to Mexican restaurant franchises. Immigrant populations have played a large part in popularizing Mexican food and providing the industry with a solid customer base in the US. Despite recent anti-immigrant measures, the number of immigrants is expected to increase in 2020, creating opportunities for the industry. As the American population grows in size and diversity, so will the Mexican restaurant industry.


The 18 Best Mexican Restaurant Franchises of 2021 (Updated Rankings)

Mexican food is hugely popular, especially in the US, where it’s the second most highly rated international style, after Italian. It’s also the second most common menu type, after burgers, and represents 8% of the national restaurant industry, with 55,755 restaurants.

The US Mexican restaurant industry has therefore seen good growth over most of the past decade, reaching a market size of around $65 billion in 2019. It grew faster than the wider consumer goods and services sector. Franchises dominate in this market, with Taco Bell having two and a half times as many restaurants as its nearest non-franchised competitor in 2018, and Qdoba and Moe’s taking third and fourth place in the list of most extensive chains.

There’s good money in the Mexican business. More than half of Mexican restaurants have average annual sales of $500,000 to $1 million. Their place in the fast food industry means that this is often achieved through low margins and high sales.

Mexican food covers an increasingly wide range of restaurants, from traditional to fusion to New Mexican cuisine, from roadside taco stands to sit-in restaurants. Though most often combined with staples of the American south to form Tex-Mex, Mexican food is increasingly mingling with other cuisines to create bold new flavors, such as California-Mexican and Mexican-Korean.

This is a style of food that goes well with a franchisable dining model. Of the 58% of Mexican eateries that were full service restaurants in 2017, 97% were casual or family style restaurants. Of the 42% that offered limited service, 52% were part of a restaurant chain. This is a dining style that’s relaxed, accessible, and often associated with a familiar, widespread brand – perfect for a franchise.

Part of the appeal of Mexican food is the broad and varied menu. While some restaurants are known for a particular dish, such as burritos or tacos, most serve a variety of styles and fillings. It’s easy to provide a vegetarian option with a spicy vegetable filling instead of meat, and to make this vegan by leaving out the dairy. Salsas, sauces, and extra chilis spice dishes up and create a lot of choice with a range of flavors. It’s a dining experience that can fit all sorts of palates and dietary requirements, making it readily adaptable to the modern market.

The other key advantage of Mexican food is that it’s relatively inexpensive. This has helped to drive its popularity and provide repeat business. It also provides some protection against economically challenging times, when people seek inexpensive comfort food.

Like many eateries, Mexican restaurants suffered from the impact of COVID-19. The US market size fell by an estimated 12.3% in 2020, to $54.6 billion, its lowest point since 2015. This has led to significant losses for the industry in America and beyond, including the bankruptcy of the Rubio’s chain and the closure of one-third of the Wahaca stores in the UK. Because the separate elements are often assembled immediately before eating, Mexican food hasn’t traditionally been as oriented toward takeaway as competitors such as pizza, and this made it more vulnerable to the challenges of a lockdown world.

Fortunately, adjustments to the new situation have allowed restaurants to adapt. An increased focus on delivery and take away food has let restaurants stay in business while they couldn’t have sit-down customers, and provided those customers with a much-needed sense of normality. As vaccines are rolled out in 2021, business as usual should start to return, and while the economic impacts of the pandemic are likely to be felt for a long time, Mexican food’s relatively low price point should mean that these restaurants do better than many others during a recession.

The pattern of recovery in the restaurant sector shows particularly good news for franchises. Large chains seem to be recovering better than independent eateries. Whether it’s brand recognition, customer loyalty, or the support structures available, being part of a recognized brand is an advantage in weathering the COVID storm. As the economy recovers and people have the money to eat out more, franchises will also be in a good position to fill the gaps where other businesses have closed.

Longer term trends will also give fuel to Mexican restaurant franchises. Immigrant populations have played a large part in popularizing Mexican food and providing the industry with a solid customer base in the US. Despite recent anti-immigrant measures, the number of immigrants is expected to increase in 2020, creating opportunities for the industry. As the American population grows in size and diversity, so will the Mexican restaurant industry.


The 18 Best Mexican Restaurant Franchises of 2021 (Updated Rankings)

Mexican food is hugely popular, especially in the US, where it’s the second most highly rated international style, after Italian. It’s also the second most common menu type, after burgers, and represents 8% of the national restaurant industry, with 55,755 restaurants.

The US Mexican restaurant industry has therefore seen good growth over most of the past decade, reaching a market size of around $65 billion in 2019. It grew faster than the wider consumer goods and services sector. Franchises dominate in this market, with Taco Bell having two and a half times as many restaurants as its nearest non-franchised competitor in 2018, and Qdoba and Moe’s taking third and fourth place in the list of most extensive chains.

There’s good money in the Mexican business. More than half of Mexican restaurants have average annual sales of $500,000 to $1 million. Their place in the fast food industry means that this is often achieved through low margins and high sales.

Mexican food covers an increasingly wide range of restaurants, from traditional to fusion to New Mexican cuisine, from roadside taco stands to sit-in restaurants. Though most often combined with staples of the American south to form Tex-Mex, Mexican food is increasingly mingling with other cuisines to create bold new flavors, such as California-Mexican and Mexican-Korean.

This is a style of food that goes well with a franchisable dining model. Of the 58% of Mexican eateries that were full service restaurants in 2017, 97% were casual or family style restaurants. Of the 42% that offered limited service, 52% were part of a restaurant chain. This is a dining style that’s relaxed, accessible, and often associated with a familiar, widespread brand – perfect for a franchise.

Part of the appeal of Mexican food is the broad and varied menu. While some restaurants are known for a particular dish, such as burritos or tacos, most serve a variety of styles and fillings. It’s easy to provide a vegetarian option with a spicy vegetable filling instead of meat, and to make this vegan by leaving out the dairy. Salsas, sauces, and extra chilis spice dishes up and create a lot of choice with a range of flavors. It’s a dining experience that can fit all sorts of palates and dietary requirements, making it readily adaptable to the modern market.

The other key advantage of Mexican food is that it’s relatively inexpensive. This has helped to drive its popularity and provide repeat business. It also provides some protection against economically challenging times, when people seek inexpensive comfort food.

Like many eateries, Mexican restaurants suffered from the impact of COVID-19. The US market size fell by an estimated 12.3% in 2020, to $54.6 billion, its lowest point since 2015. This has led to significant losses for the industry in America and beyond, including the bankruptcy of the Rubio’s chain and the closure of one-third of the Wahaca stores in the UK. Because the separate elements are often assembled immediately before eating, Mexican food hasn’t traditionally been as oriented toward takeaway as competitors such as pizza, and this made it more vulnerable to the challenges of a lockdown world.

Fortunately, adjustments to the new situation have allowed restaurants to adapt. An increased focus on delivery and take away food has let restaurants stay in business while they couldn’t have sit-down customers, and provided those customers with a much-needed sense of normality. As vaccines are rolled out in 2021, business as usual should start to return, and while the economic impacts of the pandemic are likely to be felt for a long time, Mexican food’s relatively low price point should mean that these restaurants do better than many others during a recession.

The pattern of recovery in the restaurant sector shows particularly good news for franchises. Large chains seem to be recovering better than independent eateries. Whether it’s brand recognition, customer loyalty, or the support structures available, being part of a recognized brand is an advantage in weathering the COVID storm. As the economy recovers and people have the money to eat out more, franchises will also be in a good position to fill the gaps where other businesses have closed.

Longer term trends will also give fuel to Mexican restaurant franchises. Immigrant populations have played a large part in popularizing Mexican food and providing the industry with a solid customer base in the US. Despite recent anti-immigrant measures, the number of immigrants is expected to increase in 2020, creating opportunities for the industry. As the American population grows in size and diversity, so will the Mexican restaurant industry.


The 18 Best Mexican Restaurant Franchises of 2021 (Updated Rankings)

Mexican food is hugely popular, especially in the US, where it’s the second most highly rated international style, after Italian. It’s also the second most common menu type, after burgers, and represents 8% of the national restaurant industry, with 55,755 restaurants.

The US Mexican restaurant industry has therefore seen good growth over most of the past decade, reaching a market size of around $65 billion in 2019. It grew faster than the wider consumer goods and services sector. Franchises dominate in this market, with Taco Bell having two and a half times as many restaurants as its nearest non-franchised competitor in 2018, and Qdoba and Moe’s taking third and fourth place in the list of most extensive chains.

There’s good money in the Mexican business. More than half of Mexican restaurants have average annual sales of $500,000 to $1 million. Their place in the fast food industry means that this is often achieved through low margins and high sales.

Mexican food covers an increasingly wide range of restaurants, from traditional to fusion to New Mexican cuisine, from roadside taco stands to sit-in restaurants. Though most often combined with staples of the American south to form Tex-Mex, Mexican food is increasingly mingling with other cuisines to create bold new flavors, such as California-Mexican and Mexican-Korean.

This is a style of food that goes well with a franchisable dining model. Of the 58% of Mexican eateries that were full service restaurants in 2017, 97% were casual or family style restaurants. Of the 42% that offered limited service, 52% were part of a restaurant chain. This is a dining style that’s relaxed, accessible, and often associated with a familiar, widespread brand – perfect for a franchise.

Part of the appeal of Mexican food is the broad and varied menu. While some restaurants are known for a particular dish, such as burritos or tacos, most serve a variety of styles and fillings. It’s easy to provide a vegetarian option with a spicy vegetable filling instead of meat, and to make this vegan by leaving out the dairy. Salsas, sauces, and extra chilis spice dishes up and create a lot of choice with a range of flavors. It’s a dining experience that can fit all sorts of palates and dietary requirements, making it readily adaptable to the modern market.

The other key advantage of Mexican food is that it’s relatively inexpensive. This has helped to drive its popularity and provide repeat business. It also provides some protection against economically challenging times, when people seek inexpensive comfort food.

Like many eateries, Mexican restaurants suffered from the impact of COVID-19. The US market size fell by an estimated 12.3% in 2020, to $54.6 billion, its lowest point since 2015. This has led to significant losses for the industry in America and beyond, including the bankruptcy of the Rubio’s chain and the closure of one-third of the Wahaca stores in the UK. Because the separate elements are often assembled immediately before eating, Mexican food hasn’t traditionally been as oriented toward takeaway as competitors such as pizza, and this made it more vulnerable to the challenges of a lockdown world.

Fortunately, adjustments to the new situation have allowed restaurants to adapt. An increased focus on delivery and take away food has let restaurants stay in business while they couldn’t have sit-down customers, and provided those customers with a much-needed sense of normality. As vaccines are rolled out in 2021, business as usual should start to return, and while the economic impacts of the pandemic are likely to be felt for a long time, Mexican food’s relatively low price point should mean that these restaurants do better than many others during a recession.

The pattern of recovery in the restaurant sector shows particularly good news for franchises. Large chains seem to be recovering better than independent eateries. Whether it’s brand recognition, customer loyalty, or the support structures available, being part of a recognized brand is an advantage in weathering the COVID storm. As the economy recovers and people have the money to eat out more, franchises will also be in a good position to fill the gaps where other businesses have closed.

Longer term trends will also give fuel to Mexican restaurant franchises. Immigrant populations have played a large part in popularizing Mexican food and providing the industry with a solid customer base in the US. Despite recent anti-immigrant measures, the number of immigrants is expected to increase in 2020, creating opportunities for the industry. As the American population grows in size and diversity, so will the Mexican restaurant industry.