STARTING BUSSINESS IN MEXICO CITY

I operate a BBQ restaurant in a town that is almost 50% hispanic. I have had some success in reaching the hispanic crowd by advertising on spanish speaking radio. But, probably less than 10% of my customers are hispanic. The hispanic market here seems to me to be fairly unfamiliar with traditional BBQ, and somewhat hesitant to try new things. With that said, however, many of them become one or twice a week guests once they try our food. I find that the men are more likely to try us, and especially men in the 20-35 year old range. Marketing your restaurant to the younger crowd might be worth considering, as younger folks in any culture are more open to new ideas and to trying new things. Just a tought!

As for your smoker choice, a call to cookshack is probably in order. The folks there are very helpful and can recommend a smoker that will fit your expected level of business. From dealing with them both directly and reading their posts on this message board, I can tell you that they know their product and the business inside and out. They are always willing to help!

Good luck to you!

AR,

Do you mean Model 260 oven?

Consulting with the CS Sales Staff is strongly recommended.

Production is a derivative of your menu and what you expect the mix to be. It also depends on the demand for the product, which if heavy enough will solve your problem..., you'll have to buy and additional oven.

On the cultural aspect of smoked meat in the Heart of Mexico I find an interesting one. Mexicanos do enjoy BBQ more than many may believe but their tastes are fairly refined when it comes to taste. I suggest that you study the Mole Poblano suaces for inspiration..., I would also suggest that
smoked fish could be a sensation with variations of recipes from Vera Cruz and Acapulco as an inspirations. I would also study up on pork recipes as it is as popular if not more so than beef and also Turkey which is traditionally served with Mole Poblano.

Keep us posted on your projects progress and by all means the best of luck!

Gilly