What equipment do I need in a Mexican restaurant?


Mexican has become one of the world’s most popular foods over the last ten years, and a great Mexican menu can attract customers from far and wide. If you are thinking about setting up your own Mexican restaurant, then you need to make sure you have the right equipment setup. This will help you work efficiently, keep cost down for you and reduce waiting times for your customers. This will, in turn, boost your reputation, and increase sales! 

Below we outline the perfect setup for a Mexican restaurant – check out what you need!


For the basics of a Mexican restaurant, you are going to need the kit to make tortillas, salsa and guacamole.

To create great Tortillas, you need the best ingredients and a mixer that can handle the challenge of bringing together light dough consistently. Choose a mixer which has the option to add a dough hook. This will make a massive difference to the consistency of your dough, and reduce strain on the powertrain of the unit. A good option is the Doyon 30 Quart General Purpose Planetary Mixer EM30 .

Once you have your dough, you don’t want to be rolling each one individually – that would take hours! Invest in an automatic rolling machine, which will save time and guarantee a consistency of finish for your tortillas. We love the Doyon countertop 18” Diagonal Dough Sheeter. It can produce hundreds of tortillas an hour and make any size up to 18” which makes it versatile. 

For the best salsas and guacamole, we’d recommend a good blender/mixer. Choose a hard wearing and quiet model, as you don’t want to disturb your customers during service. 


For toasting your tortillas, a good flat sandwich grill (large enough for a large tortilla) is a great option. These machines are versatile enough to help you offer other items on your menu too. We recommend the Star Pro Max 14 Smooth Sandwich Grill which is great value and hard wearing, perfect for a busy restaurant.  

If you are producing a lot of dishes that require that final finishing touch, we can recommend a rapid cook oven.  Grab one from Tubrochef or Merrychef, as they are great choices. These machines combine a number of heating techniques to cook food incredibly quickly. Their impingement systems make a great job of grilling nachos, finishing burritos and much more, in the blink of an eye too. 

Almost every modern professional kitchen includes a fryer. In a Mexican restaurant, they can produce amazing chimichangas or Taquitos. We recommend the Frymaster 35lb Twin Basket Energy Star Value Gas Fryer ESG35T for busy, popular restaurants. That’s because it’s efficient and compact, but still has two baskets to maximise your production potential at peak times. 

Making amazing chillies, pulled pork and more takes a great oven. The Bakers Pride Double Deck Electric Convection Oven BPCV E2 is just that, with dual cooking spaces for extra efficient production, and easy to use controls, it has everything you need. 

For Burritos and more, rice is a vital ingredient. To produce the best rice possible in large quantities, a large steam kettle can be a brilliant addition to your kitchen. For medium sized kitchens we recommend the Cleveland Counter Top Electric Manual Tilting Steam Kettle KET6TP. It holds up to 23 liters of rice, and gives you great rice every time thanks to its efficient heating system and high quality components. It also sits on a countertop and its cantilever design makes decanting easy.  It can also hold food at temperature once it’s cooked, which makes serving piping hot food no problem too. 

Delfield One Door Reach-In Freezer GBF1P-S
Cleveland Counter Top Electric Manual Tilting Steam Kettle KET6TP


An efficient kitchen needs the right refrigeration setup. Keeping a smaller refrigerator at the point of production in your kitchen, whilst holding the majority of its cold storage elsewhere, is the most efficient way of organizing it. This allows you to use a small, counter-based unit at the point of production, reducing your need for tabling. It also encourages you to keep a closer track on your stock levels. 

We recommend the Delfield 24″ Two Door Undercounter/ Worktable Refrigerator GUR24P-S for this setup. It’s efficient, has a large storage capacity for its footprint and is made of tough materials. It also is front vented, making it easier for the compressor to keep it at temperature. 

For the larger cold storage we recommend the Delfield Reach-In One Door Refrigerator GBR1P-S and the Delfield One Door Reach-In Freezer GBF1P-S. They are very efficient,  front vented and have a larger than average storage space for their footprint. All three of the Delfields have a clever door system which automatically closes the door if it is opened less than 90 degrees, but holds it open if opened more than 90 degrees. This stops you wasting utilities with the door open in service, but makes loading the machines easy. 

Any restaurant needs a good ice machine to be a success. It’s hard to find one that can handle the pressure of constant demand, day after day, month after month, of producing high-quality ice cubes. That’s why we suggest the Koolaire 330lbs Half Ice Kube Machine KYT-0300A to our customers. It’s made with the best materials, produces a large amount of high-quality ice cubes, has a large hopper and is made from the best materials. 


High traffic restaurants (and especially those producing lots of grilled cheese), are going to need a top quality warewasher. We recommend the ‘door’ type machines. This is because they are designed to handle hundreds of washes a day. They often have  programs that get plates, cutlery and pans hygienically sparkling. We recommend the Meiko Door Type High Temperature Dishwasher DV 80.2, because it is precision engineered to produce perfect plates wash after wash.


For those dreaming of their own Mexican restaurant, we hope this blog has been some help. To visualize the kitchen we’ve outlined above, visit our example kitchen page and take a look at what a professional kitchen setup could look like.

Meiko Door Type Dishwasher DV 80.2