News and Press

Margaritas won the NECN “Baby, You’re The Best!” Website poll for Best Mexican Restaurant in New England!

The Cantina, Reconstructed - Entrepreneur Magazine

When John Pelletier opened his first Tío Juan's Margaritas restaurant in Concord, N.H., 25 years ago, he wanted to fill the place with real Mexican artwork, handmade furniture and décor. "Not mainstream pieces," he says.

So he and his brother rented a U-Haul trailer and drove from New England to Tonala, a Mexican port city in Jalisco known as an arts hub. They hit the mother lode, coming home with handmade sculptures, paintings, pots and more. The authentic décor became Margaritas' signature as the chain expanded, and none of the 21 restaurants is exactly alike.

Now, every time a new restaurant opens, Pelletier sends a 50-foot trailer to bring back everything from curtains and chairs to tables and hand-painted tiles. And every year he takes members of his staff to Jalisco to soak in the atmosphere. On the verge of opening his first franchises this year, Pelletier talks about how he'll reproduce his "direct from Mexico" philosophy.

Why franchise now?
We've been ready for a long time, but the market and economy have been a factor. Now we have a great franchise development team that's been successful before. And everyone else, from the heart of the kitchen to the executive level, is excited and rowing in the same direction.

Why not just order your décor online?
We don't buy old, traditional stuff. We respect tradition, but we're buying contemporary crafts. Over the years, we've tuned into the Mexican art scene. If something new is going on in Tonala, I know about it and it's on our next truck.

And the staff field trips?
Each year we take six to 20 staff and call it cultural education. We eat and drink and visit the artisans. If managers have been with us for more than a year, we usually bring them to Mexico. We've also taken key cooks, bartenders and support people. We visit our tile factory, our papier-mâché maker, eat street food, take a trip to Tequila. Along the way, they pick up the feeling of what Mexican hospitality is like. Mexico is very customer-centric. Light revolves around the customer. We want to bring that cultural magic back.

How authentic is your food?
We're not here to be called the most authentic restaurant--some of our restaurants seat 480 to 500 people. That's a tough sell as authentic, especially compared with a little place owned by a Mexican family. Pork carnitas, for example--in an authentic taquería, they boil the pork in lard. My customers will not tolerate pork cooked in lard. We think of our food as a remix of traditional and modern Mexican.

What's your favorite margarita?
The one we make with Herradura Anejo is rugged. It makes you feel like you're in Tequila. Give it a little floater on top, and now you're talking.

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Hector’s First In-Studio On-Air Appearance

Hear Hector the Paper Maché Cockatoo’s first live in-studio on-air appearance on FRANK FM.

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Margaritas' Interview on 107.5 FRANK FM

Hear our own Patrick Dowling, Colby Delisle, and Katie Scott in studio at Frank FM in Portland, Maine.

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Margaritas on the Lunch Hour at 106.3 FRANK FM

Hear our own Patrick Dowling, Colby Delisle, Jay Foss and Hector the Paper Maché Cockatoo in studio at Frank FM for a lunch break Margaritas style!

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Margaritas' Interview on 94.9 WHOM

Hear our own Patrick Dowling, Colby Delisle, and Katie Scott in studio at WHOM in Portland, Maine.

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Margaritas on the Big Lunch Hour at 97.5 WOKQ

Hear our own Bob Hoffmeister and Dave Pelletier on WOKQ being interviewed on everything that makes Margaritas unique!

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Hear Our Latest Radio Ads

Listen to "Hector" talk about Margaritas!

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Margaritas on Fox Business

See our founder, John Pelletier, on Fox Business talking about how we're bringing Mexico to North America.

Margaritas on Phantom Gourmet

See our very own Paul Timmons showing off our food on the Phantom Gourmet!
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Visiting Artists Celebrate Heritage - Fosters Daily Democrat

"Acclaimed Mexican artisans bring color, joy of their culture to Seacoast for Cinco de Mayo"
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"Eating Up NYC" - New York Post

A bevy of food franchisers are taking advantage of lower retail leasing costs to ferret out local opportunities.
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Margaritas Plans Expansion - HartfordBusiness.com

Greater Hartford expansion eyed for franchises.
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Margaritas to Expand - NH Business Review

Margaritas Mexican Restaurant chain is launching a franchising program that the firm hopes will bring its fajitas and eponymous cocktails all across the Eastern Seaboard over the next decade.
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Margaritas' VP earns franchise certification - SeacoastOnline.com

PORTSMOUTH — Tom Radomski of Margaritas Mexican Restaurant was recently recognized as a certified franchise executive by the Institute of Certified Franchise Executives.

Radomski completed a comprehensive course of study in franchise management offered by the institute, which is the academic branch of the International Franchise Association's Educational Foundation. IFA, the world's largest and oldest trade group representing the franchising industry, includes nearly 1,100 franchise companies, 10,000 franchisees and more than 500 firms that provide goods and services to the industry, hosts the presentation during its annual convention in San Antonio.

Radomski has been with Margaritas Mexican Restaurant since 1996. He currently serves as vice president of franchise development where he is overseeing the company's first ever franchising program. Radomski also serves on the board of directors for the Maine Restaurant Association.

In the United States, more than 1,400 franchise executives from 42 counties are currently participating in the CFE program, including 782 executives who have completed the program and received the Certified Franchise Executive designation. More than 300 IFA-member companies currently have one or more executives enrolled in the program that provides benefits such as specialized knowledge, industry recognition, peer-level networking and professional standing.

Candidates must complete a rigorous course of study to earn the CFE designation, which includes attending institute-sponsored educational seminars and workshops. The program is designed to enhance franchising professionals' understanding of both the industry's fundamental and complex aspects.

Franchise Veterans Get on Board for Franchise Launch - Franchise Update

The south-of-the-border spirit of great Mexican food and authentic art could soon spread through New England and beyond.
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