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Cacahuates Botaneros: Oaxacan-Style Snacking Peanuts

Recipe for peanuts for your bar.

This recipe can be found at El Restaurante. 

Recipe and photo reprinted with permission from“Oaxaca: Home Cooking From the Heart of Mexico” by Bricia Lopez and the family behind LA’s Guelaguetza (

Makes about 3 ½ cups

16 cloves garlic, peeled

1 lb. raw peanuts

5 chiles de arbol, stems removed

2 T. vegetable oil

1 ½ t. sea salt

Mexican limes, halved, for serving

Valentina hot sauce for extra heat (optional)

In a large pot over medium heat, combine all of the ingredients and stir well. Cook, stirring frequently, until peanuts and garlic are deeply but evenly toasted. This will take about 20 minutes. You’ll know the peanuts are done when they turn deeply golden brown. Wait until everything cools and serve with halved Mexican limes to squeeze over the top.

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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