By Nevin Martell
Photo by: Elizabeth Parker

When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.

This week we take a virtual trip south of the border to Mike Isabella’s recently opened modern Mexican restaurant Bandolero. While we’re down there, we find out how many margaritas get guzzled, the number of handmade tortillas the kitchen turns out, and how often the waitstaff get asked if Isabella is available for a picture.

 

Bandolero

Seats in the restaurant: 172

Varieties of tequila and mescal: 58

Types of margarita: Seven, including El Mata Amigos (The Friend Killer)

Different beers available: 10

Number of those brews that are Mexican: Seven

Margaritas sold last week: 2,454

Types of tacos: Eight, including a suckling pig with apple and habanero mustard and an adobo spiced octopus with cucumber relish

Meat used every week: 500 lbs. of beef, 500 lbs. pounds of chicken, and 120 lbs. of pork

Tortillas made by hand every week: 14,000

Orders of guacamole sold last week: 490

Avocados used every week: 1,200

Orders of queso fundido sold every week: 50

Skulls mounted on the walls: 25, including 12 lambs, six longhorn bulls, four coyotes, and three cows

Feet of cemetery fencing ringed around the downstairs: 120

Times a day that staff members get asked if Mike Isabella is around so they can take a picture with him: Around 80