Menu pricing for Mexican and Tex-Mex restaurants. Target 68–74% gross margin with real mexican restaurant benchmarks.
Mexican Restaurant industry standard: 68–74%
Recommended Menu Price
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At 71% margin · $— profit per dish
Mexican Restaurant Pricing Formula
Price = $cost ÷ (1 − 71%) = ?
AI estimates ingredient costs — no spreadsheet needed
Real dish costs and prices for mexican restaurants. Click any row to load it into the calculator above.
| Dish | Ingredient Cost | Menu Price | Gross Margin | |
|---|---|---|---|---|
| Street Tacos (3pc) | $3.20 | $12.00 | 73% | Load → |
| Burrito Bowl | $4.00 | $14.00 | 71% | Load → |
| Enchiladas (3pc) | $3.50 | $13.00 | 73% | Load → |
| Guacamole & Chips | $1.40 | $8.00 | 83% | Load → |
| Margarita (house) | $0.90 | $10.00 | 91% | Load → |
Key Pricing Challenge
Competing on value in a crowded category while protecting margins on protein-heavy dishes
Fresh guacamole at $8 with $1.40 COGS delivers 83% margin. Make it tableside for theater. Guests who order guac spend 22% more and rate their experience higher.
A margarita at $10 with $0.90 COGS is 91% margin. Build a strong cocktail and beer program — beverage mix should target 25–30% of revenue to keep blended food cost healthy.
Charge $2–$3 for premium proteins (shrimp, steak, carnitas) as add-ons. Guests understand the upgrade and your chicken base price stays competitive.
A two-taco + rice + beans combo at $13 with 70% margin drives higher ticket than à la carte ordering. Combos increase perceived value while protecting per-meal margin.
Type any dish name — MenuPricer AI estimates ingredients, calculates costs, and gives you 3 pricing tiers with delivery markups. Built for mexican restaurants.
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