Loteria Grill By the Numbers: Seven Locations and Thousands of Tortillas

By Lesley Balla  |  April 29, 2014
Credit: Loteria Grill

No, we didn't forget Loteria Grill on our top 10 tacos list. The growing local chain is so popular right now, it deserves its own category. Mexico City native Jimmy Shaw learned to cook his soulful regional sauces, moles and stewed meats from his mother, and he brought the recipes to Los Angeles when he was an advertising executive. Following his passion for food and cooking, he opened a small taco stand at the Original Farmers Market at Third and Fairfax in 2002. Now there are seven Loteria locations, including five full-service restaurants, and a new space at Delta Terminal 5 at LAX, which soft opened last week. Just how many handmade tortillas, pounds of chilies and margaritas does it take to fuel an empire? Read on to find out.

- Number of margaritas sold in one week at the busy Hollywood location: 675

- Pounds of chilies used in one week for all locations: 500 pounds

- Hours to make mole poblano: Four to six days to prep, eight hours to cook

- Number of avocados used per day at all locations: 500 pounds

- Pounds of chips served in one weekend at all Loteria Grills: 1800

- Pounds of fish used in one week at the Santa Monica location: 125

- Batches of salsa the Studio City and Westlake Village locations go through in one week: 117 gallons

- Tortillas handmade at the Farmers Market location daily: 1000

- Orders of chilaquiles served at the Farmers Market location in one weekend: 100

- Number of times it took Shaw to perfect mole poblano (or any mole): "I'm still perfecting it!"