Mexican / Tex-Mex Conversion Inspection Manual

WHERE THIS CUISINE QUIETLY COSTS YOU MONEY

Mexican / Tex-Mex-specific conversion gotchas

• 01 · Plancha + comal hood length

  Plancha lines are wider than the previous tenant's griddle by 24–48". A hood rated for a 4' griddle won't legally cover a 6' plancha — NFPA 96 requires the hood to overhang cooking surfaces by 6" on each open side. Cheapest fix is hood-extension panels (~$2K); worst case is a new hood + duct chase (~$15K).

• 02 · Tortilla warmer + steam-table load

  A high-volume Mexican line typically runs 3–5 holding/steam units pulling 1,500–2,500W each. That's 8–12 kW of dedicated cook-line load the old electrical panel may not have. Check available 208V slots and panel capacity before equipment spec lock; sub-panel adds $4K–$9K.

• 03 · Grease + masa drain separation

  Masa-rinse water clogs traditional grease interceptors fast — the starch coats the baffle. Many jurisdictions now require a separate solids interceptor upstream for tortilla/masa operations. Confirm with the AHJ early; retrofitting two interceptors after slab-pour is a six-figure mistake.

• 04 · Walk-in cooler for produce volume

  Mexican menus rely on heavy fresh-produce volume (cilantro, tomatoes, peppers, avocados, limes). A 6×6 walk-in that worked for a sandwich shop won't fit the par level. Plan 8×10 minimum, with a separate produce-only section so onions don't aromatize the dairy.

• 05 · Frying oil disposal

  Chimichangas, chips, and taquitos drive 50–80 gallons/week of fryer oil. The lease should specify outdoor used-oil tank placement and access — many strip-center landlords forbid grease/oil containers near the storefront, forcing a long back-of-house run that's a pain at 11pm.