20 Jan, 2024
When you visit Gringos Mexican Smokehouse, you experience the delicious results of our team’s passion and dedication. The perfectly smoked brisket, hand-pressed tortillas, and creative cocktails don’t appear by magic—they’re crafted by real people with fascinating stories and deep love for what they do. Today, we’re pulling back the kitchen curtain to introduce you to the incredible individuals who make Gringos what it is.
If Gringos has a beating heart, it’s Miguel. Born in Oaxaca, Mexico, Miguel brings 25 years of culinary experience to our kitchen. His journey began in his grandmother’s kitchen, where he learned to make traditional mole at age seven.
“My grandmother would say, ‘Cooking is about patience and respect,’” Miguel recalls. “She taught me that rushing good food is impossible, and that every ingredient deserves respect—from a humble chile to an expensive cut of meat.”
After culinary training in Mexico City and stints at restaurants in Spain and the US, Miguel joined Gringos eight years ago. When we decided to introduce Texas BBQ techniques to our menu, Miguel spent three months in Austin learning from renowned pitmaster Aaron Franklin.
Miguel’s day begins at 4 AM when he arrives to tend the smoker. His perfectionism is legendary—he personally tests the flexibility of each brisket before it’s served and has been known to reject batches of tortillas that don’t meet his exacting standards.
“The fusion of Mexican techniques with Texas smoking is natural,” Miguel explains. “Both traditions respect time, fire, and letting flavors develop fully.”
Sarah joined us three years ago after training at Le Cordon Bleu and working at several Michelin-starred establishments. Her challenge at Gringos? Reinventing traditional Mexican desserts while honoring their essence.
“Mexican pastry has such a rich history,” Sarah says. “The influence of Spanish techniques on indigenous ingredients created something unique. I’m just adding another chapter to that story.”
Sarah’s conchas (Mexican sweet bread) sell out daily, but her most impressive creation might be her modern take on traditional tres leches cake. Using techniques from French patisserie, she’s created a version with distinct layers of flavor and texture that’s become our signature dessert.
When we introduced the smoker, Sarah experimented for weeks to create a smoked cajeta (goat’s milk caramel) that now tops her famous churros—a perfect example of how our team embraces cross-cultural innovation.
Alex is our newest team member but has quickly become indispensable. With experience at top BBQ joints in Texas, he was the perfect person to help us master our new “Fast Eddie” smoker.
“Smoking meat is like meditation,” Alex explains. “You have to be present, attentive to subtle changes in smoke color, the feel of the meat, even the way it sounds when you tap the exterior.”
Alex’s dedication borders on obsession—he keeps a detailed log of every smoking session, tracking temperature fluctuations, wood combinations, and results. This scientific approach to an ancient cooking method has helped us achieve consistency in our smoked offerings.
Despite his scientific precision, Alex maintains that BBQ is ultimately about feeling. “The temperature probe tells you facts, but your fingers tell you truth,” he often says while demonstrating how to test for the perfect bark on a brisket.
Priya’s journey to Gringos included stints at cocktail bars in Mumbai, New York, and London. Her approach to our bar program combines respect for traditional Mexican spirits with boundary-pushing creativity.
“Tequila and mezcal are misunderstood spirits,” Priya explains. “People think they’re just for shots, but they have complexity comparable to fine whiskeys.”
Priya’s cocktail menu showcases this complexity with creations like her Smoked Mango Mezcalrita and Hibiscus-Jalapeño Paloma. She works closely with the kitchen team to create cocktails that complement our food menu, even incorporating smoked elements to echo the BBQ influences.
Beyond creating drinks, Priya has built an impressive education program for our staff. Every team member, even those who don’t work at the bar, participates in regular tastings and learning sessions about Mexican spirits.
This husband-and-wife team manages our dining room with warmth and precision that makes every guest feel like family. Elena handles reservations and special events, while Carlos oversees service flow and staff training.
Both born in Mexico but having lived in London for 15 years, they bring cultural authenticity and local knowledge to our operation. Their philosophy of hospitality centers on creating memorable experiences beyond just good food.
“A restaurant is like theater,” Elena says. “The food is the star, but the timing, presentation, and atmosphere create the complete experience.”
The couple instituted our popular “Table-Side Salsa” program, where servers prepare fresh salsa to each table’s preferred spice level, creating both a personalized touch and an educational moment about Mexican ingredients.
While these team members might be the most visible, Gringos wouldn’t function without our dedicated dishwashers, prep cooks, bussers, and cleaners. Many have been with us for years and contribute significantly to our restaurant culture.
Take Jorge, our head dishwasher, who has been with Gringos since day one. His efficiency is legendary—on busy nights, the kitchen runs smoothly largely because Jorge ensures every chef has clean tools exactly when needed. His position may not be glamorous, but his contributions are invaluable.
Or consider Maria, who arrives at 6 AM daily to make our tortillas from scratch. Her hands shape hundreds of perfect circles each day, creating the foundation for many of our dishes. When regulars compliment our “amazing tacos,” they’re often responding to Maria’s craftsmanship without knowing it.
What strikes visitors to our kitchen is the familial atmosphere. Despite the pressure of service, there’s laughter, collaboration, and genuine care for one another. Team meals before service are sacred—everyone sits together, from the newest dishwasher to the head chef, sharing food and stories.
