my favorite recipe
“MASTER ENCHILADA ROLLER” RUSSELL YBARRA
Gringo’s Tex-Mex THE YEAR WAS 1992, AND RUSSELL YBARRA HAD A BIG DECISION
“The Original,” remains the
TO MAKE. He had grown up in the restaurant industry,
most successful of the
washing dishes and learning the ropes at his father’s
Gringo’s Mexican Kitchen
company, El Toro Mexican Restaurants—and he now had
chain (known colloquially
the chance to take over a failing restaurant in Pearland,
as Gringo’s Tex-Mex), which now
Texas, a small town south of Houston. Four different
includes 14 Gringo’s and four Jimmy Changas locations.
concepts had failed on the property, and his friends and
The success, says Ybarra, is due to the philosophy he em-
family were advising against it. But he was having none
braced early on—one that continues to guide the owner and his
of the negativity.
staff today: “To serve the highest quality Tex-Mex at the lowest
“I’ll do it!” he recalls saying, confident his business would succeed. He launched into a remodeling process,
price possible.” It is something he credits the late Juan Martinez (aka “Mr. John”),
doing all he could on what he describes as a non-existent
the executive chef Ybarra’s father hired when he opened his first
budget. And on January 11, 1993, the new Gringo’s Mexi-
El Toro restaurant, with instilling in him.
can Kitchen opened on the site. That location, Gringo’s
“Mr. John’s keen palate, as well as his desire to use only the highest quality ingredients
Gringo’s Carne Guisada Makes enough for 6 to 8 servings 3 ¾ lbs. beef short ribs 3 t. salt
2 c. yellow jumbo onions, diced ½-inch
2 ½ t. garlic powder 1 c. green bell peppers, diced ½-inch 1 ½ t. black pepper 1 c. red bell peppers, diced 1 T. ground cumin ½-inch 1 ½ c. crushed tomatoes ½ T. fresh garlic, chopped
To prep the meat:
available, is something that
Trim excess fat and cut into 1-inch cubes. Blend spices and rub meat, ensuring it’s fully covered in the spices. Refrigerate and let it sit for at least 1 hour.
I consider myself extremely
To make the Carne Guisada: Heat a stainless steel pot on high for at least 1 minute. Add seasoned meat and cover for 10 minutes. Stir every 5 minutes. Add crushed tomatoes, mix well and cover. Keep heat on high, bring to a boil and stir occasionally for 5 minutes. Turn heat to low and simmer. Mix well and cover.
fortunate to have witnessed firsthand,” Ybarra wrote in 2019 in his annual Year of Gratitude blog, noting how deeply the chef had impacted his view on the importance of quality and hard work. The chef’s memory lives on at Gringo’s in many
Set a timer for 1 hour and 15 minutes. Stir often until meat is tender.
dishes, including the Carne
Add onions, green bell peppers, red bell peppers and fresh garlic. Mix well, cover and simmer for 30 minutes. Continue to stir often. Turn off heat and allow it to cool. Taste and adjust seasoning as needed.
made with braised short
Serve with guacamole, pico de gallo, beans, rice, and tortillas.
go’s to make a rich, flavorful
Note: For the best flavor, refrigerate for 24 hours. To serve, stir and reheat to desired temperature.
Guisada—a guest favorite ribs simmered in tomatoes, pepper, onions, and a special Mexican blend of spices made exclusively for Gringravy. Here, Ybarra shares the recipe, adapted from the original recipe Chef Martinez created many years ago.
56 el restaurante | JAN/FEB/MAR 2021
