MY FAVORITE RECIPE—Gringo’s Carne Guisada

“MASTER ENCHILADA ROLLER” RUSSELL YBARRA Gringo’s Tex-Mex

THE YEAR WAS 1992, AND RUSSELL YBARRA HAD A BIG DECISION

TO MAKE. He had grown up in the restaurant industry, washing dishes and learning the ropes at his father’s company, El Toro Mexican Restaurants—and he now had the chance to take over a failing restaurant in Pearland, Texas, a small town south of Houston. Four different concepts had failed on the property, and his friends and family were advising against it. But he was having none of the negativity.

“I’ll do it!” he recalls saying, confident his business would succeed. He launched into a remodeling process, doing all he could on what he describes as a non-existent budget. And on January 11, 1993, the new Gringo’s Mexican Kitchen opened on the site. That location, Gringo’s

Gringo’s Carne Guisada

Makes enough for 6 to 8 servings

3 ¾ lbs. beef short ribs 2 c. yellow jumbo onions, 3 t. salt 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 “The Original,” remains the most successful of the Gringo’s Mexican Kitchen chain (known colloquially as Gringo’s Tex-Mex), which now includes 14 Gringo’s and four Jimmy Changas locations.

The success, says Ybarra, is due to the philosophy he embraced early on—one that continues to guide the owner and his staff today: “To serve the highest quality Tex-Mex at the lowest price possible.”

It is something he credits the late Juan Martinez (aka “Mr. John”), the executive chef Ybarra’s father hired when he opened his first El Toro restaurant, with instilling in him.

“Mr. John’s keen palate, as well as his desire to use only the highest quality ingredients To prep the meat: available, is something that Trim excess fat and cut into 1-inch cubes. I consider myself extremely Blend spices and rub meat, ensuring fortunate to have witnessed it’s fully covered in the spices. Refrig- firsthand,” Ybarra wrote erate and let it sit for at least 1 hour. in 2019 in his annual Year To make the Carne Guisada: of Gratitude blog, noting Heat a stainless steel pot on high for at least 1 minute. Add seasoned meat and how deeply the chef had cover for 10 minutes. Stir every 5 min- impacted his view on the utes. Add crushed tomatoes, mix well importance of quality and and cover. Keep heat on high, bring to a boil and stir occasionally for 5 minutes. hard work. Turn heat to low and simmer. Mix well The chef’s memory lives and cover. on at Gringo’s in many Set a timer for 1 hour and 15 min- dishes, including the Carne utes. Stir often until meat is tender. Guisada—a guest favorite Add onions, green bell peppers, red made with braised short bell peppers and fresh garlic. Mix well, cover and simmer for 30 minutes. ribs simmered in tomatoes, Continue to stir often. Turn off heat pepper, onions, and a special and allow it to cool. Taste and adjust Mexican blend of spices seasoning as needed. made exclusively for GrinServe with guacamole, pico de gallo, go’s to make a rich, flavorful beans, rice, and tortillas. gravy. Here, Ybarra shares Note: For the best flavor, refrigerate for 24 hours. To serve, stir and reheat the recipe, adapted from the to desired temperature. original recipe Chef Martinez created many years ago.