Gaucho Gridiron

Beef & Liberty for All since 1953

  • A Word from Chad ~ July 2015

    Welcome to summer! It feels like we’ve been enjoying it for a couple of months, even though it officially just started. As a parent to two elementary school boys, I have to admit the end of the year was tough. The sun was constantly shining and never seemed to set. And our fourth-grader took a […]

  • Chef Jesus’ Tequila Caramelized Onions

    Ingredients 2oz.      Butter 2 ea.     Sliced Onion 1 tsp.    Gaucho Seasoning 1 oz.      Tequila Pinch   Parsley Method Heat sauté pan with butter until melted. Cook onion over low heat until browned. Add Tequila to caramelize onions. Finish with Gaucho Seasoning and chopped parsley for garnish. Serve on top of your favorite steak, or simply as […]

  • Jonathan Garcia, El Gaucho Events Executive Chef

    “When I was a little boy, I loved Sundays because it was the day I would go with my dad to work. I’d watch him make pizza and I got to help,” Jonathan Garcia explains. “Now I love to cook because I like to see people happy when they eat my food.” Jonathan was born […]

  • Getting Dirty with Oregon Pinot Noir

    Dirt might not be the first thing that comes to mind when enjoying a glass of wine, but the make-up of the soil has a profound effect on the overall flavor profile of wine. While the quintessential grape may be a prerequisite for quality, it requires support from both the climate and soil. More than […]

  • Chef Jesus’ Green Tomatillo Salsa

    Ingredients 2 lbs.    Tomatillos, husked 1/2        Onion 8 ea.     Garlic Cloves 3 ea.     Serrano Peppers 2 cups  Water 2 tsp.    Cilantro 2 ea.     Avocados Gaucho Seasoning ~ To Taste Method Add water, tomatillos, onion, garlic and serrano peppers to a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, […]

  • Six Acclaimed Vintners, One Incredible Evening

    Join Us at El Gaucho Portland to Celebrate Quality, Tradition, Friendship and Toast to the Future Generation of Washington Wine “The mediocre teacher tells. The good teacher explains. The superior teacher demonstrates. The great teacher inspires.” ― William Arthur Ward In the long history and tradition of making wine, Washington state may be a neophyte, […]

  • Chef Jesus’ Blackberry Demi Reduction

    Ingredients:  4 cups  Port wine 2oz.      Canola Oil 5 ea.     Garlic Cloves 4 ea.     Bay leaves 2oz.      Chopped Shallots 1 tsp.    Cracked Black Pepper 2 ea.     Rosemary Springs 3 cups  Blackberry Puree 8 cups  Veal Demi (or 2 oz.     Honey Method:  In a hot pan combined oil, garlic, shallots, rosemary, bay leaves and black […]

  • A Word from Chad ~ June 2015

    June is a great month for life’s celebrations: from Father’s Day to graduations, weddings to end of school, June is the launchpad to a great summer ahead. As a business, we are looking forward to the U.S. Open at Chambers Bay, the patios opening at AQUA and El Gaucho Bellevue, the DeLille Legacy Winemaker Dinner […]

  • Chef Jesus presents his Featured Recipes

    Green Tomatillo Salsa 2 lbs. Tomatillos, husked 1/2 Onion 8 ea. Garlic Cloves 3 ea. Serrano Peppers 2 cups Water 2 tsp. Cilantro 2 ea. Avocados Gaucho Seasoning ~ To Taste Add water, tomatillos, onion, garlic and serrano peppers to a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, […]