Gaucho Gridiron

Beef & Liberty for All since 1953

  • 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 […]

  • 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, […]

  • James Capangpangan, General Manager at El Gaucho Tacoma

    “No one can pronounce my last name on first try, but once they hear it, they never forget it,” says James Capangpangan (Cuh-pang-pang-in), General Manager at El Gaucho Tacoma. In case you can’t say it, James thankfully also answers to “PangPang.” James was born in San Francisco, which helps explain why he’s such a huge […]

  • Joseph Romero: “The Silent Storm”

    “Although I have a soft approach, I annihilate any obstacles in my way,” which is how, Joseph Romero explains, he earned his nickname “The Silent Storm” along his abundant and productive career path. And he’s not about to stop working through any challenge: since starting with the company as a server at El Gaucho Seattle […]