Gaucho Gridiron

Beef & Liberty for All since 1953

  • Service Charge 101: How this model works for us

    The hospitality industry is evolving in Washington and Oregon, as it is across the country. With recent legislation at the federal, state and city level affecting minimum wage, tip-pooling practices, sick leave and predictive scheduling, it is hard to keep up with all the new rules and terms. When the Seattle City Council voted for […]

  • WillaKenzie Wines from Oregon Pair Perfectly with Summer Menus

    May and June mark the beginning of our prized Northwest salmon runs and our culinary team is inspired by the rich flavors of our native fish – especially in Copper River Salmon.  The high acidity and earthiness of Oregon Pinot Noirs pair perfectly and we are featuring some very special selections from between now and […]

  • Lemon Cake with Blackberry Sauce and Almond Lace Cookies Recipe

    Blackberries and lemon are a match made in heaven, and with the added crunch from the almond lace cookies, this dessert is a crowd pleaser!  El Gaucho Portland Executive Chef Steve Cain created this sweet treat that is offered on our menus this spring.  If it’s a little daunting to try at home, let our […]

  • Char-Grilled Rainbow Carrots with Honey Thyme Glaze

    “Variety is the very spice of life that gives it all its flavor.” ~William Cowpers Add variety to your meal with this colorful and flavorful rainbow carrot side dish from AQUA by El Gaucho’s Executive Chef Wes Hood.  The combined ingredients give both a sweet and savory taste that will enhance your main course. Ingredients […]

  • Mackay Family Trip to Argentina

    By: Chad Mackay, President and COO We traveled to Argentina in the spring of 2017, and have received quite a few questions about our trip, so I thought I’d share some of the highlights. Everything that I’ve listed was outstanding and highly recommended.  I’ve included the websites, which most have an English version. I would […]

  • A Word from Chad ~ May 2017

    Our family just returned from a trip of a lifetime to Argentina where we connected to El Gaucho’s roots. We explored a region of the world we had never been to, and learned about El Gaucho’s heritage, which dates back to 1953, when the original El Gaucho opened in Seattle. Our first stop was Buenos […]

  • Lamb Lollipop with Lavender Demi Sauce Recipe

    In the culinary world, lamb and spring are synonymous.  Jesus Boites, Executive Chef at El Gaucho Tacoma, created this fun and delicious recipe that can either be served as an appetizer or an entree.  You can find it on all El Gaucho and AQUA’s spring menus as a starter dish. Bon appetit! Serves 4 Lamb […]

  • El Gaucho and AQUA Launch Spring Menu

    Even if it doesn’t feel like it quite yet here in the Pacific Northwest, spring has sprung in the kitchens at El Gaucho! Our culinary team has been hard at work preparing seasonal delights to brighten up our menus and welcome the new season with open arms.  Starting April 4th, El Gaucho and AQUA menus […]

  • Meet Noel Romero, El Gaucho Tacoma General Manager

    If there’s one word to sum up Noel Romero, it might be “sweet.” Known for his love of key lime pie and bourbon cake with salted caramel ice cream, he not only has a sweet tooth, but fully admits he’s also known for being “the nice guy.” “I am sometimes annoyingly happy to the point […]