Gaucho Gridiron

Beef & Liberty for All since 1953

  • Meet Corey Hightower, El Gaucho Portland General Manager

    “My father always taught me that ‘good enough’ doesn’t cut it. Give your all in each task, job or opportunity. No one gets very far by doing the bare minimum.” Corey Hightower, or “Core” as the crew calls him, took his father’s advice and his hard work has paid off, as he was recently promoted […]

  • Grilled Sockeye Salmon Recipe by Executive Chef Jonathan Garcia

    Grilled Sockeye Salmon with Warm Chipotle Mushroom and Corn Salsa Executive Events Chef Jonathan Garcia was recently featured by The Seattle Times for sharing his delicious Grilled Sockeye Salmon recipe. Check out the article here. Salmon ingredients 1 1/2 lbs Sockeye Salmon divided into four individual portions 1 1/2 tablespoons olive oil Salt and pepper […]

  • Rev Up Your Engines and Join Us for Cars and Cigars!

    The third annual Cars & Cigars, held outdoors on the Anderson plaza at LeMay – America’s Car Museum, is Saturday, August 1st from 6:30-8pm. It’s sure to be a real gas…a true barn-burner… a ring-a-ding event that you don’t want to miss! While sipping libations from local wineries, distilleries, and breweries, guests will enjoy signature […]

  • 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 […]

  • Geoduck Clam Fritters Recipe by Chef Wes Hood

    Chef Hood’s Geoduck Clam Fritters with Remoulade AQUA by El Gaucho’s Executive Chef, Wes Hood, was recently featured by The Seattle Times for sharing his delicious Geoduck Glam Fritters recipe in the Catch of the Week. You can view the article here. Preparing and Breading Geoduck Set up a pan of flour (2-3 cups) Another […]

  • 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 […]