Barbecue ribs and baked chicken at Gringo

At any given day, I would go for seafood instead of red meat. But if you put a rack of succulent baby back ribs in front of me, I wouldn’t be able to resist it.

One time, I watched an international food television show that featured a famous barbecue place in Detroit and I purposely included it in my travel itinerary just to get a taste of its grilled stuff.

I’m glad that I don’t have to go too far for some good ribs with my latest restaurant discovery, Gringo.

Mouthwatering meats and Mexican-inspired food

Contrary to what you may think, Gringo is not the name of the restaurant owner nor was it named after a popular personality. Restaurateur Reagan Tan was actually inspired by an imaginary character who is friendly, charismatic, likes to cook and bring people together through potluck parties. That is why Gringo has that casual vibe where you can simply hang out and bond with family and friends over food.

Gringo is a fun, casual restaurant where you can treat your family and friends. All photos by Nikka Sarthou Lainez

“I really like the food. Hindi ako magsasawa sa ribs at saka chicken. Everybody loves chicken kasi,” shared Tan who had culinary training in Canada but is currently a non-practicing chef. Instead of cooking in the kitchen, he is involved in the development and management of the establishment.

His passion for food is apparent in the risks he takes in business, as he plans to expand this brand soon.

He is proud of Gringo’s Baby Back Ribs, a meaty masterpiece with home-style barbecue sauce. They brine and put a dry rub on the meat and let it rest for a little over a day so the flavors would permeate inside. Then they flame-grill it, which adds another layer of flavor. Whether you order half or full rack, with or without sides, you’ll get the same fork-tender ribs where the meat practically falls off the bone. The ribs were slathered with sweet, tangy, and savory sauce, and I wished there was more of it.

Don't miss the bestselling baby back ribs and other tasty dishes.

The baked chicken was juicy and tender as well—even the breast part, which has a tendency to dry out. The Gringo Original Chicken would be perfect for those who like classic and traditional tastes, while the Gringo Southern Spice Chicken would be ideal for those who love spicy food. I prefer the latter, which has a kick that thrilled my taste buds.

What I like about this restaurant is that they have signature sauces that go well with the main dishes. They have a lemon herb sauce that is light and tangy; its combination of herbs and spices creates a fruity zing. They also have a hot and spicy sauce that will put your mouth on fire, but not so much that you can’t tolerate the heat. I actually liked it since I have a pretty high tolerance for hot stuff.

Gringo also has a variety of side dishes—some healthy, some not quite—that you can add to your entrées. You can go for the usual like mashed potatoes, French fries, garlic mushroom and buttered corn, but the ones that stood out for me were the roasted squash, roasted eggplant, and mashed camote. I enjoyed these nutritious and delicious options more than the typical side dishes.

Aside from grilled meats, other must-try items on the menu are the Crispy Catfish Salsa (fried fish fillet topped with salsa of tomatoes, onions, and cilantro) and the 1875 Pot Stewed Beef (Creole-style beef stew).

Some menu offerings are crispy catfish, baked chicken, and stewed beef.

It also has a selection of Mexican fare such as nachos, burritos, street tacos, and quesadillas. I would go back for the Baked Taquitos, particularly the spinach mushroom melt variant because it’s a somewhat healthy alternative. When I took a bite of this finger food, melted cheese and spinach leaves oozed from it and I loved it. Anything with cheese is a hit for me! 

For dessert, Gringo has either Sorbetes or Mango Cream Sticky Rice to cap off your meal. Try the latter for something different. Picture a bed of biko (sticky rice) topped with ripe mango slices, tapioca, ice cream, sugary syrup and cream. The combination of flavors, plus the contrast of the warm rice and cold ice cream, will surely surprise your palate. It’s best for sharing since the sticky rice is so heavy and filling.

I regret not being able to try the Lemon Garlic Butter Crab during my first visit. I guess that’s a good enough reason to come back some other time. That and the ribs. —KG, GMA News

Gringo is located at G/F The Block, SM North EDSA, Quezon City; tel: +63 (2) 353-9751. It will soon open a branch at The Fort, Bonifacio Global City, Taguig.