An Incurable Addiction | Gringo
There are some things I just canāt give up, no matter what the repercussions are. A big chunk on my list of non-negotiables involve food -- whether itāsĀ froyo, coffee, or a darn good platter of nachos.Ā
I thought itād be fitting to post something Mexican inspired for Cinco De Mayo. Truth be told, Iāve never really been one to celebrate the holiday with the usual unlimited margaritas. Nope, that was never my priority. I was there for the nachos.
Today, Iāll be doing a do or ditch entry on one of the gems Iāve recently discovered: Gringo.
To be honest, if Silantro didnāt have a growing wait list, I would have probably passed on eating at Gringo. You see, Silantro has pretty much carved its name on my heart. Itās affordable, a quick fix for Mexican food cravings, and it serves bomb nachos. The only problem is, everyone wants a piece of Silantro. Itās constantly packed, which is why Iām a tiny bit hesitant to blog about Gringo. I've already gone twice in one week before, so Iām seriously hoping they continue to have available tables on my next visit.
The word Gringo is basically used for a person who is neither Hispanic nor Latino. The restaurant serves a fusion of Mexican and American cuisines, and has warm lighting and wooden tables, with walls decked in red bricks. Aside from all this, each table also has its own succulent centerpiece, which by the way, makes for an excellent photo prop.
Since I already mentioned my hardcore addiction for nachos, I think itās only right to start with my review of their platter.Ā
- Nacho Grande (P285) 5 out 5 on the DO scale.
Since Gringoās nachos are laid out on a silver platter, the toppings are evenly scattered, leaving no chip undressed. Also, Iāve realized that I tend to gape at the height of nachos in other places, so upon first look, I didnāt think Gringoās serving was big enough. But really, their Nacho Grande serves 3-4 people. Trust me, Iāve been there twice and both visits gave us plenty of leftover chips.
Fun fact: Although nachos were created in Mexico, they were made for an American palate. The story of nachos goes way back into the 1940s, when a maitre dāhotel whipped up what he had left in his pantry to feed a group of US military wives. By the way, the nameĀ ānachosā was a nod to the maitre dā himself -- IgnacioĀ āNachoā Anaya.
- Gringo Original Chicken quarter piece (P148/P225; no sides/2 sides) 5 out 5 on the DO scale.
Honestly, I never thought Iād be the type of person who gets the exact same order on her first 2 visits at a restaurant. But Gringoās proving to be an exception. I usually opt for the side-less order because I get pretty full from the nachos anyway. My friend, however, opted to get 2 sides: Mexican rice and buttered corn (see first photo).
The Original Chicken spices have a slight hint of lemon sans the tartness. Pair it with one of Gringoās sauces and youāve got a great dish waiting to happen.Ā
P.S. If youāre looking for something a bit spicier, you might want to opt for the Southern Spice Chicken instead.
Sigh, Iām definitely coming back for you, Gringo. Your dishes are just too good to forget!



















