1. travel
2. tourist destinations
3. mexico and central america

Company Overview
Gringo’s Mexican Kitchen — {Nacho} Average Tex-Mex Restaurant
Gringo’s has been serving residents of Texas since 1993, and the feat doesn’t start or stop with enchiladas.
Gringo’s Mexican Kitchen operates full-service family dining restaurants in Houston, each equipped with its
very own tasty margarita and spirits cantina. Savory menu items at Gringo’s Mexican Kitchen go beyond the
usual Tex-Mex variety, offering guests signature items such as Southwest Eggrolls and unique salads like the
Cozumel Chicken Salad.
Each Gringo’s Mexican Kitchen is adorned with antique, original décor pieces that capture the essence of where
the Old West meets Mexico, bringing guests a treat for the eyes as well as the appetite. At the same time,
Gringo’s maintains a friendly atmosphere, making it a perfect place for families to come together, and with
a spectacular children’s menu, parents often pick Gringo’s as their choice of weekly dine-out venues. What’s
more, Gringo’s Mexican Kitchen offers supreme quality, excellent value and free soft serve ice cream to every
guest that dines with them.
About Us
No {Tortilla} Chip on His Shoulder
The year was 1993 and Russell Ybarra was asked to take over his father’s failing restaurant in Pearland, Texas.
This restaurant property had previously failed under four different concepts, and friends advised Russell
against it. Coming from a family of restaurateurs, and seeing the long journey of failures and successes,
Russell said, “I’ll do it.” Not the answer that many expected, but Russell had big plans.
He began the planning of “Gringo’s Mexican Kitchen” and after months of hard work and operating on a slim
budget, opened for business on January 11th, 1993. Russell opened the restaurant with one philosophy in mind:
“To serve the highest quality Mexican food at the lowest price possible!” No matter what it takes, the company
holds true to this philosophy to this day, and it is the single most attributing factor to the company’s infinite
success. Gringo’s –Pearland is still the most successful of the Gringo’s Mexican Kitchen chain.
Core Values
1. Building guest relationships one meal at a time.
2. Fostering honesty and respect amongst our associates.
3. Reinvesting in our associates and local community.
4. Developing a relationship of trust with our vendors.
5. Never being satisfied.
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{Uno} Purpose
To serve the highest quality Mexican food at
the lowest price possible
Press Kit
In {Queso} You Didn’t Know
As Gringo’s Mexican Kitchen’s third core value is “reinvesting in our associates and local community,”
the company donates time and effort to numerous charitable organizations each year. Through various
fundraising efforts they are able to support and assist numerous local boys’ and girls’ little league
associations. Gringo’s also purchases Grand-champion livestock yearly, in support of local FFA programs.
In 2003, Gringo’s flew in The Fab Four, a Beatles tribute band directly from Las Vegas, to perform a charity
concert in support of the Boys & Girls Harbor and The Neighborhood Centers, Inc. Gringo’s raised $15,000 for
the supporting charities through that event.
Gringo’s has supported families of local fallen soldiers with funeral expenses, and more personally in 2004,
the dedication of the Pearland Gringo’s building to fallen hero Private Leroy Sandoval, Jr.
In 2005, Gringo’s was a strong supporter of hurricane Katrina relief efforts, dedicating time, food and
financial assistance to victims who lost their homes in the storm. Gringo’s also adopted an evacuated family
that the owner met while volunteering at the George R. Brown Convention Center. The family was provided
a two-story home — all utilities paid, a new Chevrolet car with insurance pre-paid and a monthly spending
allotment for one full year.
In 2008, Gringo’s was awarded “Event of the Year” by the Gulf Coast Regional Blood Center for their success
in hosting summer blood drives in Pearland, La Porte, Texas City, Stafford, Fuqua and Champions. More than
183 people participated and 168 units of blood were collected (which can help save the lives of more than
500 people.) All Gringo’s locations hold annual blood drives to assist in the blood center’s ongoing efforts.
After a fire destroyed 10-year associate Raul Gonzalez’s home just days before Christmas in 2010, Gringo’s
purchased a new mobile home for Gonzalez and his family, as well as necessities to help them through
the holiday.
Come what may, Gringo’s Mexican Kitchen will continue its commitment to assisting those in need, in any
way possible. Residents of the Houston area can certainly count on Gringo’s for support in fundraising and
awareness efforts, just a small way that Gringo’s gives thanks to the community that has led to its success.
“What better way to share in the success of a company than with those who help make it happen.”
Russell Ybarra
Gringo’s Founder, Master Enchilada Roller & Head Dishwasher
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Gringo’s Facts
Company Details
Opening Year
Approximate
Square Feet
Approximate
Interior Seats
Pearland “The Original”
1993
11,000
250
La Porte
1996
8,100
250
Texas City
1999
8,300
260
Fuqua
2000
7,100
195
Stafford
2002
8,300
265
Champions
2006
7,000
200
Pearland Town Center
2008
9,000
250
Rosenberg
2009
6,000
230
Cypress
2011
9,000
345
Corporate Office
Address:2601 Underwood Road
La Porte, Texas 77571
Phone:
281.470.7900
Toll Free:
866.GRINGOS
Office Hours: Monday – Friday: 9:00am – 5:00pm CST
Contacts:Heather McKeon (marketing)
Brian Jennings (accounting)
Jonathan Kim (operations)
John Fernandez (operations)
Russell Ybarra (president/founder)
Restaurant Location
Hours of Operation
Sunday – Thursday: 11:00am to 9:30pm
Friday – Saturday: 11:00am – 10:30pm
Closing times vary per location depending on market demands.
Website
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Restaurant Specifics
Pearland “The Original”
Address: 2202 E. Broadway, Pearland, Texas 77581
Phone: 281.485.3844
Fax: 281.485.5338
Stafford
Address:
Phone: La Porte
Address:
Phone:
Champions (franchise)
Address: 6925 Cypresswood Drive, Suite G, Spring, Texas 77379
Phone: 281.376.7800
Fax: 281.376.5988
2631 Underwood, La Porte, Texas 77571
281.470.7424
Fax: 281.470.2624
12330 Southwest Freeway, Stafford, Texas 77477
281.980.7482
Fax: 281.980.8226
Texas City
Address: 10200 E. F. Lowry, Texas City, Texas 77591
Phone: 409.986.6864
Fax: 409.986.7954
Pearland Town Center
Address: 3005 Kirby Dr, Pearland, Texas 77584
Phone:
713.538.1000
Fax: 713.538.1001
Fuqua (franchise)
Address: 12348 Gulf Freeway, Houston Texas 77034
Phone: 713.910.5565
Fax: 713.910.3058
Rosenberg (franchise)
Address: 24108 Southwest Freeway, Rosenberg, Texas 77471
Phone:
832.595.8226
Fax: 832.595.2214
Cypress (franchise)
Address:27030 Northwest Freeway, Cypress, Texas 77433
Phone:
281.304.8226
Fax: 281.304.8227
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Growth
Las Familia {Gringo’s Sister Concept}
Gringo’s introduces our sister concept—a fresh take on fun food!
Jimmy Changas
Following in the footprint of Gringo’s, Jimmy Changas serves the highest
quality food at the lowest price possible, but with a fun, fresh-mex twist
for all. Located in Pasadena, Jimmy Changas offers a trendy atmosphere
and family-friendly fun with the help of the spacious “Jimmy Jungle”
playground for the younger monkeys. Perfect for families who want great
Tex-Mex on a budget, this restaurant will have you going ape wild! Visit
Jimmy at www.freshmexfun.com or follow us on Facebook and Twitter.
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Executive Bios
Russell Ybarra – Master Enchilada Roller & Head Dishwasher
As master enchilada roller and head dishwasher for Gringo’s Mexican Kitchen, Russell Ybarra certainly knows
a thing or two about Tex-Mex, restaurants and guest satisfaction. Always on his feet willing and able to take
a hands-on approach, Russell hums to a different (karaoke-perfected) tune.
Growing up in the restaurant industry through his father’s company, El Toro Mexican Restaurants, Russell
started his career in the kitchen washing dishes and learning first-hand all the facets of the operation. He
caught the entrepreneur spirit early and started El Matador Foods in 1986, a tortilla factory in Baytown,
Texas. Always the visionary, Russell conceptualized Gringo’s Mexican Kitchen in the early 1990s, and it was
in 1993 that “The Original” Pearland Gringo’s opened its doors to a hungry community.
Today, as president and founder of Gringo’s Mexican Kitchen, Russell oversees 20+ restaurant units with
Gringo’s, Bullritos and Jimmy Changas. He has more than 30 years in the foodservice industry, and it shows
in the persistent quality of his restaurants.
A past president of the Greater Houston Restaurant Association, as well as an advisor to the East Harris
County Youth Program, Russell is constantly on the go. He also serves as an advisor to Metro Bank—East End
Branch and is a past president of the Hispanic Chamber of Commerce of Greater Baytown.
Awarded “Hispanic Businessman of the Year” from TAMACC and the U.S. Hispanic Chamber of Commerce
(HCC) in 1997, Russell strives to better his community, which is one of the five core values that Gringo’s
continues to uphold. Named Male Hispanic Entrepreneur of the Year by the Houston Hispanic Chamber of
Commerce in 2007, Russell continues to work toward high goals.
Russell and his wife Monica have two boys and have been married since 1980. When not running the ins
and outs of Gringo’s, Russell can be found singing karaoke, vacationing in Vegas and, staying true to his
Spanish roots, running with the bulls in Spain.
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Executive Bios
Jonathan Kim – Operations
From marinara to Alfredo and pesto to garlic butter, Jonathan Kim had his hands full with a variety of Italian
sauces before making the inevitable switch to the spicy salsas and creamy quesos of the Tex-Mex world.
Jonathan began his restaurant career in 1986 with Birraporetti’s Italian Restaurant while attending classes at
the University of Houston. He proceeded to work his way up through the ranks of Birraporetti’s, eventually
taking on the role of vice president of operations and overseeing several restaurant concepts. In 2000,
Jonathan joined the Gringo’s team as the general manager of the La Porte store. After making a very positive
impact on the unit, he was promoted to vice president of operations in 2003.
Jonathan currently directs and oversees all Gringo’s restaurants in all aspects of the business operations.
Talk about having your hands full!
John Fernandez – Operations
John is no stranger to Gringo’s or the restaurant business. Having been with the Gringo’s family since 1995,
John knows his way around the fast-paced life of sizzling dishes and smooth margaritas. Catching the
hard-working bug early, John took a series of jobs throughout high school—everything from mowing lawns
to getting his feet wet in the restaurant business. After high school, John got an early start in retail, working
for companies such as Sears, McDuff Electronics and Helzberg Diamonds before finally calling Gringo’s home
in 1995.
Graduating from the University of Houston with a bachelor’s in Industrial Distribution and a minor in
Purchasing, John became general manager for Gringo’s in the same year. Climbing the Tex-Mex ladder of
success, he worked his way up to vice president of operations in 2007, and we couldn’t be more proud to
have him as part of the Gringo’s team today.
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Executive Bios
Heather McKeon – The Marketing Girl
Heather McKeon has a master’s degree in the art of juggling. Well, not really, but with the fast-paced world
of restaurant marketing, Heather knows what it’s like to catch many a curve ball while simultaneously taking
care of other “up in the air” issues. Her unique ability to take charge and take action kicks into high gear
when the goin’ gets tough.
With a Bachelor’s of Business Administration with specific studies in marketing and management from the
University of Houston, Heather gained restaurant experience and became familiar with Gringo’s operations
throughout her college studies. Heather is responsible for managing and implementing all marketing efforts
for Gringo’s restaurants. She is an active member of the Greater Houston Restaurant Association and a past
officer of the American Marketing Association–University of Houston Chapter.
It’s hard to get Heather to focus on anything besides Gringo’s Mexican Kitchen. She always insists on taking
one, or more, for the Gringo’s team.
Brian Jennings – Accounting
Brian is no ordinary accountant. This is one accountant who loves to be on the go. As the vice president of
finance and human resources, Brian oversees new construction and site selection with attention to detail.
Having previously worked in the healthcare industry, Brian decided he needed to spice up his life with a little
more Tex-Mex flair. Graduating with a B.A. in Accounting from Sam Houston State University, Brian joined
the Gringo’s team in 2005.
When you can’t find Brian at Gringo’s, he’ll be on vacation snow skiing with his wife and two children.
Alex Chicas – Purchasing & Kitchen Operations
Alex knows what it takes to dish out success, and his behind-the-scenes expertise keeps those plates
sizzling. No stranger to great food and the fast-paced restaurant business, Alex was a kitchen manager
for ten years at Houston’s Restaurant, where he oversaw all Houston and Dallas locations before moving to
BJ’s Restaurant & Brewhouse as Regional Kitchen Manager.
But Alex needed a little more chimi for his churri, and found the magic ingredient here at Gringo’s, where he
now oversees the kitchen staff and develops new, mouth-watering recipes that your taste buds will fall in
love with time and time again. Now that’s delicious—Gringo’s style!
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Executive Bios
Hugo Olvera – Kitchen Operations
Hugo has been with us from the beginning—Day 1 to be exact! He’s the only associate (besides our President
and founder, Russell Ybarra) who has been with Gringo’s from opening day to present.
Nicknamed “dos caballos” by Russell, Hugo does the work of two strong horses, serving as the main man in
the kitchen since “The Original” opened in January 1993. The Tex-Mex master, Hugo is directly responsible
for training kitchen associates and ensuring kitchen procedures run smoothly—everything from prepping,
preparing, perfecting recipes and flawless execution. Hugo lives and breathes our standards for excellence
and sees to it that every plate and ingredient rises to the occasion.
So the next time you enjoy that sizzling skillet of fajitas or dip your chip in a bowl of our creamy queso,
you’ll know the man behind it all is running the kitchen with a team of dedicated associates to make sure
your Gringo’s experience is a truly amazing one!
Joel Perkins – Franchisee
Joel is an overachiever, but we wouldn’t have it any other way. Starting out in the restaurant business in
1984, Joel quickly worked his way up to the general manager position for Pappas Restaurants. In 1996, Joel
was brought into the Gringo’s family as general manager of the new La Porte location, where he continued to
excel, and was promoted to operations manager in 1998.
Joel grew with the Gringo’s family and eventually became Gringo’s first franchisee with the opening of
Gringo’s Fuqua in 2000. Today, we are proud to watch him grow into yet his third location to join Fuqua &
Champions, with Gringo’s Cypress—Joel’s first ground-up restaurant project, which is scheduled to open in
August 2011.
Joel’s primary role is to accelerate the growth of the company by finding and developing the right leaders,
as well as actively seek out future Gringo’s locations.
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Executive Bios
Joe Ivey – Partner at Pearland Town Center
Don’t let him fool you. His real name is “Jolly” Joe Ivey, and it fits him like salsa on a chip. Joe’s laughter is
contagious to all, and he never forgets a familiar face. After years of owning a local La Porte dry cleaning
business, he and his wife, Jennifer, decided they loved Gringo’s so much, they’d just have to own one!
The savvy businessman that he is, Joe approached Russell about a partnership and history was made.
Joe became partner of Gringo’s Pearland Town Center and recently joined the corporate team.
Stop by to visit Joe at the Pearland Town Center location. He’ll make you grin, and if that doesn’t work,
a sizzling plate of Gringo’s fajitas will definitely do the trick.
Kevin Carroll – Franchisee
This guy knows the restaurant business, inside and out. With more than 20 years of experience, Kevin
worked his way through high school and college by doing every imaginable restaurant job. He earned
his bachelor’s degree in Hotel & Restaurant Management from the University of Houston in 1995, all while
washing dishes, cooking, bussing/waiting tables and floor managing.
Joining Gringo’s in 1997, Kevin became a general manager in 1998. Two years later, he was overseeing all
Gringo’s restaurants as operations manager. Kevin has coordinated the company’s restaurant projects, from
small remodels to major renovations. During his time as operations manager, he also acted as the company
liaison for new restaurant projects between brokers, designers and architects.
Today, he is the proud franchisee of Gringo’s Rosenberg, which opened in 2009. His hard work paid off, and
the Gringo’s family is very proud to call him one of our own!
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