2 Gringos History
2 Gringos Salsa
I have been making 2 Gringos Salsa for over 20 years. The original recipe was given to me by my good friends Jack and Roy Henderson. I have changed the recipe some, but to this day it remains basically the same. After making and giving away hundreds of gallons for family, friends, and different functions, I was talked into selling it.
Jim, the other gringo, and I did not have a name for it so we enlisted the help of family and friends to come up with a name. In the mean time, I had made a batch and a good friend had come by and asked if he could take it home to his elderly mother who was born and raised in Mexico. Upon tasting it, she asked "who made this?" and her son replied "Two Gringos!" She proceeded to tell him that she knew quite a bit about salsas and there wasn't any way that two gringos had made it. The name was catchy to all and the rest is history.
I made the Chupacabra Fine Meat Rub for my own personal use at bbq cookoff competitions. It did so well there and at family bbq's that I began making and selling it out of the house. At a family bbq, we had opened the pit for samples, and my son-in-law proclaimed, "that stuff would make a chupacabra taste good." Another friend suggested the "it's chupalicious." So with that and the label I figured there couldn't be a better way to promote this product.
Although the label says "Fine Meat Rub" we were soon contacted by many of our customers that proclaimed it to be more of a season-all meat rub. It has been used on fish, chicken, steaks, vegetables, wild game, hamburgers, fajitas and salads to name a few. It has been sent as far away as Africa and across the U.S. from Alabama to Washington State, and all over Texas. The label is catchy, but the contents are even better. It is truly "chupalicous!"