{"data":{"type":"company_profile_ai","id":111209,"entity_id":"wefunder:company:111209","attributes":{"canonical_url":"https://wefunder.com/tbt.el.gallo","retrieval_urls":{"canonical":"https://wefunder.com/tbt.el.gallo","json":"https://wefunder.com/tbt.el.gallo.json","markdown":"https://wefunder.com/tbt.el.gallo.md","ai_json":"https://wefunder.com/tbt.el.gallo.ai.json","ai_text":"https://wefunder.com/tbt.el.gallo.ai.txt","changelog_json":"https://wefunder.com/tbt.el.gallo.changelog.json","schema":"https://wefunder.com/.well-known/ai-profile-schema.json"},"updated_at":"2026-06-18T23:52:23Z","generated_at":"2026-06-19T08:49:35Z","profile_visibility":{"owner_published":true,"public_search_results":true,"site_search_listed":true,"privacy_mode":"promote","invite_only":false},"company":{"id":111209,"entity_id":"wefunder:company:111209","slug":"tbt.el.gallo","name":"TBT El Gallo","tagline":"Elevated Mexican Street Food","elevator_pitch":"We want to provide a traditional Mexican taqueria experience while staying authentic to our perspective as a first generation immigrant. 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Once I embraced my approach to cooking Mexican food, it really took off.After 92 pop-up events, we were finally able to open our first location.\u0026nbsp;😆Culinary StyleI am a Mexican Chef. Everything I cook reflects that. I am proud of the tradition and heritage that defines my culinary approach but at the same time, I view Mexican food extremely different than my parents and grandparents. I love taking classic Mexican flavors and reimagining them in a fresh, daring, and modern way. I am an imaginative cook who is well versed in New American cuisine with southern sensibilities, who seeks to elevate classic Mexican street/comfort foods. Business StyleRestaurants have always felt like having a second\u0026nbsp;family. I genuinely believe that hospitality begins with how you treat your staff.\u0026nbsp; We hustle harder than anyone else in the game, and we eat, drink, and celebrate wins together. In our approach, through cooking, we can\u0026nbsp;show gratitude and love, which I think has been a key to our early success. We're authentic to ourselves,\u0026nbsp;and frankly, that levels us to\u0026nbsp;a cut above the rest of the Mexican cuisine in the region.One year in, we've been featured in every regional media station, and national food news outlets have begun\u0026nbsp;to shine a light on our \"totally\u0026nbsp;badass taqueria\".Richmond Mag6 News RichmondRichmond Times-DispatchEaterWhat's Next?We chose this first lot because we couldn't afford anything else.\u0026nbsp; We knew it was too small for our growing fan base and within 6\u0026nbsp;months we had basically hit maximum capacity.We need a bigger restaurant!\u0026nbsp; You, our beloved customers, can help us get there, and be a financial owner in out future success.\u0026nbsp;Do you share the values of Heart and Hustle?\u0026nbsp; Then pony up the cash.\u0026nbsp; I mean, uh,\u0026nbsp;thank you for your patronage and support....","quick_facts":["🤎 Our team is the shit: All Heart. 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