RESERVE
min $100
TBT El Gallo will pay investors 4% of revenues each quarter until 100% of your principal is returned plus 50% on top.
The idea for TBT El Gallo began when was I a teenager working my first-ever kitchen job. I found kitchens to be this beautiful, insane, and fascinating place to be and I was immediately captivated. Throughout my entire career in restaurants and hospitality, I never lost sight of my original dream, which was to open a “totally badass taqueria.”
I’ve done almost every job in a restaurant from the back of house and front of house. My career has taken me from Richmond to Detroit and To Washington DC. I’ve loved every step of my career and I’m blessed that it finally brought me back home to Richmond.
I started TBT El Gallo with my last $850 bucks. On a whim, I bought a grill, tent, and tables and had my first pop-up event at a local farmer’s market. After a series of events, I discovered myself as a cook, and TBT El Gallo was born. 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. 😆
I 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.
Restaurants have always felt like having a second family. I genuinely believe that hospitality begins with how you treat your staff. We hustle harder than anyone else in the game, and we eat, drink, and celebrate wins together. In our approach, through cooking, we can show gratitude and love, which I think has been a key to our early success. We're authentic to ourselves, and frankly, that levels us to 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 to shine a light on our "totally badass taqueria".
Richmond Mag
6 News Richmond
Richmond Times-Dispatch
Eater
We chose this first lot because we couldn't afford anything else. We knew it was too small for our growing fan base and within 6 months we had basically hit maximum capacity.
We need a bigger restaurant! You, our beloved customers, can help us get there, and be a financial owner in out future success.
Do you share the values of Heart and Hustle? Then pony up the cash. I mean, uh, thank you for your patronage and support....
