Growing up in Long Island, New York, Dan Defossey, 44, always envisioned a future in politics. However, he took a different path and became a teacher and Teach For America Corps Member in Texas before finding a job as an educator at Apple in New York. In 2009, he was promoted to Head of Marketing in Education for Latin America and relocated to Mexico City.
In 2013, while hiking in the city with his friend Roberto Luna, Defossey had a moment of realization and suggested they do something different with their lives. Despite lacking experience in running a restaurant, they decided to open one.
“We had no idea how to operate a restaurant and were essentially learning on the go,” Defossey admitted.
To get started, Defossey and Luna purchased an airstream in Texas and brought it back to Mexico City. They opened their first Texas-style BBQ restaurant, Pinche Gringo, in the airstream. The decision was influenced by the lack of BBQ restaurants in the city despite its proximity to the United States and the Mexican love for meat.
“We saw a great opportunity to introduce a new food category… And when such an opportunity arises, you have to seize it,” Defossey explained.
The name “Pinche Gringo,” meaning “Darn American,” was chosen to add a touch of humor and humility, breaking down barriers and making the unique concept more accessible to Mexican customers.
In the beginning, Defossey and Luna faced challenges, including low sales and unsatisfactory food. However, a positive review from a local reporter turned things around, and Pinche Gringo began to attract a consistent customer base.
What sets Pinche Gringo apart is not only its Texas-style BBQ, but also the absence of traditional Mexican ingredients on the menu. Defossey deliberately chose not to adapt the menu to tropicalize the food for the location.
“I wanted to offer something that was truly unique and different from anything people had seen before,” Defossey stated proudly.
Since its humble beginnings, Pinche Gringo has grown into the Groupo Chilango Gringo, which operates seven restaurants, including sandwich shops, a bar, and the largest location, Pinche Gringo BBQ warehouse, capable of accommodating up to 3,000 people at once. According to tax documents, in 2022, Groupo Chilango Gringo generated $159,121 USD in revenue and had over $9 million USD in sales. The restaurant group currently employs 105 people and sells 15-20 metric tons of meat per month.
Defossey’s goal is to continue expanding the Groupo Chilango Gringo brand while maintaining a positive and welcoming culture among the staff.
“I truly believe that the soul of our restaurant lies in our people. Going to work every day brings me immense joy. I love my team, the restaurants, and being here. I am living my dream,” Defossey expressed.
In conclusion, Dan Defossey’s journey from a political hopeful to a successful restaurateur in Mexico City showcases the power of seizing opportunities, embracing uniqueness, and bridging cultures through food. His dedication and passion have allowed him to create a thriving brand and give back to the country that has embraced him.
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