Bay Area Edition | January 2023

DINING FEATURE Gordo Niños Beloved local chef brings new fusions to Mexican cuisine A ngel Trinidad Gonzalez, known locally as Chef Machete, is the owner and “Lean Sauce put me on the map with my pastor tacos,” Gonzalez said. In April 2021, he hosted the grand

BY SARAH PARKER

head chef of Gordo Niños, which has two Bay Area restaurants. He was born and raised in Galveston and has spent most of his life in the food industry. After spending time in California as a teenager, Gonzalez learned about many dierent cuisines, such as Asian- and Mexican-style foods. “I learned a lot [about] Japanese cuisine,” he said. “I got really familiar with all the dierent styles. I learned discipline, and that’s what pro- gressed me.” Shortly after he moved back to Texas in 2015, he began cook- ing $1 tacos at his

opening of the rst Gordo Niños location inside the Motu NASA gas station o NASA Parkway. After a year and a half at that location, he opened a second location in September 2022 in Kemah near the boardwalk. His restaurants’ menus oer many dierent options, including burritos, tacos, quesadillas and rolled fried tacos. Gordo Niños also has weekly specials on Thursdays, which can include unique fusion foods, such as fried “Mexican sushi” topped with blue Takis chips. “Each location has vegan, veg-

Carne Asada Killa-Dilla: $16.25

PHOTOS BY SARAH PARKERCOMMUNITY IMPACT

3 DISHES TO TRY

USDA prime skirt steak in a 12-inch toasted our tortilla with mozzarella cheese, onions, cilantro, topped with Kronik Sauce and Lean Sauce Deep-fried rolled chicken autas topped with guacamole, cheddar cheese, cotija, and covered with Lean Sauce and Mexican ketchup Carne asada, pastor and veggie tacos

etarian, pesca- tarian and keto options,” Gonzalez said. “We are a scratch kitchen; everything is the [highest] quality.” A third location oering breakfast is expected to open this year in the Dickinson and Bay Colony

Spli Tacos: $12.50

dad’s mechanic shop with a grill on wheels. “I still have customers ... that would follow me from over there,”

“THERE ARE A LOT OF CULTURES OUT THERE OF ALL WALKS OF LIFE, AND I’VE BROUGHT PEOPLE TOGETHER TO TRY THIS FOOD, AND THAT FEELS GOOD.” ANGEL TRINIDAD GONZALEZ, OWNER AND CHEF OF GORDO NIÑOS

he said. “They still say it tastes the same.” In April 2018, he introduced his Lean Sauce to the world: a purple sauce made with a secret recipe from dairy products. The product is sold in a bottle that can be purchased at both Gordo Niños locations in Kemah and Clear Lake. Inspired by pop culture and music, many of the menu items have brought people from all over the world to the restaurant, Gonzalez said.

Angel Trinidad Gonzalez opened the rst Gordo Niños location in April 2021.

Tacos: $2.50-$5 each

area, and Gonzalez said he hopes to begin franchising by the end of 2023, including opening a location in Atlanta. “I want food to bring people together,” Gonzalez said. “There are a lot of cultures out there of all walks of life, and I’ve brought people together to try this food, and that feels good.”

Gordo Niños 609 Bradford Ave., Ste. 107, Kemah 281-549-4855 Instagram: @gordo_ninos_kemah Hours: Thu. 5-11 p.m., Fri.-Sat. 3 p.m.- 3 a.m., closed Sun.-Wed.

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BAY AREA EDITION • JANUARY 2023