Canton, Ohio 1981 - 2000

Family-style Mexican Restaurant A Dream Come True

Our Secrets Revealed The Recipes

LOS TRES GRINGOS, INC. 5624 Fulton Dr NW Canton , OH 44718-1731 (330) 494-1167 www.3gringos.com

Soups

Albondigas Norma Jones and Kathy Jones

1/2 lb lean ground beef 1/4 to 1/2 cup flour 1 egg seasoned salt __________________ 1 46oz can chicken broth 1 46oz can beef broth 46oz water 2 medium onions, diced 6 carrots, sliced thin 1/4 cup rice 1/4 cup parsley 1 teaspoon cilantro 10oz chopped spinach Albondigas means "little meats", so keep that in mind when making the meatballs! Combine the ground beef, egg, and flour; adding a little seasoned salt, into a bowl and mix well. Roll into meatballs about the size of a marble, place in refrigerator till needed. Combine the broths, water, onion, carrots, parsley, cilantro, and spinach and bring to a boil, while stirring. Add the meatballs a few at a time (if meatballs are too soft, add more flour). Add the rice, stir well but gently so you do not break the meatballs. Reduce to low heat and cook for about twenty minutes. Garnish with a lime sauce. This is a really healthy soup that kids love and it always makes you feel better when you have a cold. If you use canned carrots, cut the water a little. Oregano can be used in place of the cilantro. If you'd like it to bite back, add a jalapeno!

Soups

7 Awards Winning Chili Don Jones and Kathy Jones

1 2lb can tomato puree 1/2 cup diced green chilies 1 cup diced canned tomatoes, with the juice! 1 2lb can dark red kidney beans 1 fresh jalepeno pepper, diced 1lb diced roasted beef, fat removed, with all juices 2 cups amber beer (xx Dos Equis) 1 heaping TBSP chili powder 1 TSP garlic powder 1 TBSP cumin (ground) 1 TBSP coriander (ground) Serves: 1 to 6 depending on their hunger! Combine all ingredients except for the beer. Cook covered over real low heat for an hour and a half, or so. Stir in the beer and cook uncovered another hour and a half, or so. Dig in! Garnish with cheese (freshly grated chedder, the sharper the better!), sour cream, and maybe some green onions. Serve with crackers, warmed tortillas, or my favorite: corn bread! Our original recipe (it won two of the seven awards) included some canned tomatillas, throw 'em in, if you like! oh, and use a food processor, or vegetable chopper for the jalepeno, and try not to touch them with your hands, otherwise try not to touch the ones you love very soon after!

Soups

Chili con Queso Norma Jones and Kathy Jones

1/2 lb grated chedder cheese 1/2 lb grated monterey jack 1/4 lb sliced American cheese 1 1/2 cup heavy cream or canned milk 1 TSP oregano 1 TSP cumin (ground) 2 cloves garlic, minced (or 1 TSP garlic powder) 1 cup finely diced onion salt to taste Our original recipe called for 2 finely diced jalepenos, but our early "Gringo Customers" told us they didn't want the heat in their cheese sauce! In a good saucepan with an ample bottom (like a good woman!) combine everything except the cheeses. Over a very low heat bring the milk (cream) up till it is steaming. Stirring constantly, add the cheeses a little at a time, stirring constantly while adding the cheeses. Did I say that you had to stir this constantly? If you scortch it, even a little, it pervades the whole sauce and ruins it! When all cheeses are fully melted and mixed, remove from heat and server! Oh... uh, serve with tortilla chips and salsa!!

Don't forget what I told you about that food processor and those jalepeno peppers. Believe you me, washing your hands does not help!

Sauces

Hot Green Chili Sauce Kathy Jones

5 5 2 1 1 1 1 2 2 2 cups water Jalepeno peppers, chopped cups green chilies, diced large onion, chopped medium tomato, diced TSP salt TSP sugar TSP chili powder TSP cumin (groound) TSP coriander (ground)

2 cups beef broth - optional Again, selecting that attractive and useful, ample bottomed saucepan combiine all the ingredients and bring to a boil. Reduce heat and cook about half hour, stirring occasionally. Use flour or cornstarch to thicken. Makes enough to smother about eight burritos. 2 Habarneros peppers, or any of your choosing may be substituted for the Jalepenos... Don't forget the food processor! Originally, we used beef or pork broth for added richness. If used, reduce water to 3 cups.

Sauces

Red Chili Sauce Norma Jones and Kathy Jones

1 2-1/2lb can tomato sauce 1 small can diced green chilies 1/2 cup finely diced onions 2 small tomatoes, diced 1 cup beef consomme` 1/2 TSP chili powder 1/2 TSP cumin 1/2 TSP coriander Choosing that ample bottomed pan again, combine all ingredients, in listed order, stirring well after adding each item. Cook over low heat most of the afternoon, stirring occasionaly. Careful not to scortch! You can substitute canned diced tomatoes for fresh ones, and puree for the sauce, just add a little water. Although our green sauce was widely popular, we sold twice as much of this rich, mild, Red Sauce over the years! Try either one on your eggs or omelets in the morning, you'll love it!

Sauces

Enchilada Sauce Norma Jones

2 small cans tomato paste 3 cans water 1 cup chicken consomme` 1 12oz can tomato juice 2 TBSP paprika 1 TSP chili powder 1 TSP cumin (ground) 1-1/2 TSP garlic powder 1/2 cup dry onion Combine all ingredients in the afore mentioned ample bottomed sauce pan, and cook over low heat, uncovered, for about two hours. You can substitute fresh onion for the dry onion, but cut out one can of water if you do.

Sauces

Seafood Sauce Don Jones

1/2 stick butter 2 TBSP flour 1/3 cup rose wine 1/2 TSP lobster base + 1/8 cup water 32oz sour cream 1 cup prepared Enchilada Sauce Over low heat melt butter, add flour to make a rue`. Slowly add wine and the lobster base that you have already dissolved in the water. Then add the sour cream, stirring constantly. Finally, add the prepared enchilada sauce. This stuff is dreamy, and definately not for those counting calories! Try this over any seafood, especially scallops, crab, or shrimp!!

Beans

Pinto Beans Norma Jones

(heavily influenced by Bud Jones)
6 cups water 2 cups dry pinto beans 1/4 cup chopped onion 1 TSP butter 1/2 TSP salt Clean your beans by close inspection, making sure there are no stones or other undesirable debris, then rinse thoroughly. Add 6 cups of water and soak overnight. In our favorite pan, combine the beans and water with onion, salt, and butter. after bringing to a bioil, cook for 1-1/2 to 2 hours. Using a potato masher, slightly smash beans in juice. There is nothing better for you than beans. They are good for your heart, colon, and other necessary internal components; being high in fiber, protein, and those highly sought after carbohydrates. Eat your daily beans!

Rice

Fried Rice Kathy J. White

2 TBSP oil 2 cups rice 1 small onion, chopped 2 cloves garlic, minced 1 TSP salt 1/2 cup diced tomato 1/2 cup frozen corn 3-3/4 cups water, warm In a large skillet, that has a tightly fitting lid, heat oil and add onion, garlic, and salt over a medium heat. Then add rice, toasting until brown, stirring almost constantly. Stir in tomato, then stir in water making sure rice and stuff are evenly distributed. Bring to a vigorous boil, reduce heat to lowest setting, cover tightly, and simmer/steam for about 10 minutes. Turn off heat, leaving cover on for another 5 minutes. Stir in frozen corn until it thaws and serve! Our original recipe called for sliced black olives instead of corn, both are fab! Use this as side dish, or a filling for burritos. Or, add a few more veggies and make it a meal in itself!

Meats

Beechito Don Jones and Kathy J. White

Beef Roast, up to 30lbs water 1 onion seasoned salt garlic powder cornstarch ___________________ flour tortillas onion, diced chedder cheese, grated monterey jack cheese, shredded lettuce, shredded tomato, diced Trim the roast of excess fat and place in a roaster or pan for the oven. Spronkle the top of the meat with garlic powder and seasoned salt. Cut the onion into quarters and place each piece around the roast. Add enough water to cover about 1/3 of the roast. Cover and roast at 325F degrees, until well done. Slice roast into thick slices, then crosscut to shred, and place into that comfortable, ample bottomed pan. Add all the juices from the roast, skimming off the fat till you just cover the shredded beef. Bring to a boil, thicken with cornstarch. The filling used in the flour tortilla is the shredded cheddar and monterey jack cheeses, and diced onions. Roll the burrito and place in the oven to melt the cheese. Remove from oven, cover with shredded beef sauce, and top with lettuce and tomato. Yum!

Meats

Seasoned Beef Norma Jones

2lb lean ground beef 1/4 cup chili powder 1/8 cup cumin (ground) 1 TSP salt 1/2 cup onion, chopped We may as well confess right now that since 1983, our beef has actually been a mixture of ground beef and soy burger, about twenty percent soy. We have always looked out for your health, without sacrificing taste! Anywho... in our adorable, ample bottomed pan, combine all ingredients over a medium heat. Stirring frequently, cook until well done. Strain off all fat. If it becomes too dry, add some Red Sauce! Use for tacos, burritos, enchiladas, taco salads, garnachas, etc. Makes about eight burritos.

Meats

Chicken Norma Jones

2lb boneless, skinless thighs 2lb boneless, skinless breasts 1/2 small onion, chopped 1 TSP salt Over the years our chickie has varied more than any other staple. This is our last, and best recipe. Where is that ample bottom pan? Find it and place the chicken in with the onion and cover with water about two inches above the chicken, add the salt, and bring to a boil. Reduce the heat and simmer until chicken easily pulls apart. Break apart with large spoon, pour off most of the broth, saving it for Albondigas, or other tasty dish. This makes melt in your mouth chicken, that is fabulous for burritos, enchiladas, etc. The thigh meat helps keep the white meat moist, they are great together!

Salsas

Hot Salsa Norma Jones and Kathy Jones

3 cups tomatoes, diced 1/4 cup onion, chopped 1 to 1-1/2 cup lettuce, chopped 3-1/2oz green chilies, diced 2 TSP cilantro 1 TSP black pepper 1/4 TSP sugar 4-6 jalepeno peppers* 32oz tomatoe juice Place tomatoes, lettuce, onion, cilantro, pepper, sugar, and jalepeno peppers in a blender, add enough tomato juice to cover, and pulse blend until all are coarsely chopped. Stir in diced green chilies and the balance of the tomato juice, chill and serve. This is a great recipe for harvest time of gardens. Other peppers can be added or substituted, and cucumbers or summer squash add a wonderful flavor. Fresh tomatoes, that are quick blanched and peeled are a better ingredient than canned! Purists use fresh cilantro however, oregano may be substituted. *Careful of those peppers now!

Salsas

Mild Salsa Norma Jones and Kathy Jones

3 cups tomatoes, diced 1/4 cup onion, chopped 1 to 1-1/2 cup lettuce, chopped 3-1/2oz green chilies, diced 2 TSP cilantro 1 TSP black pepper 1/4 TSP sugar 1-2 small green peppers, cored and chopped 32oz tomatoe juice Place tomatoes, lettuce, onion, cilantro, pepper, sugar, and green peppers in a blender, add enough tomato juice to cover, and pulse blend until all are coarsely chopped. Stir in diced green chilies and the balance of the tomato juice, chill and serve. This is a great recipe for harvest time of gardens. Other peppers can be added or substituted, and cucumbers or summer squash add a wonderful flavor. Fresh tomatoes, that are quick blanched and peeled are a better ingredient than canned! Purists use fresh cilantro however, oregano may be substituted.

Burro Grande

Burro Grande & Baby too! Norma Jones and Kathy Jones
1 12inch flour tortilla 1 cup Beans 1 cup Seasoned Beef 1/2 cup chedder cheese, grated 1/2 cup monterey jack cheese, grated 2 TBSP onion, chopped 1 cup: green sauce or red sauce or mix 'em half and half 1/2 cup shredded lettuce 2 TBSP tomato, diced 2 TBSP sour cream On an oven safe plate, place your tortilla, then in the center make a line with the beans that goes from one edge of the tortilla to the other. Make a line with the beef next to it and a line with most of the cheese next to that. Place the onions evenly across all, then roll the tortilla up, with the ends underneath. Sprinkle remaining cheese on top and bake in hot oven at 400F degrees, until hot (about 15-20 minutes). Remove from oven, cover with your choice of sauces, lettuce, and tomatoes. Get in there and eat! For the "Baby" use an 8 inch tortilla. There's nothing like a hot baby! Garnish with sour cream, if you like. 2 TBSP for the Grande, and 1 for the Baby.

Desserts

Margarita Pie Norma Jones

(heavily influenced by Lois Nelson)
3 7inch graham cracker crusts (pie shells) 2 14oz cans condensed milk 2 16oz cartons whipped cream 2/3 cup tequila 1/4 cup triple sec 1 cup lemon juice In a large bowl combine condensed milk, thawed whipped cream, tequila, and triple sec, and blend thoroughly with a whisk. Add lemon juice and blend until entire batch has thickened. Divide evenly between the three pie shells. May be made ahead and frozen. Remove from freezer on day to be served and refrigerate. Decorate with thin slices of lime. Make sure you have a designated driver and keep it away from the young 'uns. This pie is ambrosia (dessert of the gods)!!

Desserts

Fried Ice Cream Kathy J. White

2 cups frosted flakes, crushed 1 cup sugar 2 TBSP cinnamon vanilla ice cream Choose a high quality ice cream, and make sure it is frozen hard. Crush the frosted flakes very fine into a round bottomed container. Add sugar and cinnamon, and mix well. With the aid of a flat scoop and squeaky clean hands, form the ice cream into a ball about the size of your fist (or a baseball). Beware making them too small, as they will break up more easily in the fryer. Roll the ice cream ball into the mixture, press in the mixture into the ice cream and rolling again until you achieve a thick coating. Use a cupcake pan to hold the balls and freeze them, again. When they are super hard, heat your fryer oil to 350-375F degrees. Using tongs, submerge the coated ice cream completely, and count: 1... 2... 3, and immediately place into a serving dish. Top with whipped cream, shaved chocolate, chocolate syrup, or just enjoy as is!

Margaritas

Honest Margaritas Norma, Bud and Kathy Jones

and anyone else we could get!
Preface: I have always told everyone, that this was the hardest recipe to develop, because you lose your perspective after a couple of tastes! Over the years, some liquors became unavailable, forcing some changes. I'll give you the original, and what we were serving in the end. Remember... brand names are important! Original Makes one gallon (64 servings with ice) 1 liter bottle Lerou Orange Curacao 1 liter bottle Sauza Gold Tequuila 10oz Miers Triple Sec 32oz water 16oz lime or lemon juice 32oz ice per 16oz serving Final Change Makes two gallons (128 servings on ice) 1 liter bottle Dekyper Orange Curacao 1 bottle Bols Triple Sec-Curacao (clear) 2 bottles Rio Grande Tequila Gold 20oz Miers Triple Sec 64oz water 32oz lemon juice 32oz ice per 16oz serving Mix all liquids, pour over ice, serve in a salted rimmed glass. If you are going to slush 'em, add half again as much ice. The best is fresh squeezed, of course. Our favorite (but expensive) is Minute Maid Fresh Frozen. Later, we used reconstituted and you didn't notice a difference. The best thing to use to salt the rims, is to put a little Miers Triple Sec on a sponge, twirl the glass on it, and then in salt placed on a dish. Triple Sec works better than lemon juice, because it's stickier!

Margaritas

Fresh Strawberry Margaritas Norma and Kathy Jones

12oz Honest Margaritas 2oz Dekyper Wild Strawberry Liquor 8 Medium sized fresh strawberries 32oz ice In a blender, combine margaritas, strawberry liquor, and the strawberries. Blend on high for ten seconds, pour over ice. Serve in sugar rimmed glass. These are really easy to drink, forgetting that they are powerfully strong! For slushy ones, add the ice to the blender. Enjoy! Have fun... Don't Drink & Drive! This is by far the best choice for strawberry flavoring, there is really no comparable substitute. Do not use Strawberry Schnapps, unless you like to pucker, and wince. Fresh strawberries are our first choice, frozen strawberries are second. We do not recommend the non-alcoholic strawberry mix for this one.

Margaritas

Blue Margaritas Kathy Jones

2 liter bottles of Sauza Tequila 1 bottle Bols Blue Curacao 64oz Lemix Sweet & Sour Mix 32oz ice per 16oz serving Mix all liquids, measure 16oz. and pour over 32oz. of ice, serve in a salted rimmed glass. Have friends over to help you or get ready for a siesta! Have fun... Don't Drink & Drive! There are lots of sweet & sour mixes out there, but if you do not use Lemi, you may experience a "soapy" after taste. Also, your margaritas may be "green" instead of "blue." In our opinion, it was worth the search! We had a few customers who enjoyed their glasses rimmed with sugar instead of salt. To each his own!! Might have made for sticky eyes though! By the way... the best thing to use to salt the rims, is to put a little Miers Triple Sec on a sponge, twirl the glass on it, and then dip it in salt that's placed on a dish. Triple Sec works better than lemon juice, because it's stickier!

In Parting...

In Parting...
As you may have noticed, there are some recipes not included here. Like Black Bean Soup, Gazpacho, Blue Cheese Dressing, Thousand Island Dressing, Tequila Lime Sauce, Fiesta Chicken, Jim's Teas Bar-B-Que, Chicken Chablis, White Bean Chili... Sounds like another cookbook!! That may, or may not happen, we will try to let you know if it does. Stay in touch with us at www.3gringos.com. It has been a privilege and a pleasure to be your restaurant of choice for the past 20 years. We are flattered by your compliments, and were blessed with your loyalty. It is because of that loyalty that we decided to share most of our secrets with you.

Thank you!