January 6, 2025 • 13 mins
Pinche Gringo BBQ From Apple to $9 Million in Mexico
"Pinche Gringo BBQ: From Apple to $9 Million in Mexico"In this episode, we uncover the incredible journey of Pinche Gringo BBQ, a business that has become a $9 million success story in the heart of Mexico. From humble beginnings to redefining barbecue in a new market, this story is packed with entrepreneurial lessons, cultural insights, and the power of bold decisions.We’ll explore:
Become a supporter of this podcast: https://www.spreaker.com/podcast/marketing-food-online-food-entrepreneur--2797701/support.
"Pinche Gringo BBQ: From Apple to $9 Million in Mexico"In this episode, we uncover the incredible journey of Pinche Gringo BBQ, a business that has become a $9 million success story in the heart of Mexico. From humble beginnings to redefining barbecue in a new market, this story is packed with entrepreneurial lessons, cultural insights, and the power of bold decisions.We’ll explore:
- How founder Dan DeFossey transitioned from a corporate job at Apple to launching a BBQ business in a completely different country.
- The challenges of introducing authentic American barbecue to the Mexican market and the strategies that made it thrive.
- The role of community engagement and storytelling in building a loyal customer base.
- How focusing on authenticity and quality helped Pinche Gringo BBQ stand out in a competitive industry.
- Key insights into scaling from a single location to a multimillion-dollar enterprise with a strong brand identity.
Become a supporter of this podcast: https://www.spreaker.com/podcast/marketing-food-online-food-entrepreneur--2797701/support.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
All right, buckle up, everybody, because today we are taking
a deep dive into a story that's, uh, well, it's
a little bit wild, right.
Speaker 2 (00:08):
You could say that.
Speaker 1 (00:08):
Yeah, we're talking about a guy who went from get this,
selling iPhones to smoking brisket.
Speaker 2 (00:14):
Yeah, like, how does that even happen?
Speaker 1 (00:15):
Exactly? And that's what we're going to unpack today. We're
talking about Dan Defossi. He was a former Apple employee
and now he's running, get this, a multi million dollar
BBQ business in Mexico City, No US, in Mexico City.
Our main source for this deep dive is a CNBC
Make It video.
Speaker 2 (00:36):
Oh yeah, I saw that one.
Speaker 1 (00:37):
It's called I Left Apple and now I bring in
nine million dollars selling BBQ in Mexico. Catchy title, it is, right,
and it's such a fascinating story. So let's uh, let's
start with Dan's background. You know, where did this guy
come from?
Speaker 2 (00:49):
Well, the video tells us that he grew up on
Long Island, started out working at an Apple store, you know,
just like a regular retail gig.
Speaker 1 (00:56):
I can picture him, you know, blue shirt, genius bar exactly.
Speaker 2 (01:01):
But he worked his way up and eventually ended up
heading marketing and education for all of Latin America.
Speaker 1 (01:07):
Wow. That's a pretty impressive trajectory, it is.
Speaker 2 (01:09):
And you think, Okay, this guy's on the fast track
to Silicon Valley stardom, right yeah, launching some hot new
tech startup.
Speaker 1 (01:16):
But instead he's like, Nope, I'm going to go smoke
some meat in Mexico City, exactly what. But here's the thing, though,
even in that Apple trajectory, you can see those entrepreneurial
seeds being planted right totally. Like marketing leadership, navigating a diverse.
Speaker 2 (01:33):
Market, understanding different culture.
Speaker 1 (01:35):
All of that. Those are skills that are essential for
running a successful business.
Speaker 2 (01:40):
Absolutely.
Speaker 1 (01:41):
Yeah.
Speaker 2 (01:41):
I mean think about it. Running a global team at
Apple is kind of like running your own little company,
right Yeah. You've got to have those same leadership skills,
that same vision, right, and.
Speaker 1 (01:50):
That ability to connect with people from all different backgrounds exactly.
Speaker 2 (01:53):
And it's not just about the skills, it's about the mindset.
Speaker 1 (01:56):
Too, you know, that hustle, that drive exactly.
Speaker 2 (01:59):
And remember that part in the video where Dan's talking
about being on a mountaintop with his friend.
Speaker 1 (02:03):
Oh yeah, they're both working for Apple at the time, right.
Speaker 2 (02:05):
Yeah, and they just had this like aha, moment like
they both realized they wanted something more, something different.
Speaker 1 (02:13):
Like that classic Is this all there is?
Speaker 2 (02:15):
Kind of feeling exactly, And I bet a lot of
people listening can relate to that, you know, that feeling
of wanting to break free from the corporate grind, take
a risk and chase a passion.
Speaker 1 (02:26):
Oh for sure, I know I've felt that way at times.
Speaker 2 (02:28):
Yeah, me too. And that's exactly what Dan did. He
took that leap of faith. But here's where it gets
really interesting, right.
Speaker 1 (02:34):
Yeah, he doesn't just quit his job and become like
a life.
Speaker 2 (02:37):
Coach or something. Right, he chooses BBQ BBQ of all things,
and not just anywhere, but in Mexico City.
Speaker 1 (02:44):
Mexico City, which, let's be real, is not exactly known
for its Texas style BBQ.
Speaker 2 (02:51):
It's not the first thing that comes to mind, is.
Speaker 1 (02:53):
It not at all? I Mean, it's a city of
twenty three million people, a vibrant food scene, but no
real Texas style to speak of.
Speaker 2 (03:01):
And that's where Dan saw an opportunity, a gap in
the market.
Speaker 1 (03:04):
He's like, I'm going to bring Texas to Mexico City.
Bold move right, extremely bold. But now you might think, okay,
BBQ in Mexico. He's got to adapt to local tastes.
Speaker 2 (03:15):
Right, you'd think, so, yeah.
Speaker 1 (03:17):
Add some tortillas, some salsas, you know, cater to the
local palette a.
Speaker 2 (03:21):
Little bit, make it a little more fusiony.
Speaker 1 (03:23):
But Dan did the exact opposite.
Speaker 2 (03:25):
He doubled down on authenticity.
Speaker 1 (03:27):
He's like, this is Texas BBQ, and that's what you're
going to get.
Speaker 2 (03:31):
No compromises and get this.
Speaker 1 (03:34):
He named the place pinch Gringo BBQ. Oh yeah, that name,
I mean, how bold is that? For those who don't know,
pinch Gringo roughly translates to darn American.
Speaker 2 (03:47):
Was a little bit of, you know, a playful edge to.
Speaker 1 (03:49):
It, a little bit of SaaS.
Speaker 2 (03:49):
It's risky, super risky. I mean, could you imagine trying
to pull that off in like any other context.
Speaker 1 (03:55):
Not really, but it definitely grabs your attention, doesn't it.
Speaker 2 (03:58):
Oh? For sure? You see that name, You're like.
Speaker 1 (04:00):
This play exactly and it makes you wonder was it
just a savvy marketing ploy.
Speaker 2 (04:05):
Or was there something more to it?
Speaker 1 (04:06):
Right, like a deeper meaning? Because in the video, Dan
talks about wanting to share authentic American culture.
Speaker 2 (04:13):
And build bridges between countries.
Speaker 1 (04:16):
So was it just branding or was.
Speaker 2 (04:19):
There a genuine intention behind it.
Speaker 1 (04:21):
I'm leaning towards genuine intention.
Speaker 2 (04:23):
Yeah, I think so too, because you don't.
Speaker 1 (04:24):
Just stumble into a nine million dollar BBQ business in
a foreign country by.
Speaker 2 (04:29):
Accident, right, You need some serious passion to fuel that fire.
Speaker 1 (04:33):
Absolutely, and that passion shines through in the early days
of Pinch Gringo.
Speaker 2 (04:38):
Oh yeah, those early days were rough.
Speaker 1 (04:40):
Dan starts with an airstream trailer.
Speaker 2 (04:42):
One hundred bucks in his pocket, a hundred bucks and
even the dogs were refusing his brisket.
Speaker 1 (04:47):
Can you imagine you leave a cushy corporate job at Apple.
Speaker 2 (04:51):
And even the dogs are like, nah, we're good.
Speaker 1 (04:53):
It's brutal.
Speaker 2 (04:54):
But that's the thing about entrepreneurship, right, It's not for
the faint of heart.
Speaker 1 (04:58):
It's all about that hustle, that grind.
Speaker 2 (05:00):
You gotta be willing to get your hands dirty and
learn as you go. And sometimes those early struggles lead
to the best stories, like remember the incident with the lemonade.
Speaker 1 (05:11):
Oh man, that was classic.
Speaker 2 (05:13):
Fifty cases of powdered lemonade crossing the border.
Speaker 1 (05:16):
And customs is like, hold up, what's going on here?
Speaker 2 (05:19):
I mean fifty cases of white powder. It does raise
some eyebrows, doesn't it.
Speaker 1 (05:23):
It does, even if it's just lemonade mix.
Speaker 2 (05:26):
Talk about a cultural misunderstanding.
Speaker 1 (05:28):
It's a perfect example of how important it is to
understand the local context when you're doing business in a
different culture. What seems totally normal in one place can
be totally different in another.
Speaker 2 (05:39):
Absolutely, you've got to do your research, be aware of
the nuances, and be prepared for the unexpected.
Speaker 1 (05:44):
Definitely. But even with those hurdles, even with dogs turning
their noses up at his brisket, Dan kept pushing forward.
And then just when things seemed bleak, there was a
turning point.
Speaker 2 (05:55):
Oh yeah, I remember that was the local TV feature, right,
bing good segment on Pinch Gringo, and suddenly everyone's talking
about this darn American with the amazing BBQ.
Speaker 1 (06:05):
The power of media exposure. It's a reminder that sometimes
all it takes is one well placed story to get
the ball rolling, and in the age of social media,
that power is amplified tenfold. One great review, one viral post,
and boom, you've got a line out the door.
Speaker 2 (06:25):
Like I'm saying, any publicity is good.
Speaker 1 (06:26):
Publicity, right exactly, and in Dan's case, that publicity was
the spark that ignited his success. So it wasn't just
any old BBQ that was bringing in these.
Speaker 2 (06:36):
Crowds, right, Oh no, this is a real deal.
Speaker 1 (06:38):
This was authentic Texas style BBQ. And Dan was so committed.
Speaker 2 (06:43):
To that, absolutely, no compromises.
Speaker 1 (06:45):
No fusion dishes, no trying to like, you know, mexicanize
it or anything.
Speaker 2 (06:49):
Just pure slow smoked Texas style goodness.
Speaker 1 (06:52):
And that's interesting, right, because you might think, wouldn't it
make more sense to like adapt a little bit. You'd
think so, right, yeah, to those local tastes a bit.
Speaker 2 (07:01):
More, maybe throwing some tortillas.
Speaker 1 (07:03):
Or something exactly. But Dan was like, Nope, this is
what we're doing, and we're doing it right.
Speaker 2 (07:07):
And that's where his marketing zavvy really comes into plays. Yeah, totally,
because he understood that to stand out in a crowded market,
you have to offer something unique.
Speaker 1 (07:17):
You got to have that differentiator exactly, and by sticking
to his guns, by refusing to compromise on authenticity, he
created that niche. He gave people a reason to choose
Pinch Gringo over all the other amazing food options in Mexico.
Speaker 2 (07:32):
City and it worked. But it's not just the food
that makes this story so compelling.
Speaker 1 (07:36):
Oh absolutely not.
Speaker 2 (07:38):
There's a deeper layer here, a human element that really
tugs at the heartstrings.
Speaker 1 (07:42):
Remember how Pinch Gringo became this haven for workers who
had been deported from the US.
Speaker 2 (07:48):
Oh yeah, that part got to me.
Speaker 1 (07:49):
They found community, they found camaraderie at Dan's restaurant.
Speaker 2 (07:53):
A place where they felt understood.
Speaker 1 (07:55):
A place that felt like home.
Speaker 2 (07:57):
And it circles back to that initial vision.
Speaker 1 (07:59):
That Dan had right building bridges between cultures exactly.
Speaker 2 (08:02):
It wasn't just a marketing slogan. It became a lived
reality within his business.
Speaker 1 (08:06):
And it really speaks to the power of creating a
welcoming and inclusive space, a.
Speaker 2 (08:12):
Space where everyone feels valued, everyone feels respected.
Speaker 1 (08:15):
It's a good reminder that business can be about so
much more than just profits and bottom lines, you know, Oh,
for sure, it can be about building community, about fostering
those connections.
Speaker 2 (08:25):
About making a positive impact on people's lives.
Speaker 1 (08:27):
Exactly. Okay, so let's fast forward a bit. Things really
start taking off.
Speaker 2 (08:32):
For Dan, like seriously taking off.
Speaker 1 (08:34):
The video throws out some pretty impressive numbers fifteen to
twenty tons of meat per month, seven restaurants, partnerships with
brands like Pepsi.
Speaker 2 (08:44):
That's not just growth. That's an explosion, it really is.
Speaker 1 (08:48):
But think about the logistics of scaling a business like.
Speaker 2 (08:50):
That, you know, Oh, it's mind boggling.
Speaker 1 (08:52):
Sourcing that much meat, maintaining that quality control across multiple.
Speaker 2 (08:57):
Locations, managing a growing team.
Speaker 1 (09:00):
While navigating the complexities of international business. It's another level
of entrepreneurship.
Speaker 2 (09:05):
It's next level for sure.
Speaker 1 (09:07):
Man.
Speaker 2 (09:07):
I'm sure there were plenty of bumps along the way
right now.
Speaker 1 (09:09):
Oh, I'm sure there were, because even with a solid
business model, growth comes with its own set of hurdles.
Speaker 2 (09:15):
It does, definitely, and it's something that I think every
entrepreneur has to grapple.
Speaker 1 (09:19):
With, that tension between staying true to your original vision
while also adapting to those new challenges.
Speaker 2 (09:26):
Exactly how do you maintain the essence of what made
you successful in the first place as you grow.
Speaker 1 (09:32):
It's a constant balancing act, and it's a balance that
Dan seems to have found right he does, Yeah, because
even with all that success. There's a quote from him
in the video that really stood out to me. He says,
it's not about your margins your profit line. It's about
touching people's hearts.
Speaker 2 (09:46):
Wow.
Speaker 1 (09:47):
Now, how often do you hear a CEO say.
Speaker 2 (09:49):
That it's rare? It really is, and it speaks to
a different definition of success.
Speaker 1 (09:54):
You know, one that goes beyond just money exactly.
Speaker 2 (09:57):
It makes you think what does success really mean to you?
Speaker 1 (10:01):
Is it just about the financial metrics or is it
about something more, something deeper.
Speaker 2 (10:06):
About connecting with something bigger than yourself.
Speaker 1 (10:08):
Those are some big questions, and I think Dan's story
really forces us to confront them.
Speaker 2 (10:14):
It does.
Speaker 1 (10:15):
But here's the thing. You don't have to be a
CEO or an entrepreneur to grapple with these questions.
Speaker 2 (10:20):
No, not at all.
Speaker 1 (10:21):
I mean that they're relevant to all of us, no
matter what path are on. All right, So as we
wrap up our deep dive into you know, Dan to
Fosse's story, the guy who went from Apple to BBQ, king,
what are some of the big takeaways? I mean, what
can we all you know, chew on besides the brisket.
Speaker 2 (10:41):
Well, for me, the biggest thing that sticks out is
that is that leap of faith you know? Oh yeah,
he left a secure job, a good job at Apple
to pursue this thing that you know a lot of
people My thought was kind of crazy, Yeah.
Speaker 1 (10:53):
Like BBQ in Mexico.
Speaker 2 (10:55):
Well, that's exactly. But his story really shows that sometimes
the most fulfilling things in life, or on those paths
that you least expect.
Speaker 1 (11:02):
That's so true. Have you ever felt that pull like
to do something radically different?
Speaker 2 (11:07):
Absolutely? I think I think we've all had those moments
where you're just.
Speaker 1 (11:09):
Like, what if if I just chucked it all?
Speaker 2 (11:12):
Yeah, but it's scary.
Speaker 1 (11:14):
It is scary. But Dan's story also shows that it's
not just about blindly jumping into the unknown.
Speaker 2 (11:19):
Oh no, not at all.
Speaker 1 (11:20):
He took his skills, his experience from Apple and he
used them strategically right to build something special exactly. And
that brings us to another takeaway, which is, you know,
understanding the context wherever you are.
Speaker 2 (11:31):
Well, that's huge.
Speaker 1 (11:32):
Dan went to a new market, a different culture, and
he realized he had to be aware of those nuances.
Speaker 2 (11:37):
You got to be sensitive to that stuff.
Speaker 1 (11:38):
Definitely, it's like one in Rome exactly.
Speaker 2 (11:41):
Adapt but also stay true to yourself.
Speaker 1 (11:44):
Yeah, find that balance. And speaking of staying true to yourself,
can we talk about the power of authenticity for a second.
Speaker 2 (11:52):
Oh yeah, that's key.
Speaker 1 (11:53):
I mean Dan could have easily tried to like Mexicanize
his BBQ, you know, to appeal to a wider audience,
make it more fusiony, right, but he was like, Nope,
this is Texas BBQ and that's what I'm serving. And
it worked.
Speaker 2 (12:08):
It did. People could feel that authenticity.
Speaker 1 (12:10):
They could taste it, and I think there's a deeper
lesson there, you know. Oh yeah, in a world that's
always telling us to like.
Speaker 2 (12:16):
Fit in conform you like everyone.
Speaker 1 (12:19):
Else, Dan's story is like this reminder that sometimes what
makes you different is your greatest strength.
Speaker 2 (12:25):
It's about owning your unique perspective.
Speaker 1 (12:27):
Absolutely, and when you combine that authenticity with a genuine
desire to connect with people, to build community, that's when
something truly special happens.
Speaker 2 (12:37):
With those deported workers at Pinch Gringo.
Speaker 1 (12:40):
Exactly, it became more than just a place to eat.
Speaker 2 (12:42):
It was a place to belong.
Speaker 1 (12:44):
It was a place to feel seen. And that's that's
powerful stuff.
Speaker 2 (12:47):
It is.
Speaker 1 (12:49):
So as we wrap up, I think the question that
we should all be asking ourselves is what's that crazy
idea that we're holding back off?
Speaker 2 (12:56):
Yeah, what's that thing that's like whispering to you, saying,
go for.
Speaker 1 (13:00):
It, exactly because Dan's journey shows us that sometimes the
most unexpected.
Speaker 2 (13:05):
Path can lead to something amazing.
Speaker 1 (13:07):
It can. So find that passion, you know, fan those
flames and see where they take you.
Speaker 2 (13:13):
Maybe you'll end up creating something that touches people's hearts.
Speaker 1 (13:16):
It makes a real difference in the world. All right, folks,
that's our deep dive into the smoky, inspiring, and you
know kind of delicious world of Pinch Gringo BBQ.
Speaker 2 (13:25):
Hope you enjoy the ride.
Speaker 1 (13:26):
We'll catch you on the next one.
All right, buckle up, everybody, because today we are taking
a deep dive into a story that's, uh, well, it's
a little bit wild, right.
Speaker 2 (00:08):
You could say that.
Speaker 1 (00:08):
Yeah, we're talking about a guy who went from get this,
selling iPhones to smoking brisket.
Speaker 2 (00:14):
Yeah, like, how does that even happen?
Speaker 1 (00:15):
Exactly? And that's what we're going to unpack today. We're
talking about Dan Defossi. He was a former Apple employee
and now he's running, get this, a multi million dollar
BBQ business in Mexico City, No US, in Mexico City.
Our main source for this deep dive is a CNBC
Make It video.
Speaker 2 (00:36):
Oh yeah, I saw that one.
Speaker 1 (00:37):
It's called I Left Apple and now I bring in
nine million dollars selling BBQ in Mexico. Catchy title, it is, right,
and it's such a fascinating story. So let's uh, let's
start with Dan's background. You know, where did this guy
come from?
Speaker 2 (00:49):
Well, the video tells us that he grew up on
Long Island, started out working at an Apple store, you know,
just like a regular retail gig.
Speaker 1 (00:56):
I can picture him, you know, blue shirt, genius bar exactly.
Speaker 2 (01:01):
But he worked his way up and eventually ended up
heading marketing and education for all of Latin America.
Speaker 1 (01:07):
Wow. That's a pretty impressive trajectory, it is.
Speaker 2 (01:09):
And you think, Okay, this guy's on the fast track
to Silicon Valley stardom, right yeah, launching some hot new
tech startup.
Speaker 1 (01:16):
But instead he's like, Nope, I'm going to go smoke
some meat in Mexico City, exactly what. But here's the thing, though,
even in that Apple trajectory, you can see those entrepreneurial
seeds being planted right totally. Like marketing leadership, navigating a diverse.
Speaker 2 (01:33):
Market, understanding different culture.
Speaker 1 (01:35):
All of that. Those are skills that are essential for
running a successful business.
Speaker 2 (01:40):
Absolutely.
Speaker 1 (01:41):
Yeah.
Speaker 2 (01:41):
I mean think about it. Running a global team at
Apple is kind of like running your own little company,
right Yeah. You've got to have those same leadership skills,
that same vision, right, and.
Speaker 1 (01:50):
That ability to connect with people from all different backgrounds exactly.
Speaker 2 (01:53):
And it's not just about the skills, it's about the mindset.
Speaker 1 (01:56):
Too, you know, that hustle, that drive exactly.
Speaker 2 (01:59):
And remember that part in the video where Dan's talking
about being on a mountaintop with his friend.
Speaker 1 (02:03):
Oh yeah, they're both working for Apple at the time, right.
Speaker 2 (02:05):
Yeah, and they just had this like aha, moment like
they both realized they wanted something more, something different.
Speaker 1 (02:13):
Like that classic Is this all there is?
Speaker 2 (02:15):
Kind of feeling exactly, And I bet a lot of
people listening can relate to that, you know, that feeling
of wanting to break free from the corporate grind, take
a risk and chase a passion.
Speaker 1 (02:26):
Oh for sure, I know I've felt that way at times.
Speaker 2 (02:28):
Yeah, me too. And that's exactly what Dan did. He
took that leap of faith. But here's where it gets
really interesting, right.
Speaker 1 (02:34):
Yeah, he doesn't just quit his job and become like
a life.
Speaker 2 (02:37):
Coach or something. Right, he chooses BBQ BBQ of all things,
and not just anywhere, but in Mexico City.
Speaker 1 (02:44):
Mexico City, which, let's be real, is not exactly known
for its Texas style BBQ.
Speaker 2 (02:51):
It's not the first thing that comes to mind, is.
Speaker 1 (02:53):
It not at all? I Mean, it's a city of
twenty three million people, a vibrant food scene, but no
real Texas style to speak of.
Speaker 2 (03:01):
And that's where Dan saw an opportunity, a gap in
the market.
Speaker 1 (03:04):
He's like, I'm going to bring Texas to Mexico City.
Bold move right, extremely bold. But now you might think, okay,
BBQ in Mexico. He's got to adapt to local tastes.
Speaker 2 (03:15):
Right, you'd think, so, yeah.
Speaker 1 (03:17):
Add some tortillas, some salsas, you know, cater to the
local palette a.
Speaker 2 (03:21):
Little bit, make it a little more fusiony.
Speaker 1 (03:23):
But Dan did the exact opposite.
Speaker 2 (03:25):
He doubled down on authenticity.
Speaker 1 (03:27):
He's like, this is Texas BBQ, and that's what you're
going to get.
Speaker 2 (03:31):
No compromises and get this.
Speaker 1 (03:34):
He named the place pinch Gringo BBQ. Oh yeah, that name,
I mean, how bold is that? For those who don't know,
pinch Gringo roughly translates to darn American.
Speaker 2 (03:47):
Was a little bit of, you know, a playful edge to.
Speaker 1 (03:49):
It, a little bit of SaaS.
Speaker 2 (03:49):
It's risky, super risky. I mean, could you imagine trying
to pull that off in like any other context.
Speaker 1 (03:55):
Not really, but it definitely grabs your attention, doesn't it.
Speaker 2 (03:58):
Oh? For sure? You see that name, You're like.
Speaker 1 (04:00):
This play exactly and it makes you wonder was it
just a savvy marketing ploy.
Speaker 2 (04:05):
Or was there something more to it?
Speaker 1 (04:06):
Right, like a deeper meaning? Because in the video, Dan
talks about wanting to share authentic American culture.
Speaker 2 (04:13):
And build bridges between countries.
Speaker 1 (04:16):
So was it just branding or was.
Speaker 2 (04:19):
There a genuine intention behind it.
Speaker 1 (04:21):
I'm leaning towards genuine intention.
Speaker 2 (04:23):
Yeah, I think so too, because you don't.
Speaker 1 (04:24):
Just stumble into a nine million dollar BBQ business in
a foreign country by.
Speaker 2 (04:29):
Accident, right, You need some serious passion to fuel that fire.
Speaker 1 (04:33):
Absolutely, and that passion shines through in the early days
of Pinch Gringo.
Speaker 2 (04:38):
Oh yeah, those early days were rough.
Speaker 1 (04:40):
Dan starts with an airstream trailer.
Speaker 2 (04:42):
One hundred bucks in his pocket, a hundred bucks and
even the dogs were refusing his brisket.
Speaker 1 (04:47):
Can you imagine you leave a cushy corporate job at Apple.
Speaker 2 (04:51):
And even the dogs are like, nah, we're good.
Speaker 1 (04:53):
It's brutal.
Speaker 2 (04:54):
But that's the thing about entrepreneurship, right, It's not for
the faint of heart.
Speaker 1 (04:58):
It's all about that hustle, that grind.
Speaker 2 (05:00):
You gotta be willing to get your hands dirty and
learn as you go. And sometimes those early struggles lead
to the best stories, like remember the incident with the lemonade.
Speaker 1 (05:11):
Oh man, that was classic.
Speaker 2 (05:13):
Fifty cases of powdered lemonade crossing the border.
Speaker 1 (05:16):
And customs is like, hold up, what's going on here?
Speaker 2 (05:19):
I mean fifty cases of white powder. It does raise
some eyebrows, doesn't it.
Speaker 1 (05:23):
It does, even if it's just lemonade mix.
Speaker 2 (05:26):
Talk about a cultural misunderstanding.
Speaker 1 (05:28):
It's a perfect example of how important it is to
understand the local context when you're doing business in a
different culture. What seems totally normal in one place can
be totally different in another.
Speaker 2 (05:39):
Absolutely, you've got to do your research, be aware of
the nuances, and be prepared for the unexpected.
Speaker 1 (05:44):
Definitely. But even with those hurdles, even with dogs turning
their noses up at his brisket, Dan kept pushing forward.
And then just when things seemed bleak, there was a
turning point.
Speaker 2 (05:55):
Oh yeah, I remember that was the local TV feature, right,
bing good segment on Pinch Gringo, and suddenly everyone's talking
about this darn American with the amazing BBQ.
Speaker 1 (06:05):
The power of media exposure. It's a reminder that sometimes
all it takes is one well placed story to get
the ball rolling, and in the age of social media,
that power is amplified tenfold. One great review, one viral post,
and boom, you've got a line out the door.
Speaker 2 (06:25):
Like I'm saying, any publicity is good.
Speaker 1 (06:26):
Publicity, right exactly, and in Dan's case, that publicity was
the spark that ignited his success. So it wasn't just
any old BBQ that was bringing in these.
Speaker 2 (06:36):
Crowds, right, Oh no, this is a real deal.
Speaker 1 (06:38):
This was authentic Texas style BBQ. And Dan was so committed.
Speaker 2 (06:43):
To that, absolutely, no compromises.
Speaker 1 (06:45):
No fusion dishes, no trying to like, you know, mexicanize
it or anything.
Speaker 2 (06:49):
Just pure slow smoked Texas style goodness.
Speaker 1 (06:52):
And that's interesting, right, because you might think, wouldn't it
make more sense to like adapt a little bit. You'd
think so, right, yeah, to those local tastes a bit.
Speaker 2 (07:01):
More, maybe throwing some tortillas.
Speaker 1 (07:03):
Or something exactly. But Dan was like, Nope, this is
what we're doing, and we're doing it right.
Speaker 2 (07:07):
And that's where his marketing zavvy really comes into plays. Yeah, totally,
because he understood that to stand out in a crowded market,
you have to offer something unique.
Speaker 1 (07:17):
You got to have that differentiator exactly, and by sticking
to his guns, by refusing to compromise on authenticity, he
created that niche. He gave people a reason to choose
Pinch Gringo over all the other amazing food options in Mexico.
Speaker 2 (07:32):
City and it worked. But it's not just the food
that makes this story so compelling.
Speaker 1 (07:36):
Oh absolutely not.
Speaker 2 (07:38):
There's a deeper layer here, a human element that really
tugs at the heartstrings.
Speaker 1 (07:42):
Remember how Pinch Gringo became this haven for workers who
had been deported from the US.
Speaker 2 (07:48):
Oh yeah, that part got to me.
Speaker 1 (07:49):
They found community, they found camaraderie at Dan's restaurant.
Speaker 2 (07:53):
A place where they felt understood.
Speaker 1 (07:55):
A place that felt like home.
Speaker 2 (07:57):
And it circles back to that initial vision.
Speaker 1 (07:59):
That Dan had right building bridges between cultures exactly.
Speaker 2 (08:02):
It wasn't just a marketing slogan. It became a lived
reality within his business.
Speaker 1 (08:06):
And it really speaks to the power of creating a
welcoming and inclusive space, a.
Speaker 2 (08:12):
Space where everyone feels valued, everyone feels respected.
Speaker 1 (08:15):
It's a good reminder that business can be about so
much more than just profits and bottom lines, you know, Oh,
for sure, it can be about building community, about fostering
those connections.
Speaker 2 (08:25):
About making a positive impact on people's lives.
Speaker 1 (08:27):
Exactly. Okay, so let's fast forward a bit. Things really
start taking off.
Speaker 2 (08:32):
For Dan, like seriously taking off.
Speaker 1 (08:34):
The video throws out some pretty impressive numbers fifteen to
twenty tons of meat per month, seven restaurants, partnerships with
brands like Pepsi.
Speaker 2 (08:44):
That's not just growth. That's an explosion, it really is.
Speaker 1 (08:48):
But think about the logistics of scaling a business like.
Speaker 2 (08:50):
That, you know, Oh, it's mind boggling.
Speaker 1 (08:52):
Sourcing that much meat, maintaining that quality control across multiple.
Speaker 2 (08:57):
Locations, managing a growing team.
Speaker 1 (09:00):
While navigating the complexities of international business. It's another level
of entrepreneurship.
Speaker 2 (09:05):
It's next level for sure.
Speaker 1 (09:07):
Man.
Speaker 2 (09:07):
I'm sure there were plenty of bumps along the way
right now.
Speaker 1 (09:09):
Oh, I'm sure there were, because even with a solid
business model, growth comes with its own set of hurdles.
Speaker 2 (09:15):
It does, definitely, and it's something that I think every
entrepreneur has to grapple.
Speaker 1 (09:19):
With, that tension between staying true to your original vision
while also adapting to those new challenges.
Speaker 2 (09:26):
Exactly how do you maintain the essence of what made
you successful in the first place as you grow.
Speaker 1 (09:32):
It's a constant balancing act, and it's a balance that
Dan seems to have found right he does, Yeah, because
even with all that success. There's a quote from him
in the video that really stood out to me. He says,
it's not about your margins your profit line. It's about
touching people's hearts.
Speaker 2 (09:46):
Wow.
Speaker 1 (09:47):
Now, how often do you hear a CEO say.
Speaker 2 (09:49):
That it's rare? It really is, and it speaks to
a different definition of success.
Speaker 1 (09:54):
You know, one that goes beyond just money exactly.
Speaker 2 (09:57):
It makes you think what does success really mean to you?
Speaker 1 (10:01):
Is it just about the financial metrics or is it
about something more, something deeper.
Speaker 2 (10:06):
About connecting with something bigger than yourself.
Speaker 1 (10:08):
Those are some big questions, and I think Dan's story
really forces us to confront them.
Speaker 2 (10:14):
It does.
Speaker 1 (10:15):
But here's the thing. You don't have to be a
CEO or an entrepreneur to grapple with these questions.
Speaker 2 (10:20):
No, not at all.
Speaker 1 (10:21):
I mean that they're relevant to all of us, no
matter what path are on. All right, So as we
wrap up our deep dive into you know, Dan to
Fosse's story, the guy who went from Apple to BBQ, king,
what are some of the big takeaways? I mean, what
can we all you know, chew on besides the brisket.
Speaker 2 (10:41):
Well, for me, the biggest thing that sticks out is
that is that leap of faith you know? Oh yeah,
he left a secure job, a good job at Apple
to pursue this thing that you know a lot of
people My thought was kind of crazy, Yeah.
Speaker 1 (10:53):
Like BBQ in Mexico.
Speaker 2 (10:55):
Well, that's exactly. But his story really shows that sometimes
the most fulfilling things in life, or on those paths
that you least expect.
Speaker 1 (11:02):
That's so true. Have you ever felt that pull like
to do something radically different?
Speaker 2 (11:07):
Absolutely? I think I think we've all had those moments
where you're just.
Speaker 1 (11:09):
Like, what if if I just chucked it all?
Speaker 2 (11:12):
Yeah, but it's scary.
Speaker 1 (11:14):
It is scary. But Dan's story also shows that it's
not just about blindly jumping into the unknown.
Speaker 2 (11:19):
Oh no, not at all.
Speaker 1 (11:20):
He took his skills, his experience from Apple and he
used them strategically right to build something special exactly. And
that brings us to another takeaway, which is, you know,
understanding the context wherever you are.
Speaker 2 (11:31):
Well, that's huge.
Speaker 1 (11:32):
Dan went to a new market, a different culture, and
he realized he had to be aware of those nuances.
Speaker 2 (11:37):
You got to be sensitive to that stuff.
Speaker 1 (11:38):
Definitely, it's like one in Rome exactly.
Speaker 2 (11:41):
Adapt but also stay true to yourself.
Speaker 1 (11:44):
Yeah, find that balance. And speaking of staying true to yourself,
can we talk about the power of authenticity for a second.
Speaker 2 (11:52):
Oh yeah, that's key.
Speaker 1 (11:53):
I mean Dan could have easily tried to like Mexicanize
his BBQ, you know, to appeal to a wider audience,
make it more fusiony, right, but he was like, Nope,
this is Texas BBQ and that's what I'm serving. And
it worked.
Speaker 2 (12:08):
It did. People could feel that authenticity.
Speaker 1 (12:10):
They could taste it, and I think there's a deeper
lesson there, you know. Oh yeah, in a world that's
always telling us to like.
Speaker 2 (12:16):
Fit in conform you like everyone.
Speaker 1 (12:19):
Else, Dan's story is like this reminder that sometimes what
makes you different is your greatest strength.
Speaker 2 (12:25):
It's about owning your unique perspective.
Speaker 1 (12:27):
Absolutely, and when you combine that authenticity with a genuine
desire to connect with people, to build community, that's when
something truly special happens.
Speaker 2 (12:37):
With those deported workers at Pinch Gringo.
Speaker 1 (12:40):
Exactly, it became more than just a place to eat.
Speaker 2 (12:42):
It was a place to belong.
Speaker 1 (12:44):
It was a place to feel seen. And that's that's
powerful stuff.
Speaker 2 (12:47):
It is.
Speaker 1 (12:49):
So as we wrap up, I think the question that
we should all be asking ourselves is what's that crazy
idea that we're holding back off?
Speaker 2 (12:56):
Yeah, what's that thing that's like whispering to you, saying,
go for.
Speaker 1 (13:00):
It, exactly because Dan's journey shows us that sometimes the
most unexpected.
Speaker 2 (13:05):
Path can lead to something amazing.
Speaker 1 (13:07):
It can. So find that passion, you know, fan those
flames and see where they take you.
Speaker 2 (13:13):
Maybe you'll end up creating something that touches people's hearts.
Speaker 1 (13:16):
It makes a real difference in the world. All right, folks,
that's our deep dive into the smoky, inspiring, and you
know kind of delicious world of Pinch Gringo BBQ.
Speaker 2 (13:25):
Hope you enjoy the ride.
Speaker 1 (13:26):
We'll catch you on the next one.
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