Bold new Mexican restaurant-bar from San Diego debuts in Fort Worth

A new Mexican concept from San Diego makes its Texas debut in Fort Worth: The chingon, a restaurant, bar and nightlife hotspot will open on December 18th at 2800 Bledsoe St., Ste. 100, in the former Trophy Ranch Bar.

El Chingon made its debut in the Gaslamp Quarter of San Diego in 2017 with a combination of Mexican food, margaritas and nightlife in an energetic atmosphere. One publication describes the kitchen as “Bad Ass Mexican” to capture the spirit of the Mexican revolutionary Pancho Villa and his pistoleros.

The concept was first introduced in 2017 by GBOD Hospitality Group in the Gaslamp Quarter in San Diego. This will be the second place.

eat

Menu highlights are:

  • elote a la línea, fire-fried corn on the piston wheels covered with cotija cheese, mayonnaise and tajín

  • Molcajete bowl filled with grilled rock steak, grilled chicken breast, grilled shrimp, chingon guacamole, grilled queso fresco and chingon elote

  • parrillada chingona, a sizzling platter with carnitas, grilled rock steak, grilled chicken breast, shrimp, pepper and onion fajita mixture with queso fundido and guacamole

  • Chicken, steak and prawns “Bad Ass” fajitas flambéed with tequila at the table, served with rice, beans, pico de gallo, guacamole, chilli edos and tortillas

  • Tacos including Birria, Al Pastor, and Jorges Taco de Pescado, whipped white fish taco served with shredded cabbage, pico de gallo, Mexican citrus, and chipotle cream.

Cocktails

GBOD Beverage Director Ryan Andrews has put together a menu of handcrafted cocktails including:

  • Madero with azuñia blanco tequila, homemade watermelon liqueur, lime and Tajín rim

  • Pancho Villa with Olmeca Altos plata, fresh lime, salt and a selection of jarritos

  • TJ 1920 with Olmeca Altos Reposado, Mexican Coca-Cola reduction, R&D cherry apple bitters and sarsaparilla bitters.

If that’s not enough, bad ass style cocktails can be prepared, served in a tajin-rimmed mug, dulces tipicos jabalina xtreme candy straw, and paleta.

If that’s not enough, there’s an oversized, divisible cocktail called The Super Bad Ass Madero, made with a bottle of Azuñia Blanco Tequila, homemade watermelon cordial, and lime, served in a halved watermelon with a tajín, dulces Tipicos Jabalina Xtreme candy straws and paletas.

the atmosphere

The 6,065 square meter space can accommodate around 400 guests and combines décor from Mexico, art inspired by Mexican culture, murals commissioned by local artists, and dynamic sound and lighting.

“Instagram-ready” graphics include:

  • a pair of 10 foot tall hand carved Calavera sugar skull doors

  • Airstream trailer hand painted by local artist UNO

  • Garage doors painted with graffiti by local artist Juan Velazquez.

Custom lighting, state-of-the-art audio, three 100-inch LED walls and seven 55-inch televisions complete the space with sound and images for late-night entertainment and sports viewing.

party

The release promises that El Chingon will be a premier party destination from daytime until the wee hours of the morning, with entertainment, “bad ass” drink packages and guest DJs.

The lineup includes SUNDIAS, a range of daytime parties with brunch and cocktails, beverage packages, and guest DJs; Forty Tuesdays, including taco and tequila flights, bottle service and guest DJs. Bottle service! How divine.

The GBOD Hospitality Group was founded in 2012 by brothers Raymond and Patrick Davoudi in San Diego with the opening of Mezé Greek Fusion in the Gaslamp Quarter of San Diego.

Her portfolio of spots in San Diego includes Prohibition, an underground speakeasy, and Havana 1920. Fort Worth is her first expansion into a new market.

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