For our latest edition of “Tales of a Barbecue Wife” we are taking you to the Alamo City to meet Grecia Ramos. Bringing her passion for life behind the mixing bowl is an extra sweet treat to this story....
Interview by: Catherine Stiles
Portraits by: Wyatt McSpadden
For our latest edition of “Tales of a Barbecue Wife” we are taking you to the Alamo City to meet Grecia Ramos. Bringing her passion for life behind the mixing bowl is an extra sweet treat to this story. We can’t wait to introduce you to Grecia…the very talented women behind the “sweet life” at 2M Smokehouse in San Antonio, Texas.
Name: Grecia Anais Ramos
Restaurant: 2M Smokehouse
Age: 33
Grecia Ramos, 2M Smokehouse. Photo by: Wyatt McSpadden
Tell me a little bit about where you are from and where you grew up?
I was born in Reynosa Tamaulipas, Mexico. I migrated to San Antonio in 92’ at the age of five. I was raised on the south side of beautiful San Antonio. I attended West Campus High School & graduated from Southwest High School. I attended Community College, dropped out and finally found my calling making me a graduate from the Culinary Institute of America with a degree in Baking and Pastry Arts.
What did your parents do? What influence did they have on you in becoming the Woman you are today?
My mother was a stay at home Mom for most of my life. My Father has had a countertop business for over 25 years now. My mother started working with my father once my brother and I got old enough to stay on our own. I have seen their business bloom, struggle, but never fail. My parents work ethic is something I’ll always admire and take with me anywhere I go.
What were you like as a child? What did you want to be when you grew up?
I was a wild child. I was always in the mud, playing soccer in the streets with the boys. Singing while my grandfather played guitar outside his house. I’d always put on a show for our neighbors. I wanted to be a TV star or a dentist so I could help the elderly with their teeth. I wanted to give them gold teeth... for free I might add... funny thinking of it now, seeing the cost of gold at the moment. I was a dreamer and I still kind of am.
Tell me a little bit about 2M Barbecue and how it all came to be. How did it get started and what makes it such a special place?
My husband & his best friend had been talking about opening up a barbecue place since they were in high school. Esaul started doing back yard barbecuing while in high school learning as much as he could. I love hearing the stories of all the burnt, and messed up briskets his family & friends had to endure while he found out what worked. Fast forward a few years later, he was able to land a position under John Lewis at “La Barbecue” in Austin. I met him in 2015 shortly after his “up in smoke” episode. I didn’t know much about barbecue nor was I interested in it to be honest…. I just knew it was delicious! As we got to know each other, and I saw how he talked about barbecue and what it meant to him, I started researching barbecue and what goes into it. It was fascinating how complex and tedious it can be. After living in Austin for a few months, we decided to move to San Antonio and help his mother with his disabled uncle. While we were here, I found a job selling used cars at a small shop off IH35. Esaul really wanted to start a barbecue restaurant, so he joined forces with his best friend who had a very good job at the moment with benefits, 401k….you know the works. Joe decided to join in on a venture, which was so full of uncertainty. Between the two of them together, they have created a master piece at 2M from the meats, sides, social media, business end, etc. The two are the ying and yang of 2M. Its the perfect balance of work and play. We spend more time with each other than with anyone else. At 2M we don’t just work with each other we have become family. Seeing the restaurant grow, in such a small amount of time always amazes me! They keep raising the bar year after year.
Esaul Ramos & Grecia Ramos at 2M Smokehouse. Photo by: Wyatt McSpadden
What do you think people might not know about the day in the life of Grecia and your role in the family business? ??
Hmmmmm... a day in the life of Grecia means, baking bread, making desserts, working on recipes, and hearing everyone at work complain about how their pants don’t fit. However, they never say “no” to the desserts…. It’s a blessing and a curse!
Grecia Ramos, 2M Smokehouse. Photo by: Wyatt McSpadden
How did you meet your husband? Fun fact we might not know about your relationship?
This one is rather interesting. We went to the same high school, and we had some of the same friends & acquaintances but never knew each other. I had seen him around a time or two, but never engaged. Fast forward 15 years later… We met through mutual friends, messaged on Facebook for a few months until he finally asked me on a date. Best first date I’ve EVER been on, hence why we are married now! Fun Fact: I saw it, I liked it, I cuffed it! I asked him to be my boyfriend on a late Friday night outside the 24hr Diner in Austin. Thankfully he said yes because it’s been such a an amazing ride and it’s still nowhere near over.
What is the best thing about being in the restaurant/bbq/hospitality business? ??
People! You meet sooo many different people from all walks of life. We had two of our day one customers at our wedding. We’ve been invited to baby showers, parties and graduation events. I love meeting new people. I love seeing their accomplishments on social media, seeing their kids grow, etc. We are more than just a barbecue restaurant, this is home.
The restaurant business can be one of the most exhausting businesses to be in...Any advice you can give as you are trying to make it all happen every day?
I’m thankful to be part of the baking aspect of 2M. I would have to say most of the work definitely falls on Esaul and Joe. However, when the stress creeps up, I love to run, meditate in the shower, and just relax on the couch with our pups!
What do you do for fun?
Fun?? What’s that?! Haha! I love to go on drives. We have the best conversations, find the coolest spots, and meet some pretty cool people in the process. I also love to spend time with my mother. We have our weekly breakfast & shopping dates. I’m a pretty simple woman… feed me, love me, and make sure you know how to make a good old fashioned!
If you were going to give one piece of advice to a young person who wanted to get into the business of barbecue or just "food" in general, what would that be? ??
Dooooo it!!! It’s a tough industry and it’s not for the faint of heart. If you do, make sure you learn from EVERYONE! Take the good and the bad. Learn from it all and incorporate it in your career. If you’re not messing things up, you aren’t learning... As long as you have dedication, and drive the sky is the limit!
If you could do something outside of the restaurant/hospitality business, what would that be?
I can’t quite get away from the industry to be honest. If I had to step out, I’d love to open a cannabis dispensary. Not your typical dispensary. More like a bake shop / sandwich shop fully medicated with proper dosages. Educating people on the proper use of cannabis.
When you actually get the chance...what do you do for fun with girlfriends or a "Night Out?" ?
Ohhh, well! Girls night out involves my two sister-in-laws and myself. We love to go to dinner and get a few margaritas and end up at the St. Mary’s strip dancing the night away or listening to karaoke at one of the bars on the strip.
When you have guests in town are there any local restaurants, shops, or favorite attractions you like to direct them to?
Ohh, favorite restaurants and what I order
GRECIA EEEEATS….
Naco Mexican Eatery (any tortas)
Tlahco Mexican Restaurant (migas diablas)
Supper (everything)
Pumpers burgers (everything)
Bandit bbq (burger)
Laika (all cheesecake)
GRECIA Shops
To Do:
Dave & Busters (happy hour play)
Favorite Musician?
I can never decide on a favorite... my playlist is a mix of rap, metal, dance, hip hop, classical and oldies... I’m sure I have others, but that just gives you some insight into my kind of music.
Right now I’m really into Tyler Childers He is the perfect combo of sad, love, and outlaw badass I need on my playlist.
If you were to empty out your purse on the table right now, what would we find???
Another fun fact... I don’t carry one. I do however carry a Fanny pack, which contains brass knuckles, a taser, a multi use knife, a mask, a collapsible water bottle, my phone, ID and Debit card.
Is there a local or national charitable cause that you support and would like more people to be aware of?
Not at the moment, I don’t like donating to corporations. I’d rather help someone take that trip to learn a craft they’ve always wanted to learn, or assist with living expenses for missionaries, or hand out food to our local community. Making a difference starts with those around you. Waves always start as ripples.
What are some fun upcoming things at 2M?
I will be bringing a rotation of Tres Leches Cakes back this June. We also have lengua and pork jowel barbacoa every Sunday at 2M.
We end each interview with a piece we can share from your kitchen to the reader’s home kitchen. Think of it as sharing a recipe card from one good friend to another. What is a favorite recipe you like to share from your home kitchen when you are entertaining with friends and family?
GRECIA’S ENTOMATADAS:
Yields: 8-10 servings
Ingredients:
3 pounds of chicken breast
1- 32 ounce cans of Hunts tomato sauce
Salt
½ tablespoon season all
¼ teaspoon Cumin
2 jalapenos
2 serranos
1 habaneros
1 Onion cut in half
12 corn tortillas
Oil
1-2 avocados
4 oz Queso fresco
Directions:
1) Boil chicken until fully cooked (save broth for Mexican rice)
2) In a separate deep pan, place jalapenos, serranos, habaneros, and ½ onion with water. Make sure to cover everything with enough water to bring to a boil and fully cook items.
3) Once chicken is fully cooked, take it out of the pan and shred well. Once shredded, season with season salt. (set aside)
4) When the chiles and onions are fully cooked drain and place in a blender and mix. Make sure to blend well, no seeds should be visible. It should be a medium consistency.
5) In a large wide saute pan, add about a tablespoon of oil. DO NOT PUT THE BURNER ON HIGH. Keep om medium heat. Once oil is heated place a tortilla in the pan and make soft taco shells out of the tortillas and set aside. (pat down tortillas if too much oil was added. They should look wet but not drenched. Just a light oil coating.
6) With remaining oil, slice the remaining half of the onion and add ¼ of it into the oil. Sweat the onion until it is soft, do not burn the onion it will make it taste extra “oniony."
7) Once onion has been cooked, add the hunts tomato sauce, cumin, and a pinch of salt into the oil and onion. Make sure to be careful. Oil is hot and will spit out if left on high flame.
8) Mix well and bring to a simmer for 10 mins
9) Taste for salt, add more to taste.
10) Add the chile sauce you made to the mix, ( make sure to taste after every addition) this is a very spicy sauce and you may not need much. Bring to simmer again for 5 mins.
10) Stuff the soft tacos with chicken and place them on your plate and pour the tomato sauce mixture you made on top. (They should be well drenched…think enchiladas)
11) Slice avocado into thin slices and sprinkle queso fresco on the top.
Accompany with a side of Mexican rice and enjoy!
What a treat! Yall get down to SA and see Grecia at 2M SMOKEHOUSE soon!
Till Next Time!
Catherine Stiles
Grecia Ramos, 2M Smokehouse. Photo by: Wyatt McSpadden