MANILA -- Homegrown Tex-Mex restaurant Gringo opened its first branch two years ago inside a busy mall in Quezon City. And just after a couple of years, the casual dining eatery recently opened its 10th and also its biggest branch.

Not all restaurants can grow as quick as Gringo did, especially considering that the restaurant industry is one of the most competitive business sectors. Only a few survive the market, more so, open several branches in a short span of time.

So where do the restaurant attribute its success?

“I think it's a combination of everything, from the food to the service to the experience. Everything just jibe together. Also, the value for money because we serve quality dishes at affordable prices,” explained owner Reagan Tan.

The new branch, which is located at O Square 2, Greenhills Shopping Center in San Juan City, is a testament to the chain's success. The entire restaurant can accommodate up to 150 guests and the dining area can be divided into two. One part can be turned into a function room.

Tan also cited its loyal customers and the positive response from market when they first opened as two major contributors to the fast growth of Gringo. They are planning to open six to eight more branches this year including two in the south, one in Alabang and another in Santa Rosa, Laguna. The owners' first business is the Tokyo Bubble Tea, which has 11 branches.

“I feel like there are still markets that have not heard of us. Hopefully, we could introduce ourselves to more markets in the future,” he said.

Gringo's cuisine is inspired by the Tex-Mex cuisine with more Latin influences. It is known for its roast chicken and barbecued ribs.

The original chicken is flavored with different herbs and spices and perfectly baked in the oven, while the baby back ribs are cooked for hours and use the restaurant's signature marinade and barbecue-style sauce. There's also the southern style chicken or a Cajun-style roast. The roasted and barbecued meats are served with a creamy chili sauce.

Aside from the chicken and the ribs, other must-try dishes include the Nacho Grande, crunchy tortilla chips topped with shredded roast chicken, pico de gallo, and queso sauce; lemon garlic butter crab; crispy catfish salsa; and the 1875 pot stewed beef (Creole-style beef stew).

Of course, the restaurant also serves tacos, burritos, quesadillas, and baked taquitos.

While most of the branches are geared toward solely on dining, some branches have full bars like in Legaspi Village, Bonifacio Global City, UP Town Center, and this one in Greenhills.

“These branches have a full selection of alcoholic drinks from local beers to imported beers to signature cocktails. We also plan to do hosting nights at these branches and even feature DJs for the music,” Tan said.

One of its signature cocktails is the El Gringo Margarita, a frozen strawberry margarita topped with a full bottle of Corona beer. Of course, there's the house mojito that uses Bacardi rum, mint, and lime.