By Maggie Matsko
Alan Huffman,
owner and chef.
Alan Huffman has always had a passion for entertaining and serving up made-from-scratch dishes. His culinary journey began about 10 years ago while living in the San Fernando Valley. His love of hosting small, intimate gatherings for loved ones was also something he shared with his late wife, Michelle.
“I served as the prep cook for my friends and roommates, Bob and Colleen, and we would cook on the weekends with friends and family,” says Alan. “From there, Michelle and I shared Wednesday night dinners with three other couples during which one person would cook for all the others in the group. To this day, the dinner parties continue with those remaining in San Diego.”
In 2010, after getting married, Michelle and Alan made the big cross-country move to West Virginia to be closer to his family. Having been around authentic Mexican dishes for such a long period of time, the couple missed their favorite cuisine and decided to open their own restaurant. Spicy Gringo’s was founded on the simple premise of providing fresh, authentic Mexican food at an affordable price within a family atmosphere. The majority of the recipes on the menu have been passed down for generations in Michelle’s family, giving a whole new meaning to the word authentic.
The couple was ecstatic that their dream to open their own restaurant had finally come true, but their happiness was dimmed in 2011 when Michelle was diagnosed with breast cancer. Despite a year-long battle, she passed away. Alan continues to run the restaurant in his wife’s memory.
“There are many ways I am able to keep her memory alive,” he says. “From the reminder on the menu to the photos on the wall, she is here with us every day.”
Known locally as a fiesta in your mouth, Spicy Gringo’s menu offers slow-cooked beans, Mexican rice, tacos, burritos, soups, salads, nachos, chimichangas, enchiladas and desserts. The restaurant prides itself on serving authentic shredded beef rather than ground beef, which is usually served by other Mexican dining establishments. To ensure each dish is made with fresh ingredients, Alan travels to the Strip District in Pittsburgh every Monday to handpick the meats, vegetables, peppers and other ingredients. “Our dedication to utilizing fresh ingredients includes hormone-free beef, made-from-scratch hot sauces and locally sourced produce when it’s in season,” he says.
Not only is Alan dedicated to serving the Northern Panhandle with quality Mexican cuisine but he’s also devoted to adding a personal touch to his customer service. “I want all of our customers to leave the restaurant with the understanding that we care,” he says. “Not everyone will enjoy our food, but I don’t want anyone to say that Spicy Gringo’s doesn’t have respect for their patronage. All of us here—from our servers to our kitchen staff—are dedicated to knowing our customers’ names and something about them as a person.”
Spicy Gringo’s is located at 206 American Way in Weirton and is open Monday through Saturday, 9 a.m. to 11 p.m. For more information, visit www.spicygringos.com.
