Celebrating the Chefs of Orange County
This interview has been edited for clarity and length.
In the lead-up to Share Ourselves’ Wild & Crazy Taco Night, we interviewed the team behind Tres Muchachos Wine Bar & Kitchen—brothers Roberto and Alejandro—to talk food, inspiration, and why giving back to the community means everything.
Tell us about yourselves and your background in the culinary industry.
Roberto: My background is everything—front of the house, back of the house, washing dishes. We’ve been doing this for over 20 years now. We love what we do. We’re big fans of food, and wine, of course. We do it for the love… and to pay the bills too, definitely!
Alejandro: Collectively, we’ve been in the restaurant business for over 20 years. We wanted to create a space with great wine, a good playlist, and a vibe that feels like your neighborhood spot.
What’s the concept behind Tres Muchachos, and how long have you been open?
Alejandro: We’ve been open for four years now. The concept is all about good food and good wine—small plates, tacos, main dishes with prime meats. We focus on family-owned farms and wineries with good farming practices. It’s a place for the community to enjoy a great meal in a good environment.
What inspired you to get into the restaurant world?
Alejandro: We started working in restaurants back in high school. That’s just where we ended up, and we slowly fell in love with it. We didn’t plan on doing this forever, but it kind of chose us. We’ve met so many great people—winemakers, farmers, and community members. We’re thankful to be a part of this community in Costa Mesa and Newport.
Roberto: It’s all passion. We do it with our hearts. We want to create something unique for everyone and do it with love. That’s who we are—small business owners trying to make the community better however we can.
If there was one ingredient you couldn’t live without in the kitchen, what would it be?
Roberto: Garlic.
Alejandro: Habanero.
Roberto: Those two are essentials in a lot of what we do.
How would you describe your cooking style or favorite cuisine to cook?
Alejandro: We focus on good sourcing—high-quality meats and vegetables—and letting the ingredients shine. We lean toward Mediterranean and Mexican styles. Minimalist, balanced, and flavorful. Not too much fuss—just great ingredients.
Roberto: We don’t really stick to one style. We just try to create balance—flavor, heat, salt—and let the protein or the veggies do the talking.
Why are you joining Wild & Crazy Taco Night this year?
Alejandro: We’ve got good friends involved with the event, and a lot of people in the industry participate. We went last year, had a great time, and thought it’d be cool to be part of it. It’s fun and helps the community.
Roberto: We love helping where we can. It feels good. We’re excited and happy to be part of it this year.
Why do you think it’s important for restaurants like Tres Muchachos to give back through events like this?
Alejandro: It builds community. That’s what makes a city or a neighborhood special—people coming together to celebrate and support each other. We love supporting other restaurants and nonprofits. When you know your neighbor and you’re lifting each other up, that’s the best feeling.
What can guests expect from Tres Muchachos at this year’s event?
Alejandro: We’re working on a lamb barbacoa taco with cactus relish and olives. It’ll have a good amount of spice, garlic, and will be slow-cooked for hours. We hope it’s a hit!
Catch Tres Muchachos Wine Bar & Kitchen at Share Ourselves’ Wild & Crazy Taco Night and taste their passion on a plate—served with heart, spice, and a whole lot of flavor.