Gringo Jack’s Introduces Its New 4,500 sq ft Production Facility in the Green Mountains of Vermont

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Increasing demand, limited space and a desire to be Kosher and nut-free, Gringo Jack's has moved production of its unique flour tortilla chips, salsa, bbq sauce and soups to a separate facility. Needless to say, the restaurant is happy to have the space back.

A few years back, Gringo Jack’s burst onto the scene with their unique, flaky tortilla chips and all natural, gourmet salsas and bbq sauces. Since then, huge growth has demanded that they give their stoves, grills and fryers back to the chef in their Southwestern and BBQ restaurant of 18 years, and make the products in a shiny, new production facility.

Gringo Jack’s pride is in hand making their own products – never using a co-packer, so a new manufacturing facility in Vermont is a big deal. Their flaky chips are a unique product to the market, dubbed “chips of a different munchability” by the New York Times.

The new facility will enable the company to produce enough to keep up with the burgeoning demand.

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Michele Kropp
Gringo Jack’s
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