Danny Trejo. The name alone conjures a visceral image. For decades, he has graced our screens, etching himself into the collective consciousness with his distinctive, unforgettable presence. From the gritty streets of "Spy Kids" to the morally ambiguous world of "Breaking Bad," and the action-packed "Machete," Trejo’s face, a canvas of experience etched with a formidable mustache, intricate tattoos, and framed by long, dark hair, has become synonymous with a certain brand of cinematic intensity. His roles often portray the anti-hero, the tough guy, the character you wouldn’t want to meet in a dark alley. However, in a fascinating twist, this iconic actor, at the seasoned age of 72, embarked on a new chapter, transforming himself into a restaurateur, building a culinary empire that mirrors his own multifaceted personality.
The transition from on-screen tough guy to purveyor of deliciousness is a story unto itself. Danny Trejo himself recounts an amusing anecdote that highlights the inherent duality of his public persona. He chuckled, "Sometimes, when we get an order, and it’s close by, instead of sending Grubhub, I just take it myself in my ’65 Buick Riviera. I’ve had people slam the door on me. I guess I’ve played too many bad guys." The shock and disbelief on the faces of his customers are palpable, the recognition warring with the ingrained perception of the menacing characters he so convincingly portrays. But, with a disarming charm that belies his on-screen image, Trejo uses these moments to connect with his clientele. "Mostly, they can’t believe it. They say, ‘Is it really you?’ When they finally open the door, I thank them for the business and find out what they like, what we can do better." This dedication to customer interaction speaks volumes about his commitment to the restaurant business, a world far removed from the glitz and glamour of Hollywood.
This "personal touch" is a recurring theme in the Danny Trejo culinary narrative. He is far from a passive celebrity endorser, content to lend his name and image for a quick profit. At 77, with a zest for life that defies the concept of retirement, Trejo is deeply involved in the day-to-day operations of his growing food empire. He frequents his various establishments – the fast-casual Trejo’s Tacos and the full-service Trejo’s Cantina in Hollywood – multiple times a week, when his acting schedule allows. He interacts with fans, greets customers at the door, steps into the kitchen to motivate his staff, and, most importantly, meticulously tastes the food, ensuring that every dish meets his exacting standards. Monthly meetings with his partners are dedicated to brainstorming new menu items, discussing expansion plans (which include ghost kitchens in Northern California, Miami, and Chicago), and exploring potential product lines. This hands-on approach is a testament to his passion and dedication, and it has undoubtedly contributed to the success of his ventures. The brand has expanded to include Trejo’s Cerveza, a testament to his vision.
The culinary empire extends beyond tacos and cantinas, embracing the sweet side of life with Trejo’s Coffee & Donuts. This establishment holds a special place in Trejo’s heart, its menu infused with the flavors and memories of his Mexican heritage and East LA upbringing. The names of the pastries – Quinceañera, Margarita, Lowrider, and Abuelita – are a delicious tribute to his cultural roots. "Except now they know I’m only allowed one pineapple fritter," he chuckles, revealing a playful side. "I’ve tried to go at like seven in the morning and then again right before close to sneak another one, but they’re like, ‘You’ve already been here today.’" This lighthearted anecdote encapsulates the joy and personal connection he finds in his donut shop, a place where he can indulge his sweet tooth while sharing a piece of his heritage with the community.
The irony isn’t lost on Trejo. "The good Lord has some sense of humor. He gives me a donut shop, and then they tell me I’m borderline diabetic," he jokes, displaying a self-awareness and acceptance that comes with age and experience. But he embraces life with gusto. "But I’m a lot closer to the end than the beginning, so I’m going to enjoy the hell out of it. I love good food. I love feeding people. I love being alive. That’s just the way it is." This sentiment encapsulates the driving force behind his culinary endeavors: a genuine love for food, a desire to share that love with others, and an unwavering appreciation for the simple joys of life.
In a candid interview, Danny Trejo opened up about his motivations, his culinary inspirations, his favorite hometown haunts, his travel destinations, and the importance of being a role model.
The journey from a troubled past to a successful Hollywood career is inspiring, but his late-in-life decision to enter the restaurant industry is another layer to the narrative. Trejo attributes his success to a guiding principle: "Everything good that has happened to me in life has happened as a direct result of helping someone else out. It’s true of acting and this." He recounts a story about a low-budget film, "Bad Ass," which he initially resisted. However, his agent, Gloria, convinced him to take the role as a favor to the director. "So I caved. And she was right, of course, because it turned into a trilogy, and I made eight times the money." It was on the set of "Bad Ass" that he met producer Ash Shah, who recognized Trejo’s passion for food and suggested he open a restaurant. "Jokingly, I said, ‘Sure. Trejo’s Tacos.’ Two movies later, he brought me a business plan." While the initial business plan didn’t immediately resonate with his action-oriented sensibilities, Gloria, once again, steered him in the right direction. "So I wouldn’t be in the restaurant business if we hadn’t done that favor for that director. Listen to your agent."
The longevity of the restaurant venture, now five years strong and still expanding, speaks to more than just celebrity endorsement. Trejo emphasizes the importance of quality. "You have to have good food. Or people won’t come back. My name was only going to get us so far." This commitment to culinary excellence is evident in every aspect of his restaurants, from the carefully sourced ingredients to the innovative menu items.
Interestingly, Danny Trejo wasn’t always a culinary enthusiast. "When my kids were growing up, I would buy the Hungry Man pancakes, the kind you cook in the microwave. I’d make them sit in the living room. I’d throw flour in the air and bang the pans. Then I’d come out with this beautiful, perfect stack, and they thought I was the best chef in the world—until they found the box." This humorous anecdote reveals a relatable side to the action star, a father who, like many, sought to impress his children with a little bit of theatrical flair.
The COVID-19 pandemic presented unprecedented challenges for the restaurant industry, particularly in Los Angeles. Trejo acknowledges the difficulties but expresses gratitude for the ability to remain open. "Honestly, I think the good lord let us stay open during this pandemic when so many places closed, some right next to us because we never stopped feeding the homeless or going to hospitals. I put my masks on and went to the communities I grew up in and tried to feed as many people as I could. And just talk to people." This commitment to community service is a core value for Trejo. "Thankfully people like our food, and we could afford to help. I know we are lucky. People who supported us and other restaurants and gave us a break when things weren’t perfect were a blessing. No one is out of the woods yet, so keep going to your favorite places."
Trejo’s past informs his present. His journey from a life of crime and addiction to a successful actor and restaurateur makes him a powerful role model, a responsibility he embraces wholeheartedly. "Yes. It’s a responsibility all of us should take seriously, especially if you are famous. I believe in second chances. I wouldn’t be where I am without them." He actively uses his platform to inspire others, speaking at prisons and juvenile halls, urging young people to reject the harmful stereotypes of machismo. "The thing that is killing our community’s relationships, our families, our kids is machismo. I speak at prisons and juvenile halls and try to get them to realize the reason many of them are there is because somewhere along the line, somebody told them they’re supposed to be tough guys. I want to show them they can turn it around and [that they] can’t be afraid to ask for help. Or cry. Or like kittens."
When it comes to Mexican food, Trejo is a staunch advocate for Los Angeles. "Mexican food is a way of life here. You find very few people that won’t say it’s their favorite food. First, we’re so close to the border. Secondly, a lot of the chefs here are from Mexico, or their family is from Mexico. That’s true even outside of Mexican restaurants." He also highlights the innovative approaches to Mexican cuisine in Los Angeles. "We have access to the best ingredients, and we also have a lot of chefs making Mexican in healthier ways, like without lard and using Beyond meat."
For first-time visitors to Trejo’s restaurants, he enthusiastically recommends the nachos and guacamole. "Nobody can match our nachos or our guacamole. We’ve got steak, carnitas, and shrimp. I get a half order because the plate is so big, and I put eggs over easy on top to have breakfast and lunch together. We take requests. Our standard answer is yes, we can. I like to make people feel like they are in my home. And we’re dog friendly. People in L.A. love that."
When out-of-towners visit, Danny Trejo has a few go-to spots. "The first place is always The Pantry downtown. Big portions, it’s open 24 hours a day, great breakfast. Classic LA. If they want to dine, I take them to Musso and Frank. It’s one of the oldest restaurants in town, and it’s where all the big movie guys met. You can still feel Marilyn Monroe in that place."
Beyond Los Angeles, Trejo has a fondness for Italian cuisine. "Don’t go to Italy and try to lose weight. That’s some of the best food in the world. And the portions. The hors d’oeuvres alone are a meal. Then comes pasta and bread and then the main. The bread is so good you forget the butter. The guy would say, ‘Dessert?’ I was like, ‘No, give me a pillow and a couch.’" He also appreciates the culinary and cultural richness of Mexico City. "Mexico City is great for a lot of reasons, including the food. But also the culture and the buildings. Going there is like going back in history." He even expressed a fondness for sushi, saying, "Wherever I am, I ask where the best sushi is in town. It’s funny that some of the best sushi I ever had was in Arizona, of all places. It came in daily, and they gave me big portions because they couldn’t save it."
Finally, Trejo reveals his ultimate restaurant pet peeve: cleanliness, particularly in the restrooms. "I have to have a clean restroom. I will not ever go back to a place if the restroom was dirty because I can’t stop imagining the chef hanging out in there. If that is bad, what is going on in the kitchen? In my restaurants, someone goes in every 30 minutes to make sure it is spotless. And there better be soap." This emphasis on hygiene underscores his commitment to providing a positive and safe dining experience for his customers.
