Texas Heat and a Heart of Gold: Why Joe Trevino Is Putting Everything on the Line in Pequot Lakes

Joe Trevino hasn't sat down to eat a full meal in his own restaurant yet.

If you walk into the newly opened Trevino’s Texas Bar & Grill in Pequot Lakes right now, you likely won’t find the owner tucked away in an office or resting in a booth. You will see him in constant motion—running from the kitchen to the dining room, greeting neighbors, checking the line, and operating on a mixture of adrenaline, exhaustion, and profound relief.

"I can't sit," Trevino admits, reflecting on a blur of a launch week since unlocking the doors on December 5th—a sprint that involved 16-hour prep days and a packed opening weekend.  "I'm back and forth... cleaning, organizing, serving. It just takes my whole day."

But for Trevino, this frantic pace isn't a burden; it’s a deliverance. After a lifetime of what he describes simply as "rough," seeing his surname on the front door isn't just a branding decision—it’s a declaration of survival.

A Name on the Door

"It's an honor to put my name on something," Trevino says, his voice carrying the weight of the moment. "To be able to be here now, put my name up there... it makes everything personal."

The road to Pequot Lakes wasn't plotted on a business plan; Trevino describes it as a divine intervention. While visiting a friend from Team Ascension Combat Sports and Gymnastics, he learned the previous restaurant in this space was set to close on October 31. He met with the owners, Gabriella and her husband, and the building's owner, Billy Pastello. In what Trevino calls a "gift from God," the stars aligned, and the keys were his.

"I’ve always wanted to do it my whole life, but I’ve never had the opportunity," he says. "the whole situation was like a gift from God."

The Vibe: Your New Kitchen

Trevino isn't interested in the stiff formalities of fine dining. When he describes the atmosphere he’s building, the word he returns to is "home." He wants the space to feel less like a commercial establishment and more like an extension of his own family kitchen—a "comfort zone" where the barrier between chef and guest dissolves.

The energy in the room is a unique hybrid of Northwoods hospitality and Texas warmth. Trevino has smartly leaned into local traditions right out of the gate, incorporating live music and that holiest of Minnesota rites: the meat raffle. "I'm all about helping the locals... keeping it simple for them, but bringing in the best meal they've ever tried," he notes.

But the real atmosphere comes from Trevino’s own vulnerability. He admits he was "scared" when he first unlocked the doors, terrified simply because he "just wanted them to love my cooking." That humility permeates the dining room. He’s not hiding in the back; he’s out on the floor, absorbing critiques, shaking hands, and ensuring that the "gift" he was given is shared with everyone who walks in.

The Menu: Unapologetically Authentic

In a region often satirized for its aversion to spice, a chef might be tempted to water down their recipes. Trevino refused.

"There’s not enough flavor to the food [here usually]," Trevino laughs. "It's always simple... French fries and chicken nuggets."

At Trevino’s, the goal is to break that cycle with authentic Texas cuisine that carries the heat and heart of his upbringing. His philosophy is rigid freshness: rice, beans, salsa, and brisket are prepared early in the morning, and whatever is left at the end of the night is tossed so they can start fresh the next day. There are no shortcuts here, only recipes inherited from his mother.

Here is what you need to order to understand Joe Trevino’s story:

- The Tamales: This is the dish that is already making people cry—literally. Trevino recounts a 75-year-old customer who ate them and was instantly transported back to his childhood Christmases in California. "That right there is what I want," Trevino says. "It takes me way back to my mama... that’s our tradition." If they are on the specials board, do not hesitate.

- The Brisket: Whether served on a plate, piled high on nachos, or wrapped into a massive burrito, this is the anchor of the menu. Early diners are already calling it the "best food they've ever tasted." It is smoky, tender, and prepared with the kind of obsessive patience that requires those 16-hour days.

- The Salsa: Be warned—Trevino didn't "Minnesota nice" the salsa. It is "raw heavy" and packs a punch. It might take a minute for the uninitiated to adjust, but as Trevino notes, "Once they try it once, they love it. They leave with a big smile on their face."

A Labor of Faith

Trevino’s is a bold gamble—opening a new restaurant in December, in Minnesota, with a menu that refuses to compromise on spice. But Joe Trevino isn't operating on market analytics. He’s operating on faith.

"I got faith," he says. "I got a lot of faith in God."

Whether you come for the brisket or the bingo, you are walking into the realization of a man’s lifelong dream. The food is fresh, the salsa is hot, and the owner is probably the guy running past your table to refill a water glass, just happy to finally have his name on the door.

Trevino’s is open now in Pequot Lakes.
Check local listings for current hours.