We build and enhance flavor using premium fresh ingredients to offer an authentic taste.
We educate our guests and employees about the regional flavors from three cuisines that lends peppers as a high source of nutrition.
We provide an explosive experience to our guests through quality, consistency, customer service, taste, texture, and presentation.
Marco’s Pepper Grill (MPG) was established in 2012 in Medford, Oregon, a small town right between the cities of Ashland and Grants Pass. Upon its inception, it was mentioned that newer restaurants had to impress their guests beyond what they traditionally supported in their community. In just a short period, residents and tourists were caught by storm with multiple options. MPG introduced a fusion menu comprised of Cajun and Creole, Tex-Mex, and Cuban style foods. The MPG restaurant concept was known as a one stop shop for eating multicultural foods that was fresh and chef prepared.
Since 2015, Chef Marco prepared his delicious meals through this own private chef services with intentions to reopen the MPG Brand in Houston, TX.
In February 2020, MPG reopened as a Food Truck in Tomball, TX at a food truck park. MPG grew quickly from its multicultural menu, authenticity, and innovation. MPG expanded with a cloud kitchen concept in Houston Midtown area and built a clientele that followed the brand. Shortly after leaving the food truck park, the concept became mobile for private and corporate events, making it elite among its competition.
To-date, Marco‘s Pepper Grill operates from its own property using it as a food truck storefront for takeout, online ordering for pickup and deliveries as well as catering. The highly sought out upscale menu has earned its status as a vendor for some of Aramark’s top corporate clients in the Houston market, partner of Wedding Wire and the Knot and catering affiliations with Ellington Joint Reserve Base.
To enhance and educate our guests‘ palates through a multicultural menu centered around the flavor of peppers, while providing an exciting, hospitable, and cuisine experience.