Tag Archive: Monterrey

El Tinieblo Mezcal Mexico

My favorite alcoholic drink just got a MAJOR FACELIFT.

That’s right. Mezcal El Tinieblo has redesigned their website and their brand image. As of 2011, this unique and exclusive mezcal, “El Tinieblo” will be available in a few major cities within the United States. It is already available at Tacombi @ La Nolita in New York City.

Tacombi – 267 Elizabeth Street – 917-727-0179 – New York, NY

For more info please visit ELTINIEBLO.COM or click on the image above. (Keep in mind the website is currently ONLY in Spanish. According to official sources, English and Italian versions of the website are on the way.)

If you are a liquor distributor and/or are interested in carrying mezcal El Tinieblo in your line of products, please contact an official “El Tinieblo” representative via e-mail by clicking here.

Los Rayados de Monterrey le demostraron a su afición una vez mas, por que son los campeones, al derrotar al Santos Laguna 3-0 en el partido de vuelta de la final del futbol Mexicano. Marcador global de 5 goles a 3. Me da mucho gusto por mi ciudad y espero que no sucedan accidentes o otras cosas por el estilo, durante los festejos que se darán acabo hoy por la noche. Take it easy people… Saludos a la banda que la anda rolando ahi por el Angel de Roberto… Y como diria el buen Pipo, Un pipi para mi mama y un pipi para mi papa.

Campeon Futbol Mexicano Apertura 2010

4ta Estrella Sobre El Escudo de La Pandilla


Hurt - Nikko Gibler - Feature

Digital Press Review

Hurt - Nikko Gibler - Digital Press Review

Blog Feature

I recently found out that my version of Nine Inch Nails‘ “Hurt” was recently featured on two different blogs. Here are both the links to the original posts and the snapshots I took of the two features so far. Have a great day!

Ohhh and remember tomorrow I’m playing a show with Delta Wave at the world famous, “Viper Room” on the Sunset Strip. Tickets can be obtained by clicking the ticket below.

Hollywood Concert Ticket

Rock and Roll

See ya’ there!!!

Click on the image to visit store…


1 lb premium sirloin beef strips

3-5 large limes

1/2 cup of chopped purple onion

3 finely chopped green onions (raw)

1 large green pepper (deseeded and pre-skinned) (*Read TAMING process Below)

1 tb spoon montreal steak seasoning

1 handful of cilantro finely chopped

1 handful of cIlantro chopped

1 teaspoon of coarse sea salt

1 tablespoon of lemon pepper seasoning

1/3 cup tecate beer

3-5 tb of Worcestershire sauce

2 tb soy sauce

2 small haas avocados

1/2 serrano pepper (deseeded and finely chopped)

6-8 corn tortillas

1/4 bottle of extra virgin olive oil (750ml)


Step 1) Gibler’s Legendary Steak Marinade

Place Beef Strips, Purple Onions, Finely Chopped CIlantro, Beer and Lime Juice in Sealable Container.  Mix thoroughly. Splash evenly with Worcestershire Sauce. Add lemon pepper and montreal steak seasoning evenly and introduce in refrigerator for 1.5 hours.

Step 2*) Pancho Hendrix Taming Process

During your 1.5 hour wait, Take your organic green pepper and burn directly on fire-burner till you get the pepper burnt evenly throughout. Once the complete skin has been charred… Run the kitchen faucet with COLD water and start peeling off the burnt portion of the skin with your finger tips. You will realize that the pepper will now be soft, smooth and semi-cooked.  You will then take a sharp knife and you will cut it into 4 pieces. You want to remove all of the seeds and the central spine of the pepper, in order to have 4 smooth pieces to work with. Take these 4 pieces and cut into thin 1/4″ by 2.5″ slices. You should have about a fistful of “stringy-liked” green pepper strips. Put in bowl and store in fridge.

Step 3) The Hollywood Amigo’s Guacamole Deluxe Version #1

Peel both avocados, remove bones and use fork and knife to mash on flat plate. Mix your chopped cilantro and your finely chopped green onions into the guacamole. Mix evenly. Use salt & lemon pepper at will. Garnish with a fine thin swirl of olive oil and sesame seeds.

Let’s Get Cookin’ Good-Lookin!

Step 4)  El Guisado Especial del Compa

Hold your olive oil and pour a couple full-bodied squirts on a large saucepan. Not enough oil to leave a thick layer throughout the pan, but enough to have it moving around from side to side. Heat on a low flame for about 3 or 4 minutes. Once its hot enough, take your green pepper strips and dump them in your pan. It will sizzle. Throw your finely chopped deseeded serrano in there as well. Cook and move around for 7-10 minutes. Once you see that it’s all starting to look cooked and juicy, introduce your beef and all of the contents of the marinade into the pan. Turn the heat up a bit. Cook and toss for 15 minutes. Regulate the flame accordingly. You will notice that occasionally, the pan will get over saturated with water. This is due to the fact that the beef is losing that water and it’s excess that you don’t necessarily want. So when it gets too full, take it to your sink and carefully drain 3/4 of the liquid in your pan. Then take it back to the stove and turn up the heat to max power. Cook, cook, cook for another 5 minutes… Splash with soy sauce and keep cooking for another 4 minutes. Remember to be constantly stiring or your “guisado”will get stuck and burnt. Try a piece of meat. It is needs salt, add salt and toss it around some more till both optimum color and taste are reached. Remove from pan and set in rectangular pyrex. Garnish with fresh extra-finely chopped cilantro. Serve hot.

Step 5)  Las Tortillas del Maniaco

In a small saucepan about the size of a regular-sized tortilla, introduce 1/3 cup of Olive Oil. Slow cook till hot. Introduce each tortilla. One at a time. Flipping occasionally when desired color and texture is met.

Place all tortillas on plate with paper towl. Remove excess oil from tortillas and cover. Serve warm. Use for tacos.

Step 6) Sit back, enjoy and make some tacos!

Now you’ve finished. All you have to do now is cover each tortilla with a layer of guacamole, some beef, and a dash of lime juice. Garnish with any hot sauce available.


I’ve been back in Monterrey (My home town) for several days now. At first, before taking the AA plane that brought me here, I felt two things. Fear and Skepticism.  On one hand, I was very worried about coming back to what is now considered one of the most dangerous places on earth. But at the same time, I thought… Well… How bad can it really be? You know? You never really think things are as bad as people tell you… So let me just say this….

It’s bad. Real bad. Not particularly graphic (at least for me so far) but really sketchy, shady, creepy and scary. 10 years ago, you wouldn’t hear of anyone getting pick-pocketed or car-jacked. Now you hear about decapitated bodies, corrupt officials, shootings outside private elementary schools and dozens of murders per week. It’s really sad. The place I grew up in (which was once considered the SAFEST in the country) has now been tarnished in every way imaginable and so many people are leaving. The city was left in ruins after hurricane Alex pretty much destroyed everything in it’s path. Seems like if a huge bomb had gone off. The way i see it is… If a year ago, there was insecurity and crime, now, it is a freakin’ war zone. You barely see any cars out in the street after midnight. Most of them are police cars, patrolling their way around residential areas.

Business are closing down… The real estate market is lower than ever… Nightclubs have 30% of the customers they had before… But… CASINOS are doing great… What does that tell you? It’s obvious that whoever is behind all of this organized crime, is laundering their money through new, multi-million dollar casinos. Today I counted 5 new ones only on ONE street.

The worst thing is that… The coward that is the Governor of our State of Nuevo Leon, Gov. Rodrigo Medina, lives in McAllen, Texas. Yes. You heard it right… The chicken-shit rides a helicopter from Texas to Monterrey every day. Using the people’s tax money. How does an elected head of state live in another country during his term?

I am happy I got to see what everyone was talking about with my own eyes but I am soooo happy I’m leaving on Monday. God Bless America.