Self-taught home cook turned Culinary Institute of America graduate is redefining dessert through nationally acclaimed 2M Smokehouse and her bakery, Baked.
SAN ANTONIO, TEXAS (July 2026) — For generations, dessert at Texas barbecue restaurants has been an afterthought, often ending with banana pudding or cobbler. Chef Grecia Ramos believes dessert deserves the same creativity and craftsmanship as the barbecue itself. As co-owner of nationally acclaimed 2M Smokehouse and founder of Baked in Castroville, she's helping redefine what dessert can be in Texas barbecue through pastries inspired by her Mexican heritage and classical culinary training.
When 2M Smokehouse opened in 2016, Ramos introduced pastries and desserts rarely seen in Texas barbecue, including tres leches, Mexican-inspired bread pudding, tarts and cheesecakes. As her skills evolved through formal culinary training, so did the bakery program, helping expand expectations for what dessert could look like at a barbecue restaurant.
Born in Reynosa, Tamaulipas, Mexico, and raised in San Antonio, Ramos wasn't raised in the kitchen. In fact, she didn't learn to cook until adulthood, teaching herself family recipes over the phone with her mother before eventually enrolling at the Culinary Institute of America in San Antonio. That unconventional path continues to shape her belief that great chefs are built through curiosity, persistence and a willingness to keep learning.
In 2023, Ramos brought that same philosophy to life with the opening of Baked in Castroville. As founder and head baker, she oversees recipe development, menu creation and daily bakery operations, producing artisan breads, croissants, kolaches and seasonal pastries. The bakery reflects both her classical culinary training and the Mexican flavors she first learned by recreating family recipes with her mother.
Since opening in 2016, 2M Smokehouse has consistently ranked among Texas Monthly's Top 50 BBQ Joints and earned recommendations from the MICHELIN Guide in 2024 and 2025. Working alongside her husband and acclaimed pitmaster Esaul Ramos, a two-time James Beard Award semifinalist, Grecia has helped build 2M Smokehouse into one of Texas' most celebrated barbecue destinations. Together, they've shown that dessert can be just as memorable as the barbecue itself.
Because she came to cooking later in life, Ramos has never felt constrained by convention. Instead, she's built her career by trusting her instincts, embracing curiosity and never being afraid to learn something new. Whether introducing Mexican-inspired desserts to a barbecue menu or challenging herself to master unfamiliar techniques, she believes growth begins the moment you step outside your comfort zone.
"Stop trying to fit a mold that wasn't made for you. It's about finding who you are, where you're comfortable and where you're happy," Ramos said. "You shine better when you're polished than trying to get others to polish you."
Chef Grecia Ramos
Looking ahead, Ramos hopes to collaborate with fellow chefs, continue refining her craft and explore live-fire baking, a new area of interest that she believes will shape the next chapter of her culinary career. As her career continues to evolve, she remains committed to learning, experimenting and challenging herself creatively.
"Success to me means happy," Ramos said. "I'm not content because I still want more, but I'm happy."
Chef Grecia Ramos
Follow Chef Grecia Ramos on Instagram at @LaReinaDePostres and learn more about 2M Smokehouse, Baked and Casa Ramos Hospitality Group at www.casaramoshospitalitygroup.com.
About Chef Grecia Ramos
Chef Grecia Ramos is a Mexican-born pastry chef, entrepreneur and co-owner of nationally acclaimed 2M Smokehouse and founder of Baked in Castroville, Texas.
Born in Reynosa, Tamaulipas, Mexico, and raised in San Antonio, Ramos taught herself to cook as an adult before graduating from the Culinary Institute of America in San Antonio. Today, she is known for blending classical pastry techniques with the flavors of Texas barbecue, helping redefine the role of dessert through her signature Mexican-inspired pastries.
Since opening in 2016, 2M Smokehouse has consistently ranked among Texas Monthly's Top 50 BBQ Joints and earned recommendations from the MICHELIN Guide in 2024 and 2025.
At Baked, which opened in 2023, Ramos oversees recipe development, menu creation and daily bakery operations, creating artisan breads, croissants, kolaches, seasonal pastries and desserts that have made the bakery a destination in its own right.
Together, Grecia and Esaul Ramos lead Casa Ramos Hospitality Group, the hospitality company behind 2M Smokehouse, Baked and future culinary ventures. Guided by creativity, authenticity and a deep connection to her Mexican-American heritage, Ramos continues to push the boundaries of pastry while inspiring others to embrace curiosity, take risks and build careers on their own terms.
Born in Reynosa, Tamaulipas, Mexico, and raised in San Antonio, Ramos taught herself to cook as an adult before graduating from the Culinary Institute of America in San Antonio. Today, she is known for blending classical pastry techniques with the flavors of Texas barbecue, helping redefine the role of dessert through her signature Mexican-inspired pastries.
Since opening in 2016, 2M Smokehouse has consistently ranked among Texas Monthly's Top 50 BBQ Joints and earned recommendations from the MICHELIN Guide in 2024 and 2025.
At Baked, which opened in 2023, Ramos oversees recipe development, menu creation and daily bakery operations, creating artisan breads, croissants, kolaches, seasonal pastries and desserts that have made the bakery a destination in its own right.
Together, Grecia and Esaul Ramos lead Casa Ramos Hospitality Group, the hospitality company behind 2M Smokehouse, Baked and future culinary ventures. Guided by creativity, authenticity and a deep connection to her Mexican-American heritage, Ramos continues to push the boundaries of pastry while inspiring others to embrace curiosity, take risks and build careers on their own terms.
Photo Credit: Tejanas in Media
