Quick Bites: Goto Monster's Goto Special and Tokwa't Baboy

Goto Special

 For me, nothing heals and soothes like a bowl of arroz caldo. My first memory of the stuff goes all the way back to when I was a pre-schooler. One time, my dad picked me up from my grandparents’ house in Mandaluyong’s Old Wack-wack area then we made the short drive to the old Good-ah in Greenhills. I remember walking across the small bridge that allows pedestrians access into the restaurant, which, to my 5-year-old imagination, was quite magical. Then my dad and I sat on the counter and he ordered—chicken arroz caldo for me, goto and tokwa’t baboy for himself. I must have loved it, because since then I would ask our yaya to prepare chicken arroz caldo every time I felt sick or when I needed some good coddling.

To this day, I still pine for my yaya’s classic chicken arroz caldo when I’m under the weather (or just feeling blue). Although, recently, I was just as comforted by Goto Monster’s one-of-a-kind Goto Special. The porridge itself was rich, thick, and flavorful. You pick up the essence of a robust, aromatic broth used in cooking the short-grain rice and malagkit—an heirloom recipe from owner Jean Hill’s grandmother.

Jean added her own twist with the toppings and you can be assured that each ingredient was deliberate. Of course, there was tripe—because any self-respecting goto has got to have it. Goto Monster’s was tender and didn’t have the gamey, barnyard taste from sub-standard preparations. Instead of the usual hard-boiled egg, Jean decided it made more sense to use half a salted duck egg. “Plain chicken egg is just as pretty,” she imparts. “But, you don’t really get much flavor from it.” She then adds another dimension with some shredded tinapa, and rounds it all up with the traditional garlic crisps and green onions. What you get is a blitzkrieg of flavors, elevating the homely porridge into something that would induce cravings from any time of the day.

Tokwa't Baboy

 With all of that already going on in the goto, you will probably think that an order of Tokwa’t Baboy is excessive. Perhaps, but you will be missing out on something pretty darn good if you cast it aside. The fried tofu is crisped up and sliced, and then tossed in a bowl of cubed pork and fresh onions. But, instead of the usual cartilage or kasim, you get juicy bits of bagnet—that fabled Ilocano crispy pork dish marinated in sinamak and spices. With the flavorful meat, the sauce does not have to work overtime, though it is a study in sweet/sour balance in itself. No matter how filling the goto is, I will always have space in my stomach for this.

People always wax poetic over their favorite comfort food, and I am obviously no different. Goto Monster offers a jazzed-up alternative to the classic Filipino dish but still gives you that feeling of coming home. Its not trying to be fancy—it’s the same roadside preparation served amidst down-to-earth surroundings. But it is better, and it makes you want more.  



Goto Monster 
P. Ocampo corner Dungon Sts. 
San Antonio Village, Makati City 
E-mail address: gotomonster@yahoo.com

Quick Bites: La Nuova Pasteleria's Profumo di Tartufo

Recently, I was half-heartedly watching an interview with legendary fashion designer Diane von Furstenberg on TV while the hubby was distracted with his fantasy basketball league on the iPad.  As she luxuriated on her plush couch, dressed in one of her coveted wrap dresses, she said something that deeply resonated with me and caught my attention.  When asked by the British interviewer what it was- with the organized chaos brought about by astronomical success- that kept her sane, she imparts: “Solitude.  Sometimes, we owe it to ourselves to just be alone.”   

            In this frenetic, modern lifestyle, we have taken huge pains to stay connected and be constantly “in the loop” with whatever new gadget that does the job fastest (and makes you look cool while doing it).  But despite the constant need to be in touch with each other, there is that little voice that says when you need a little time on your own.  Just be still and quiet, allow yourself to clear your mind.  Or think.  Whatever it is that you feel you need to do for yourself.  Even as a young girl, I cherished these moments alone where I am allowed to dream and wish and wonder.  And now, when the young girl’s daydreams are replaced with harsh realities, these little pockets of solitude are all the more precious. 

            Last weekend, I spent some of this sacred alone time with a plate of Profumo di Tartufo at La Nouva Pasteleria- a mountainous pile of tagliatelle in truffle-perfumed cream sauce and porcini mushrooms, topped with wide films of prosciutto.  That rich cream, coupled with the dense earthiness of the mushrooms and the heady aroma of truffles, acted like a healing elixir for my soul.  I tear off a little piece of ham as I roll the wide, flat pasta around my fork, and it imparts just the right amount of salty, porky flavor to an already highly immoral dish.  I derived so much pleasure from it that, as I sat there alone, I was wishing that I had someone to share it with.

            And enough for two, it truly was.  I wrapped the remnants of the pasta and hurried home, feeling revived, my mind clear.  I felt it in my bones that I was ready for a fresh week and the new experiences it will bring.  Watching Matt scarf down the other half of the Profumo di Tartufo, hearing his grunts of approval (punctuated by the occasional commending profanity)- I count my blessings:  I am only alone when I choose to be.

La Nuova Pasteleria

G/F San Antonio Plaza

McKinley Rd., Forbes Park

Makati City

Tel. no. (632) 867 2370

Kebabs You'll Love

I like to think that I am the foodie in my marriage, although Matt has introduced me to a few culinary gems.  One of them is kebabs. Persian or Turkish, these delectable grilled meats- seasoned with exotic spices and classically-accessorized with tomatoes and onions- have become one of our regular cravings.  Quezon City and Pasay have Mister Kabab, while Malate has Shawarma Snack Center.  But, unfortunately, Makati is short of a good, reasonably-priced, neighborhood kebab joint.

                
That was until we discovered Combos Bread Company: Bakery & Café.  I caught a glimpse of their Iskender Kebab on Instagram which was posted by a friend and fellow Makati resident.  I showed Matt the photo and I knew that it would not be a hard sell.  Soon enough we were at the cozy restaurant, checking out their concise food menu.

                

The eatery is a house which was converted into a restaurant, bedecked in pricey-looking rattan chairs and clumsy knickknacks.  The owner- a tall, lanky Turkish man with an easy, sincere smile- is sometimes found chilling out front if he’s not in the kitchen preparing dishes.  Apparently, he is an experience baker, hence the name of his establishment.  Knowing this, it was a sin for us to not have ordered his baguettes.

                

These baguettes were sliced and doused with a flavorsome tomato sauce under the Iskender Kebab- thinly sliced lamb with a huge dollop of homemade yogurt.  An ideal dish for sharing, this was served to us relatively mild so we asked for their hot sauce.  Problem solved.

                

Matt and I shared the Beef Kebab which was served in their signature baguette- and it was pure goodness.  The seasoned (and oh so juicy) ground beef are grilled on skewers, then served in a crispy baguette with tomatoes, onions and a slathering of garlic yogurt.  This is, by far, “the best kebab in Manila” according to Matt.  Not like his beloved doener from Germany (thanks to their Turkish immigrants, of course), but he is smitten with Combos kebabs, nonetheless.

                

I tried their Beef Shawarma, which was also served in their delicious bread.  The garlic yogurt is not as strong as the ones I am used to, but what I noticed is that with every bite comes a fresh layer of flavor, which I think showed technique and finesse.  You don’t get that in kebab joints too often.

                
There are still so many interesting dishes to try, like a Chicken Kebab Pasta (!) and their Baklava, which was out of stock.  Just a tiny warning: service is quite slow when they are packed, so if you don’t have the patience, come at an odd time.  But I assure you, like all good things, it will be worth the wait.

Combos Bread Company: Bakery & Café

Kalayaan Ave. corner Matilde St. (beside Grilla)

Brgy. Poblacion, Makati City

Tel. no. (632) 553 5571

A Good Deal on a Great Piece of Meat

Ask anyone who knows me, and “bargain hunter” will most definitely NOT fall under a long list of glowing descriptions. Not because I have money coming out of my nose- no, not at all. Thing is, I do have the general qualities that make a bad shopper- I am famously impatient, as well as dreadfully impulsive. When I walk into a mall, I quickly pick up the things I need- along with a few pieces I don’t- and proceed to reward myself with some food. I barely have the fortitude to whittle down my choices from 10, to 5, and then to 1 (something Matt does, to my irritation)- much more find sales and promotions in Manila’s hundreds of mushrooming malls.

But, once in a while, a good deal falls squarely on my lap without my looking. As I do my daily Facebook routine, I discover I’m Angus’ Prime Rib Dinner on Säntis Delicatessen’s page. Check this out: a thick slice of Prime Rib (prepared to your liking) with salad, baked potato and a glass of Argentine red wine. For Php980.00 net. Immediate reaction: Holy sh_t! My thought after a few minutes of cynical pondering: Too good to be true.



So, the only way to find out for sure is to try it out. Matt and I arrive at the polished but cozy restaurant- with its modern take on the classic western steakhouse (inclusive of female servers in cowgirl garb)- and were immediately seated on our reserved table for two. Tables were quickly filled up as dinner service progressed, and we discover through Gail (Chesa Bianca’s manager, who was also overseeing I’m Angus’ operations which is currently without an OIC) this promo has been on-going since the resto opened three years ago. It was so successful that they decided to keep doing it twice a week- every Wednesdays and Saturdays.



The salads came almost immediately- along with our glasses of Misterio Cabernet Sauvignon- to get our dinner started. There was a choice between Caesar salad and mixed greens with orange vinaigrette- I opted for the latter. It was simple and refreshing- not overtly tart or sweet.



After a quick rest, we were served our orders of prime rib. The first thing we noticed was the size- they obviously did not scrimp on the beef. Worried about getting a miniscule serving in accordance with the price, I asked the receptionist when I called to reserve how big the servings of beef were. “250 grams”, she replied without hesitation. But, what we were served that night was definitely more than that, Matt observed. He wanted to confirm it with the waitress, and I immediately stop him with my most piercing glare. “Why would you want to do that?” I hissed. Their portions are perfectly fine, thank you very much.

Their baked potatoes were a treat, and I had them pile on the sour cream, bacon and chives on mine. We requested for all our favorite condiments along with their peppercorn sauce which, in my opinion, is the best one out there. Most peppercorn sauces I have tried are basically brown sauce with some whole peppercorn in it. I’m Angus’ version is heavily infused with that spiced, earthy flavor of good black pepper, and it was the first time that I truly enjoyed pouring sauce on my steak since I was a gravy-crazy child. Another note-worthy condiment is their freshly-grated horseradish. They could have easily served a bottled-variety from Säntis, but opting for the fresh, crisp version was a nice touch.



I would highly recommend this promo to the hardiest of carnivores out there. The quality of the meat is exceptional, although if I must nitpick, the problem I have always had with this steakhouse is their consistency in terms of doneness. My supposedly medium-rare steak was more medium, even medium well on some parts. Good thing the meat was still juicy and tender that I could not complain. Next time, I suppose a better option would be to have a rare piece of meat seared quickly over the grill to the desired doneness. But, other than that, I would surely make several more visits, as long as supplies (and my health) will allow.



I’m Angus Steakhouse
Yakal St. San Antonio Village
Makati City
Tel. no. (632) 892 6206

Quick Bites: Achiote's Guacamole

When I was a tiny foodie, I associated avocado with breakfast. Growing up in Antipolo, we had seasonal harvests from the avocado tree in my grandma’s backyard. Naturally, we would eat them the way my mother grew up eating them, and that is grated into thin, spaghetti-like strands, showered with white sugar, and doused with a lot of fresh milk. Groggy, my sisters and I would eat them before we left for the five-minute ride to school, energized soon enough by the fatty fruit and strung out from all the sugar.

When I discovered Mexican food, I became aware that avocado can be savory, too. And it is delicious. Guacamole is an avocado-based salsa which is served alongside some of the more popular Mexican dishes, such as quesadillas, tacos and nachos. But once in a while, it does take center stage, such as in Rosa Mexicano at Columbus St. in Manhattan, where young and trendy New Yorkers scarf them down with blue corn chips and pomegranate Margaritas. The first time I tried them almost a decade ago, prepared table-side and served in what looks like an Aztec artifact, I was immediately hooked on the stuff and would search far and wide for something that would come close in flavor and quality.

Finally, and without much fanfare, I discovered the Naked Guacamole in Achiote. Matt and I were excited about their other dishes- tortas for Matt, tacos for me- and ordered their guac with chips and salsa more as a mandatory appetizer. “Pre-game”, if you will. It arrived quickly in its chilled margarita glass, majestically rising an impressive four-inches from the base. I scoop up a sizeable amount with a crisp tortilla chip and very little expectations.

It was love at first bite. The pronounced flavors of scallions, tomato and cilantro with the creamy chunks of avocado were immediately addicting. This guac is not your run-of-the-mill condiment that you slather on top of a cheese quesadilla- it commands your full attention, with only a crisp corn chip acting as a tasty spoon. I am happy and smitten… and delighted that I no longer need to hop on a plane for excellent guacamole.



Achiote Tequeria
G/F Powerplant Mall
Rockwell, Makati City
Tel. no. (632) 9229336

San Francisco in Six Courses

I do not gamble. But, this time around, I just had a really good feeling. So I rolled the dice.



Based on his Facebook statuses, I figured a few months ago that San Francisco-based chef Christian Vecin was coming to Manila for a quick visit. I am particularly fond of the food porn he would post on his wall- mostly dishes he would prepare at Buon Appetito in San Mateo, California- so I have been curious about his food for some time now. Being the self-indulgent glutton that I am, I thought it would be in everybody’s best interest to have Chef Chris do a one-night-only dinner at No. 38 Sports Lounge & Grill- a restaurant/bar that I co-own with my sisters, our husbands, and a cousin. So, without having tried his dishes, I invite Chef Chris to collaborate with us, based solely on a gut feeling that he loves food just as much as I do. That, in my opinion, is a better gauge for talent than any culinary degree or affiliation with a stuck-up resto.

Having been open for more than a year, No. 38 has become a popular spot in Makati for a laid-back night out with friends and live music. What a lot of people do not know is that we are just as serious about our food as throwing a good party. The Bay Area-themed dinner with Chef Chris was the perfect opportunity to show a different side to our establishment, which in essence is that other part of us that loves to sit down to a good meal.



No. 38’s dining tables and cocktail seating were decked out that night with black table cloths and pristine white napkins. The ambience was definitely still relaxed, but spiffy-d up for a proper dinner event. Personally, I loved it- it felt like I was looking at my teenage son (if I had one, that is)- in a freshly-ironed shirt, every strand of hair in place- before he goes off on his first date.




Food lovers and friends came to support the event, including some Manila-based friends and family of the chef. Matt and I were in one table with two friends from the press- Vince B. and Cesar C. It was fun being around people with the same love for food and who, like myself, understand that a good meal is not just about delicious food, but easy, delightful company as well. The conversations flowed naturally, and the light, fun banter pretty much captured the theme for the evening.






I advised the chef that he can start serving as soon as the early birds were settled (while sipping on their Kiamoy Martinis), and that the rest can be served their food as they arrive. The first course was a Roman Egg Drop Soup- chicken stock infused with egg and topped with grated parmesan. This was a wonderful starter- light in texture, but heavy in flavor. The broth was clean and devoid of greasiness, so all you get is the wonderful textural element from the tiny flecks of egg and the deep flavorful broth.



This play in texture and flavor are again expertly portrayed in the salad course, a Heart of Palms Salad- heart of palms, romaine lettuce, julienned dried mangoes, and homemade guava jelly vinaigrette. Once you have overcome the shock from the gargantuan portioning (something common with all of the dishes), you begin to appreciate the contrasts of sweet and tangy, crisp and chewy- a lovely homage to the tropics, yet something that resonates with the multi-cultural melting pot which is San Francisco.




My favorite dish of the evening- and currently my favorite fusion dish EVER- is the third course, the Tempura Tacos- tempura shrimp or kamote served in flour tortillas topped with honey chipotle aioli & crispy onion rings. I could have had three more of these, called it a night and would have been a happy camper. The tempura was light and crisp, and so were the onion strings. The inherent sweetness from the onions and honey complemented the shrimps, and the distinct spiciness from the chipotle gave the dish just the right amount of kick it needed. It was perfectly-balanced and yet so comforting in its familiarity- definitely one of those “Why-Did-I-Not-Think-of-That” moments. I still find myself dreaming about those tacos to this day.


I had to stop myself from finishing the second taco to save room for the dishes to come, but it was still not enough space for the fourth course, Baked Truffle Mac & Cheese- macaroni baked with a truffle three-cheese sauce (cheddar, smoked cheddar and parmesan). It came out in a big block, and I knew that there was no way I could finish it. I liked that the flavors were mild, and so was the truffle aroma, which tends to be overpowering when applied with a heavy hand. I believe the dish would have benefited from a little more baking, since the leftovers I took home tasted much better after I heated it in the oven.





Despite the groaning I heard from all around the dining room, we knew we still had the main course coming. We had a choice between the Pinot Noir Braised Short Ribs (served with garlic mashed potatoes) and the Homemade Butternut Squash Ravioli. Judging by the trend of the portioning, I knew Matt and I could eat off each other’s plates and still have food left over, so we got one of each. The short ribs, although tender and unctuous, fell a bit short on flavor. A little more braising would have done the trick, I believe, as the leftovers were once again tastier after reheating. Unfortunately, the ravioli was unsalvageable- the pasta was tough and dry, the filling bland.



However, whatever shortcomings the main dishes had were over-compensated by Chef Chris’ final salvo- The B-52 Brownie- a decadent three chocolate brownie infused with Khalua and Grand Marnier topped with Irish cream. Chef Chris originally wanted to whip the Irish cream, but our muggy kitchen made it impossible. This setback, however, did not stop this dessert from blowing us away (pun not intended)- the almost-flaky top shrouds a dense, moist, tender inside, while the liqueurs faintly flavor the coffee-enhanced chocolate, topped off by the light Irish cream. It was- hands down- the best brownie I have ever eaten.



Despite the hiccup with the main courses and the extra-large portions, the dinner was a success. I believe that Chef Chris was able to display the diversity of Bay Area cuisine and executing it with combined classical precision and casual ease. Thankfully, this particular gamble paid-off, and I am truly hoping that we would see more of this talented chef on local soil. The humble, down-to-earth guy that he is, Chef Chris shared the credit with our kitchen staff as well- headed by No. 38’s Chef Arnel- and points out that our guys definitely know what they’re doing.



Cesar C. called the event “a breath of fresh air” amidst the usual dinners they have had to attend (and these traditional writers get invited to a lot of them). He said it was a welcome break from the typical degustations in fine-dining settings where you cannot really just relax and show up in denims. Hearing that was a small victory in my part, having introduced this concept to No. 38 patrons while at the same time staying true to our persona as a cozy, laidback place where you can just be yourself. We will definitely be doing this again with other equally-talented young chefs, and like we always say, everybody’s invited.



No. 38 Sports Lounge & Grill
114A Jupiter St. Bel-air 2
Makati City
Tel. no. (632) 5191806

No. 38 is open for lunch on weekdays and serves a Mongolian lunch buffet at P320 net/head from 11am-2pm.

Ala Carte menu is available for lunch and dinner. Try our famous Awesome Nachos,Buffalo Wings, Disco Fries, Crispy Bulalo, Grilled Liempo and many more!

No. 38 is a great venue for private parties and corporate events. For inquiries, please call the number above.

Brunch-ing Manila: Masseto

I love brunch, I really do. I just realized that I actually partake of it quite often, although it’s not always about perfectly-poached eggs and bottomless pours of bubbly. Most days they are just literally the meal I consume when it’s too late for breakfast and it’s just about noon- it could be anything from a ham and cheese omelet with a slice of whole wheat toast, to “freshly-made” Nissin Cup Noodles. Yes, these are my realities- sometimes I just have to eat what is easy and what is “there” (or what can easily be prepared with a massive hangover).

So, one Friday, Matt and I decided to stay in so we can have a proper weekend brunch the next day. While browsing through the net, I discover through Masseto’s website that they actually have a brunch menu. This upscale restaurant with the beautiful interiors and accomplished chef is typically the venue of choice during special occasions of Manila’s posh crowd, so I was delighted to see that their brunch items are actually reasonably-priced. For Matt, the deal-maker was the first item on the menu- Corned Beef Benedict. “Book it,” he said. If you think I’ll say no to that, you must be crazy.



The next day, we arrive at a nice, quiet resto, just a few servers spiffying up the place, while my hubby and I were enjoying the polished but comfortable surroundings. As we waited for our good friends Sanj and Cutie to arrive, we order some refreshments and an appetizer- a Bloody Mary for me, freshly-squeezed OJ for Matt and Chanterelles with Egg en Cocotte (one of their specials) to share. When our companions arrived, they requested for the same drinks. Sanj- quite the Bloody Mary aficionado- noticed that his drink needed a little more kick, so he requested for an additional dash of Tabasco. I should have done the same, but was halfway through my own drink that I decided to just go with what I got. Thinking back, I guess I should have- I would have definitely enjoyed it more. Remind me to be more demanding when it comes to my cocktails.



The Chanterelles and Egg en Cocotte was a light but flavorful start- the aromatic, meaty mushrooms beautifully-framed with the richness of the barely-cooked egg. It is simple but mystifying, even without the suggested shavings of black truffle (which was in season, along with the chanterelles).



My dish was the Pancetta, Gruyere and Shallots Frittata with Salad Greens, which sounds like a mouthful and I was expecting it to be. It was just alright for me, since the dish left me wanting- not just because it was quite minuscule (by my standards, at least), but also because I would have wanted to bite into little chunks of pancetta and bits of shallot, and maybe get a taste of melted, stringy gruyere. The ingredients seem to have liquefied into the egg (which, at least, was nicely puffed and airy) and I was left with just a nuance.



Fortunately, Matt was very happy with the Corned Beef Benedict. He offered me a bite and I loved the combination of the soft, flaky beef with the unctuous, runny yolk. I will never exchange the traditional ham for corned beef, but this a great alternative for those who do not eat pork.



Cutie ordered a starter as her main- the Chanterelles Puff, Jamon Serrano and Mixed Greens. It was a wonderful showcase of the ingredient in season, with the chanterelles being allowed to shine.



But, the hands-down favorite- without a shadow of a doubt- was Sanj’s dish- the Poached Eggs, Bacon, Mushrooms, Red Wine Sauce and Hollandaise. (Sanj requested for the bacon to be replaced with another cured meat, and Chef Tippi Tambunting- without batting an eyelash- suggested Jamon Serrano. No problemo.) One perfect bite (actually, I believe I had two)- a piece of bread, soaked in warm egg yolk, with a bit of flavorful mushroom, salty jamon, and the rich, mouth-filling flavors of the two sauces combined- is enough to render everyone speechless. This dish- and I rarely say this, if I do at all- is pure genius. I will happily walk the sizeable distance (fine, it’s probably just a kilometer) from my condo to Masseto for this dish.



True, there are quite a number of restaurants out there who offer better value for money, but Masseto has never been for the thrifty. The experience of dining on good food in the midst of beautiful things- on a gorgeous Saturday, with beloved friends- is definitely something that you should do once in a while. It’s good for your soul, someone once said. I believe it.



Masseto
SB Card Bldg., Mezzanine
114 Valero St. Salcedo Village
Makati City
Tel. no. (632) 810 3565
338 0929
Website: http://www.masseto.com.ph/

This Chihuahua's Got Cojones

Funny how just five years ago, I remember noticing a void in Manila’s foodscape and found myself asking: Where did all the Mexican restaurants go?

I have been alive long enough to see how the common Pinoy’s fascination with Mexican food has evolved. The early incarnations were nothing great- quite edible but never beyond mediocre, to say the least. These Mexican joints of the 80’s and 90’s were mostly either dark, cavernous drinking spots, which are actually more popular for their pitchers of Zombie than their food (think Tia Maria’s), or small fast-food-type stalls that churn out soft tacos with microwaved ground beef (think Miggy’s). With globalization acting like a nuclear bomb, our exposure to what is deemed to be proper Mexican (or its half-breed cousins, Baja-style and Tex-Mex) virtually wiped out Mexican food as we knew it. We began looking to the American franchises as the benchmarks for what Mexican food should be- Friday’s fajitas, Taco Bell’s soft tacos and Chili’s Margaritas.



But any self-respecting Mexican food lover would soon realize that these bastardized recipes are not the real deal, not even close. Soon enough, even the dizzying allure of Chili’s softball-sized sour cream just does not cut it.



Enter the new breed of Manila’s Mexican restaurants. Mostly run by actual Mexicans or Filipino balikbayans, these restauranteurs claim to know what real Mexican food should look, smell and taste like. Terms like “carne asada”, “chipotlé” and “molé” have now become part of the local vocabulary, having been introduced as some of the major components in Mexican cuisine that we previously knew nothing about. Every newly-opened Mexican joint promised to be more authentic than the last, offering something fresh and exciting that Manila’s food addicts have never seen before.



Chihuahua Mexican Grill is part of the Mexican “boom” that has infiltrated the metro. Owners Elian and Ines are prominent personalities in the local food industry, having published a coffee table book together called Manila’s Best-Kept Restaurant Secrets, and each doing their own thing that keeps them constantly in the scene. It’s always fun bumping into them at food and wine events, with their animated storytelling and easy-going personalities. It is almost no surprise that they have decided to open a Mexican resto since I imagine them being perfectly at home in the middle of a crazy tequila-laced fiesta.



The food is decidedly Tex-Mex (Elian, although of Lebanese descent, grew up Texan), so the food is quite familiar. The difference lies, I believe, in how these simple dishes were prepared.



The Nacho Grande, for instance, although served in a utilitarian stainless mixing bowl, is out-of-this-world- crisp corn tortillas topped generously with chili con carne, sour cream, pico de gallo, guacamole, jalapeños and cheese. It doesn’t matter if the chip you got had more chili than guac, or more salsa than sour cream. Every inch of that bowl was packed with flavor, and I had to restrain myself from finishing the entire bowl on my own.



Matt and I shared the basket of tacos, which came in threes. The chopped chicken and pork came topped with pico de gallo, shredded lettuce and sour cream. If it looks spare, no need to worry- take a pit stop at the salsa station and you are free to load it up with as much sauce as you wish. There is also a selection of hot sauces to choose from, but I believe only a few bottles are opened at a time.



Although the tacos weren’t my numero uno dish, it was not lacking in flavor, therefore I could not help but enjoy the tacos nonetheless. The fresh habañero salsa was spot-on and gave the dish the kick it needed.



The burrito bowl with grilled chicken is another dish I liked a lot- I loved the moist, aromatic rice and the dense texture of the refried beans.



Something that is a universal favorite is the steak burrito, which my friends and I are hooked on. The thinly-sliced beef is tender and tasty, and the burrito as a whole is deliciously moist. This I will order for myself on my next visit. No sharing, Matt.

And, of course, a self-professed lush cannot step foot into a Mexican joint and not have a Margarita. A good one, in my opinion, has to be strong and tart- Chihuahua’s version delivers on both counts. Their frozen Margaritas have quite the knock-out punch, and even I- quite the ‘rita expert- had to restrain myself from ordering more than one since I did not want to lose that delicious dinner. It was hard to hold back, though, because those things are pretty darn good.



Another thing that is so awesome about this place is that they are open until the wee hours. So, those looking for a Mexican fix after a drinking binge in Makati can happily munch on a burrito at 3AM.

From the onset, Chihuahua seems to have all the components that make a successful Mexican resto- deliciously-potent Margaritas, addicting bowl of nachos, familiar and tasty dishes done right. These guys know what they’re doing and I believe the good food and the little details- special hot sauces, Mexican-sized (yes, they are almost the height of an actual Mexican) tequila shots- are those things that will keep people coming back. I, for one, am one of those people cheering them on, because God knows we all need a burrito at 3AM once in a while.



Chuhuahua Mexican Grill
7838 Makati Ave. (right across A.Venue)
Makati City
Tel. no. (632) 897 0087

BILF: Burger I'd Love to F...

This is definitely not one of my proudest moments. Maybe my parents shouldn’t even read this entry. But, there is just no other way to describe it.

They call it the Chef’s Burger at Elbert’s Steak Room. My friends and I have since dubbed it “Sex in a Bun”.

After it seduced me upon seeing it on Spot.Ph’s Top 10 list of Manila’s best gourmet burgers (on the top spot, no less), I knew I just had to have it. It didn’t take a lot of convincing for my equally-carnivorous friends (Mrs. G-Ro, Morx and Cookie Goddess- who has had it before, but just had to have another round), and so the day was set. The deal with this burger is that it is only offered during lunch, and you have to call at least two days ahead. So, among the four of us, we decided to order two Chef’s Burgers, and we will order two more dishes from the menu.

Let’s get it on.

We were seated on a nice table by the window, the tinted pane just letting enough sunlight in to bathe us in a warm glow. The dining room had the essentials you would expect from a steak place- beautiful wooden floors, light ochre walls, crisp white table cloths, hushed music emanating from space-agey Philippe Starck speakers. It felt plush without being flamboyant, masculine without being butch. Sexy.



Since the others were not having wine, I just ordered a glass of Argento Malbec 2010 from Mendoza, Argentina (Note: Above is a photo of the wine, with a very alluring Cookie Goddess). Tita Irene gave us three bottles (one for each of us sisters) of this wine one Christmas, although an earlier vintage, naturally. Since then it has become one of my favorite go-to wines which pairs perfectly with grilled meats. Upon first swig, the 2010 seemed a bit thin and overtly-acidic. It is quite young after all, so I thought maybe I should just leave it be for a few minutes.



The salads came- every meat lover’s purgatory before the ascent to rapture. The fresh greens were joined by a few slivers of red peppers, white onions and pert cherry tomatoes. A light sesame dressing coats and flavors the salad perfectly.





Then comes what I jokingly called our “first course”- a shared order of Prime Rib, English Cut. The three thin slices of prime rib were divided into three plates, each having a reasonable dollop of truffle mashed potato and a cherry tomato garnish. This came with the usual condiments of horseradish cream and jus. If I did not have another meat dish coming I would have been perfectly happy with this one. The meat was perfectly medium-rare- soft, moist, gloriously-enhanced by the flavorful jus. If I must nitpick, I would have preferred a little bit more kick from the horseradish. But, that’s just my personal preference.



Finally, the dish that had us panting like wild cats arrived- the Chef’s Burger. Hand-chopped Angus beef blended with- pass the tissue- little bits of brined bone marrow, adorned simply with lettuce, tomatoes and caramelized onions, in a crackled, freshly-baked bun. Accompanying this sex bomb of a burger is a healthy helping of fries cooked in duck fat and a blue cheese dipping sauce. Upon first bite, you don’t immediately get the bone marrow. What hits you primarily is the meaty, full-bodied taste of premium American beef. And then, that heady richness (“unctuous”, Morx offers) you get from glorious fat creeps up to your taste buds and moves you to gently close your eyes, moaning in pure pleasure. We look at each other meaningfully, saying things that our fathers would not approve of. It didn’t bother us that Elbert was a few feet away having a meeting with what I suspected to be a Lichaytoo brother. We could not help ourselves. And the wine? It has opened up beautifully by then- velvety and mouth-coating, vivacious and buck-wild. A worthy companion to the burger, no doubt.



I was so immersed in devouring my burger that I was not able to try Cookie Goddess' equally- freakable Open-faced Roast Beef Sandwich. Someday I will have my way with that sandwich, I just know it.



Wasted and satisfied, it was almost a sin to continue on to dessert. But, then again, we were thinking: Why stop now? Besides, the desserts came with the meal, and we were served one of each to share- Chocolate Mousse, Marble Cheesecake, Mango Pannacota and Chocolate Cake. They were quite enjoyable- especially the Chocolate Mousse- and more so with some excellent Lavazza coffee.

Finally, after our "dirty deed", we do our “Walk of Shame” to Cookie Goddess’ car as Morx and I share a cigarette. The only thing missing at that point is French music in the background and runny mascara.



Elbert’s Steak Room
3/F Sagitarius Bldg. III
H.V. Dela Costa St.
Salcedo Village, Makati City
Tel. no. (632) 339 3363
(632) 5198665