Manager Archives - Between Bites - Bites of Food, Travel and Lifestyle

Aubergine Again and Again

September 23, 2011 by Janey

Aubergine, pronounced somewhat nasal by some people, is the French word for “eggplant.” I remember my mom always tells me that eggplants have barely any nutritional value –yet it’s frequently on our dinner table because it’s one of her favorite vegetables –or fruit for that matter. I take after her because after a certain point, I finally grew appreciation for them. Eggplants can absorb flavors tremendously and I love that its texture can be squashy because it’s always thirsty for liquid or oil. It’s prone to sucking up flavor and moisture from how it is cooked.

In Spain, it was highly cherished for its supposed aphrodisiac qualities. Who would have thought right? In 16th century England and Italy, eggplant was apparently shunned and suspected of causing madness. I don’t know about eggplants but I know one Aubergine can cause some happy madness in me.

Some eggplants have won best in gardening and biggest or best-shaped trophies but this particular Aubergine has been awarded the Nescafe Gold Spot 2009, The Miele Guide’s One of Asia’s TOP 20 (Restaurants 2009/10) and Philippine Tatler Best Restaurants 2008. [Read more…]

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B&T Mexican Kitchen’s Chicken Mole, Deliciously like No Other

January 7, 2011 by Janey

Bubba and I have frequented B&T quite a number of times and although we are hooked in ordering our usual favorites, I deviated a bit and got something that I have never tried before. What was on my plate this time was an order of B&T’s Chicken Mole.

READ MORE:

B&T Mexican Kitchen

Mole is known to be a famous Mexican Spanish mixture of sauces where the combination of a variety of chilies and chocolate is predominant among the other numerous spices it’s mingled with. Chicken Mole is traditionally chicken, more often deboned, covered in the “mole” mixture and baked until it’s done.

B&T’s Chicken Mole Meal PHP 320

Chicken was tenderly cooked and coated copiously with this dark brown “mole” sauce that has a burst of different flavors, from sweet to spicy to piquant. Complex flavors with a tad hint of chocolate. The medium thick sauce can get overwhelming that’s why it’s good to pair it with rice. Mine was served with brown rice but my friend Richard had it with cilantro lime rice when he visited B&T. I think the cilantro lime rice would work better since the trace of acidity will balance off the sweetness and spiciness of the dish. The chicken mole was also served with 3 flour tortillas to wrap your chicken mole with.

Even if the dish can get pretty heavy midway, I thoroughly enjoyed B&T’s chicken mole. It would be perfect to wash it down with the Horchata drink or in between sips of margarita. I’d like to try it again with the cilantro lime rice next time, more timid than the Mexican brown rice. If it becomes too rich midway, just ask for a wedge of lemon to spritz on your mole from time to time or just add a touch of the fresh salsa. While you’re at it with all those testing of flavors, why not try it with their sexily addicting garlic sauce? 😉

Let your imagine-taste-tion go overdrive. Create your own wrap.

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My previous entry on B&T Mexican Kitchen mentioned that they didn’t have brown rice. They have since added it in their roster that’s why Bubba’s favorite burritos now come with brown rice.

Steak Burrito with Cilantro Lime Rice

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Steak Burrito with Mexican Brown Rice – Bubba’s ultimate favorite!

If you want a rich taste of Mexico on a plate, head over to B&T Mexican Kitchen and order the must-try Chicken Mole Meal.

B&T (Burritos and Tacos) Mexican Kitchen

G/F Sekai Building (same bldg. as Masuki and Maki Place)

Ortigas Avenue, San Juan, Philippines

B&T Mexican Kitchen Album

Many thanks to Philip for the Chicken Mole!

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B&T Mexican Kitchen – Burritos and Tacos Mexican Kitchen

December 7, 2010 by Janey

One lazy Saturday, Bubba and I decided to check out the newest burrito place to hit the town. If you’re familiar with the building that’s frequented for the chicken wanton mami (noodle soup made famous in Binondo/Chinatown), siopao and siomai of Masuki that are easy on the palate as well as the pockets, this is also where B&T Mexican Kitchen recently opened.

B&T Mexican Kitchen interiors include orange chairs matched with black tables and elements of Mexico in certain aspects of the restaurant like the Mary by the door. Menu is written on a chalkboard with colored chalks. The concept looks familiar –word from the foodie grapevine is, the owners of the “OTHER” Burrito place had split up.

Rumor has it that Chef Rob Goco is supposedly opening his own Mexican place at the Fort to rival the newly opened Ristras. And B&T Mexican Kitchen is also from another previous partner of Ristras. But who actually knows? *shrugs* I only get my insider dibs from foodie friends.

It’s been quite a long while since I last visited Ristras –even before the rumored split up. I just found the quality not the same as the initial months it opened when Bubba and I used to visit at least twice to thrice a week. When I heard a new one opening, I was quite excited to see how B&T Mexican Kitchen will fair.

Step 1: Choose your meal

Burritos and Tacos are what they do best here. If you’ve been exposed to the other Burrito place, then you’re definitely not new to the oversized and overstuffed burrito that gives you the power of choice when it comes to the stuffing. Stuffing starts off with Cilantro White Rice and then choice of meat, salsa, toppings, and sauces.

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Guacamole!

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Cheese!

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From choices of DIY Burrito, Frito Burrito, Burrito Bowl to Mexican Taco, BnT Mexican Kitchen also offers Mexican favorites like Quesadilla, Chimichanga, Fajitas and Guaca de Frito.

But hold up, there’s MORE… you can get your Burrito or Taco all fused up with Asian flavors –whether it’s Japanese, Chinese, Malaysian, Korean (with Kimchi), or Thai.

There are also other dishes to try like the Mexican pizza, Mexican burger, Mexican franks and adobo pizza. Vegans are also welcome here with B&T’s vegetarian pizza and vegetarian burgers and franks.

Step 2: Choose your meat

Al Pastor PHP 310

Barbacoa PHP 320

Carne Asada PHP 320

Carnitas PHP 310

Chicken PHP 300

Chicken Mole PHP 320

Fish PHP 330

Shrimp PHP 350

Vegetarian PHP 290

Step 3: Choose your sides

Chips and Guacamole PHP 95

Chips and Pico de Gallo PHP 95

Chips with Chili Con Carne PHP 150

Ball Park Nachos PHP 220

9-Layer Dip Nachos PHP 220

Sweet Potato Fries with Garlic Sauce PHP 95

Step 4: Choose your drink

Other than the usual colas, they also serve Horchata, Agua de Melon, Agua de Tamarind, Margarita among other drinks.

Step 5: Choose your dessert

Quesadilla de Fruta PHP 115

Mexican Fritters PHP 115

Chocolate Nachos PHP 105

Mint Nachos PHP 105

Strawberry Nachos PHP 105

Tres Leches

Don’t get overwhelmed as the steps are easy as 1-2-3. In our case, Bubba and I skipped Step 5 since we expected that we’d be full by the end of our meal. But there are people who always have room for desserts.

On the Table

Steak Burrito PHP 310

B&T Mexican Kitchen only had one choice for rice, compared to a brown rice option before at the other place. I think brown rice has more flavor and presentation value because of its color. Nevertheless, B&T’s Steak Burrito was what Bubba missed a lot at the other place. Quality beef merged with a mélange of flavors and textures from the corn, salsa, guacamole, cheese, beans. It was as mouthwatering as it looked as it tasted.

The exploding taste and spices from the steak burrito is tamed a bit by the Cilantro White Rice portion. Add the winning garlic sauce and you’re in for a surefire treat!

Nachos with Salsa PHP 95

Notice that the nachos are in three different colors –same colors that represent the flag of Mexico. I’m sure kids would find a kick out of eating these colorful chips but I prefer it in just 2 colors at most.

Mexican Burger with Potato Fries PHP 310

Cooked medium rare, the burger was superbly juicy and had brisk meaty flavors. The tomato onion lettuce salsa on top was a refreshing gradation of taste while the melted cheese that seeped onto the outer layer of the meat almost made me finish it in record time but I had to restrain myself since Bubba wanted a bite.

Never had garlic sauce on your burger? I gave mine a dunk on the sauce and it added a creamy garlicky kick to my burger. I’m craving for it as I type this.

Horchata PHP 50

Milky sweet rice drink –we were given a sample of their Horchata which cooled all the flavors from the burritos and burger.

The wait staff is eager to please –maybe a little too eager at times but you can’t fault them. Better eager than lazy. There are tables also for big groups so it’s easier to sit everyone. Prices are relatively lower than the other place.

I’m visiting B&T again really soon for the Mexican Burger and I also got an eye for the burrito with kimchi. Sounds intriguing to me!

B&T (Burritos and Tacos) Mexican Kitchen

G/F Sekai Building (same bldg. as Masuki)

Ortigas Avenue, San Juan, Philippines

B&T Mexican Kitchen Album

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Scents of a Woman

July 29, 2010 by Janey

Bubba surprised me one day, albeit not too smoothly, with a gift. No occasion at all. It was just a simple gift that illustrated his thoughtfulness. I was giddy. I read the box and it said Sarah Jessica Parker. I can’t help cringing, as I am not best in hiding my feelings whatever it is, but properly said, “thank you” and hugged him. Now, I have nothing against SJP and I like her (I don’t necessarily love her like girls who desperately and observably imitate her character, Carrie in Sex and the City) but I’m iffy about “celebrity” perfumes since most are eagerly produced without much thought and study. They only let the celebrity’s name be the retail thrust.

I smelled it and initially thought it was strong and is more suitable for an age-bracket that’s older than mine. It’s evocative of the words risky, mature, and bold.

After a few days though, I realized that the smell is milder than I initially thought. It’s bordering girly and sexy, scent markings of chocolate, lavender and lemon.

Online it says that the notes include wet greens, geranium leaves, Sicilian lemon, lavender, chocolate, honeysuckle, magnolia, muguet, musk, vetiver, bois de cashmere, teakwood and amber.

It’s my favorite parfum at this time so Dolce and Gabbana’s Light Blue and DKNY’s Be Delicious Apple (which is my 2nd bottle, expensive at 4K plus) took a backseat. Bubba really has excellent taste 😉 (Thanks again Bubbalicious!)

This is the second perfume I got from Bubba. The first one was during our first Christmas together and it was Lacoste Touch of Pink –which I really really adored.

Some of the perfumes I loved through the years (which I at least had 4 bottles of) also include L’Eau Par Kenzo, Escada Sentiment, Estee Lauder Pleasures, Clinique Happy, Elizabeth Arden Green Tea, D&G Light Blue, Acqua de Gio, Ralph Lauren Polo Sport Women (which is the very least I like now –my favorite in HS but I guess my scent preference is different now). I think there’s a handful more that I don’t quite remember at this exact moment but above are the ones I still won’t hesitate to use until now.

I’ve also used and pretty much like Gucci Ii Perfume, Tommy Hilfiger Dreaming (which might be the bottle I buy next), Jennifer Lopez’s Love at First Glow (only because it was on SALE in Japan when I bought, plus the cute pink bottle and charm attached to it! It reminded me of the sexy bottle of Cool Water Women in HS. Bubba hates the smell.) I kept at least one empty bottle to remember my perfumes by but when Bubba laughed at how sentimental I was about them, I decided to throw it out last year in one of my “de-cluttering” moments (okay, honestly, it stayed for a few more weeks in our garage but the bag of empty perfume bottles was eventually thrown out).

I used to have at least 4 perfumes at a certain season but realized that it’s such a waste and the perfume vaporizes after some time so now I only keep one or two.

I think the very first perfume I used was my mom’s Christian Dior’s Pure Poison (eeps, I faint now) and when I was in grade school watching “combos” in hotel music lounges, I was akin to the singers’ perfume, which I later discovered as Farenheit (I faint again). I also liked Perris Ellis when I was young. I can only shake my head now.

There was a time (mostly in HS and Freshman College) I was more into men’s perfume and actually wore them instead of women’s.

In the recent years, the colognes I like in men include Armani Black, Acqua de Gio, Carolina Herrera 212, Hugo Boss 51, Tommy Hilfiger’s “Hilfiger.”

But of course, man or woman, nothing beats the natural scent of the skin right after a shower.

XOXO

DKNY Men Event

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Timbaland, Jojo and Justin Timberlake Live in Manila Concert

February 19, 2010 by Janey

***UPDATE*** Timbaland concert will supposedly start at 930 PM tonight to make way for Earth Hour.

Rumor has it that Timbaland will have a concert in Manila and his special guest is supposedly Justin Timberlake!!! I love Timbaland but shouldn’t it be the other way around –a JT concert in Manila featuring Timbaland? At any rate, I don’t mind who’s on the spotlight but I would love to see both Justin Timberlake and Timbaland in one show -it would be one sizzling performance!!!

U92 is launching, which is the push behind the concert of Timbaland who is supposedly coming to Manila together with Jojo and JT. I’m so excited to get confirmation on this soon. My only gripe is, I wish it was going to be held in Araneta Coliseum.

Changing Lives: Timbaland and Jojo Live in Manila

(And a surprise special guest… JT, is that you?)

March 27,2010

SM Mall of Asia Concert Grounds

Ticket prices:

PHP 4651.20

PHP 3100.80

PHP 1550.40

PHP 310.08

Tickets will be available in all Ticketworld outlets. Call 891-9999 for more details about this show

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Early Summer Treats from Metrobank!

February 17, 2010 by Janey

With summer fast approaching, travel plans and summer getaways are coming up. It’s nice to know that when you use your Metrobank Credit Card to book flights or shop for your summer essentials, you’ll also get free treats from Greenwich!

As early as February, you can enjoy a Greenwich Beefy Baked Macaroni for a minimum spend of P2,000 and Greenwich Solo Pizza for a minimum spend of P3,000. Plus, for an accumulated spend of P10,000 get a Greenwich Family Thin Crust Pizza, perfect for takeout on the way to your summer outing!

PROMO MECHANICS

Per DTI-NCR Permit No. ____, Series of 2010.

For the latest promos, visit www.metrobankcard.com

This promotion is open to Metrobank Visa/MasterCard Credit Card, Go! MasterCard, Femme Visa, World MasterCard, and PSBank MasterCard cardholders.

Cardholders must surrender their charge slips to get FREE Greenwich Products.

For a single charge slip with a minimum valid spend of at least P2,000, get ONE of the following:

Free 1 order of Beefy Baked Macaroni

Free 1 order of Meaty Spaghetti

For a single charge slip with a minimum valid spend of at least P3,000, get ONE of the following:

Free 1 order of Solo Pizza

(Available variants: Greenwich Special, Hawaiian, Ham & Cheese)

Free 1 order of Lasagna Supreme

For accumulated charge slips worth a total valid spend of P10,000 get ONE Family Thin Crust Pizza. Available variants:

Ultimate Hawaiian Overload

Greenwich Special Overload

Triple Ham & Cheese Overload

Philly Cheesesteak Overload

Extreme Cheese & Sausage Overload

Hawaiian Classic

Ham & Cheese Classic

Valid spend includes all retail transactions (examples of retail transactions are purchases at groceries, department stores, gasoline stations, restaurants, etc.), and merchant installment transactions (examples of merchant installment transactions are installment purchase of appliances, jewelry, etc). Online or internet credit card transactions are excluded from this promotion.

To redeem the free Greenwich products, cardholders must surrender their original valid charge slips, and present their Metrobank Visa/MasterCard Credit Card, Go! MasterCard, Femme Visa, World MasterCard or PSBank MasterCard at any of the participating Greenwich branches.

For the charge slips to be valid for redemption:

Name and card number on the charge slip must be the same as the name and card number on the Metrobank Visa/MasterCard Credit Card, Go! MasterCard, Femme Visa, World MasterCard or PSBank MasterCard Credit Card presented.

Transaction date of the surrendered charge slip must be within the promo period.

Unreadable charge slips are not valid for redemption. Cardholders must redeem Greenwich products using their charge slips before they fade.

Promo period is February 1 to April 30, 2010; redemption period is from February 1 to June 30, 2010. Cardholders can avail a maximum of three products per day.

Redemption will not be allowed on the following dates: February 14, April 1, and April 2, 2010.

Should it be proven that a cardholder was able to redeem Greenwich products without adhering to the above mechanics, the cost of the Greenwich products will be charged to the cardholder’s credit card account.

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Aubergine

September 16, 2009 by Janey

Recently dined at Aubergine for a business dinner with BBC and it was quite appropriate. Aubergine, French for eggplant, is an illustrious French Continental restaurant affiliated with the International School for Culinary Arts and Hotel Management (ISCAHM). It is not my first visit at Aubergine but the stellar wine cellar still catches the attention as the showpiece spectacle of the restaurant.

Image Source: Aubergine.ph

On the Table

French Duck Confit PHP

With creamed Brussels sprouts and parsley marble potatoes

Roasted Wagyu Beef Tri Tip PHP 1,200

With pan-fried duck foie gras, Port wine sauce, glazed vegetable and Pommery mustard mash potato

The entrée plate arrived looking fanciful with the lavish alliance of Wagyu and foie gras at the spotlight, outlined with champagne froth, while shoestring potatoes curled resembling a bush, glossed vegetables and mustard mashed potato at the hem.

Requested for medium and the kitchen got the perfect doneness according to preference. The Wagyu beef is just divine, a reddish pink center with an outer charred layer perfectly seared, locking the moisture of succulent meat. The luxurious lean cut of Wagyu didn’t have intense marbling in it as most expect of Wagyu beef. Tri tip is a comparatively lean cut since it is taken from the bottom sirloin, similar to skirt steak.

Foie gras, the fattened liver of a duck or goose, in this case duck, was indisputably delicious. It was definitely rich in flavor, surprisingly more generous in size than expected. Quite delicately rich and creamy, it enhanced the beef flavor of the meat providing an almost melting effect in the mouth.

Aubergine’s Roasted Wagyu Beef Tri Tip is a perfect embrace of everything that is sheer pleasure with beef.

Aubergine

32^nd and 5^th Bldg.,

5^th Ave. Cor. 32^nd St.,

Fort Bonifacio, 1634 Taguig City

(632) 856 9888

Aubergine Album

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Kanye West Upstages Taylor Swift at MTV’s Video Music Awards (VMA)

September 14, 2009 by Janey

Taylor Swift, the cutest American country pop singer, won Best Female Video in MTV’s Video Music Awards and bested out Lady Gaga, Katy Perry and Beyonce.

She took the stage to accept the award and deliver her thanks when Kanye West suddenly jumped on stage and grabbed her microphone to declare that Beyonce should have won because she had the best videos of all time.

The crowd booed the Kanye interruption and Kanye stormed off stage. Swift was left on stage flabbergasted looking at the floor before she was ushered off stage. Beyonce was as stunned as Taylor Swift.

Watch what happened

**UPDATE**

Beyonce won Best Video of the Year, the biggest award of the VMA show, and generously shared the spotlight with Taylor Swift. Beyonce danced her way to the stage, with the Single Ladies playing on the background. “Wow, this is amazing. I remember being 17 years old, up for my 1^st MTV award with Destiny’s Child and it was one of the most exciting moments of my life. I’d like Taylor to come out and have her moment…”

She then calls Taylor to the stage, “where are you?” The crowd cheered in uproar. Taylor comes out in a red ensemble as well, different from her silver backless gown she wore earlier during her acceptance speech, approaches Beyonce and gives her a hug.

“Maybe we could do this again,” Swift opened her statement. Like any grateful kid, she thanked the director of the video, including the fans who followed her on MySpace and Twitter and her brother’s high school for the video venue.

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Past Love Rekindled at Pasto

August 14, 2009 by Janey

Previous to the discovery of Ristras, Pasto was frequent in the call log. Bubba and I were reminiscing the other night how much we crave for Pasto before. Pasto was our favorite go-to-restaurant for DVD food. The Greenhills branch is rung ahead of time to order 2 batches of crostinis with chicken pate and pomodoro salsa dips. Grab, pay and off to home movies.

I also like eating at home since Bubba finishes most of the salsa, so I have to replicate with a homemade one. Diced tomatoes, diced red onions (nominal), fresh basil, olive oil and balsamic vinegar, (mmm-mm!) I can have as much as I want. Soon, we were pairing our Pasto “to-go” order with Sandy’s Pizza’s buffalo wings, which we also got quite akin to. Interestingly, we only order the wings (they deliver for 2 orders) and not the pizza.

Another favorite in Pasto is their Romano entrée (PHP345). Romano is crusted chicken breast with spinach and roasted mushrooms in a Gorgonzola cream sauce served with fettuccine.

On the Table

Zuppa di Pomodoro PHP 95

Pasto has the best roasted-tomato cream soup in the Metro. Its semi-smooth thickness is exactly right without making it appear like a tomato puree. There’s a hint of Parmesan and cream taste in the roasted tomato soup. Garnished with fresh basil on top that adds a minty flavor perfect for that hot soothing spoonful.

Crostini, Pasto’s famous version of Italian crostini served with your choice of “dips.” One order is equivalent to 8 pieces of crostini shaped like a pizza slice –thin, toasty and crispy. Price of crostini depends on the dip.

Chicken pate PHP 125

Pomodoro Salsa PHP 105

En Route to the Perfect Bite

Spread the chicken pate on the crostini
Put a bit of the tomato salsa on top with a drip of the balsamic olive oil dressing

First layer of taste is good enough for me.

3. Add another layer of flavor by adding grated Parmesan cheese.

4. To add some heat, add the chili flakes

Before Ristras’ burritos and nacho chips, this was our comfort food.

Ortaggi PHP 225

Spaghetti cooked with artichokes, olives, sun-dried tomatoes, and feta cheese. The usual order is Romano, Vongole or Frutti di Mare, but we took a detour and ordered a pasta dish we haven’t tried –Ortaggi. It was a tad bit on the sweet side (probably from the sun-dried tomatoes which I really love) that I wasn’t expecting. We only finished half of the pasta, partly because we needed to run off to watch GI Joe.

Pasto

Greenhills Theater Mall

Unit F&B-5, Greenhills Theater Mall

Greenhills Shopping Center, San Juan

(632) 722 4992

El Pueblo

Julio Vargas Ave cor. ADB Ave

Ortigas Center, Pasig City

(632) 634 0157

Paseo Center

3^rd Floor, 8757 Paseo de Roxas

Salcedo Village, Makati City

(632) 893 0588

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9 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 2009, 2010, affordable, Agave Mexican Cantina, andrew tan, August 1, Authentic, barbacoa, berks, best, best Italian, Best Mexican, branch, branches, burgers, burrito, butch, Cafe, Cali Mex, California, celebrity, Charlie’s, Charlie’s Grill, Chef Rob Goco, chorizo brown rice, cilantro wild rice, coffee, cris darwin lim, Cyma, darwin, delivery, DLSU, dogs, Eric, eric ryan tang, ERT, expensive, Filipino, food review, garlic sauce, Good Service, grand opening, grill, guacamole, hotdogs, how to create a burrito, how to make, image, in town, Italian, J. Abad Santos, Jalapeño, jim, jim harold lim, la salle, latest, location, management, Manager, marie, marinade, math, meat, menu, Mex, mexicali, Mexican, Mexican restaurant, new, new branch, number, opening, Pasto, Philippines, Photo, pinoy, pre-nuptial photos, price, recent, recipe, restaurant, Restaurants, Ristras, salsa, San Juan, San Sebastian Church, service, shredded beef, Steak, supplier, take out, tang, Taste Manila, Venue, Video, wedding, wedding season, weddings in Manila

Addicted to Ristras

July 30, 2009 by Janey

I seriously cannot count how many times I’ve been to Ristras. I’ve had one too many visits since it opened. I would have gotten a loyalty card by now if they have such customer management system.

July 24, Friday night, we are back again in Ristras but not for our usual “to go” food to be gorged on a DVD night. We were there to give Butch a congratulatory pat on the back for his upcoming wedding on August 1, Saturday.

It’s already this week and just 3 days ago, I attended Didi’s wedding. I still shake my head in disbelief knowing at least 9 people who are getting married between today until mid next year. It’s the wedding season!

Butch and Marie, who I had some time to bond with during a spontaneous Tagaytay getaway, are one of the nicest and most sensible couples I know. Both are currently working at P&G and have been together since 3^rd year college.

Other than Andrew, it was Cris Darwin, Eric, Butch and Jim’s first time at Ristras. We were just here 2 nights ago (err… every 2 nights before that as well?)

The boys were a bit overwhelmed with the array of delicious ingredients in front of them. Same sentiment I had when it was my first time there not so long ago. I’m glad I was assisted during my selection of what’s going inside my burrito from Chef Rob. I was glad to give the same assistance to the berks.

Create Your Own Burrito

First: Choose Bowl or Burrito

It’s a matter of eating it in a bowl or in a wrap

Second: Choose Your Rice (Easiest!)

2 choices: Cilantro White Rice or Chorizo Brown Rice. (You can also forego if you’re on a no-rice diet)

I go for the chorizo brown rice, wonderful color, fantastic grain.

Third: Choose Your Meat (or Go Vegetarian)

Steak –good quality meat soaked in hours in Chipotle Adobo marinade and then grilled medium rare. Very tender and tasty

Chicken –grilled chicken meat in jalapeno marinade

Carnitas –free-range pork braised and seasoned with thyme, bay leave, orange juice

Barbacoa –slow braised shredded beef with cumin, cloves and other spices

You can choose 2 meats for your burrito, which will be separated on each side.

**Go Vegetarian and pack on the bell peppers, black beans and red beans or you can just add it all to your meat

Fourth: Add-ons!

Choose your add-ons: Jalapeno, pico de gallo salsa, tomatoes, tomatillo green chile salsa, roasted chili corn salsa, sour cream, grated cheddar and white cheese, guacamole or no need to choose, you can go with “all the works!”

The serving is good for a hungry one or best shared with a good friend! Now it’s time to order your nachos!

On the Table

Steak slash Barbacoa Burrito PHP 290

Bubba and I decided to split a burrito. It was steak, brown rice and all the other works on one side while it was barbacoa and brown rice on the other. Savor every mouthful

9 Layer Dip with Nachos PHP 255

I really love Rockefeller’s 7-layer nachos but being so far away in Makati, I’ve replaced it with Ristras’ 9-layer dip. 9-layer-dip is brimming with 9 colorful layers of fresh ingredients starting from 2 kinds of beans, sour cream, tomatoes, pico de gallo salsa, onion, corn, chopped olives, jalapenos and guacamole if you wish. Create a perfect bite by getting a piece of everything. We usually ran out of chips but we just grab a Tostitos Hint with Lime tortilla chips from our stash at home and it heightens eating this delicious comfort food. It’s actually more perfect with Tostitos.

Whatever you decide, the garlic sauce makes all the mix and matches come together. The white yogurt sauce suffused with loads garlic has the right consistency compared to other garlic sauces that are diluted. It gives a softer and creamier supplement to each textural bite.

(Chris said that after that Friday visit he finally hit the mark and would probably visit after a month. Newsflash: we were at Ristras last night, only 5 days after that vow.)

If Meg Ryan is addicted to love, she definitely needs to pay Ristras a visit.

CHECK OUT B&T Mexican Kitchen along Ortigas Avenue.

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8 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 2009, 2010, affordable, Agave Mexican Cantina, andrew tan, August 1, Authentic, barbacoa, berks, best, Best Mexican, branch, branches, burgers, burrito, butch, Cali Mex, California, celebrity, Charlie’s, Charlie’s Grill, Chef Rob Goco, chorizo brown rice, cilantro wild rice, cris darwin lim, Cyma, darwin, delivery, DLSU, dogs, Eric, eric ryan tang, ERT, expensive, Filipino, food review, garlic sauce, Good Service, grand opening, grill, guacamole, hotdogs, how to create a burrito, how to make, image, in town, J. Abad Santos, Jalapeño, jim, jim harold lim, la salle, latest, location, management, Manager, marie, marinade, math, meat, menu, Mex, mexicali, Mexican, Mexican restaurant, new, number, opening, Philippines, Photo, pinoy, pre-nuptial photos, price, recent, recipe, restaurant, Restaurants, Ristras, salsa, San Juan, San Sebastian Church, shredded beef, Steak, supplier, take out, tang, Taste Manila, Venue, Video, wedding, wedding season, weddings in Manila

TOMMY HILFIGER Launches HILFIGER Men

March 24, 2009 by Janey

Tommy Hilfigeris a leading premium lifestyle brand and one of the largest designer apparel brands globally. Tommy Hilfiger Group, through its subsidiaries, designs, sources and markets men’s and women’s casual wear, sportswear, jeans, children’s wear and footwear. The Group’s products can be found in its network of dedicated retail stores in Europe, the United States and Canada, as well as in leading specialty and department stores throughout Europe and North America. Through over 40 licensees, Tommy Hilfiger-branded products, including a broad array of related apparel, accessories, fragrance and home furnishings, are distributed worldwide, including in Mexico, Central and South America, Japan, Australia India, China and elsewhere throughout Asia.

Tommy Hilfiger, in as much as an icon himself, draws inspiration from American icons who lead by distinction. These icons’ passion drives them to succeed in life –and this is where the new fragrance from the designer was culminated. A new fragrance dedicated to the fire in men, who are courageous enough to create their own destiny.

Hilfiger is clean, distinctive and masculine –what clearly defines a man of class. The kind of man that has an inner strength that comes from knowing exactly who he is and what he wants out of life.

The scent obviously exudes optimism and irresistible charm.

Hilfiger has been designed to fit the modern man attuned to class, starting from the bottle that has both a modern and vintage feel. The brand portfolio that carries the iconic name is gallantly engraved on a metal plaque with riveted corners. The logo is marked with Est. 1985, which strongly signifies that the brand has been successful for so many years starting with the year that the Fashion House was established.

Beginning in March 2009, the Hilfiger collection will be available exclusively at all Rustan’s Department Stores, Watson’s Makati, MOA, SM Megamall and SM North EDSA The Eau de Toilette will be offered in 50ml (suggested retail price: Php 2,900), and 100ml (suggested retail price: Php 4,000).

Hilfiger, the light invigorating fragrance that can be worn in sexy confidence by any classy man, has hit the stores. Be sure to grab one for yourself or your loved one.

Hilfiger Men Press Launch

For more information, feel free to contact:

Racquel Lalo

Marketing Manager

Aramis and Designer Fragrances

Email: rlalo@sg.estee.com

Tel: 890-4036 local 115

Mobile: 0917-861-2010