Certified Angus beef from Mojave Grill & Steakhouse

You don’t have to journey outside Iloilo to savor the finest steaks. Mojave Grill and Steakhouse will indulge you with its delicious array of Certified Angus Steak. If you have gone to the most fantastic steak restaurants, you would be eagerly told that the steak you were gushing about is a U.S. Certified Angus Beef, the beef industry’s recognized quality leader. All Certified Angus Beef products are produced with stringent standards so you’re guaranteed that all the beef products are juicy, tender, and drowning with an undeniable winning flavor. If a Certified Angus Beef is royally served in your table, then you are certain of the beef’s superior quality and its sinful delight. These, you will surely taste only at Mojave.

Steak restaurants may have sprouted around the metro, claiming to be offering the most delicious steaks. But steak aficionados surely know that not all Angus steaks are Certified Angus Beef, thus not all are guaranteed to give you a tender juicy, and abundantly flavorful gastronomic experience. WERDENBERG INTERNATIONAL CORP., the only recognized licensed distributor of Certified Angus Beef (CAB) in the Philippines under MAC DONALD MEAT CO. cites Mojave Grill and Steakhouse as one of the only 20 exclusive restaurants in the whole Philippines that offer U.S. Certified Angus Beef. All their beef are aged for 28 days (rib eye), and 18 days (cowboy steak, porterhouse, T-bone).

True to the quest of quality and delight, Mojave serves the most delectable Certified Angus Beef. Even if others claim that they offer the perfect-tasting steaks in town, still, nothing can beat Mojave’s superior line of Certified Angus steaks. All the steaks prepared at Mojave come from portion-controlled and individually vacuumed-packed Certified Angus Beef from the US. So, you’re much sure that your steak underwent the strict beef-grading process of ensuring the beef is of the finest quality.

With the flavorful steaks offered, Mojave has become a favorite dining destination of food-loving urbanites. And if you think their steaks are much of a splurge, you’ve got to think again. In quite a rustic setting, with gorgeous furniture and soothing ambience, customers can feast over the delicious 21 oz. Cowboy Steak; or the favorite 12 oz. Porterhouse, T-bone, and the much loved 12 oz Rib Eye. As the juicy tenderness fills your every bite, you certainly would plan your next visit to Mojave.

Mojave ensures that every bite of your favorite steak gives you a heavenly glimpse of what a flavorful, juicy and tender steak is. If you’re not into steaks, or you simply want an unforgettable seafood adventure, try Mojave’s Seafood Specials with such feast favorites as the Baked New Zealand Mussels, Fried Sesame Shrimps, and the irresistible Seafood Fajitas.

Once you’ve been there, you’ll surely agree that a visit at Mojave is definitely a pleasure; a worth-it experience. Mojave definitely won’t fail to pamper you with marvelous table delights.

Mojave Grill and Steakhouse
The Avenue Complex, Glicerio Pison Avenue,
Brgy San Rafael Mandurriao Iloilo City.
(033) 329-5616

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal

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