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

Adobong Pusit

Adobong Pusit or lukos is among the most popular ways of cooking squid. It combines the Pinoys favorite way of cooking - adobo , with one of the most delicious bounty of the sea. For some, the blackness of the dish is a sort of turn-off but to those who have discovered the gastronomic delights of this cooking; it's a taste of heaven - on a plate with hot rice! Here's a simple recipe for Adobong Pusit Ingredients Squid, "gutted" and cleaned Vinegar Soy Sauce Laurel (Bay leaves) Garlic, crushed Onion, sliced Chili Salt Pepper Oil Procedure Wash and drain the squid. Remember to remove the membrane - that sort of bony inside. In a pan, place the squid at the bottom then add garlic, chili and onions. Pour in vinegar and soy sauce. Season with salt and pepper. Boil until the squid is cooked. Pour oil over the cooked squid and mix before serving. You can also separate the ink sauce and give the squid a sort of toasting in oil before mixing...

A tinapay called MONAY

Monay is a well-known Filipino bread and based on Wikipedia , it's the Filipinized version of the Spanish bread pan de monja or bread of the monks . I had to laugh it out upon reading that entry from Wiki. Coming from Western Visayas in which monay is more than a bread based on local dialect, it's hard not to. And here's why... A post from PinoyExchange forum "I had this funny experience a few years back when I was in Aklan. I bought a homemade peanut butter and I was craving to eat it so I immediately ran to a nearby bakery with a friend to buy some bread. I was hoping to buy pandesal but I saw this large "monay" and I said to the tindera " Miss magkano ang hot monay mo ?" My friend suddenly laughed and so did the tindera. I repeated it saying " Yan monay mo nga miss kung magkano and bibilhin ko ." They again laughed and I was left wondering why. Then on our way back with my "hot monay" I asked my friend why did they laughed...

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

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 us...

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 por...

FLAVOURS OF ILOILO

Search This Blog