Zesty appetizers at Mojave Grill and Steak House

Thrill the palate.

Mojave Grill and Steakhouse makes this its gastronomic mantra as it delightfully serves every great-tasting American dish to all excited gastronomes. Mojave takes pride in offering the zestiest and most palate-thrilling appetizers in town. With a distinct Tex-Mex zest, every appetizer will surely please your taste buds.

Buffalo Wings

Gastronomic pleasure will be sky-high with Chicken and Calamari Fingers, a delectable serving of perfectly fried chicken and squid fillet; and Mojave’s best Buffalo Wings, fried chicken wings tossed in Buffalo sauce.

On your next visit, be sure to try one of Mojave’s originals- Crispy Potato Skins, flavored with Mexican spice sauce, this will surely fire your appetite just perfect for the Cowboy Steak main course.

Chicken and Calamari Fingers

Another must-try is the Grilled Sausage Platter, the irresistible medley of Shublig, Hungarian and Bratwurst sausages sure to ignite your appetite to pleasure.

These appetizers can also be perfect pairs for an after dinner drinking spree with buddies. Try Mojave’s Fish Chips and Fried Mozzarella Sticks for a mouth-watering and fun-filled evening.

Definitely, dining at Mojave will be deliciously unforgettable experience. One doesn’t need to search far and wide to the best American dishes. Mojave serves nothing but the best.

Have a scrumptious lunch or dinner at Mojave!

Mojave Grill and Steakhouse
The Avenue Complex, Glicerio Pison Ave, Smallville M
Mandurriao, Iloilo City.
033 329-5616

Fruits from the grocery

These packs of cut up fruits were bought from SM Delgado's grocery. Got enticed by their color and luckily, they were as good as they looked, especially the papaya. Each was just less than Php 22, really a bargain!

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 (

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

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

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.

FLAVOURS OF ILOILO

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