Chihuahua Mexican Grill

Here is another Mexican food trip episode, well, post.  It all started when my colleague brought me to Olare! at The Fort and the experience was so good, I thought of trying out other Mexican restaurants around the metro, which reminds me, I have to go back to Olare! for a food review (I wasn't able to take photos that night because I can't rely on my phone).

I love Mexican food, most specially when I tasted this great wet burrito back in '07 at Downey, Los Angeles.  It's so huge I have to take half of it home for dinner.  It's filled with refried beans, melted cheese, wrapped in this soft taco, and a generous amount of cheese and enchilada sauce poured over it.  Gawd.  I was able to prep it at home, but I forgot to make the enchilada sauce, which is the most important ingredient of the dish.  Will try to do it this week.

Anyway, my friend (Bel) and I were killing time last Wednesday night, February 27th, at Greenbelt because we were waiting for our other friend, Bern.  Since we don't like leaving our home past dinner time, we met up at 5 PM and decided to try this Mexican restaurant at Greenbelt 2, Chihuahua Mexican Grill.

There are only few dishes to choose from on their menu board, which is way better.  You have to place your orders at the counter, by the way.

Chips and Queso Php 165

Warm chips and queso dip.  The salsa didn't get my attention.  I prefer the chunky salsa that is a bit sour and has more chili kick.

Carnitas Burrito (pulled pork) Php 295

Hmm, yep it tasted like the usual burrito, but tastes more authentic Mexican than Silantro's.  Good for two.  Can't even finish half of it because it's so filling.  But I still prefer Olare's and Silantro's over this.  I think it has something to do with the tenderness of the meat and its spices.

Obviously I'm not really raving about the restaurant and the food.  I'd give 7 forks overall.  But let me remind you, a food review or any other kind of critique or reviews are subjective.  So this is my opinion.  You might like this way better than any other Mexican restaurants around the metro.

Overall: 7 forks
Ambiance - 9 forks
Food - 7 forks
Price - 6 forks (because I've had a better Mexican food that is more affordable than this)
Service - 8 forks

Macho Nachos

Mexican food tops the list of my favorite cuisine.  I first got to taste authentic Mexican dishes somewhere in Downey, Los Angeles way back in 2007 when I was a contestant of a local (Philippines) reality TV show.  I can't ever forget that big wet burrito I had that is so huge, three people could eat it.  I'll try to make that dish some other time.

Just the other day, after paying my bills, I went straight to the grocery and grabbed some stuff then suddenly saw those nacho chips stacked atop the ice cream chillers, so I thought of making some at home.

Ingredients:

2-3 tomatoes, diced

2 cloves garlic, minced

1 red onion, diced

1 tbsp tomato paste or tomato catsup

1/4 kg ground pork or beef

1 small can pork and beans

1 tsp cumin powder

1 tsp cayenne (you can adjust this to your preference)

1 tsp spanish paprika

chopped cilantro

salt and pepper to taste

nacho chips

1.  Sweat onions.  Once translucent, add garlic then diced tomatoes.

2.  Add ground meat.  When ground meat turned brown, add in tomato paste/catsup, a can of pork and beans and ground spices, chopped cilantro as well as S&P.

3.  Let it simmer till meat is cooked.

4.  Arrange nacho chips, top with meat, add melted cheese, and garnish with cilantro.

Melted Cheese Ingredients:

1/4 cup shredded quickmelt cheese

1/2 cup milk

drop of yellow food coloring *optional

1.  On a small non-stick pot, pour in milk and shredded cheese over medium heat.  Stir till cheese is well incorporated.

2.  Set aside for 5-10 minutes and it will eventually thicken.

3.  Stir in a drop yellow food coloring.

For a more refreshing nachos, add salsa or guacamole.  ^^