#roxcireviews

There are some things I just can’t give up, no matter what the repercussions are. A big chunk on my list of non-negotiables involve food -- whether it’s froyo, coffee, or a darn good platter of nachos. 

I thought it’d be fitting to post something Mexican inspired for Cinco De Mayo. Truth be told, I’ve never really been one to celebrate the holiday with the usual unlimited margaritas. Nope, that was never my priority. I was there for the nachos.

Today, I’ll be doing a do or ditch entry on one of the gems I’ve recently discovered: Gringo.

To be honest, if Silantro didn’t have a growing wait list, I would have probably passed on eating at Gringo. You see, Silantro has pretty much carved its name on my heart. It’s affordable, a quick fix for Mexican food cravings, and it serves bomb nachos. The only problem is, everyone wants a piece of Silantro. It’s constantly packed, which is why I’m a tiny bit hesitant to blog about Gringo. I've already gone twice in one week before, so I’m seriously hoping they continue to have available tables on my next visit.

The word Gringo is basically used for a person who is neither Hispanic nor Latino. The restaurant serves a fusion of Mexican and American cuisines, and has warm lighting and wooden tables, with walls decked in red bricks. Aside from all this, each table also has its own succulent centerpiece, which by the way, makes for an excellent photo prop.

Since I already mentioned my hardcore addiction for nachos, I think it’s only right to start with my review of their platter. 

- Nacho Grande (P285) 5 out 5 on the DO scale.

Since Gringo’s nachos are laid out on a silver platter, the toppings are evenly scattered, leaving no chip undressed. Also, I’ve realized that I tend to gape at the height of nachos in other places, so upon first look, I didn’t think Gringo’s serving was big enough. But really, their Nacho Grande serves 3-4 people. Trust me, I’ve been there twice and both visits gave us plenty of leftover chips.

Fun fact: Although nachos were created in Mexico, they were made for an American palate. The story of nachos goes way back into the 1940s, when a maitre d’hotel whipped up what he had left in his pantry to feed a group of US military wives. By the way, the name “nachos” was a nod to the maitre d’ himself -- Ignacio “Nacho” Anaya.

- Gringo Original Chicken quarter piece (P148/P225; no sides/2 sides) 5 out 5 on the DO scale.

Honestly, I never thought I’d be the type of person who gets the exact same order on her first 2 visits at a restaurant. But Gringo’s proving to be an exception. I usually opt for the side-less order because I get pretty full from the nachos anyway. My friend, however, opted to get 2 sides: Mexican rice and buttered corn (see first photo).

The Original Chicken spices have a slight hint of lemon sans the tartness. Pair it with one of Gringo’s sauces and you’ve got a great dish waiting to happen. 

P.S. If you’re looking for something a bit spicier, you might want to opt for the Southern Spice Chicken instead.

Back when I was still writing over at Wordpress, I had a semi-regular segment on the blog called the Do Or Ditch series. It was my way of food blogging, where I’d give a rating on whether a dish was a ‘Do’ or a ‘Ditch’. 

Now that I’m writing more regularly on this Tumblr blog, I thought I’d go and resurrect the series -- no Easter pun intended, although it does seem pretty fitting. Without further ado, let’s begin!

Although I wouldn’t go as far as saying I’m a regular of the Tatler-awarded Single Origin, I will note that I have frequented the establishment more than a handful of times. Let’s just say, me and my friends like taking advantage of a few happy hour drinks every now and then. Today though, was the first time I chanced upon the restaurant while the sun was still up. 

My dad and I celebrated Easter Sunday the way Sundays are supposed to be spent: in a good brunch spot known for either good cups of coffee or bottomless mimosas. Clearly, we went for the former. 

Dad got a Salted Caramel Latte (P165), which he said, looked far too nice to drink. The espresso mixed in with the house-made caramel and milk had a slightly bitter undertone, and a few hints of salt.

I, on the other hand, was craving for something to satisfy my sweet tooth and chose the Hong Kong Milk Tea (P190) with the sweet syrup on the side. Granted that I’ve had one too many sore throat episodes from sugary drinks, I decided to be in control of the syrup this time. 

- Single Origin Burger (P360) 3 out 5 on the DO scale

I’m the type of person who usually orders the house specialties. If it’s got the restaurant’s name on it, then it should stand out from the rest. On paper, the Single Origin burger boasted of a wagyu patty and a side of truffle fries -- two of my favorites. What could go wrong, right? Unfortunately, this dish gets a mere 3 out of 5 because of its fries. 

Before I begin talking about the fries, let me just give a heads up on the size of the burger. It’s as big as a girl’s closed fist, which may or may not be favorable to others. Personally, I found the size just right, considering how (a) I can’t stomach a huge burger and hate leaving leftovers and (b) given the price and the type of meat, come on, guys, let’s be real. Wagyu’s expensive. You’re most definitely not going to get a Brother’s Burger sized offering. 

Now let’s talk about the fries. Okay, I love fries and have a longstanding love-hate relationship with fast food ones in general -- mouth loves them, but the thighs say otherwise. Anyway, I digress. The problem I had with the fries is how they were fried a tad bit too long. Also, the truffle oil was barely there. If I hadn’t read the menu, I would’ve thought they were just regular fries, which would’ve been okay, if I didn’t choose the dish because of a truffle craving. 

- Salmon Gravlax Omelette with Lemon Caper Sauce (P450) 4.5 out of 5 on the DO scale

Moving on to my dad’s order, which by the way was sooooo much better than mine, I was a little jealous I hadn’t chosen it. 

The cured salmon is enveloped in a light and fluffy omelette placed on top a bed of salad greens. Give me a moment to say that the lemon caper sauce is beyond words. If you’re the type of person who loves seafood but hates the fishy aftertaste left in the mouth, then this is the dish for you. Seriously, I’d come back to Single Origin for this plate alone.