It's not often a restaurant explodes into the scene, and becomes a force to be reckoned with in a little over a year. But that's exactly what Gringo did. After opening their first branch at SM North Edsa in 2016, Gringo now has eight branches scattered across Metro Manila, giving foodie lovers a glimpse of those South Western/Latin flavors that is made with passion and love!
This was actually my third time to try Gringo's, so I was ecstatic to discover that they opened a branch nearer to my house and office, at the new Ayala Malls at The 30th.
The sides alone will get your mouth watering. Some of my favorites were the Buttered Corn (P60), Mexican Rice (P75), Fried Saba (P50), and the Roasted Squash (P60).
The whole crux of Gringo's legacy is based on their delicious, baked chicken. Marinated in a medley of herbs and spices, then baked to a stunning golden hue. The Quarter Chicken (P148 No sides/P225 2 sides), was just the right size for me, as I planned on trying even more dishes throughout the course of our meal.
If you prefer seafood, you could opt for the The Crispy Catfish Salsa (P365). Catfish is actually one of my favorite types of fish, which is why I was anxious to try this. The exterior of the fish had a wonderful crispiness, all while managing to keep the meat itself at a pristine white. The mango salsa topping gave the fish an added explosion of flavor.
I enjoyed the luscious meatiness of the Baby Back Ribs (P325 No sides/P365 2 sides). A quick tug from my fork tore the meat off the bone, giving life to the Sweet and Smokey BBQ Sauce that it was basted in.
Good luck choosing between Ribs and the Chicken.. and to think, I haven't even tried the tacos yet hehe
The hype is real, guys. From their Chicken, to their Ribs, Gringo's food encapsulates the vivacious flavors of Latin America that we've come to know and love. It comes to no surprise that their ascension to one of the countries hottest food chains is well deserved.
Lower Ground Floor
Ayala Malls The 30th
Ugong, Pasig City