Mijo

'MIJO, a contraction of mi hijo or literally my son, is actually a term of endearment that can be applied to anybody and is equivalent to honey or sweetie.
Mijo just opened a few months ago in October 23 to be exact at their very own newly constructed 3 story building that has its own parking on the ground floor, Mijo on the 2nd floor and a roofdeck bar called Church on the third floor.

Chef Owner Enrico Moreno

"Hearty , nakakabusog and hopefully good..."

Thus was Chef Owner Enrico' reply when asked what three words can aptly describe Mijo's food.

Comfort food that he grew up with which included the family's travels, Sunday feasts with the lolas, etc.

Chef Enrico considers Mijo's menu an ode to his maternal and paternal grandmas Mama Lita and Lola Nena (see portraits of the ladies prominently displayed on one wall). But he tweaked the recipes a bit to make it his own.

Ode to Grandmas - Mama Lita and Lola Nena

A classic example he gave was his grandma Mama Lita's Putannesca. Chef Enrico's version is sans the requisite tomato sauce expected of this classic dish. A "purist" at heart (for want of a better word), he made his pasta from scratch and put a spin of his own on his grandma's recipe by adding brown butter and bread crumbs.

Chef Enrico's boyish visage belies his 10 year experience in the industry. He studied in CSB DLSU and immediately worked in the food industry right after graduation. He worked for a resto in S Maison, Rockwell for several years before putting up a restaurant of his own.

His sous chefs Angela and Jolo were his former students in CSB when he taught in school. Yes he also became a professor at CSB

Chef Enrico wants Mijo's food to be hearty, nakakabusog and hopefully good.Thus the emphasis on comfort food that is not intimidating.

Early this afternoon, we were served the following...

Aligue Gambas P395

A simple yet scrumptious creation that is good on its own or incorported with pasta or even with hot rice. Those plump crustaceans smothered in sinful orange aligue sauce sat on an one side of that alabaster plate creating an instagram drool-worthy shot. Shrimps were cooked perfectly. Succulent and flavorful, it was a joy to bite into them

Salpicao

I loved the inclusion of a different kind of mushroom and the roasted garlic.

The presentation was nice albeit unusual with one side bare making our fingers itch to fill up that blank space.

We took long in taking photos so that by the time we finally got to eating the dish it was a bit cold. Nonetheless, it was scrumptious despite the temperature. I however found some pieces too well done for my taste. I like my salpicao medium rare and therefore springy and juicy when I bite into them.

Porkitos or Pork Buns P150

I am partial to restaurants who make their own bread and make them well. Plus point to Mijo for their freshly made brioche and bonneta . I can just eat them all day haha

Hot off the oven bonete.

Freshly baked bread that were so good paired with the salsa it comes with.

Caveat - do not start. You may not be able to help yourself and finish the whole lot all by your lonesome haha. First serving is complimentary. Second one is for your account. So make the first serving last. I doubt very much if it is possible though considering how good the bonete were. Craving now haha.

Amatriciana P325

Fresh Rye Spaghettini, tomato , house-cured guanciale, parmesan

Truffle Jamon P350

Fresh rye fettuccini, parma ham, truffle cream, low temperature egg, parmesan.

I'm really a sucker for truffle and freshly made pasta. Chef Enrico had me at made-from-scratch. But not all home-made pasta are created equal. Chef Enrico's was one of those that I liked.

Mama Lita's Sunday Pasta P295

Fresh Rye Spaghettini, anchovies, garlic, olives , capers, house dried tomatoes

Mama Lita is Chef Enrico's maternal grandma is the inspiration for the above pasta. Chef Enrico just put his own spin on the dish by making the pasta from scratch, adding brown butter and crumbs.

Pasta was al dente and that brown butter certainly put an interesting twist to the whole ensemble

M A I N S

Wagyu Picanha P995

Wagyu picanha, roasted marrow, beefcharon, kamote mash

Picanha is a cut of beef called sirloin cap in the United States or the rump cap in the United Kingdom, that is popular in Portugal and Brazil. ... North American butchers generally divide it into other cuts like the rump, the round, and the loin - Wikipedia

'Top Sirloin its a specific cut big in Argentina and Brazil its like their national cut. has more flavor than ribeye ... One muscle group is good. The more meat group the more tendon and connective tissue. You have inconsistencies in texture and fat content whereas a picanha or hanger no litid ..."

- Chef owner Enrico Moreno

Indeed the wagyu is soft and tender and has no connective tissues that would interrupt our pleasure of lingering on its flavor and texture.

Do remember to include the beefcharon ( or taba/fat of the beef deep fried until crunchy) and bone marrow in one mouthful. Then try the silky and buttercup-yellow Kamote Mash with it.

Wash it all down with a glass of red wine, rose' or a carafe of Sangria....bliss!

Wagyu Pot Roast P650

wagyu brisket, truffle potato mash, drippings

Truffle mash potato ftw! Wagyu Pot Roast was amazing too. The problem was , where to put it all in. I was already stuffed.

Duck Confit P695

French Duck leg, 8 spice, hoisin, chinese broccoli, duck fried rice with low temperature egg

"We confit in the duck leg in its fat hoisin sauce in 5 spice

Kailan with sesame oil and fried garlic

Duck fried rice with duck fat and duck egg with spring onions"
-Chef Owner Enrico

The result? Crunchy skinned duck with moist flesh inside. It married well with the rice in duck broth fried in duck fat with aromatics annd spices then topped with a low temperature duck egg which you break and mix with the rice for some creamy texture... sublime!

Asado P395

Roasted liempo with Kimchi Fried Rice with Poached Egg and Spring Onion. Pork belly was sweet when dipped in Gochu soy or honey soy sauce and paired well with the Kimchi rice which had a hint of spiciness.

P A E L L A

Lamb Rack Paella P1550

lamb rack, lamb sausage, chermoula, aioli

Whenever I eat paella (pa-e-ya), I always look for soccarat or tutong in local parlance. I love how the flavor is concentrated on that partially toasted rice at the bottom of the paellera.

Mijo's version has a touch of local flavor with the use of calamansi instead of lemon. The local citrus fruit has more intense acidic flavor that gave the paella a vibrant palette that cut through the richness of the lamb.

Chermoula or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables. Wikipedia

Soft Shell Crab Paella

Those Soft Shell Crab Paella were the perfect pairing to the Paella en su Tinta. The taste of the sea is strong on this one. Do not forget to squeeze some calamansi before mixing everything together including the aioli...so good!

Bread Pudding

Made from left over bonete. Chocolate Ganache, home madehoney comb Tried to make it a cross between leche flan and bread pudding so its super moist.

Why go?

House-made freshly baked bread, made from scratch sauce, home-made pasta, spacious venue, open kitchen, cheerful service, reasonable price points. What's not to love?

If you love meat like me , order their Wagyu Picanha and Wagyu Pot Roast. Both are below P1,000. So affordable right?

I just recently fell in love with paella after our just concluded trip in Barcelona last Christmas. Mijo's paella are really flavorful and have soccarat! Kimchi rice was awesome too. Clearly rice is one of the restaurant's strong points.

Loved Mijo's ambiance too. Think minimal, spacious with option for dining alfresco at the patio.
Bar is huge and commands your attention as you enter the room although the two stately grandmas on one wall is a close runner up.

The hallway to the restroom

Comfort Room is common and pristine.

Kitchen is open. Just snap away and take all the photos you need.

Mijo is new so not too many people know about it. Therefore you get first dibs before everyone hears about Mijo. Go now before your friends learn about it haha.

Check them out and let me know what you think.