Gostoso Piri Piri tapped Chef Him Uy de Baron to create a number of dishes to complement their old favorites. Gostoso has been one of our go to places in Kapitolyo for their good food and ample parking.
Start with their Mushroom and Squash Empanads (P190/6 pcs). Mushroom and squash slow cooked with Gouda cheese stuffed inside deep fried shells dusted with piri and sour cream. There’s good flavor even if it’s all veggies. Nice mess free starter to share with dining companions.
The also have a new line of cocktails like the Gostosojito (P190). This is made with rhum, piri liquer, lime, muscovado, guava syrup and calamansi liquer. Their take on the mojito. Irene enjoyed this one.
I had a Mocktail so I’m not out of place with everyone having a cocktail. It was refreshing and perfect for the warm weather.
Inverted Nachos (P185). Instead of the chips on the bottom, this turns it all over. Latin cheese sauce simmering on the bottom topped with chorizo, guacamole and toasted tortilla chips. The next picture would have should just the plate so you’d better get this, perfect with their cocktails or beer for after work relaxing.
Tostones (P90/ 3 pcs). Fried plantains with a choice of toppings (chorizo and guacamole, pulled beef with piri piri sauce and mushroom with piri sauce). My fave has to be the chorizo with guacamole.
Grilled Tuna in Chorizo and Clam Broth (P230). Perfectly grilled tuna, very juicy and with a mostly pink center with a sauteed chorizo and manila clam broth and white wine. Amazing sweet and umami flavors in this dish. I’d order a cup of rice and dump it into the broth because it’s so good. We were too full so settled on just spooning it into our mouths like soup.
Twice Cooked Beef Ribs (P275). Beef ribs braised in Latin spices until they almost fall off the bone then grill to give it a smoky flavor and aroma.