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E X P AT N E W S P A P E R
G RU B H U B
JUNE 26JULY 9, 2016
Party at Moe’s! BYOB! N E W S PA P E R The Philippines’ forum for international readers since 1981
Murray Hertz Founding Publisher (1928-2014) Butch C. Bonsol President & Managing Director Timothy Jay Araneta Ibay Editor-in-Chief Suzette Defensor Consultant Angie Duarte Richard A. Ramos (Cebu) Senior Writers Via Baroma Ching Dee Staff Writers Leah Egamino-Palaña Advertising Coordinator Jennifer Codera Billing, Credit and Collection Supervisor Nikki Joy Habana Macjanry Imperio Design & Layout Our Headquarters: Unit 207, Cattleya Condominium Bldg. 235 Salcedo St., Legaspi Village, Makati City Our telephone numbers: (+632) 840-2996 or (+632) 812-0987; Fax (+632) 840-2988 You can also reach us at: expatmag@gmail.com and for sales and advertising: expatcomsales@gmail.com Cebu Mailing Address: MJ. Cuenco Avenue cor. C. Mina St., Mabolo, Cebu City Telefax: (032) 412-8000 Statements, views and opinions expressed by the writers, contributors, and advertisers are their own and do not necessarily represent those of the publisher or the management. The publisher assumes no responsibility for unsolicited material.
By ANGIE DUARTE
Build your own burrito, that is
R
enowned Philippine food concept owners and operators, The Bistro Group, has hit the piñata of gustatory goodness wide open with the launching of Moe’s Southwest Grill, America’s favorite burrito place in the Manila. Yes, it IS official! Harris Poll recently named Moe’s the Brand of the Year for fast casual Mexican restaurants in the US, and Manila foodies can now sample firsthand what the clamor is all about. On June 15, Moe’s rolled out not the red carpet, but the flour tortillas, with its first outlet located at the Uptown Mall in BGC. And what a Tex-Mex Moe’s popular Southwest dishes are served in a fun and welcoming environment food fiesta it has been, thus far! The well-loved build-your-own-burrito (and worthy Queso sauce. more) establishment serves it up fresh and fast, with a whole lot of fun, minus the fuss, and Delicious fun, for everyone! The party begins the moment you step food-lovers just cannot seem to get enough. With scrumptious bestsellers, propriety through Moe’s large bay doors, as enthusiastic sauces, salsas, and seasonings, as well as seem- crew members yell out a friendly greeting – ingly unlimited, appetizing options, it is no “Welcome to Moe’s!” – which is reflective of wonder that this Atlanta, Georgia-based din- Moe’s positive atmosphere and energetic, fun ing outlet (which has well over 600 branches, vibe: bright, cheery interiors match the happy Stateside, and now expanding worldwide) is ambience, and catchy tunes play in the background to add to the upbeat feel. taking the competition to town. “Moe’s stands for Musicians, Outlaws and Entertainers, it’s an acronym for that. We keep Delectable DNA “The reception has been great, since our things high-energy and fast-paced, and we reopening!” shared Jimmy Furst, Manager of ally don’t take ourselves too seriously. We want International Operations Support of Focus everyone to have good time – there are no rules Brands, the restaurant’s principal owners. as to how you should enjoy your food and your “This is our first Moe’s in Asia, and it’s a huge time at Moe’s,” Furst explained. deal for us. We thought that our seasoning would blend well with the Filipino palate, and Customizable, high-quality flavor and freshness it has come true,” he pointed out. With a menu that is largely customizable “We did some minor tweaking, but the flavors are basically the same as you get back (let it never be said again that all Mexican food in the States. There is a delicate balance to the consists of the same old-same old ingreditweaking, and we try to keep everybody happy. ents!), it may prove difficult for newbies to deWe’ve had lots of American customers come cide on which palate-pleaser to indulge in. For in, since we opened in Manila, and they have starters, Moe’s makes a mean plate of Nachos – a given us great feedback on the consistency of generous helping of crunchy corn tortilla chips our dishes; they say it’s like a piece of home,” heaped with Moe’s legendary signature Queso sauce, beans, Pico de Gallo, cilantro, and pickhe added. While some recipes were altered to better led jalapeño. A word of caution, however: it is suit the local market, in careful coordination virtually impossible to stop munching on these with Chef Josh Boutwood, The Bistro Group’s crazy addictive chips, so bring your appetite, award-winning Executive Chef, these changes or a group of hungry friends along with you! were made mostly on account of availability An alternate appetite-opening dish would be and quality of local ingredients, while Moe’s the tangy, refreshing Salad Bowl; a concoction proprietary seasonings and trade secrets re- of Romaine lettuce, beans, shredded cheese, cilantro, Pico de Gallo, and cucumber nestled main intact. “To put it simply, we have maintained in a light and crisp tortilla bowl. Whether you Moe’s DNA,” Ronald Olaes, Director for Op- choose to attack the tortilla bowl after wolfing down the salad, or prefer to break off pieces of erations of The Bistro Group stated. Indeed, Moe’s DNA is nothing short of de- it, as you go along, is all up to you. Just about lectable. Each plate is bursting with the flavor anything goes, at Moe’s! Of course, Moe’s is founded on burritos; that comes from perfectly seasoned proteins, the freshest of veggies and herbs, savory rice, and these flour tortillas (which are sheer perpremium signature salsas, and Moe’s crave- fection, with just the right elasticity, softness, and “bite”) stuffed with southwest rice, cilant-
Moe's delicious Burritos, the star of the menu
ro, lettuce, Queso sauce, beans, and Pico de Gallo are a musttry! Top-of-the-list would be the world-famous Homewrecker, everyone’s favorite steak burrito made with tender cuts of Australian grass-fed sirloin and rib eye. Each fully-loaded mouthful is an explosion of – pardon the pun – “burritoful” flavor! For those who are carb-conscious, Moe’s offers Burrito Bowls, as well; all the goodness of the filling, minus the tortilla wrap. Another Moe’s signature item is the Stacks. Imagine a soft and chewy flour tortilla, slathered with Queso sauce, stacked with crunchy corn shells stuffed with the protein of your choice, cilantro, Pico de Gallo, and shredded cheese, then wrapped and grilled to decadent delight. These luscious, layered lovelies are heavy on the belly, but so worth it! Those who prefer to BYOB, or build your own burrito, may choose from 20+ ingredients including steak, chicken, and pork, as well as all-time favorite add-ons like beans, handcrafted guacamole, Pico de Gallo and shredded cheese. Not a meat eater? No worries! Moe’s offers tofu and an array of vegetarian-friendly fixings. Guests can also customize their own tacos, nachos and quesadillas (the Chicken Quesadilla is a tasty treat, with chicken breast cubes pre-marinated for 24 hours, prior to grilling). Moe’s signature salsas come in five flavors, to please every taste preference: The Hard Rock-and-Roll Salsa, Roasted Tomatilla and Garlic Salsa, Kaiser Salsa, Mexican Black Bean and Corn Salsa, and the Mango Salsa (which is unique to Moe’s Philippines). But wait, there’s more! Wash your meal down with a tall glass of refreshing MOEjito Juice or tangy Tamarind Iced Tea, and finish the whole experience off with the crumbly, creamy, sticky-sweet goodness of Moe’s mouth-watering Banoffee Tart. Plus, house rules dictate that every order is served with free chips and salsa of your choice! Honestly awesome food, at honestly awesome prices In a nutshell (or, should we say taco shell?): Moe’s is committed to honestly awesome food – and a whole lot of festive fun - at honestly awesome prices. “We want you to come in, enjoy Moe’s freshness and quality, and leave with a full belly, but also without breaking your pocketbook,” Furst said. Now that’s an invitation you just can’t refuse. For more about Moe’s, check out www.moesph.com
Nachos loaded with goodness at Moe's Southwest Grill