Dos Mestizos Restaurant
Dos Mestizos is a restaurant that offers a fusion of Spanish and Filipino cuisine, celebrated for its tapas, paellas, and traditional Spanish fare.
Story:
A dozen or so years ago, a mestizo came to Boracay to open a rustic restaurant in a corner of what locals on the island refer to as Station One. That mestizo, Jose Carlos Remedios – Binggoy to those who know him – along with Jose Ramon Nieto, the other mestizo in Dos Mestizos, the name chosen by the two partners for the restaurant they opened, started cooking in his little corner of Boracay food that, in no time, caught the attention of gourmands, food and restaurant reviewers from Manila and beyond and generally, people with an appreciation for good food cooked with meticulous care, with only the best ingredients and condiments used to ensure quality of taste.
What They Offer:
- Tapas
- Paellas
- Traditional Spanish-Filipino dishes
Menu:
Okay, here are the menu items from Dos Mestizos, along with their descriptions:
TAPAS
- Aceitunas Verdes Alinadas: Olives aged in oil and garlic
- Almejas al Vino Blanco: Aklan clams in white wine
- Albondigas: Beef meatballs in tomato sauce
- Bacalao ala Vizcaina: Dried Salted Codfish in tomato sauce
- Pate de Pollo: Duck Fat sealed Chicken liver pate
- Croquetas de Jamon: Jamon Serrano croquettes
- Croquetas de Quezo Azul: Blue cheese croquettes
- Croquetas de Bacalao: Bacalao croquettes
- Chorizo Hecho por Dos Mestizos: Home made Spanish sausage
- Callos con Garbanzos: Stewed ox tripe with chick peas
- Calamares Rellenos: Squid stuffed with chopped egg, chili, garlic, tomato
- Calamares Fritos: Deep fried battered squit, squid ink aoili
- Gambas al Ajillo: Shrimps sauteed in olive oil and garlic
- Jamon Serrano: Cured Spanish ham 50g
- Jamon and Manchego Platter: Jamon Serrano, Manchego cheese, marinated olives
- Ensalada de Pulpo: Octopus marinated in olive oil. chili, and citrus
- Salpicao de Vaca: Beef Tenderloin in garlic and olive oil
- Salpicao de Pescado: Fresh fish cubes in garlic and olive oil
- Tortilla de Patatas: Traditional Spanish potato omelette
- Quezo Manchego: Aged Manchego, sheep’s milk cheese 50g
Oysters
- Baked Oysters al Espagnola: Jamon, Bechamel, and Parmesan
- Ostras Fritas: Crispy fired oysters with lemon and aioli
- Ostras al Ajillo: Seared Oyster in garlic and Jamon Serrano
Ensaladas
- Ensalada de Tomate: Toscana Farm Tomato with Feta cheese bathed in Dijon Vinaigrette
- Ensalads de Cesar: Traditional Ceasar’s Salad
- Ensalada Verde: Farm fresh mixed green salad in Queso Manchego, herb vinaigrette
Sopas y Potajes
- Sopa de Ajo: Castilian Garlic Soup
- Sopa de Mariscos: Our Spanish version of Boullabaisse
- Lentejas con Chorizo: A Spanish-Filipino favorite with Chorizo de Dos Mestizos
- Alubias Blancas ala Fabada: Potage of White Beans, Chorizo and Jamon Serrano
Paella
- Paella Valenciana: Mixed meat and seafood paella
- Paella Negra: Cooked in fresh squid ink
- Paella de Pollo: Chicken Paella
- Paella de Mariscos: Fresh seafood paella
- Paella de Verduras: Market vegetable paella
Carnes
- Pollo Al Ajillo: Half chicken roasted in garlic, potato medallion
- Pollo Serrano: Chicken stew in white sauce garnished with Jamon Serrano
- Lomo de Vaca ala Pobre: Beef tenderloin garlic steak, potato medallion
- Lengua de Vaca: Braised ox tongue in white mushroom sauce, potato puree
- Cordero y Arroz con Setas: Braised lamb shank with mushroom spinach rice
- Herb Crusted Pork Chop: Double cut porkchop, potato puree, reen salad
- Cochinillo: Suckling pig roasted the Castillian way
- Whole (1 day advance order)
- Quarter
Pescados y Mariscos
- Pescado en Salsa Verde: Oven-baked fish fillet in parsley Bechamel sauce and Aklan clams
- Langostinos en Aroma de Azafran y Ajo: Tiger prawns in safron, potato medallion
- Pescado Alcapara: Pan-fried fish fillet in caper butter
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