So happy to visit Chihuahua once again! How time flies, Ines told me that they are celebrating their one year anniversary already!! MORE POWER!!!
Previous entry: Ay Chihuahua October 17, 2011
Spotting familiar faces on the walls
This time we were here for brunch!! Yum Yum nachos while we are waiting for brunch to be served!
Starting this Cinco de Mayo 2012, Chihuahua Mexican Grill is offering their Weekend Brunch
Every Saturday and Sunday from 11am-3pm, Chihuahua will be offering their latest Brunch specials that will kick off the weekend fiesta in your mouth and tummies!
Elian and Ines preparing our brunch!! I would also like to Congratulate the couple on their engagement last month!!
James and I liked the breakfast burrito!! The bacon and cheese with egg plus the mexican chorizo was really good. Particularly we liked the Mexican chorizo which they make themselves! YUMMY!!! Let us know if you will sell that chorizo by the pack!
Breakfast Burrito: scrambled egg topped with queso and homemade Mexican chorizo, country potatoes, refried beans, salsa, pico de gallo, ketchup and a strip of bacon, wrapped in a large tortilla.
If you’re into tacos, try the Breakfast Tacos: three flour tortillas filled with eggs, queso, chorizo, country potatoes, salsa and pico de gallo, and also topped with bacon!
Breakfast Burrito Bowl: Mexican rice, refried beans, black beans topped with eggs, chorizo, queso, bacon and all the fixings!
They are also offering some special Brunch Cocktails, to ease you into the weekend.
Try a Mexican classic, the Paloma: a tart and tangy mix of Tequila, Ruby Red Grapefruit juice and fizz. If you need that extra kick of Vitamin C, a Tequila Sunrise, with fresh OJ and Grenadine, might be the way to go. We also have a refreshing original concoction, the Maya Magic, which has tequila, triple sec, fresh pineapple juice and cranberry juice.
End the leisurely meal with our featured dessert, the Capirotada: a traditional Mexican bread pudding made with dried fruit, nuts, and Monterrey Jack cheese topped with a big scoop of vanilla ice cream, crème anglaise and Cajeta—a Mexican milk caramel that takes 4 hours to make.
This deserves 3 photos because it is so so good!!! That 4 hours is worth it!!!
With so few breakfast options in Manila, we’re glad to be part of the solution! More at www.facebook.com/chihuahuamexicangrill
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