Wednesday, September 26, 2012

Beef Shank at Marjos

When you've been at a place twice or thrice, a slight difference in the area is not difficult to notice. I pass by Gorordo Avenue frequently when I ride the taxi on the way to work and Marjos Pochero have lately been a tease since it opened sometime August, this year. So one lunch time, I and a colleague, being slaves to a restotour (restaurant hopping) challenge, decided to pay the place a visit.

Marjos Pochero is a restaurant which specialty is just exactly what its name parades - POCHERO. This type of dish takes its origin from Spanish cooking and is served then for the elites since the Spaniards wanted nothing less than "de primera calidad". It is beef stew made from choice ingredients of fresh vegetables, some fruits, and beef shank cooked under regulated heat and pressure.

Without hesitation we entered the gate of what looked like a wooden fence and stepped on a shaded cement platform. The restaurant has no wall coverings, except for their kitchen where cooking is done. Right in front of the kitchen is a glass shelf displaying all other dishes one can order a la carte - lechon kawali, chicharon bulaklak and many more. The wall behind the attendants holds what looks like a gigantic menu listing all other food they have available for sale. This type of setup is quite telling of the type of patrons they intend to cater - the middle income earners which make up most of the Filipino population.



Service in the restaurant is quite fast. Not long after 10 to 15 minutes have elapsed, the simmering beef stew was already served in a white porcelain bowl. We were told not to drink the soup directly mouth to cup because it is hotter than we think we can handle. And true as we were told, even the spoon scoop burnt a little our tender tongues. Warm soup in the stomach to me is always the most satisfying in an eating routine. I wouldn't mind perspiring. Their version of pochero soup is a little too tangy (or sour) and salty too. I find this flavor a little dominant in most pochero houses in Cebu. I could be wrong to say that it is Cebu trademark but the ones I have tasted in Negros was not as sour as it tasted. It was the kind of mix that would be perfect when poured over a plate of bland plain rice rather than sipped from the cup. In my opinion, the sourness may have been due to too much dabong (bamboo shoots) in the ingredients. But its just me. Others probably find that a plus especially for those whose palate loves that particular item in the dish. Despite that, I would commend their pochero for its fresh beef, nicely tendered, and served in huge size. The one we ate was enough to accommodate for 4 persons. The cabbage was cooked enough to still have its crunch and the corn was sweet. Our lunch which included the pochero, rice, and softdrinks cost us a total of P400. Not bad if shared by three or four.

Food/Taste                   - 3
Value for Money         - 4
Presentation/Class       - 3
Crew Service               - 4
Ambiance                    - 2

Overall experience: Just Ok!

For more pictures, visit their Facebook page. See related reviews by Market Manila here or find a sample Pochero recipe in this site.

Marjo's Pochero
Location: beside QC Pavillon
Gorordo Ave., 6000 Cebu City
Contact Nos: 09228328502 / 09334547454


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6 comments:

  1. I'm hungry and reading this post is a bad idea. Heheh :)) Have you tried the pochero at Kusina Uno?

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  2. Hahaha.. not yet, mustachio but I'd hit that if you tell me to go. You are my compass! hahaha.. Where is it, by the way?

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    1. F Cabahug St. (near Sykes). If you like sizzling pochero, they also have that. But can't remember the price hehehe

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    2. Okay. I'll keep that in mind. :D

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  3. Nice Mike! ggutom ko kadali. Anyway, Pochero (like adobo) has several varieties. Murag lisod ilalis kung which is which ang sakto. I saw one TV show that featured different pocheros of the Philippines. I think that version that you tasted in marjo's is a combination of Iloilo & Quezon's.

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    Replies
    1. Wow! I agree. It was delicious, the Marjo's way. If it was my mom's cooking, I would have probably rated it straight 5s. :D

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