Goxo, a secret 12-seater asador in Salcedo Village

“Our menu is a reflection of our combined experiences in our respective travels around the world, exposures, and preferences through the lens of Spanish cuisine,” says Lorenzana. “Chef Albert was helpful in addressing our growth challenges and storied past. We discovered in that journey that we share the same core values and culinary wavelength, so my partners and I agreed to grow further together with chef Albert as a partner at Goxo as the first step,” he remarks proudly. 

From the R&D chef of Bar Pintxos to head chef of Txoko Asador, Mendoza is now a partner with the group and excitedly directs their culinary path at Goxo. From starting with something simple—like a bite of a crisp yet chewy sliver of sourdough with a salty Cantabrian anchovy and a dollop of butter—to biting something more decadent, like a mini seared foie gras sandwich or a potato pavé topped with rillette marinated in inasal, the introductory bites to the prix fixe were already promisingly tasty.

Next up was a chilled dish titled “jamón”, an impressive showing of their work in the R&D kitchen. Here, we encountered cured talakitok that had been rehydrated with oil and served with compressed melon, honey, stracciatella, and almonds for some added crunch. Delicate, intricate, subtle, and well-balanced, the jamón-inspired creation hinted at great things to come from Mendoza.

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The mollejas bite featured juicy, golden sweetbreads sitting on a perilla leaf, with tart pickled onions and guindilla peppers, designed to be eaten like a taco. Their ultra-tender Ibérico pluma was glazed in a sweet piquillo pepper and honey sauce (reminiscent of Filipino barbecue), infused with some Pedro Ximénez, and served with a pineapple chutney infused with chilli. Before moving on to a range of main courses, we were served an item from the à la carte supplements menu. Here, we dig into udon with bright flavours from the sea, with crab from Pampanga, uni from Roxas, and Cantabrian anchovies.

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From the main courses on the prix fixe, guests can choose from four options. The gambones is a prawn-focused creation with scallops, potato pavé, red wine vinaigrette, burnt rice, and bravas oil. For those craving a fresh meaty fish, opt for the pompano which is slow-poached in panadero oil and stewed potato oil, served with pansit-pansitan and vinaigrette.

Meat eaters, fret not for there are hearty carnivorous choices for you too. The pato is their succulent thrice-cooked duck (confit, fried, and grilled), with a soy and star anise demi-glace, zucchini, asparagus, and mushrooms. If rice is what you are after, take a spoonful out of their beef course titled carilleras. Here, diners will feast on beef cheeks that fall apart upon first touch, a gooey 64-degree egg and a burnt gata rice pilaf. 

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Every diner will get the range of appetisers and smaller bites, but will have their choice of mains and then can choose to have dessert or not (available as a supplement add-on), but a mouthful of their decadent txokolate y oliva for a sweet finisher is highly recommended. We suggest ordering some wine, and inquiring about what best pairs with your experience as Goxo’s wine list features thoughtful finds from the Boca Wine group, also headed up by the same partners. 

While sitting at the counter, make sure to chat with the chefs to get better acquainted with the meal and to simply pick their brains. Hands on and entrenched in the details, Lorenzana and the entire team have doted on every detail, from design, menu R&D, music, to hospitality. Make sure to stop by and try these menus before they change things up as Goxo will be introducing new menus every two to three months. 

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