Kapitolyo has always been a busy restaurant neighborhood, but since opening in 2016, Tittos BBQ & Brew has been getting all of the attention. What started as a fun and quirky idea from a group of beer-loving friends has now become a neighborhood favorite serving up eclectic dishes inspired from Latin American flavors. From wholesome family gatherings to the occasional two-beer catch up with the boys, Tittos welcomes anyone who’s looking for a good time.
The façade’s colorful and festive vibe will make you turn twice. Don’t even get us started on the restaurant’s vibrant interiors. From the eye-catching hand-painted mural and bricked walls, to the wooden and leathered fixtures, you’ll definitely feel the festive atmosphere!
Chef and co-owner Jerwyn Rabo challenged himself and his kitchen team to come up with Tittos’ Latin American-influenced menu. The Le Cordon Bleu Australia-trained chef used his knowledge in French cooking techniques for the food he developed in the resto. He ultimately came up with a medley of playful dishes using familiar ingredients cooked with bold and exciting flavors.
The Latin Line Up
For a satisfying starter, order the best-selling, Elote. Char-grilled sweet corn cobs are seasoned with smoked paprika butter, tamarind spice, mayo lime then finished off with crumbled queso fresco. Enjoy it shredded or off the cob.
Pizza + Quesadilla = Pizzadilla. That’s right! Two of man’s favorite dishes in one plate. The dish starts off with housemade dough that’s smothered with tomato sauce then topped with generous servings of grilled chicken, pimiento, onions, and plenty of cheese. The open-faced Pollo Pizzadilla is then drizzled with thick crema and chimichurri sauce plus garnished with fresh greens so you can have the option to roll it or have it by the slice.
Another Tittos signature dish is the Beef Barbacoa. The slow-cooked beef belly chunks are already a winner in our book, but Chef Jerwyn adds in textures and flavors of Pico de Gallo, pickled onion, slaw and tortilla chips making this street taco a dish to go loco over. One serving is definitely not enough.
The Costilitas or Cuban Baby Back Ribs will surely satisfy the titos of Manila. Char-grilled till tender and flavorful, the juicy pork ribs are then coated with the house BBQ sauce and served with a side of vegetables.
The hanger steak is known to be a tough meat cut but Chef Jerwyn makes it into an exceptional entrée by cooking it in a sous vide machine and plating it with crispy onions slices, vegetables, chimichurri sauce, and a side of gravy. The result is the 18 Hour Goucho Steak, a tribute to the skilled horsemen of Argentina and a steak you’ll order again and again.
For a meal ender, we recommend the Ube Churros, a unique dessert crowned with white cream frosting and drizzled all over with dulce de leche and chocolate syrup. The secret to this sweet treat is the luscious ube haleya that melds perfectly with the churros batter. Be careful though, this dessert can be very addicting; you might want to eat your fill before it’s gone.
Currently, Tittos is planning to release new dishes soon, so expect bolder and fresher flavors in their menu. For now, sit back, relax, have a beer or two, and let Tittos BBQ & Brew indulge you with their signature Latin eats.
16 East Capitol Drive, Barangay Kapitolyo, Pasig City. Call 535-9212.
Photographed by Miguel Abesamis of Studio 100