ta­ble for two

The Scout food trip goes South­side as we find the per­fect food and booze pair­ings in and around Ala­bang

Scout - - food - By NICO PAS­CUAL Pho­tog­ra­phy by ABBY MAGSANOC

bar pin­txos

Just a short drive past the gated Ala­bang Hills vil­lage (or a short jeep ride from Zapote road), look be­hind the Pan­cake House at the ground oor of on esu Build­ing and you’ll nd a lit­tle unas­sum­ing tapas bar called Bar Pin­txos. With its sparse fur­nish­ings and min­i­mal bar setup, it’s rem­i­nis­cent of nu­mer­ous pin­txos bars that orig­i­nated from the Basque prov­ince of North­ern Spain. The own­ers, Miguel Vel­cin and Martin on­za­lez, gave me some info be­fore I tried the food. “In San Se­bas­tian, where pin­txos (skew­ered ap­pe­tiz­ers of­ten served on bread) were rst made, they don’t even give you plates. You’re sup­posed to eat it with your hands and all in one or two bites; and if it falls on the oor, it’s okay.” I then pop a whole brie cheese and ja­mon pin­txo into my mouth. My re­ac­tion was in­audi­ble de­light that can be at­trib­uted to eat­ing a mouth­ful of prob­a­bly the best Span­ish food I’ll get to taste this year. For starters, you can or­der a plate­ful of dif­fer­ent pin­txos to sam­ple. For new cus­tomers, we rec­om­mend the Red Pep­per-Brie heese

Ja­mon Pin­txo, paired with a bot­tle of Bar Pin­txo raft Pale Ale Beer or a glass of San­gria to start the evening off.

Don Je­sus Blvd, Ala­bang Hills, Muntinlupa City

ING PAIR T BES a with xos Ale pint Pale gria eful of Cra san ft Plat Pint xos sof Bar a glas ror Bee

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