Exquisite. Intoxicating. Mesmerizing. Three comprehensive words to describe our dinner experience at Dos Mestizos. Chef Andre Malarky is a true talent with skills that would challenge any Iron Chef. Several travel bloggers and ex-pats had written positive reviews of the restaurant. Since it’s not exactly a stone’s throw away from our hotel in Station 1, I hadn’t originally planned to visit but on every “best Boracay Restaurant” search, Dos Mestizos kept reappearing. We bit the bullet and decided to head south. It took a bit of time to hail a tricycle as the clouds and rain had disappeared and it was one day closer to Christmas so the island was busting at the seams. After maneuvering through some crazy chaotic street traffic, we arrived in Station 3 and headed down a narrow alleyway. A few minutes in, our driver stopped and said we arrived. Looking around, I saw the restaurant “Hangover” with Dos Mestizos nowhere in sight but figured we would eventually find our way. A few steps later, we were in front of our destination. My husband saw that the restaurant was nearly empty and said “no one’s eating here.” I responded “all the reviewers can’t be wrong.” We entered and asked to be seated in the bar area with the musical entertainment. Our server was fantastic. Super attentive and communicative. She advised us that our entrees would likely take 30 minutes but that the soups would arrive shortly. We started off our evening with a Stoli up, no vermouth, lemon twist for me and a Mojito, light syrup for my husband. We thoroughly enjoyed having an acoustic guitarist play while we unwound from our day/year. Then our soups arrived. To say they were fantastic would be an understatement. My Sopa de Ajo aka garlic soup was ordered because all the back and forth between the humidity and heat outside combined with sudden shocks of steely cool air conditioned interiors has been a shock to my system which has been attempting to grab onto a cold since our arrival. My soup was peppery, had little pieces of toasted garlic floating about and had an egg drop soup appearance. The hearty stock appeared to have simmered with a bountiful number of ingredients over a long period of time as it had quite a rich, complex flavor combination . My husband’s cold gazpacho was crisp, clean, tangy, thick, rich and hearty. It was a beautifully condensed flavorful soup perfectly chilled for the humid conditions. While we waited for our entrees, we were entertained with another musical group. We requested “Girl from Ipanema” as that song seemed to be in line with their light airy repertoire. A song or two later our entrees arrived. My husband’s chicken paella was served and shortly thereafter my half garlic chicken followed. I ordered my dish because of the garlic which I’m hoping will ward off any evil cold spirits but my husband ordered the paella because it was a specialty, he loves chicken and rice so it was a trifecta of a good omen. His reaction to the flavor, texture and experience of the dish is similar to that if somebody who just won the lotto. It was a complete disbelief, shock, amazement and extreme happiness at the ridiculously and fantastically flavor explosion that was his chicken paella. There were numerous chunks of chicken throughout the dish but the tender rice that was saturated with all the complex flavors completed the needs of all of his palate requirements. With each bite, he commented on how amazing it was, how great it tasted, how he’d never had anything like it before. Though the chicken paella was a plate for two, his addiction to the saturated flavors would not allow him to exercise any self-restraint and he accepted with humility that he was powerless against the forces of flavor against him. He happily acquiesced to filling up with the paella in lieu of any desserts. I had the half garlic chicken which was delicious, moist and satisfying. It was served with some thin green beans and a few sliced roasted potatoes. I ate every piece but the leg. The drumstick has always freaked me out because of that weird tendon. Our takeaway from this evening is that we hope our dining experience in Spain in the future be at least on par with our evening at Dos Mestizos.

Exquisite. Intoxicating. Mesmerizing. Chef Andre Malarky’s ability to infuse complex and rich flavors in each bite would challenge any Iron Chef. Such a find! Our best meal in Boracay!! #dosmestizosboracay #boracay #station3boracay #boracayeats #stolimartini #mojito #sopadeajo #garlicsoup #gazpacho #chilledtomatosoup #chickenpaella #paella #polloajllo #garlicchicken #boracayisland #foodie #foodfest #foodporn #foodpics

Remedios Street, Sitio Manggayad, Boracay Island, Malay, 5608 Aklan

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