Goto Tendon

3 Jobs • Restaurant & Takeout

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Who we are & Our History

If Goto Tendon restaurant were a dish, its main ingredients would be a dash of family heritage, a dollop of business sense, and a pinch of boredom. Yes, boredom. The metros newest gotohan and paresan is the brainchild of a bored Jenny Pealoza and her husband-enabler, John Pealoza.

After choosing family life over career, full-time mom Jenny woke up one day wanting to do something that involves making people, including herself, feel more alive. Thats when John stepped in and proposed, Why dont we start selling your famous goto?

Jennys goto has become a party staple in get-togethers with the Pealozas family and friends ever since they started having people over. When its there, it quickly disappears. And when its not, people ask why.

What makes this goto special is heritage. Nena Pealoza, Johns grandmother, passed the recipe onto Jenny in 2002. Amah, shes called, recalls feeding young John this goto to make his knees stronger. And ever since Jenny got a hold of this recipe, she spent her time further enhancing the flavor of the goto to what it is today.

Now, Goto Tendon serves not just goto but also a bunch of other Pinoy favorites like pares and silog, all cooked with only the best ingredients and lots of love.