Silantro

The Kapitolyo area in Pasig is a paradise for those who love to eat out. The suburban setting removes the typical noise and hyped commercialism of malls, and the calm and secure surroundings give one a peace of mind.

Located along East Capitol Drive, just before the downhill road hits its lowest point and before a newly-constructed church, sits Silantro, which describes itself as a Filipino-Mexican cantina. The fennel bulbs have heard a lot of ravenous praises about its food, in particular the nachos, and they just decided to head out to see what it has to offer.

It seems that the owner is a fan of Lucha Libre, which is Mexico's answer to the American WWF. Posters of masked wrestlers, known as "Luchadores" hang on the walls. One's eyes have to writhe a bit with the excessively white shade of fluorescent lights that serve as lighting, making it feel more like a tacky hospital cafeteria. The owner could have considered using warmer and softer lighting.

For starters, Beef Nachos (PHP160) was ordered. The servings were generous, and as an appetizer, it looked scrumptious. Pleasantly-tasting corn nachos were topped with salsa, guacamole, what seemed to be sour cream, and square chunks of beef. The beef was masterfully cooked - it had the powerful taste of jerky, but it was not dried and tough - it was simply cooked, rightly tendered beef that must have been marinated in a way that only the kitchen staff and the owner would probably know.

Tacos were ordered next. One can choose between one choice of meat, ligero (PHP65), two choices, Medio (PHP85), and three choices, Completo (PHP100). One can choose from beef, lamb, or chicken. Also one can choose between soft or hard-shell tacos. Soft shell tacos were had, with the casing resembling a medium-sized crepe. It was served like an open-face sandwich, with all the meat and the salsa served on top. The meat was prepared deliciously, considering that it was priced too reasonably!

Lastly, Burritos (PHP160) was ordered. The famous Mexican dish is served by a variety of restaurants and food chains in Manila, often with beans. The burrito was served with aioli and a cilantro dressing. The burrito had no beans, but in its place was cooked rice resembling paella, and strands of beef and mushrooms cooked in gravy-like sauce in a way resembling asado. It was good, nonetheless.

We had to wonder why Silantro is a Filipino-Mexican cantina. There were a few points for improvement - there was no dessert menu, and the cocktails needed improvement. The mojito did not taste quite right yet. But the nachos definitely have to be considered as one of the best in town. But as to why it is a Filipino-Mexican cantina, it was probably because the owner knows all too well the virtue of culTural authenticity.

Little Place, Big Dreams

Indeed some of the best restaurants are actually the small unnoticeable ones located in quiet neighborhoods or in places one wouldn't expect to find something like it. Over the past few months, one place, also located in the quiet Kapitolyo district of Pasig City, that the fennel bulbs come back to from time to time for great eats is Poco Deli along East Capitol Drive. 

This quaint little place is also an epicerie where one can buy different sorts of sausages, cold cuts, and homemade spreads. The place also sells bottles of wine, the selections of which are moderately comprehensive, enough to include Galician cervezas and Portuguese white wine.

Above is a plate of thin-crusted pizza topped with mozarella cheese and bits of Jamon Iberico (Iberian ham), about 350Php. The pizza dough is cooked well, not being too crunchy or burnt on the edges. Iberian ham resembles prosciutto in taste, but the texture is harder and coarser than its Italian counterpart; overall it is more robust.

Since this is a little deli restaurant and not a full-blown speciality restaurant that focuses on one cuisine, the selections of pizza and pasta are quite limited. But this doesn't mean that what's available doesn't live up to standards. Above is a plate of Spaghetti Aglio Olio (Php 190), which is the fennel bulb's favorite spaghetti. Topped with fresh parsley and grated pecorino cheese, it is as good as it can be. 

Besides pasta and pizza, Poco Deli also has a small selection of entrees, their goodness compensating for the restricted menu. The Irish beef stew (~Php 300) is a hearty dish made with softened chunks of beef (most likely shanks), potatoes, and a rich brown sauce redolent with the flavor of beer. The servings are good enough for two on a reduced appetite, and more than enough for a hungry soul. 

Lastly, a bowl of home made strawberry yoghurt (~Php80) to cleanse the palate. It's natural,

moderately sour, and the hint of sweetness about it is just enough. 

Poco Deli is indeed a small, quiet place (poco is Italian for 'small' or 'bit'). However, what draws one to the place is the kind of homeliness it has about it - the lack of pretension in its interiors and its honest selection of great food. Most importantly, one feels the passion whoever owns the place has for good food and their desire to make their customers happy.