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.

Mexican: Achiote Taqueria

The fennel bulbs decided to do Mexican food one Friday evening. Mexican food wasn't just particularly existent in our vocabulary, and we ought to give Achiote Taqueria in Rockwell Center's Power Plant Mall a try.

When one thinks of Mexican food, the ubiquitous nachos, tacos, salsas, and refried beans come to mind. Fast food versions are quite popular, and sadly they do not impart a very good impression of Mexican cuisine. Achiote Taqueria serves good Mexican food and cervezas and cocktails too, including the famous "Margarita".

At first, the tortilla soup (Php160) was ordered. Free-range chicken broth was used together with avocado, crispy tortilla strips, Chihuahua cheese, cilantro and lime. The serving was good enough to be shared by two. The marriage of textures was delightful. The richness of the avocado and the broth were complimented by the use of cilantro, which markedly adds another dimension.

Next, Mushroom Quesadillas (Php360) was had. Chihuahua cheese was once again used together with wild mushrooms, and black beans. Fresh greens were served on the side. Salsa Verde (Green Salsa) was used as the sauce. The tortillas were cooked very nicely and evenly, more like a wheaten pancake. It tasted heartily, and also one need not worry about getting too fat as no meat was used.

Lastly, an Enchilada (Php380) was ordered. One can customise their own fajitas, burritos, or enchiladas. An enchilada does not really differ greatly from a fajita or a quesadilla since a tortilla is used to wrap the meat inside, but the meat is smothered in chili sauce or a  kind of salsa. The fennel bulbs chose steak and salsa rosso for the stuffing, and wheat tortillas. Black beans and white cilantro rice were served on the side, and all were just scrumptious. One has to mention that even though this is an enchilada, the quality of the meat was fairly good.

Good quality ingredients, good cooking, and overall good food were all part of our Achiote Taquiera experience. The staff were friendly and outgoing too, and despite being busy and full on a Friday evening, we did not feel the least neglected.