Taste the best of Spanish cuisine at Tapella Restaurant
as it introduces new 14 mouth-watering dishes to be included on their list of
Spanish food list aside from almost a hundred lists of Spanish dishes that they
already have on their menu.
With the all new Spanish flavor that Tapella
Restaurant has on its menu, One need not go to Spain to enjoy the delicious and
saliva-rich food this country has to offer to everyone especially to the food
lovers out there.
Their all Spanish food on their menu are all cooked
and prepared by its owner and also its Executive Chef Ms. Alexandra Cacho, who herself is a Spanish national.
For more than a decade, Gaudi
has been revered as the restaurant
that serves authentic Spanish cuisine. From bustling Jupiter St. to posh Ayala
Malls like Greenbelt and Serendra, diners keep coming back for its Paella Negra
(paella made with squid ink) and Chulleton Villagodio (certified Angus beef prime rib grilled according to the methods of
Villagodio). In 2009, tapas, paella, and more took centerstage in Tapella where customers indulged in chorizo
alvino (chorizo stewed in red wine), cojunodos (fried quail egg, pimiento and
jamon Serrano), Manchego Cheese and Shrimp paella, along with a range of
impeccable wines.
Executive Chef Alexandra Cacho continues to enhance the dining experience in her restaurants as
she presents new gustatory delights that reflect the new trends in Spain.
“New things are happening in Spain and I want to share it here. I
only serve the best for my customers. I even bring some ingredients from my
native land to my restaurants,” explains the affable chef. Known for her
constant innovation and meticulous use of the freshest and best ingredients
here and abroad, Chef Xandra happily shared that she recently added 14 dishes
in Gaudi and Tapella.
Taste the bursting flavor of organic tomatoes of her Tartar de Tomate. The sweet and
succulent tomatoes sitting on Malagos cheese and caramelized walnuts, are
perfectly crowned with lettuce, lollorossa, and shrimps, then drizzled with
extra virgin olive oil and added with a little bit of balsamic vinegar. The Ensalada Tempura on the other hand is a
reflection of how the Japanese way of cooking has made its way in Spanish
cuisine. Chef Xandra decided to add an Asian twist to it by spreading a
pleasantly tempered taste of wasabi dressing on top of the tempura shrimps
alongside the fresh mesclun and arugula from the farms in Tagaytay.
Tapas will always be a perennial favourite in Donostia and Chef
Xandra wants her diners to indulge in an array of eight selections in each
plate. For those who like hot tapas, the
Plato de Pintxos Calientes has calamares, chorizo, croquetas béchamel,
sobresada de quezo manchego, purusalda, tigres, champi, and pollo moruno. For
those who prefer cold tapas, order the Plato
de Pintxos Frios and indulge in cucumber, sardines, pulpo, cojonudos,
gazpacho, veruta, agustin, and baine. Another bread- based dish to look forward
to is the veal cheeks stew on crusty bread. Chef Xandra shares that the Spanish
eat a lot of carilladas so she used imported veal in her Entrepanes de Carilladas.
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