Food Review: (Poquito Mas) a Peek of The “Splatino” Cuisine
A short food review on Poquito Mas.
By: EK Encarnacion
Date / Time: December 2010 / PM
Location: Poquito Mas, Westgate, Alabang, Muntinlupa City, Philippines
Food Buddies: Papa, Mommy, Kuya EJ, Ate Arm, Enzo , Ate Wena and Cha
Poquito Mas (Photograph by EK Encarnacion)
Because I wanted to give my family a treat for my birthday, I asked my brother to search for a new restaurant (at least for us) where we can have a hearty lunch. And it was not long after when we found ourselves in front of Poquito Mas.
Poquito Mas: Your Celebration Place (Photograph by EK Encarnacion)
Poquito Mas, which somewhat translates to “a little bit no more” in Spanish, is a restaurant that serves a cuisine comprised of Spanish, Latin American and Filipino favorites. And it is perhaps the reason why the owner coined the phrase, “Splatino Cuisine”—to describe the coalescence of the three distinct culinary styles.
Splatino Cuisine (Photograph by EK Encarnacion)
The interior of the restaurant was elegant. I felt like entering a beautified adobe house with wooden roof bracings from a distant Latin American pueblo. The doors, spiral staircase and slightly dim chandeliers were creating a Mexican-like atmosphere that could make anyone jump out and say, “Hola!” Our time of arrival was great, a few hours before the peak period, as only one other family was sharing the dining place with us.
Restaurant Interior (Photograph by EK Encarnacion)
We grabbed the menus and breezed through every page. We found a lot of familiar dishes and a few new ones that some of us would like to taste. For appetizers, we ordered two jumbo piles of cheesy Nachos, a plate of slightly grilled quesadillas and a few rolls of heavily sauced chicken enchiladas. We had a little difficulty choosing our main courses as we were seven all-in-all and we really wanted that everyone gets to eat whatever is going to be served on our table. (Segue: This is the part when you will start hating me for I have forgotten to take pictures of the menu and, worse, to memorize all the names of the viands. But allow me to describe what I can pull from my memory). And for our cups of Mexican Rice, we partnered the following dishes: (a) sizzling pork strips drizzled with a slightly sweet black pepper sauce and sprinkled with diced garlic, (b) Paella Negra, rice coated in squid ink topped with slices of chicken chunks, hard-boiled egg, tomato strips and green peas, (c) deep-fried calamari rings topped with a thick white sauce, and (d) chicken chops covered in what-seemed-to-be teriyaki sauce and sprinkled with diced garlic.
While we waited for our orders, I got up and roamed the dining area. I took pictures of their fancy-looking cakes. I also busied myself taking snapshots of my sleeping nephew.
Cakes (Photograph by EK Encarnacion)
When the waitress came back, she had with her two plates of Nachos from which emanate an overwhelming mouthwatering aroma. The nachos were appealing not only to the nose but also to the eyes and mouth. The melted cheddar and white cheese drizzled all over the pile of crispy tortilla topped with steaming ground beef and red luscious tomatoes and green jalapenos were just screaming with deliciousness both outside and inside our mouths. Midway our nacho fiesta, the quesadillas were served. Slightly grilled, the quesadillas were quite malnourished-looking (that is to say thin), at least to me, as I have encountered quesadillas which are extremely humongous and over-the-top—packed with an array of ingredients. I did taste the quesadillas and found them common and so I immediately moved on to the baked chicken enchiladas which were (my goodness!) making me drool. The hot soft tortilla rolls stuffed with chicken baked until the red sauce, cheese and diced bell peppers created an abstract painting were just heaven to all my senses. Exploding with goodness, the enchilada experience was just artistically unforgettable.
Nachos (Photograph by EK Encarnacion)
Quesadillas (Photograph by EK Encarnacion)
Baked Chicken Enchiladas (Photograph by EK Encarnacion)
Service was quite fast, perhaps due to efficient staff and/or the time of day, as the main courses were then arriving continuously…
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ABOUT THE AUTHOR
EK Encarnacion loves the spice and flair of Splatino Cuisine. Learn more of this author by browsing his life blog, Every-Comedy-Thing; food blog, Culinary Coliseum; travel blog, Travelocities; and gratitude blog, By God’s Grace. Get up close and personal by liking his Facebook Fan Page and Triond Page.