What called my attention is not the fact that there is a newly opened Spanish restaurant in the Philippines but knowing that the executive chef Pia Abadesco Herrera has dedicated herself in the study of the Culinary Arts Institute in New York, and has worked as private chef in America all this time after growing up in Europe. Strange to me when I would think that the one to be responsible would be of Spanish origin.
Although the menus are more or less adapted to the Filipinos' tastes like the paella being well done instead of "al dente" as to how they are typically served in Spain, or bocadillos with tenderloin steak, instead of the common beef fillet served as a fast food in most cafeterias in Spain.
It is nice to know that now the Filipinos can savor some of the Spanish food like the Manchego cheese, made in the La Mancha region of Spain from the milk of sheep of the Manchega breed, which is aged for between 60 days or two years. Manchego cheese usually carries the label of origin that guarantees its authenticity. Or the typical jamón serrano, a type of (dry-cured Spanish ham), which is generally served raw in thin slices, or occasionally diced. A foreleg prepared in the same manner is called paleta.
As to the desserts, I am not familiar with what they have mentioned like the orange custard just as I have not had so far the "sorbet of red and white sangria", which is more likely tagged to call attention to the well known Sangría drink in Spain.
But prices seem to be affordable with average prices ranging from P105 to P285. Maybe some of you can try their menus when you celebrate one of the important occasions.
Dali is at 40 Eugenio Lopez St. cor. Sgt. Esguerra, South Triangle, Quezon City; tel. 9280971. "Bon appetit"!
Surreal array of Spanish staples
By: Marge C. Enriquez
Philippine Daily Inquirer