A parrillada is an Argentinian barbecue dish composed of various meats that are grilled and paired with different sauces. That is exactly what happened at the Balmori Tent in Rockwell when Argentinian steakhouse La Cabrera held a wonderful barbecue!
The original La Cabrera was started in Argentina by Gaston Riveira and gained worldwide fame and accolades. Riveira had come back to Manila after four long years to cook for this special occasion. Agustin Figueroa, former La Cabrera Manila chef, also flew in for Argentina to man the barbecue.
La Cabrera Manila’s Carlo Calma Lorenzana, Bobby Tenchavez, and Dennis Pamintuan welcomed guests, including Ambassador Ricardo Luis Bocalandro of Argentina, other ambassadors, and representatives from the Department of Tourism.
Staples from La Cabrera like Provoleta cheese, chorizo, and beef empanadas were served with grilled beef intestines, chorizo and morcilla, or blood sausage. Grilled meats included lamb, asado del centro or beef short ribs, chuleton con hueso or bone-in ribeye, and for me, the best cut ever, entraña, or skirt. Meats were grilled on the premises to ensure they were served to the guests fresh off the grill to be enjoyed with wines from Boca Juan Filipinas.
Filipino tango experts Jennielyn and Andrian Lopez wowed the crowd with their beautiful rendition of the tango.
Panqueque (sugar crepes) con dulce de leche and alfajores (an Argentinian buttery cookie sandwich) were served as desserts for a sweet, perfect evening.
* * *
La Cabrera Manila has branches in 6750 Makati and Edsa Shangri-la Hotel.
The best of Elbert’s at his collective
In 2019, Elbert Cuenca launched Elbert’s Pizzeria as a small store in a small space in Salcedo Village, Makati. They served Napoli-inspired wood-fired pizzas and traditional pastas. Most customers did not dine in the restaurant due to the absence of a proper dining area.
Later on, tables and chairs were added, but the space was still too small. In November 2021, the adjacent space became available, and this 112-square-meter space gave restaurateur Elbert Cuenca the opportunity to expand its dining facilities, as well as enhance its concept. He opened Elbert’s Collective.
Before the pandemic started, Cuenca’s Steak Room Concepts (srcI) had four restaurants in operation: Elbert’s Steak Room, Elbert’s Diner (formerly Elbert’s Sandwiches), Elbert’s Pizzeria, and Elbert’s Upstairs Bar. The food was ably handled and prepared by Elbert’s brother, chef Adrian Cuenca.
Elbert’s Collective is a consolidation of all of Elbert’s casual offerings into one establishment and under one menu. It will be a full-service, casual-dining restaurant that banks on the 26-year experience and reputation of Elbert Cuenca, particularly for serving high-quality food and service. The restaurant will offer a wide range of Elbert’s food and beverages and can operate all day, serving breakfast, lunch, afternoon coffee and snacks, dinner, and late-night drinks, easily described as “from coffee to cocktails.”
The Collective features a Memphis Milano postmodern design by Noel Bernardo. The main kitchen is semi-open, which allows patrons to feel more connected with the food. A bar and extended bar counter will also be incorporated to encourage drinking.
The menu will consist of the following dishes from all the restaurants Elbert has had, namely, Elbert’s Pizzeria (pizza and pasta), Elbert’s Cheesesteak & Sandwiches, Elbert’s Steak Room’s casual lunch menu, and Elbert’s Upstairs Bar (for beer, wine, champagne, spirits, cocktails, charcuterie and cheese boards, and burger sliders).
There are lots of choices for food and drinks any time of the day at Elbert’s Collective.
* * *
Elbert’s Collective is located on the ground floor of V Corporate Center, 125 L. P. Leviste Street, Salcedo Village, Makati City.
Follow me on Instagram @pepperteehankee.