The Quest for the Ultimate Spanish Dishes

CEBU, Philippines - Spain has given the Filipino people three gifts: Christianity, language and cuisine. All around  the Philippines are churches constructed during the Spanish time in the country, visible imprints of the Spanish influence that have survived the centuries. As a result of the religion that the Spaniards brought, next week the whole nation observes the Semana Santa, commemorating the death and resurrection of Jesus Christ.

And Spanish cuisine is very much appreciated in the country to this day. Spanish Embassy charges d’affaires Ignacio Perez-Cambra has once enumerated the four reasons behind the popularity of Spanish food in the Philippines – politics, soil, talent and time. Politics has led to the discovery of the Philippines by Magellan in 1521. The soil brings about the abundant supplies to the kitchen, including potatoes, tomatoes and peppers from the New World.  Talent makes way for the collective accumulation of kitchen techniques; and Spanish cuisine had plenty of time to evolve since Hispania began in 200 B.C.

Quest Hotel & Conference Center has recently launched “Conquistadores” at its Pusô Bistro & Bar, to celebrate the flavors and taste of Spain. On the launch, guests were met by the top executives of the hotel led by PR Manager Kat Toledo, Executive Sous Chef Nick Rafols and the new General Manager, Mia Singson Leon.

There were eight Food Stations that served Spanish dishes: Cold Tapas, Hot Tapas, Cheese Platter, Sopas, Saladillas, Main Courses, Carvery and Dessert. At the Hot Tapas, I tried the Croquetas de Atun  (Tuna) and the Cold Tapas like the Huevos de Diablo (Deviled Eggs), Pulpo a la Gallega (Octopus) and Albondegas de Chorizo (Meatballs with Chorizo in Tomato sauce). A single bite of the meatball revealed a myriad of really delicious flavors; it was easily an outstanding dish.

I took tiny pieces of cheeses like the Morella (Goat) and Idiazabal (Sheep) and a spoonful of Paella Valenciana. It had to be really tiny portions of food – a tablespoon here and there – of everything including the Main Course served: Lengua de Estroufado, Callos a la Madrilenia, Pescao a la Viscaina (Fish Fillet), Pollo al Horno  (Roasted Chicken) and my favorite, a vegetarian dish, the Canelones de Berenjena (Eggplant Cannelloni); to me, this dish did really taste better than the meat dishes.

I felt a need to recalibrate my taste buds, excuse me, and so I went for the Cabrales Roast Beef (Whole Chuck eye, Blue Cheese Sauce) and the Cochinillo (Lechon). I waited for the chefs to carve the beef until the middle portion was exposed, which was medium-rare. It tasted good as all roast beef should be, but there was a second level of umani flavor that could be detected when eaten with the sauce. The suckling pig I took a slice of near the cheek bone – so delicious. My taste buds seemed working perfectly.

For desserts, I chose Almond Torte de Santiago, Tocino de Cielo and some fresh fruits paired with hot coffee. (FREEMAN)