What happens when Donatella Chua popularly known as the Croissant Lady, Aljor Perreras of A Toda Madre and CCA Culinary Director Chef Philip Golding get together? A whole lot of good times. It's Tacos Tequila Times...
Too many chefs in the kitchen clearly isn't an issue, instead prepare for a sumptuous Mexican feast with Tacos Tequila Times for a unique private dining experience. That's right. Donatella Chua, the Croissant Lady and Aljor Perreras of A Toda Madre along with acclaimed Chef Philip Golding go all-out Mexican for a whole lot of good times and good vibes. Too many chefs? Nope. It's Tacos Tequila Times...
Small, intimate gatherings over tasty Mexican street style tacos and endless rounds of tequila becomes a refreshing change of pace in the local dining scene. And leave it to the Croissant Lady Donatella Chua and A Toda Madre maestro Aljor Perreras to cook up a hearty feast with crisp and savory Tortilla Chips, Flautas, Lengua, Carnitas and Suadero street style Tacos. And yes, tequila too. Good company deserves good tacos and you'll find it at Tacos Tequila Times by the Croissant Lady and Aljor Perreras.
CCA Culinary Director Chef Philip Golding brings his own lavish twist to Tacos Tequila Times with off-the-menu creations assisted by frequent loyal customer and New World Makati Executive Chef Warren Lee Brown. We've all had to deal with the question of where to dine with the gang, and Tacos Tequila Times offers a whole new way to bond and celebrate over good food. The Croissant Lady, Aljor Perreras and Chef Philip Golding entertain guests in engaging banter to keep things very informal and laid back as they prepare a festive Mexican feast. Unstructured without any set rules, the free-flowing vibe of Tacos Tequila Times becomes an experience in itself. The casual vibe sets the tone for the evening's 5-Course dinner making it the perfect alternative to the usual crowded restaurants.
Green means go and red means spicy hot. The crisp Corn Tortillas are served to begin the all-out Mexican feast with a tasty duo of Salsa Verde made with roasted tomatillos, onions, cilantro and lime juice and fiery red Salsa Taqueria de Chile Arbol made with roasted Roma tomatoes, onions, garlic and loads of chili arbol for that extra kick and soothing heat...
...along with fresh Pico de Gallo with its clean and tart notes followed by just a whisper of vibrant citrus hints.
The appetizer course is then served with the crisp and savory Flautas, deep-fried corn tortillas with a generous filling of tender and juicy chicken and Monterey Jack topped with Pico de Gallo, fresh avocado and Salsa Verde and garden fresh shredded lettuce. The delectable crispness and deep savory notes combine for a contrasting play on textures and flavors.
But the real show is happening in full view by the guests. Aljor Perreras intricately assembled the components for the first street-style tacos served that evening...
...assisted by Chef Philip Golding as guests enjoyed the Flautas and Tortilla Chips with wine, Mexican beer, Margaritas and tequila.
Extra spicy or easy on the chili sauce? Have your tacos your way at Tacos Tequila Times. Seeing everything prepared in the compact open kitchen becomes an interactive experience as guests become part of the process. And this is where Tacos Tequila Times showcases its uniqueness versus the traditional restaurant dining experience as the chefs share their own insights and stories on the ingredients.
The Taco de Lengua presents an exquisite play on savory richness and textural contrasts with slow-cooked beef tongue topped with bagnet chicharon, diced onions, chopped cilantro and Salsa Verde on soft 4" corn tortillas. Fork-tender and juicy, each bite of the buttery lengua releases a flavorful burst of deep beefy notes complemented by the delicate crunch of the bagnet chicharon combining for pure and clean flavors.
The fresh notes of the diced onions and chopped cilantro cuts through the richness of the beef lengua and bagnet chicharon for that perfectly balanced finish elegantly smoothened by the bold flavors of the Salsa Verde. It's flavors like this that makes Tacos Tequila Times special and different.
In between bites, Chef Philip Golding prepared an off the menu treat with fresh and succulent scallops and prawns paired with garden-fresh greens. The flavors were pure and uncluttered with each bite draping the palate with a briny sweetness. You just never know what Chef Philip has in store for guests.
Fresh from the pan, diners get a glimpse of the main ingredient for the second taco course of Tacos Tequila Times...
The Carnitas Taco with slow-braised pork infused with orange, orange juice and Coca-Cola topped with Pico de Gallo and Salsa Taqueria de Chile Arbol offers a flavorful medley of rich and subtle notes in a seamless weave.
The delicate natural sweet hints of the tender pork are enhanced by the distinct notes of orange and Coca-Cola for a richer and deeper lingering sweetness. Tediously slow-braised, the tender pork is infused with vibrant notes from the orange and soda combo packing each bite with solid flavors.
The Pico de Gallo adds a layer of fresh and clean notes while the Salsa Taqueria de Chile Arbol brings a flavorful depth with its deep earthy notes for a complex yet elegantly balanced bite.
The fourth course is then prepared continuing the medley of flavors at Tacos Tequila Times...
...with the Suadero Taco, a beefy taco generously filled with slow-braised beef brisket and homemade chorizo with cinnamon topped with diced onion, cilantro and a combination of Salsa Verde and Salsa Taqueria de Chile Arbol. The unrestrained flavors of the Suadero Taco draped with the duo of sauces is a flavorful taco rendition for one more reason to book your seat at Tacos Tequila Times.
Each distinct flavor comes through with every bite, starting with the savory richness of the slow-braised beef brisket as the flavorful base followed by the subtle sharpness of chorizo and cinnamon perfectly complemented by the diced onions, cilantro, Salsa Verde and Salsa Taqueria de Chile Arbol. Each of the three tacos served at Tacos Tequila Times offered unique and distinct flavors. And great company is clearly a bonus.
The Croissant Lady completes the festive feast with her own inventive take with her signature croissants assisted by New World Makati Executive Chef Warren Lee Brown...
...paired with thick and smooth Hot Chocolate.
Imagine a light, flaky and buttery croissant brushed with butter and sprinkled with sugar and Mexican spices, washed down with Hot Chocolate. It just doesn't get better than this.
Private dining has become part of the culinary mainstream, and Donatella Chua aka the Croissant Lady, Aljor Perreras of A Toda Madre and CCA Culinary Director Chef Philip Golding presents their own innovative take highlighting traditional Mexican flavors. Great food masterfully executed and good company combine for a memorable dining experience at Tacos Tequila Times.
Tacos Tequila Times features a 5-Course Mexican feast that can accommodate 12 to 18 guests for P 2,500 per person. Looking for a refreshing alternative to dining out with friends? Raise a toast to Tacos Tequila Times for some good food, good times and good vibes...
For more on Taco Tequila Times, visit their FB Page at https://www.facebook.com/tacostequilatime for more information and updates or call 0917 522 6009 for inquiries and reservations.
Dude for Food is now on Facebook, Instagram, Twitter and YouTube, check out these social media accounts for regular updates on good eats. Better yet, click "Like" and "Follow" and enjoy the ride...just look for the FB and IG widgets on the right sidebar.
No comments:
Post a Comment
Got something to share? I'd love to hear from you...