In Which One Has a Fast Spanish Fiesta

Quite a meaty spread, wouldn’t you say?

Like many Filipinos, I grew up with some measure of Spanish cuisine cooked in and served out of the kitchen at home.  Indeed, many dishes cooked during the cooler months and are considered comfort food by many Filipinos based here or overseas are of Spanish origin: hearty beef caldereta, tomato-ey chicken afritada, comforting fabada, and chunky menudo (a concoction of diced pork, spuds, carrots, sausage, and – sometimes – raisins in tomato sauce).

However, if you’re the sort of person who rarely ever has the opportunity to enjoy home-cooked meals because you’re either a) putting in extra hours at work; b) having a hard time catching a bus home where you don’t have to stand in the aisle for the whole run from Makati to Muntinlupa; c) too exhausted to eat when you come home; or d) all of the above (which is exactly what I’ve been these past three months!), Cucina at the food court at Glorietta IV has the sort of Spanish meals that can – and will – put color back in your face, fire in your belly, and a spring in your step for the road home.

My particular fave is a combo plate that features incredibly tender roast pork in a tomato sauce, lengua [ox tongue] in a rich tomato and mushroom gravy, and pork sisig with just the right balance of flavors and textures.  Throw in a scoop of paella rather than plain rice and you, my friend, have a proper Spanish fiesta for a truly flavorful and satisfying dinner.

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