'Spanish Colonial Cuisine' #CAZUELA Opens in Ortigas
I decided to spend my Monday morning at this place with fellow bloggers. Sort of a different approach in dealing with the Monday Blues instead of not thinking about it. My Mondays usually go all cooped up with the kids, struggling not to cry and whine at the same time.
But not this time. Nope.
I thought, hey, why not put food into perspective to tackle the Monday Blues?
We started early, about 9am and I got there at the earliest trying to escape the gridlock I was about to encounter on the Ortigas main way. The place was highly recommended as a good hole-in-the-wall just near Megamall if you're looking for a place that isn't your usual hangout.
Before Cazuela Spanish Colonial Cuisine opened, Chefs Mon Urbano and Day Salonga already familiarizing me with the delightful place and its many stories since I was there first. They've always been fascinated by anything Spanish and that many of the menu items are their families' favorites.
“We want our diners to experience the flavors of the different countries colonized by Spain. We aim to go beyond traditional Spanish fare and want to showcase dishes created because of the Spanish galleon trade,” says Chef Day.
“Spanish Colonial Cuisine is the result of using local ingredients from various countries to produce Spanish flavors,” explains Chef Mon.
The concept of Cazuela is not the Spanish influencing the Philippines but the other way around.
The dishes are a fusion of the different countries of Spain, hence the Spanish Colonial Cuisine.
I'm not into fusion cuisine, really. Things that are a mix, incorporating different cultural influences into other dishes. But there's always an exception. I'm not averse to the word fusion now since Cazuela.
Chefs Mon and Day selected the perfect neighborhood. Have you heard of the Sapphire Bloc in Ortigas? I live in the far east so that would explain having never heard of it. The area looks good though. Check it out this weekend.
This is an unusual but cozy establishment and I thought this place stood out amid the usual chain restaurants.
I was quite overawed by the art work on the walls and ceilings and the whole place gives the impression of a top-notch art gallery. You can actually buy some of these.
I was told that my mom has 20% Spanish blood ( My mother's maiden name - MOñASQUE ) minus the high-bridged nose and being a giant.
When you've been yearning for the days of yesteryear and love the old world, old style, visit the place. The cozy vibe will make you feel warm in the inside.
Patches of colorful Machuca tiles spotted here and there with floor-to-ceiling wine shelves that makes the mood even more vibrant.
The wrought iron chandeliers with wine bottle lamps add a little whimsy to the venue while the black leather couches and soft orange curtains contribute to the coziness.
“This was a collaboration of the owners with interior designers Vince Subeldia and Louie Khan,” shares Chef Mon.
Every corner of Cazuela is Instagram-worthy, make sure to bring a good camera with you.
Cazuela opened just this Summer and they got the name from a Spanish word of clay pot used in cooking that serves as a vessel for combining ingredients to make sumptuous dishes.
The restaurant’s indoor and outdoor seating can accommodate a total of 60 persons.
You can use the whole place to hold your events and exclusive functions for P30,000 , 15,000 for the second floor only.
Cazuela can also bring the party to you through their cocktails and tapas catering service.
A few cold Sangrias were consumed because adulting on a Monday is unacceptable and we were in dire need of alcohol but healthier..on a Monday!
For wine lovers like me, there are special deals like Cazuela’s P799 Wine-All-You-Can promo. It will run every Monday, Wednesday, Friday, and Saturday from 9:00pm to 12:00 midnight.
Sangria lovers should drop by every Tuesday, Thursday, and Saturday from 9:00pm to 12:00 midnight to get 50% off their 2nd pitcher.
When we visited the place, there were already a good mix of locals and tourists, and I wanted so bad to stay until dinner but I had to go so soon.
Prices are reasonable too. The average check per person is between P350 and P500. Not dirt cheap but less than I expected, basically good value for money. Which to me is just as important to the food itself. I am not mean with money but hate paying over the odds for a meal.
They served us Ensalada Cazuela P238 ( upper) comprised of assorted greens, watermelon, candied walnut, kesong puti tossed in Chipotle Cranberry Dressing. I thought the idea of watermelon with kesong puti with the sharp taste of cranberry was a crazy combination but it was flavorful. The sweet and sour combination is always divine.
Similar to that is Cazuela's Orange and Crispy Duck with Citrus Vinaigrette Salad P256
( lower ) is assorted greens, shredded duck, cashew nuts, and kesong puti. I couldn't help but think "Chinese" as I was devouring this instead of Spanish, Filipino, American mixed altogether. But the flavors of this dish all compliment each other so well nonetheless.
Gambas al ajillo P328 - Fresh shrimps sauteed in roasted garlic infused in olive oil. Almost similar to Baby Squid Al Ajillo but with deep, peppery, roasted garlic flavor and the shrimps..tender as expected with the right crunch. My favorite as well!
Callos P389 - Stewed ox tripe in flavorful tomato sauce served with rice. I remember Callos as my first ever dish I learned in a cooking school when I was in grade 5. My dish was overflowing with chorizo de bilbao and bacon. This Callos was different or just a recipe from the past, I don't know. With red wine and olives. But I love how naturally thick the soup by simmering the ox perfectly enough and making it super tender. The flavor is rich. I read this somewhere that Callos is Spanish for ox tripe but Callos here is stew and tripe is only one ingredient. Enough said.
Serving the dishes in mini Cazuelas is a nice touch too!
Ox tail Estofado P 387 - Stewed skinless angus ox tail in red wine served with rice.
I came from a Chinese cooking background, we don't usually put wine in dishes. My lola would always find great alternative to red wine. But I love this nonetheless! I'm hoping I could get the recipe the next time I visit. The meat was so tender, fall off the bone even and there's nothing quite like sucking the bones after eating the meat off them.
Veal Caldereta P708 - 400g Veal Shank simmered in rich tomato sauce served on a bed of potato.
My ultimate fave. I couldn't stop eating this, like cielo in Cazuela. I wanted to ask Chef Mon or Chef Day that time about their cooking preparation as to how they made it tender enough. The sauce was pleasantly true tomato with a lovely hint of smoked Spanish paprika I think with generous amount of olives. I love olives! Classic and enjoyable. The mashed potato is a bonus.
Costillas Asadas P428 - Grilled spareribs served with Saffron Rice.
The next time I visit the place with my kids, this will be included in the list. This was perfectly grilled and the saffron goes so well with the dish. It's aromatic and smells so great.
Cazuela makes all their meat fall-of-the-bone tender without compromising the flavor. This would be great for leftovers the next day.
Paella Negra P365- Paella in squid ink and clams.
One of Cazuela's best sellers is the Paella Negra. Honestly, this is my first time to try the dish and I fell in love with it. Like an art, the rice dyed black with ink squid studded with rings of squid and clams drizzled with generous amount of mustard sauce. Yum!
Pan seared Mackerel P328 - Mackerel served on a bed of smashed potatoes.
This combination of Spanish and Latin American was an OK dish for me. Crispy but tender inside. Mackerel is always the healthier option.
The best part of the morning came.. the dessert!
They served us Kesong Puti Cheesecake and Gel Salonga’s Brazo de Fernando otherwise known as Gypsy Cake, which was part of Inquirer Lifestyle’s Best Desserts 2015.
Gypsy Cake P160 - I'm not sure how to describe this decadent creation - a not so sweet soft chocolate gem made with I think layers of custard center . You have to try this when you visit Cazuela.
Churros Con Chocolate P160 - You need to devour everything - the churros with the melted chocolate before they get cold. Otherwise, it won't be as satisfying.
Kesong Puti Cheesecake P220 - Cheesecakes may be considered as tritely familiar, but this Kesong Puti Cheescake has already proved its awesomeness. This cheesecake topped with meringue, drizzled with salted egg dulce de leche sauce is just pure heaven.
I think I got into food coma after trying the offerings in the menu. No one was disappointed and everyone agreed the food was supreme.
Excited to visit again with the family.
Veering away from the traditional makes Cazuela stand out from the other Spanish restaurants in the metro. It also allows for a more flexible and extensive menu to satisfy the wide range of diner preferences. Every member of the family will feel welcome with the options available.
They are open from 11:00 am to 12:00 midnight from Mondays to Wednesdays and at 11:00 am to 2:00 am from Thursdays to Saturdays.
But operating hours is scheduled to begin earlier (at 10:00am) in a few weeks.
The restaurant is located at G/F The Sapphire Bloc, Sapphire Road, Ortigas Center, Pasig City.
For inquiries and reservations, you may call (02) 590 5460 or (0995) 5510424.
Online, you may reach Cazuela through Facebook at www.facebook.com/CazuelaManila and Instagram @cazuelamanila.
**
Chefs Mon Urbano and Day Salonga established MonDay Chefs in 2008, the consultancy company provides creative solutions and management services to restaurants/food establishments, locally and around the Asian region. The duo owns Ted’s Kitchen, Ted’s Bed and Breakfast, and Ted’s Warehouse Events Space in Santa Cruz, Laguna. They are also part owners of The Commissary Kitchen in Paranaque City. They have authored two books, “The Malunggay Cookbook” and “Make Good Money with Malunggay”, both 2013 Gourmand World Cookbooks Award winners.
But not this time. Nope.
I thought, hey, why not put food into perspective to tackle the Monday Blues?
We started early, about 9am and I got there at the earliest trying to escape the gridlock I was about to encounter on the Ortigas main way. The place was highly recommended as a good hole-in-the-wall just near Megamall if you're looking for a place that isn't your usual hangout.
Before Cazuela Spanish Colonial Cuisine opened, Chefs Mon Urbano and Day Salonga already familiarizing me with the delightful place and its many stories since I was there first. They've always been fascinated by anything Spanish and that many of the menu items are their families' favorites.
“We want our diners to experience the flavors of the different countries colonized by Spain. We aim to go beyond traditional Spanish fare and want to showcase dishes created because of the Spanish galleon trade,” says Chef Day.
“Spanish Colonial Cuisine is the result of using local ingredients from various countries to produce Spanish flavors,” explains Chef Mon.
The dishes are a fusion of the different countries of Spain, hence the Spanish Colonial Cuisine.
I'm not into fusion cuisine, really. Things that are a mix, incorporating different cultural influences into other dishes. But there's always an exception. I'm not averse to the word fusion now since Cazuela.
Chefs Mon and Day selected the perfect neighborhood. Have you heard of the Sapphire Bloc in Ortigas? I live in the far east so that would explain having never heard of it. The area looks good though. Check it out this weekend.
This is an unusual but cozy establishment and I thought this place stood out amid the usual chain restaurants.
I was quite overawed by the art work on the walls and ceilings and the whole place gives the impression of a top-notch art gallery. You can actually buy some of these.
When you've been yearning for the days of yesteryear and love the old world, old style, visit the place. The cozy vibe will make you feel warm in the inside.
Patches of colorful Machuca tiles spotted here and there with floor-to-ceiling wine shelves that makes the mood even more vibrant.
The wrought iron chandeliers with wine bottle lamps add a little whimsy to the venue while the black leather couches and soft orange curtains contribute to the coziness.
“This was a collaboration of the owners with interior designers Vince Subeldia and Louie Khan,” shares Chef Mon.
Every corner of Cazuela is Instagram-worthy, make sure to bring a good camera with you.
The restaurant’s indoor and outdoor seating can accommodate a total of 60 persons.
You can use the whole place to hold your events and exclusive functions for P30,000 , 15,000 for the second floor only.
Cazuela can also bring the party to you through their cocktails and tapas catering service.
For wine lovers like me, there are special deals like Cazuela’s P799 Wine-All-You-Can promo. It will run every Monday, Wednesday, Friday, and Saturday from 9:00pm to 12:00 midnight.
Sangria lovers should drop by every Tuesday, Thursday, and Saturday from 9:00pm to 12:00 midnight to get 50% off their 2nd pitcher.
Similar to that is Cazuela's Orange and Crispy Duck with Citrus Vinaigrette Salad P256
( lower ) is assorted greens, shredded duck, cashew nuts, and kesong puti. I couldn't help but think "Chinese" as I was devouring this instead of Spanish, Filipino, American mixed altogether. But the flavors of this dish all compliment each other so well nonetheless.
Tuna Ceviche
This is made with fresh, raw tuna slices topped with Pomelo chunks. A fantastic appetizer for those who love it raw while pairing it with a glass of wine. I was not able to taste the tuna itself. I gobbled up only the Pomelos..my favorite.
Baby Squid al ajillo P235 - This is one of my favorites. Not too salty and very flavorful. The squid was tender.
Serving the dishes in mini Cazuelas is a nice touch too!
I came from a Chinese cooking background, we don't usually put wine in dishes. My lola would always find great alternative to red wine. But I love this nonetheless! I'm hoping I could get the recipe the next time I visit. The meat was so tender, fall off the bone even and there's nothing quite like sucking the bones after eating the meat off them.
My ultimate fave. I couldn't stop eating this, like cielo in Cazuela. I wanted to ask Chef Mon or Chef Day that time about their cooking preparation as to how they made it tender enough. The sauce was pleasantly true tomato with a lovely hint of smoked Spanish paprika I think with generous amount of olives. I love olives! Classic and enjoyable. The mashed potato is a bonus.
The next time I visit the place with my kids, this will be included in the list. This was perfectly grilled and the saffron goes so well with the dish. It's aromatic and smells so great.
Cazuela makes all their meat fall-of-the-bone tender without compromising the flavor. This would be great for leftovers the next day.
One of Cazuela's best sellers is the Paella Negra. Honestly, this is my first time to try the dish and I fell in love with it. Like an art, the rice dyed black with ink squid studded with rings of squid and clams drizzled with generous amount of mustard sauce. Yum!
This combination of Spanish and Latin American was an OK dish for me. Crispy but tender inside. Mackerel is always the healthier option.
They served us Kesong Puti Cheesecake and Gel Salonga’s Brazo de Fernando otherwise known as Gypsy Cake, which was part of Inquirer Lifestyle’s Best Desserts 2015.
I think I got into food coma after trying the offerings in the menu. No one was disappointed and everyone agreed the food was supreme.
Excited to visit again with the family.
**
Cazuela is managed and operated by Cazuela JV Corp which includes Atty. Gener Sansaet, Marissa Ebdane, and John and Ces Manalo. All the recipes were conceptualized and developed by executive chefs Mon and Day with the assistance of sous chefs Andre Espiritu and Cristina So.Veering away from the traditional makes Cazuela stand out from the other Spanish restaurants in the metro. It also allows for a more flexible and extensive menu to satisfy the wide range of diner preferences. Every member of the family will feel welcome with the options available.
They are open from 11:00 am to 12:00 midnight from Mondays to Wednesdays and at 11:00 am to 2:00 am from Thursdays to Saturdays.
But operating hours is scheduled to begin earlier (at 10:00am) in a few weeks.
The restaurant is located at G/F The Sapphire Bloc, Sapphire Road, Ortigas Center, Pasig City.
For inquiries and reservations, you may call (02) 590 5460 or (0995) 5510424.
Online, you may reach Cazuela through Facebook at www.facebook.com/CazuelaManila and Instagram @cazuelamanila.
**
Chefs Mon Urbano and Day Salonga established MonDay Chefs in 2008, the consultancy company provides creative solutions and management services to restaurants/food establishments, locally and around the Asian region. The duo owns Ted’s Kitchen, Ted’s Bed and Breakfast, and Ted’s Warehouse Events Space in Santa Cruz, Laguna. They are also part owners of The Commissary Kitchen in Paranaque City. They have authored two books, “The Malunggay Cookbook” and “Make Good Money with Malunggay”, both 2013 Gourmand World Cookbooks Award winners.
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