CACAO DE Davao, in collaboration with Siempre Taqueria and Bar, held a menu special of chocolate-based dishes blending Mexican and Filipino flavors on Tuesday, May 5, to showcase Davao City’s cacao culture and pride in local restaurants.
Guests are presented with three featured dishes of the restaurant that are all added with a chocolate twist while preserving their Mexican culinary style. All of the highlighted cuisines are made with premium-quality cacao.
First on the list is “Beef Tulasog with Tablea”, an original recipe made from Davao, which is a slow-braised beef dish rooted in Mindanao’s indigenous cooking.
This is followed by “Churros with Cacao dip”, a classic fried dough pastry paired with a chocolate sauce produced from harvested and refined native cacao beans.
Next is “Horchata de Cacao”, most commonly known as a refreshing rice drink, which is a cool and creamy Mexican plant-based beverage spiced with cinnamon and vanilla.
To top off the special evening, the restaurant has prepared a cocktail special named “Para Los Dioses” for participants to raise a toast in celebration of Cinco de Mayo.
In an interview with Chef Mark Anthony de Lumban, he shared that Mexican cooking has similarities with Filipino food preparation, where they also use tableas in their cuisine.
Siempre owner Jaru Uy Chua said the concept of the restaurant is focused more on the available ingredients in the city, produced by local farmers.
