Sapphire Bloc Food Revolution Part 6 - Cazuela

Spanish Colonial cuisine Cazuela is owned and operated by no less than Chef MonDay or Mon Urbano and Day Salonga. They are no strangers in the food industry with a couple of books about malunggay and a column in COOK magazine every month.

Baby Squid Al Ajillo (P235)

It was almost an all seafood dinner at Cazuela as we started things off with the Baby Squid Al Ajillo. The many years of experience of the two master chefs showed here as this dish is as good as it gets. Be aware that your teeth will get real black though.

Gambas al Ajillo (P328)

Their gambas is to die for. Anyway, shrimp cooked in any way is still good and it it helps that it is cooked by a recognized chef like Chef Mon and Chef Day. Be sure to not forget sprinkling it with lemon.

Paella Negra (P365)

The Paella Negra is carbs galore with lots of seafood. It is definintely the reason why I wished Cazuela came in the early stages in this food crawl. They are our 6th stop and that is not a good number as we were not able to appreciate their food that much since our tummies are already full. Never fear though. I will definitely come back with the family.

Tuna Ceviche (P229)

The presentation on the Tuna Ceviche looks really nice. I just wished it had more vegetables so it would help spice up the flavor of the fish.

Veal Caldereta (P708)

The Veal shank is not light by any means. It is 400g simmered in rich tomato sauce served on a bed of potato. When I got to taste it, it was very tender. If there was one word that I would use to describe it then it would be impressive.

Churros Con Chocolate (P160)

Saving the best for last, we had the Churros Con Chocolate. The thing I have with churros is that I get tired of them too fast because of it being too oily. It is a good thing the Cazuela version is not that oily. Their Churros is also for sharing so you can order one for the whole gang.

Since it was the 6th stop in the food crawl, we were already full but I observed everyone still wanted to try the food of the two celebrity chefs. I can't blame them and to top it all off, the two chefs even joined us and shared how much they love food.

Sapphire Bloc, Ortigas

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