El Auténtico Pato Manila, a misnomer

So I came a cross this restaurant from the post of a Mexican colleague. Of course, as a native of Metro Manila I got curious.

El Auténtico Pato Manila (see their IG and FB) is a restaurant in Mexico City that specialises in duck tacos in a casual setting. From this post it seems the duck is done Peking-style and "tasted like China." The restaurant also seems to have a lot of Chinese imagery, including portraits and busts of Mao.

Apart from the name, there seems to be nothing in the restaurant's concept or cuisine that is anywhere close to Manila or the Philippines. While I would love to have Peking duck tacos in Manila, I don't think this dish can be found even in the Chinese-Filipino districts of Binondo or Greenhills (although it should be because Peking duck tacos sound amazing). Moreover, Manila has been associated with many images, some better than others, but Mao has never been one of them.

A few questions ran across my mind with this restaurant. Can't they really distinguish between Manila and Beijing? Are Filipinos and Chinese (and Japanese and Malaysians and Lao and...) one and the same for them? Is this a gross misrepresentation of Filipino cuisine, which itself has Chinese and Mexican influences (Filipino tamales and champorado are already Chinese-Mexican fusion dishes)? As someone who is from Manila, how should I feel about this?

Well, I wasn't offended. If anything I was amused. I found it funny to have so many misnomers on so many levels in a restaurant's name. I thought it was good for Manila to get credit for what looks like an awesome duck taco. But I was also concerned it would give Mexicans an inaccurate picture of what Filipino cuisine is and their contributions to it. I could also imagine some members of the Politburo taking offence at using Mao's name and image in vain.

But, overall, if this restaurant helps increase Mexicans' curiosity about Filipino (and Chinese) cuisine, then more power to them. Hopefully it gets one or a few customers to search how Manileños do their duck tacos, and be bemused with the results. If the restaurant is interested, I'll be happy to give them tips on how to make things more Manila-authentic.

Next in the Galley: La Carlota Rosa

A childhood favourite dessert. Despite the name, it was actually closer to a cathedral window rather than the classic charlotte russe, although for colour we used diced sweetened fruits rather than coloured jelly cubes. The best part was the sweet, milky jelly that brought the dish together. We sometimes even skipped the sweetened fruits that were supposed to be the main part of the dish. This is literally how my mom made it. 

Ingredients
4 small envelopes powdered gelatin (we use Knox)
2 cans evaporated milk
1-2 cups sugar
1 can fruit cocktail or peaches (or any fruit that works well with a milky jelly)

Mix 4 envelopes in 1 cup water. Set aside.
Heat 2 cans of evaporated milk in a pot, medium low heat and don't boil.
Add in the gelatin, stirring until dissolved.
Add 2 cups (I use just a cup OR 1 and a half cup) of sugar, stir until dissolved, too.
Let cool just enough to transfer in a dish.
You can add in drained fruit cocktail or canned peaches or canned pineapple or just nothing which your sisters prefer.
Enjoy!

Next in the Galley: Mechado

MOM'S MECHADO

Literally how my mom used to make it.  

Ingredients: 

1 kilo beef threaded with pork fat
garlic, onions and tomatoes, minced
1 small can of tomato sauce
potatoes and carrots, cubed
2 laurel leaves
1/5 to 1/4 cup soy sauce
ground pepper

Actual email: You can get a 2 lb. (a kilo) slab of beef, insert pork fat in the middle (in Manila, i'd get it from Rustan's or SM supermarkets prepared that way). You can thickly slice it and put in a pot. Mince garlic, onions and tomatoes, then place on top of the meat. Add a small can of tomato sauce. Add water using the same small can. Add pepper and soy sauce, around 1/4 cup. See, am not into measurements so be careful in adding too much soy sauce at once. When beef is almost done, taste.
Better to cook it slowly. Enjoy!


NINANG ETANG'S MECHADO (from Positively Filipino)

Ninang Etang's Mechado leaves required threading of the fat to the cook's imagination.  From "Recipes of the Philippines" by Enriqueta David-Perez, pioneer food editor of Manila.  The book was in its 19th print as of 1973.

Ingredients: 

1 kilo beef, lean
4 big onions, whole
1/2 cup vinegar
Strips of pork fat
1 can tomato sauce (small)
6 potatoes, cut in halves
1/2 laurel leaf
2 tbsps. fat
1 tsp. pimenton
Salt to taste

1. Insert fat strips lengthwise in beef.

2. In a deep pot or pan, place the meat, laurel, tomato sauce, vinegar, salt to taste and water to cover.  Cover and simmer until tender.

3. Add potatoes, onions and pimenton and continue cooking.

4. When most of the broth has evaporated and potatoes are cooked, add the fat and stir well.

Serve meat sliced crosswise.