, Fil-Mex (Filipino-Mexican) cuisine didn't exist. It could be perceived as a strange combination, but the merger is extremely favorable. Born out of a desire to start a business
with a bunch of friends, Jim Bronstroller asked his mom to churn out the yummy Mexican recipes they all grew up with. Without any chef or the partners being from Mexico, they figured they couldn't serve authentic Mexican food
, wanting to merge some recipes with more popular, Tex-Mex staples. They decided to be a little different.
They went through a lot of name changes before coming up with Madeca
, part owner Audrey Dimarucot says. “It stands for Manila of Acapulco which is something we really wanted to get across.” They took inspiration from the Galleon trade when coming up with the name and branding. All design aspects of Madeca
were the artistic brainchild of graphic designer AJ Dimarucot
. From the interiors
to the nautical flag motifs, everything is well planned and meticulously art directed. The coasters of their drinks are handmade to look like shipping crates
, the quilted glass jars they serve your drinks in are made by a creative bunch on Etsy
, and look, it comes with a candy-striped paper
Owner Audrey Dimarucot
Not your typical Mexican or Filipino place, Madeca
’s dishes are distinct yet mildly familiar. Since both countries were Spanish colonies in the past, there are similarities in the cuisines that blend so well together. So well, in fact, that it feels like a stroke of genius. A lot of Mexican dishes in the Metro have the tendency to be a tad one-note with a dish boasting the same flavors
and same texture, just differing in the kind of meat
used. Audrey mentioned they wanted to achieve something new with Madeca
, and they were very careful about the delicate balance between taste and texture. This point is best illustrated with their sisig
Served in rattan baskets
with enough sour cream and salsa for a happy belly, Madeca
serves a variation of dishes mixing Filipino favorites with Mexican staples. The Sisig Burrito (Php 225)
comes in a generous helping, split into two in a firmly packed tortilla. The rice is seasoned in over 9 different spices
and the sisig
holds a mouthwatering crunch all throughout the meal. It's almost as if you're biting into bits and pieces of juicy chicharon
. Literally a fiesta in your mouth.
The Madeca Burger (Php 245)
boasts of a burger patty made with Madeca
’s own chilli con carne. Topped with red bell peppers
and caramelized onions, the burger hosts its own melting pot of Latin American flavors. Cooked just right and burnt around the edges, the beef packs a spicy kick striking a good balance with the sweetness of the onions and peppers. It was particularly enjoyable to dab sour cream and salsa between every bite. The order also comes with deep fried tortilla chips, giving Chinese restaurants
' fried wanton appetizers a run for their money.
meals are dubbed "Mexikanin" and the servings are generous, fit for any Filipino craving. These plates come with a chili con carne
side and the default salsa, sour cream, and tortilla chips. The Lechon Kawali (Php 265)
meal is prepared fresh every single time, guaranteeing the prime quality of the meat they use. Throughout the meal, each lechon kawali
piece gives diners a resounding crunch with every bite. Paired with a big helping of their Mexican rice, it was made to satisfy.
If you’re craving for Mexican food and want to try something new, head over to The Podium
and grab a bite at Madeca
. It’s the kind of place that does not disappoint; you get more than what you pay for.
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