Santiago’s Latin American Flavors
DAYS Inn of America Inc. is a popular motel chain and now has almost 2000 inns/hotels all over the world. In the Philippines, the franchise is better known as Days Hotel and there are four to date—Tagaytay, Batangas Iloilo and Mactan-Cebu. Construction is almost completed for two more Days Hotel in Cebu—in Toledo and Mandaue cities.
James Puyat Concepcion, President of Days Hotel, is a scion of the Concepcion business conglomerate. He, apparently, has earned the title “James of all trades, Master of all” due to his diverse business interests that range from IT to cooking and excels in all. Although I have yet to meet him, The Days
Hotel–Mactan Cebu executives speak of the young executive/entrepreneur with respect and admiration. General Manager Vicky Raquepo and F & B Director Mario Benitez run the hotel with precision under James Concepcion’s management style.
Over a lengthy albeit leisurely late lunch at the onset of summer in the soon-to-be launched Santiago Restaurant of Days Hotel Mactan-Cebu, Vicky and Mario unveiled the new Latin American cuisine that will be offered by their outlet. The menu includes specialties from Peru, Colombia, Brazil, Chile and Argentina. Each country has its unique style and flavor that I must admit I have to get to know and appreciate better. The diversity of each country, let alone its cuisine can be overwhelming. I totally entrusted my palate to epicurean Mario Benitez who belongs to the family who has been running one of
the enduring restaurants, Mario’s, with outlets in Metro Manila and Baguio and famous for its signature dishes like Paella and Cochinillo. A Chef de Partie, Romeo Olenda who was trained in Days Hotel Batangas, prepared selected dishes from the Latin American menu created by President cum Executive Chef James Concepcion, whose culinary wizardry was born out of his love for cooking and extensive travels.
To appease my growing curiosity, I checked out the extensive menu, which was subtitled in Latin American terms. The Cevicheria from Peru offered Ceviche or fresh, raw, cubed fish in different marinades. The popular ceviche uses citrus juices, usually lemon fired up with red chilis. We have our own version of kinilaw or kilawin. We started with Gingered Tuna with Soy and Sesame and Blue Marlin con Guava. I enjoyed both but preferred the latter with the sweetness and sourness of guava. The fish cubes were almost raw and coated lightly with the marinade unlike our version of kinilaw that is usually drowned in vinegar with coconut milk and spices. The menu also had Tiraditos, a Peruvian cousin of Ceviche and Sashimi where the fish fllet is sliced in thin and long pieces usually marinated in oil, lime juice and chilis.
On the side, we had Chicama and Pupusa, both flatbread similar to Mexican Tortilla and Colombian Arepa. There were two dips: blended lettuce with cilantro, vinegar, chili and blended corn. Soup was served—Gazpacho, a cold tomato-based soup with a hint of cayenne pepper and topped with apple slices. The main courses were served: Feijoada—a stew of beans with beef and pork, a typical dish in Brazil served with rice. Mario added that the pork ears and cheeks were also used.
We also had an Anticucho or grilled skewered meat or barbecues popular in the streets of Peru, Bolivia and Chile. Vatapa, a typical dish from Bahia
(a state of Brazil) of shrimp and fish cooked with ginger, cashew nuts, coconut milk followed. Our vegetable dish was Eggplant with banana sautéed in garlic, onions and tomatoes. Dessert was a trio of melt in your mouth goodness: Tres Leches (cake made with three kinds of milk), Coco Flan and Lychee Mousse.
