141 – On Meat Flakes: Triptych 20

Tough cuts of meat are commonly dealt with by slow-cooking with the necessary seasonings for a prolonged duration. When it reaches a tender texture, it is then flaked or ″pulled″ to shreds. The prolonged cooking would have already impacted both the consistency and taste of the meat. Some dishes that are made using this method of cooking include pulled pork sandwiches from Texas, Mexican carnitas, and ropa vieja from Cuba.

Flaking tough cuts of pork or beef (paghimay) is not that prevalent in Filipino cuisine. Some, however, use the method to give regular Filipino staples a twist. Just look at tapa and adobo flakes, for example. Both these dishes are made using whole pieces of meat, but pulling gives them a twist. Today′s triptych features three dishes of this nature.

Tapa King is one of the well-known tapsilog joints around the metro—with a few branches popping here and there to boot. Their Maria Clara branch near the corner of Banawe was one of the last dining spots I ate at, before I resigned from my old job.

Among their new offerings that time was this dish of Tapa Flakes, made from their signature beef tapa. In all honesty, I found it too dry—bordering on how adobo flakes should be; not to mention the serving size was rather lacking. But it didn′t matter – I managed to finish the entire plate, even ordering another cup of rice. Blame the lack of breakfast for that.

Ah yes, breakfast. I′ve seen The Wicked Waffle′s branch in Loyola Heights a lot of times, but I was only able to try it out when they opened a branch at Eastwood Cyber Mall. The Wicked Waffle serves all-day breakfast fare, and this was exactly the restaurant I had in mind when I went there at 3:00 in the afternoon for a late lunch.

My order of Adobo Flakes did not disappoint when it came to the serving size. It was more than enough for the unlimited sinangag (garlic rice) included in this order. However, the adobo flakes have a serious deficiency in the flavor department. Good thing they had Lea and Perrins Worcestershire Sauce to remedy this one.

I wasn′t initially a fan of Taco Bell when it first opened here in the Philippines. The Araneta family (of Araneta Center fame) were responsible for bringing the brand here, alongside Dairy Queen. And what better place to open up Taco Bell′s flagship branch—than at the Araneta Group′s Gateway Mall in Cubao.

This Pork Barbecue Full Rice Meal here is making me a believer now. It looks rather basic: shredded pork with barbecue sauce on top of rice, served with a side of salsa and some nacho chips. Surprisingly, the meat and barbecue sauce jived perfectly together with a sweet and smoky finish. My only complaint? There wasn′t enough salsa to tone down the savory explosion!

And there you have it with today′s triptych. Until the next review, bon appétit!


One thought on “141 – On Meat Flakes: Triptych 20

  1. Pingback: 181 – On Bad-Ass Breakfasts: The Wicked Waffle, Eastwood Cybermall | The Monching's Guide

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