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Sunday, February 24, 2013

Achiote Taqueria : Will Surely Satisfy Your Craving for Authentic Mexican Dishes


Wazzup Pilipinas !
 
A hefty hearty meal that is fit for the most exquisite taste and huge appetite. You will never taste Mexican food as good as these anywhere else. It's only at Achiote Taqueria located at Rockwell Powerplant Mall.

Tortillas has always been a favorite but the one served to us at Achiote Taqueria just really brought out an appetite out of me. It was completely done, with only the crumbs as left-over for the nachos, devoured until the very last bite. Thank goodness it was the very first dish we had, because the rest of the meals were equally a gastronomical delight.




Achiote had tables and chairs both in and out of the resto (similar with the rest of the restos at that part of the area of the Rockwell Powerplant Mall). The furniture was not as fancy as other restaurants, but it makes up really well for its food - and I'm not exagerrating! If you really love the authentic taste of real Mexican food (with a slight magical touch from the chefs at Achiote Taqueria, then this is the right place for you.


According to Chef Roby, "Achiote" is Mexican for the Philippines' "achuete" - a spice made from the red seeds of the annatto tree. Achiote is commonly used as an essential ingredient in kare-kare. The reason why the restaurant is named this way is simply because "achuete" is the only common ingredient that the Philippines and Mexico have.



An interesting concept of the restaurant is having an open kitchen where you can see the actual kitchen where the food is cooked and prepared, and also see the people preparing your meals.


 
Plenty of choices for drinks like this one above which I call instead the "Lime-O-nade".... Achiote's Mexican Lemonade.



Margarita anyone?



Chef Robby Goco of the Cyma Restaurant fame had plenty of things to say. I admire how passionate he is with his specialty. It just shows how he loves his work/business as if it was pure pleasure for him. He had a lot of stories to tell that it seems he will never ran out of interesting topics.With Achiote Taqueria, his concept is to serve hefty Mexican fare with healthy ingredients.



The Achiote Taqueria menu has the usual Mexican fare, namely appetizers, salads, tacos, tortillas, burritos, quesadillas, guacamoles and the whole enchilada.

The restaurant guarantees that the food they serve their customers are from healthy and organic ingredients. Magnolia and Bounty Fresh supply their chicken, Costales Nature Farm supplies the restaurant’s organic vegetables and raised pork, and Bukidnon for their quality kitayama Wagyu beef. 



Anybody for some Guacamole for starters? A Mexican resto without guacamole kinda feels naked so expect Achiote Taqueria to have plenty of these tasty treats.

  



You will love the vibrant color of the fresh guacamole dotted with fragments of rich, intense, tangy sun-dried tomatoes.  Chips were thin and addictive, especially when dipped in the guacamole or the salsa!
  


I enjoyed the Verde Queso Fundido which was a mixture of spinach, garlic, artichoke and goat cheese.







The carne asada street-style tacos topped with a thick green salsa and a lot of chopped white onions and came with a lime wedge along with some sour cream and chili sauce on the side. I ate it with a bit of lime juice squeezed on top and a dollop of sour cream. The tart juice and rich cream played very well with the warm bits of steak, and it all came together well with a sour and salty flavor.



The Quesadilla with Carnitas was served with a side salad.


Achiote’s house Burrito with brown beans and meat filling. The Chicken Burrito - signature grilled free-range chicken marinated in lime, garlic, achiote seeds and cumin - was quite tasty with some salsa and hot sauce.




What sets Achiote Taqueria apart from the other Mexican restaurants in the country?

It is the experience they bring to their customers soon after the last handful of meat on white soft taco bread is eaten and washed away by their refreshing array of Mexican beverages.
  

Our dessert was a bit like the "yema". Chef Robby said it was just an accident making this sweet concoction - but many have grown very fond of the delicious treat. Also checked out his Orange truck as he tries to beat other chefs at a cooking challenge.

  


Thank you Chef Robby Goco for having us, and Viva La Achiote Taqueria!

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