Sunday, July 28, 2013

Soledad; Filipino Spanish Cuisine at its Best

Filipino Spanish Cuisine at its Best

It was one of our mid- year dinners
that we hosted for our employees,  

…and after hosting a really bad 
Thanksgiving Dinner on one of the 
best restaurants in Magsaysay Avenue 
just few months ago we opted not have 
the same experience ever again. 

We regularly dine  at Soledad at the Piazza 
as we love their Spanish- Filipino Cuisine, 

…but we were not aware if they accept 
volume orders for dinner party.  

So when they accepted our reservation this got 
everyone excited because aside from my family,   it was
 the first time for our employees to dine in Soledad. 

 We assigned one of Medical Technologists
 to take care of the entertainment, 
and he commissioned a group of talented 
stand up comedians and dancers, 
and performed  superbly for us. 

They were told in advance that there are minors 
in the audience and requested to tone down 
 their green jokes should they have any. 

Then came one of the most delicious  
Filipino Cuisine we had in our lives, 

Our dinner started with Sinigang Na Baboy. 

The pork was cooked that it actually melts 
in your mouth and served with abundance 
 of  fresh, crispy half cooked vegetables,  


The Chicken Barbeque has the perfect tinge 
of tanginess on every bite of the sweetish 
tender chicken meat grilled to perfection. 

There had been numerous versions of 
Bicol Express on the region but this Soledad 
version was cooked with Dinailan, and it 
 leaves this unique brackish aftertaste that lingers 
much longer compared to plain bagoong. 

While most of the popular versions of Pinangat 
 in Bicol are those with pure gabi leaves with 
nothing in between but Soledad’s Pinangat follows
most of Camsur’s traditional version with 
spiced and grounded creamy crablet filling stuffed 
in between gabi leaves and they are so delicious 
 and they virtually  melt in your mouth. 

 We also had Sinaglay na Tilapia 
and the dish  was so good  that left us  
and our guests and specially my son 
(who is a fish lover) craving for more. 

We would have wanted to maintain an all- Filipino fare 
for this occasion but the restaurant’s popular Spanish dish,
 the Gambas, was just too tempting to ignore so we 
added this deliciously spiced shrimps to our menu. 


And of  course- saving the best for last- 
Soledad’s Boneless Crispy Pata. 
In traditional crispy pata one may be 
getting more of the thigh bones  rather 
than the meat making you feel 
 that you have been ripped off. 

This boneless version gives you 
the best value for your money  as you are 
served with  nothing but the flavorful goodness 
of tender, juicy, crispy and the meatiest 
and  the best crispy pata in this part of the world. 


We ended our dinner with thedelicious 
Turon topped  with Ice Cream 
and it was a perfect way of ending 
a really heavy but wonderful meal.

There is no doubt that Soledad despite being a 
newcomer  is a wonderful addition to the  numerous
 restaurants at the famous Magsaysay Strip. 


...or should rather  I say- 

Read here for Related Post 


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