If you’re still struggling with your festive dinner plans, head over to Santiaga this month for a new festive set menu bringing together homey, heart-warming Mexican recipes in a 6-course set menu.  

 

Priced at B2,500, the menu, which lasts until March, starts with tostada de scallop, seeing fresh, plump Hokkaido scallops placed on a crispy bed of tostada with an intense kick from salsa negra (black salsa made with roasted tomato) followed by Japanese salmon roe marinated in michelada. 

 

The dish is followed by the traditional Mexican staple sopa de fideos (Mexican noodle soup), or as owner Billy Bautista puts it, Mexican khao soi. We love how the acidity from tomato-based soup chaperones the rich creme fraiche. Mix them well and slurp the thin noodles while enjoying the crisp mee krob on top. 

 

Equally satisfying is the flauta, another crowd-pleasing feature featuring deep-fried corn masa tortillas stuffed with cheese and shrimp with refried beans and tomatillo salsa.

 

The highlight of the day is mole manchamanteles,  red mole with Iberian Pork cheeks laden with pumpkin seeds and seasonal fruits.  The sweet and spicy overtones are perfect to go with the corn tortillas made fresh from the stone comal.