Tacos, nachos, and other Mexican-inspired treats at Taqueria 101

I envy those who live in foodie neighborhoods like Maginhawa, Kapitolyo, and BF Homes, where residents can simply step out of the house and into nearby neighboring dining establishments in a matter of minutes. I’m glad that my locale, Parañaque, is slowly gaining ground as I see small restaurants popping up left and right.

My newest discovery is Taqueria 101.

Ever since it opened in February, there has been buzz about its Mexican-inspired cuisine and chef-owner Mikel Zaguirre of Locavore fame. I figured if this guy is creative enough to dish up sizzling sinigang in his kitchen, he must be able to execute exciting Mexican flavors as well.

Not your average Mexican joint

“Please don’t expect it’s an authentic Mexican restaurant. It’s always different whenever I put up something. Expect new flavors. Expect freshness. Expect different combinations. Kaya siya ‘101’ it’s something basic but different, different but familiar. Kaya siya Taqueria 101—it’s a new direction for us.”

Chef Zaguirre came up with this restaurant concept along with his parents who are both foodies. “I grew up in a house where my lola cooks puto and dinuguan from scratch for breakfast. She makes her own puto, kutsinta, bopis… Nothing instant.”

His exposure and experience in culinary school has formed his passion for food.

He was trained by a Michelin-starred chef in school and has developed a fondness for French and Japanese cuisines. However, he has ventured into new territory and he’s not afraid to show it in his cooking style.

“I just don’t want to be tagged as another taqueria, another Mexican joint, another Mexican restaurant. I want to be different.” The chef displays his creativity not just in his food, but in plating as well. “For me, it’s not fusion. It’s still tacos. It’s my version of it. It’s my story and how I want people to eat my food.”

Tasting Cinco de Mayo

Whether it’s Cinco de Mayo or not, diners will definitely have a feast with Taqueria 101’s mouthwatering dishes.

A must-try appetizer is the Nacho Fundido, a tower of tortilla chips, melted cheese and more.

Many go there for the Nacho Fundido, a tower of house-fried tortilla chips loaded with toppings like Angus picadillo (ground meat with tomatoes and salsa), pico de gallo, queso, crema, cheese sauce, and jalapeño. The serving is almost overwhelming, definitely not for a solo diner—unless that’s all he is going to order. I could hardly see the chips under the melted cheese! Every bite was a delight. I was able to taste all the toppings with each mouthful.

Tacos are definitely a must-try. On the menu are both soft and hard tacos, but the restaurant specializes on the latter. I was surprised at how much I enjoyed the Spicy Tuna variant, made with raw tuna tataki-style, shredded romaine lettuce, and pico de gallo on a hard shell that is drizzled with spicy mayo sauce (a blend of Japanese mayonnaise, sriracha, chili oil, and more).

The spicy tuna hard taco will remind you of the flavors from a spicy tuna maki.

I admit, I wouldn’t think of ordering this item since the combination seems too extreme for me, but the flavors and textures actually work. Imagine a spicy tuna maki but on a hard taco shell: The minced raw tuna is soft and fresh, the lettuce gives a bit of crunch, the pico de gallo is refreshing, and the spicy mayo adds kick. I would surely order this again next time around even if it’s a mess to eat.

For meat lovers, I would suggest the Ox-Tail soft taco that features ox-tail barbacoa (cooked for five hours), mango mayo, chicharon, and two soft corn tortillas. The tortilla has a chewy texture, the meat is so tender that it’s practically shredded, and the crispy pork rinds gives it more oomph.

Apparently, the tradition is to use two tortillas so it would hold up the heaping meat toppings as you eat it. Some people split it into two tacos, which you can also do. 

I would recommend eating there with a group so you can sample each other’s orders. The Smoked Salmon Quesadilla is good for sharing, as you can eat it like a pizza. The freshly fried flour tortilla is filled with smoked salmon, cream cheese, mozzarella, house salsa, and crema. I like it simply because it’s very cheesy.

Make sure to wash your meal down with cool refreshments like the Cucumber Agua Fresca, a fresh blend of organic cucumber with lime and honey. If you happen to be there at night, you can enjoy your Mexican-inspired meal with beer or tequila.

There are other items on the menu such as burger, barbecue ribs, roast pork belly, and dessert. The churro popcorn is a fun treat as you get to dip bits of churros in either chocolate or dulce de leche sauce. It’s beautifully plated too, with artful dusting of powdered sugar.

Cap off your meal with churro popcorn dipped in chocolate or dulce de leche sauce.

This new restaurant is really a treat for those who live south of the metro. But those who live far won’t have to drive all the way here as Taqueria 101 plans to expand within the year. Soon, it will say hello to the people of Katipunan and Mandaluyong. —AT/KG, GMA News

Taqueria 101 is located at 101 Doña Soledad Ave., Barangay Don Bosco, Better Living Village, Parañaque City. Open every day from 3 p.m. to 1 a.m.