Award-winning restaurateur and Top Chef Canada star, Elia Herrera made her way over to the Philippines for the first time to share her talent with us at BGC’s Hacienda
Known for its killer cocktails and authentic—albeit comfort—Mexican cuisine and fiesta-style parties, Hacienda Comida y Cócteles, which opened late last year in BGC, has garnered quite the fun-loving following. Recently in Manila, celebrated Canadian restaurateur, Elia Herrera, whipped up some of her Top Chef magic in the kitchen. According to Liza Tan-Mills, one half of the husband-wife tandem behind the restaurant, Herrera and her Canadian husband, Steve Mills, share a common friend who happily brokered the collaboration.
Welcoming everyone into his home, Mills served up his version of Mexico’s favourite libation, the Paloma. His take, the Papaloma, was a sweet and refreshing concoction of Don Papa rum, grapefruit juice, strawberry & sumac shrub, and Sprite. Perfect for summer! The appetiser of chayote jicama salad was a palate refresher. Tossed in with hibiscus, orange slices and julienned green apple, the finishing touch was a touch of cayenne and a dash of tajin spice. Next up, the light shrimp coconut ceviche was a flavourful dish with a smattering of chilli, ginger, red onion, and a drizzle of basil oil. Coconut shavings and chopped crunchy radish was a nice textural touch.