WHILE it is true growing number of chef-driven restaurants are budding inside Clark, whether global fusion or local taste, but one modest and cheery restaurant is eminent by serving the diverse flare and bursting Mexican flavors in a Filipino-friendly taste, Spanglish – coined by combining two words (culinary creations):
Spanish (Mexican) and English (Texan-American). Owner Chef Rob shared that his mother’s delicious dishes and love for food inspired him into being a restaurateur, “I don’t have technical background or degree when it comes to culinary it’s just that my mom loves to cook, I got her passion for cooking and eventually developed my own skills especially during my stay in the U.S. where I have to live independently and cook for myself,” he equipped.
Like other flourishing food entrepreneurs, Spanglish started out by joining food bazaar like that of Cocina Centrale in Marquee Mall Angeles City, a food stall selling burrito and carrying a different name, Paburrito. It was a brilliant move, while testing the water in the local scene, he found a niche and together with wife Katrina they opened the thriving Spanglish in Clark January of this year.
Since then, good comments and reviews from satisfied customers have exuded a gravitational pull for food lovers as one Mexican restaurant they absolutely must visit. Now it is building scores of returning guests and regulars.
“Our customers are fifty percent local and fifty percent foreigners, most of them are returning guests, sometimes they eat lunch and then dinner the same day, they say they would cheer up every time they pass by the Pavilion Mall and see a lot of guests inside Spanglish, its really heartwarming and inspiring when I hear such comments,” he added.
Chef Rob transcends the dining experience from comfort food to superb Mexican feast. He makes sure each dish is tasteful and consistent. He is very keen in serving the Mexican-authenticity-but-Filipino- friendly-taste by using finest ingredients and staples like cilantro, cumin, avocado and chili, even the tortillas, dips and sauces are made from scratch, and by creating an appetizing dish served on a colorful food assembly.
There is something for everyone in the Spanglish’s menu, great taste begins with delicious starters – nachos supreme, hard-shell and soft tacos, all time favorite fillers – wet and dry burritos, quesadilla and fajita, and spread of side dishes – Mexican rice, guacamole and more.
One that really stands out in the menu is a unique dish called Pacquitos, a perfect blend of Jalapenos and cream cheese paste rolled like a crunchy spring roll comes with a “berry like” red-jelly sauce (but its berry- free according to Chef Rob).
A new addition in the menu, actually a customers’ request, is Chimichanga served with three small tortillas stuffed with beans, cheese and meat cloaked with guacamole, pico de gallo and signature sauce.
For sweet treat, never mind the calories, must try the irresistible and “first in Pampanga” Spanglish’s Speculoos Cookie Butter Triple Thick Milk Shake, made almost of pure ice cream blended with cookie butter, a 1.5 pint ice cream can only make 2 milk shakes, that’s how creamy and silky.
“I want to create a small town diner thing, just a friendly atmosphere, feasting on Mexican food, like a meeting place that felt like an extension of home. In Spanglish we promise great food, fair price, big as in large serving and excellent customer service, customer satisfaction is always our priority here” Chef Rob shared.
Spanglish is located at Pavilion Mall, M. A. Roxas Highway, Clark Freeport Zone, (045) 286-1281, 0917- 5823514, opens at 11:30 am from Tuesday to Sunday (closed on Monday), will offer free delivery inside Clark soon.
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