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Danny de la Cuesta poses in front
of the Comida Ilocandia, the newest restaurant along Timog Avenue that opened recently
at the height of storm Gener, that was graced by friends, relatives and
associates of de la Cuesta and his four other business partners. For those
craving endlessly for genuine traditional Ilocano bagnet, crispy dinuguan,
higado, Vigan longganisa, and tinuno, they can order for take- out these dishes
or buy their rich Ilocano meaty delights from Comida.
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The doors of Comida Ilocandia opened
during storm Gener’s entry in the country, but foodies, business associates,
and close friends of fashion Designer turned Chef Danny de la Cuesta and his
four partners were undaunted and pushed through with the occasion.
This is because Chef Danny and his
partners believed that their mission of bringing Ilocano food and delicacies
into Metro Manila is far more important than the weather so they could satisfy those
who are hooked to the rich taste of slow- cooked traditional Ilocano meals and
even first- timers who eventually get hitched to this gastronomic experience.
Though one can find, here and there,
genuine Ilocano bagnet or pinakbet, there is no consistency in the supply,
price and quality of these food items. However, at Comida, anybody can order
Bagnet, Adobo Seco, Crispy Dinuguan, Tinuno (barbecued ribs) and Higado,
in-house or to go dishes for one or in bulk.
Chef Danny, a gracious host explains
to diners the nuances of Ilocano dishes. Bagnet from Ilocos Sur are
Chinese-inspired in the way lechon macao while in Ilocos Norte, bagnet comes of
Mexican influence and is called chicharones.
To make these dishes more affordable
at P98 per microwaveable box, Chef Danny made sure to prepare and serve value
meal sizes also (consisting of any of these meat dishes plus rice and Ilocano-
pickled vegetables).
At Comida, there are also
traditional Ilocano specialty drinks like Champola- guava or guyabana coolers,
and Horchata- rice milk, along with innovations on rice coffee (dark roast) or
rice tea (lighter roast) brews.
“Since we started last Saturday we
have been selling Bagnet and our bottled pickled vegetables (inartem) so fast,
our commissary is hard-pressed catching up with the orders,” Chef Danny said.
A true-blue marketer, Chef Danny
explains to his guests what makes his Ilocano cuisine a cut above the rest, is
because it is cooked based on universal cooking & tastiness
standards. For one, we prepare our meats in slabs after
brining, marinating and braising them a day at a time. There is no rush to
cooking the meats. At all times, our Adobo are cooked slowly in very low fire
for more than eight hours until they are very tender. After that we rest them
for a day or two. Constantly, we use natural flavors of sukang Iloko, molasses,
lots of garlic, peppercorns, laurel, oregano, pimiento and others.”
“Since adobo are cooked in slabs, we
only slice and refry a small portion per meal then we freeze the rest. Only
sufficient slices are served per meal. The longer the meat is kept, the better
it tastes,” Chef Danny explained.
The process of cooking bagnet slabs
is also as tedious as the adobo and so with the Higado and the crispy dinuguan.
“We do not resort to short cuts,” Chef Danny added.
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| Crispy and tasty Ilocos Bagnet |
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| succulent barbecue ribs |
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| Garlicky sweet Longganisa |
"Ilocanos", he gags, prepare their meat in slabs because during every meal, each family member partakes a considerable slice of the meat while the bigger slab is displayed on the table for the members to visually feast while chewing the rice on the plates. This way the meat lasts for other meals, and this traditional joke is very true in Ilocos Norte, Chef Danny chuckles.
Why the meat is made to last long is because of the frequent and prolonged visits of storms in the Ilocos region, making life very hard and families are forced to make their food last until after the storms, he explained.
De la Cuesta, who spent 44 years in fashion designing and selling his brand of ready to wear clothes and made to order gowns before extending into business development and culinary arts, partnered with childhood friends, classmates and associates such that each investor is responsible for a specific aspect of the business. Chef Danny takes control areas on Conceptual & Product Planning, Business & Market Development.
His venture from fashion designing (where he had 72 employees under him) to cookery was upon the advice of his doctor after a heart attack in the United States. He joined a national competition of San Miguel. A short culinary course in Le Cordon Bleu in London that came part of the prize extended to nine months of learning more skills. Upon returning from London, he was consulted for food brands mostly for recipe development, cooking demos and mentoring.
Then he ventured into business development with brands that are now very commercially viable. At Comida and its sister-enterprise, Spaoay, he has 25 people under him.
Spaoay, an Ilocos themed Wellness Spa, which opened, simultaneously with Comida term lay claim to Spa and Ilocos town, Paoay. Spaoay offer time-honored therapies from the Ilocos region that has a strong belief of the healing touch.
Spaoay traditional Ilocano treatment for massage and facials make use of herbs- tea tree, mint and coffee. Their body wraps, scrubs, and baths draw on mountain clays, sea salts, and balsamic vinegar. These treatments not only smell delicious, they are also very beneficial for your body.
Visit Chef Danny’s Spaoay and indulge in wellness rituals where only professionally trained & TESDA accredited hands perform wellness therapies that have a distinguished past.
Located along Timog Avenue in Quezon City, you can call (02)9947596 or (02) 7099041; and mobile 09189256603 for reservations. For better appreciation, view these blogsites: spaoay.blogspot.com and comidailocandia.blogspot.com.
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