Enzo Nable knows good Mexican food and he’s sharing his particular love for the cuisine through the family-owned Pueblo Mexicano at Banilad Town Center (BTC) in Cebu City.
“In 2010, there wasn’t a lot of Mexican food available here. And the ones that were available, the quality wasn’t so good. To fill my own need, I started a Burrito Bar and served tacos and burritos,” said Enzo, who grew up in California where there are a lot of good Mexican restaurants.
Pueblo Mexicano is located at the Banilad Town Center.
His parents, in their travels throughout Mexico, were also fascinated by the artistry and color of Mexican cuisine and culture, having visited the towns of Guanajuato, San Miguel de Allende, Puebla, and even Oaxaca, where Mexico’s indigenous Maya heritage remains.
The family decided to expand Burrito Bar to the current full-service restaurant Pueblo Mexicano on May 5, 2013, added Enzo, who is the restaurant manager.
TAMALES. Two steamed corn masa dumplings stuffed with lechon carnitas, cheese, and salsa rojo, wrapped in corn husk.
Pueblo Mexicano menu
Pueblo has an extensive menu that also carries Peruvian, Argentinean, and Spanish food in addition to Mexican cuisine, according to Enzo.
While many Filipinos equate Mexican cuisine with tacos and burritos, it is actually so much more. At Pueblo, diners discover that it is also elegant tamales (steamed corn masa dumplings stuffed with lechon carnitas, cheese, salsa rojo and wrapped in corn husk) or pan-fried canape-sized tortillas topped with chilorio pork and pico de gallo that goes by chalupas poblanas or the fish veracruzana.
To guests dining for the first time in Pueblo Mexicano, Enzo said his recommendation is for them to try the chilorio de puerco. This dish, which is Sinaloa-style lechon Carnitas with salsa rojo, refried beans, and Mexican rice, is a bestseller.
MUST-TRY. The chilorio de puerco is a dish made of Sinaloa-style lechon Carnitas with salsa rojo, refried beans, and Mexican rice.
Signature nachos
Another must-try is the Pueblo’s nacho grande that is made up of the restaurant’s signature nachos, which Nable said they make themselves. Nacho Grande combines tortilla chips, lechon carnitas, cheese, refried beans, jalapeños, chopped onion, sour cream, pico de gallo, and chicharrones.
The restaurant served many of the dishes in the menu during a food-tasting event that the MyCebu.ph team attended.
NACHO GRANDE. The restaurant makes its own signature nachos. Nacho Grande combines tortilla chips, lechon carnitas, cheese, refried beans, jalapeños, chopped onion, sour cream, pico de gallo, and chicharrones.
Mariles Alvarez Nable, Enzo’s mom, shared an interesting info about the appetizer shishito al padron. The dish is a hot skillet of pan grilled shishito peppers with olive oil, and it is prepared in the style of Padrón, Spain. You only get one or two spicy peppers in a serving of around 10 or more peppers but you’ll never know which one until you eat them.
SHISHITO AL PADRON. Pan grilled shishito peppers with olive oil. You only get one or two spicy peppers in a serving of around 10 but you’ll never know which one until you eat them.
Restaurant hours
Pueblo is open for lunch and dinner, and restaurant hours are extended up to 1 a.m. on weekends.
Enzo said they serve cocktails like frozen margaritas and mojitos for now, but will soon have a full bar.
The vivid blue and orange walls complemented by folkloric tapestries and table covers, brightly painted reclaimed wood furniture, intricately carved wooden cross, colorful animal sculptures, and crystal chandeliers give the restaurant interiors an eclectic look.
More photos
AGUA FRESCA brewed tea.
CHALUPAS POBLANAS. Canape-sized corn tortillas, pan-fried, topped with chilorio pork, pico de gallo.
FISH VERCRUZANA. Pan-grilled tasik fish, tomato wedges, olives, capers, cilantro-lime rice.
Gambas pasta.
MARGARITAS you should try.
HOUSE SALAD. A delicious mix of chopped greens, jicama, sugar beets, corn kernels, tomatoes, bacon, blue cheese, cilantro ranch, and tortilla crisp.
