Pueblo Mexicano serves good, authentic Mexican food

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Pueblo Mexicano shishito al padron
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.

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 Banilad Town Center.
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.

Pueblo Mexicano Tamales
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.

Pueblo Mexicano chilorio de puerco
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.

Pueblo Mexicano nacho grande
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.

Pueblo Mexicano shishito al padron
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

 

Pueblo Mexicano
AGUA FRESCA brewed tea.

 

Pueblo Mexicano Chalupas Poblanas
CHALUPAS POBLANAS. Canape-sized corn tortillas, pan-fried, topped with chilorio pork, pico de gallo.

 

Pueblo Mexicano fish vercruzana.
FISH VERCRUZANA. Pan-grilled tasik fish, tomato wedges, olives, capers, cilantro-lime rice.

 

Pueblo Mexicano gambas pasta.
Gambas pasta.

 

Pueblo Mexicano
MARGARITAS you should try.

 

Pueblo Mexicano
HOUSE SALAD. A delicious mix of chopped greens, jicama, sugar beets, corn kernels, tomatoes, bacon, blue cheese, cilantro ranch, and tortilla crisp.

By Marlen Limpag

Marlen is the editor of MyCebu.ph and co-founder of Cebu-based journalism startup InnoPub Media.

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