BGC eats: Perro Chiko has a playful take on Spanish cuisine

Perro Chiko offers several types of croquettes. Here is the Jamon, the Escalivada Y Quezo Ahumado (vegetables and smoked cheese) and the Setas Y Truffa. These are great bites to start a meal with sangria from the bar.

There are a few Hispano-Asian dishes on the menu like this Vegan Cua Pao. which is probably the last thing one would expect to find in a Spanish restaurant. This has a fruity vinegary jackfruit filling that approximates pulled pork.

In the Salmon Glazeado, Playa topped the salmon and cauliflower mash with an Asian coleslaw.

Another example of Asian flavors is the use of calamansi-infused butter to add brightness to his Mahi-Mahi a La Mantequilla

A favorite was the Secreto Iberico, supposedly because Spanish restaurants would keep this entree low only to be served to selected guests. It’s melt-in-your-mouth Iberian pork with a sweet sauce that gives it a ham-like sweetness.

At first glance, the steak dish didn’t even look like a savory dish; it was more like a dessert, a deep dark chocolate cake. It was an extremely tender block of beef check with a red wine reduction topped with foie gras.

Any Spanish restaurant worth its salt should have paella. Besides the usual Valenciana and Negra, the paella to try is the Paella del Señorito. For diners who want to take the hassle out of peeling shrimp and seafood, this is the paella for you, as it has already been prepared by the kitchen. Sit down, enjoy your food and feel like the señor or señora of your own hacienda.

For really special occasions, Playa and her team can also prepare Cochinilio with a day’s notice, and yes, it can be sliced ​​with a plate. In addition to the liver sauce, try it with Playa’s special paprika chimichurri!

Finish with the Tarta de Queso, a Spanish-style cheesecake with berry sorbet, or the Chocolate Half-Sphere Mousse which includes three textures of chocolate – hard shell, mousse and cake.