A night of fine Spanish food and wine
It was an evening of delicious Spanish food paired with fine wines from Boca Juan Filipinas at Txoko Asador in Makati. They showcased wines from the latest wineries enriching their portfolio, which are Bodegas Franco-Españolas and Bodegas Valparaíso.
Bobby Tenchavez and Carlo Calma Lorenzana, proprietors of both Boca Juan Filipinas and Txoko Asador, welcomed Borja Eguizábal, a third-generation owner of the historical and family-owned wineries in Rioja and Ribera del Duero under Grupo Eguizábal.
Bobby and Carlo are childhood friends who named their company because “boca” is Spanish for “mouth” since both are in the food and beverage industry and because the same word is formed by the first two letters of their names. “Juan” was added to make it sound more Filipino, but that word also is made up of the first two letters of their wives’ names, Julia (Lorenzana) and Anna (Tenchavez).
Spanish Ambassador to the Philippines Miguel Utray Delgado gave a brief speech about how the food and beverage industry is heartily strengthening economic and commercial bonds between the Philippines and Spain. With him were Economic and Commercial Counselor of the Embassy of Spain Silvia Torices de la Varga and board member of La Camara (The Spanish Chamber of Commerce) Fermin Alvarez.
Dinner started with Txoko’s signature Pan con Tomate (bread with tomatoes wrapped in ham) and Duo de Foie (foie gras sandwiched between two crisp chicken skins and a mi-cuit or semi-cooked) was served with Bordón Blanco 2021. The acidity of this wine cut through the tartness of the tomatoes and the creaminess of the foie gras.
This was followed by a Canelones Txangurro & Morcilla (crab cannelloni and blood sausage) paired with Bordón Rosado 2022. Conde Bel Crianza 2018 was served with the Setas y Tuétano or a mushroom-based paella with roasted bone marrow and truffle aioli.
There were three main courses presented by chef Albert Mendoza: Secreto Iberico (Iberian pork) served with Conde Bel Reserva 2016, cochinillo (suckling pig) with Bordón D’Anglade Reserva 2016, and lechazo (suckling lamb) with Raíces de Valparaíso 2021. The flavors and fat in the meats perfectly complemented the acidity and tannins present in those wines.
To cap off the night, the Spanish classic churros and Bombas con Chocolate were served as desserts together with shots of Patxaran, a Spanish liqueur made from sloe berries and anise, which is native to the Navarra region.
Live music by a Latin guitarist served as the backdrop of the dinner and two flamenco dancers performed in the middle of the evening to make it more memorable.
Boca Juan Filipinas has been importing wines since 2010 and supplying the wine needs of select hotels and restaurants across the country. They also count on individual wine collectors and aficionados as valued clients.
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For any inquiries about the wines, contact (0917) 8112745 or email [email protected].
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