La Picara: A Modern Taste Of Spain Kissing Manila

It’s time to uncover your naughty side in this Spanish restobar amidst the busy city of Taguig. According to the owners, the name La Picara means cheeky or sassy. They want this attitude to reflect to the interior and to their food and eventually, extend to their customers.

La Picara’s menu covers Spanish dishes that is, thankfully, not just gambas and paella. They showed their playful side by putting some Asian touch to Spanish specialties.

Aside from being a fusion restaurant of Spanish and Filipino cuisine, I also noticed that it is also a blend of fancy food restaurant and late night bar. During the day, guests would definitely appreciate the vibrant and fun tropical design of the interiors. But at night, this is unnoticeable because of the big crowd going loud and having fun.

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The potatoes were perfectly cooked. It stayed starchy inside while having crispy exterior. The sauce is also smoking good. I can sense some bonito flakes flavors in it. The tanginess of alioli balances the sauce. It’s named Patatas Bravas, which means spicy potatoes, but it has minimal spiciness and I actually like it that way. Surprisingly, this dish has generous serving compared to the other dishes. I also appreciate the plating. It is served on a board that looks like an artist palette.

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La Picara’s Pulpo is a work of art from how the octopus was cooked to how they created that potato sauce. Octopus was cooked in sous vide method before grilling so it definitely reached the perfect tenderness. Potato was transformed flawlessly into light foam. I think I saw a similar dish in The Final Table and it’s just rewarding that I got to taste this! The octopus has this fresh flavors of the sea while the sauce is starchy and salty and has addicting umami taste. I could eat this by myself.

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The smoky essence of the jamon was totally recognizable, which makes it incredible. The meat was cured just fine. It complemented the bechamel sauce. I don’t know but the taste kinda reminds me of Jollibee’s Tuna Pie. It is as addicting as eating mozzarella sticks because of its gooeyness and crunch. We were also given Adobo Croquetas. I love how they executed the Filipino-Spanish fusion to it. However, I couldn’t specifically feel the Adobo touch in it.

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Damn good! You know how I’m obsessed with cured meats and cold cuts so I immediately ordered this. I’m used to spicy chorizo but this one showcases the sour side of the salami. The tomato salsa isn’t really necessary because the chorizo alone already gives justice. I like it natural. After all, the sauce is merely a juiced tomato. However, it would be awesome if they’re generous to add some cheese slices here. That’ll complement the cured meat more. But they also offer deli and cheese platters here.

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Apart from high grade steaks I had, this is, I must say, the most superior beef dish I have tried so far. It’s packed with rich and beefy flavors that give the mouth a very tender feeling. The meat is so soft that you won’t need to much force to cut it with fork. The mashed potato, sitting like whipped cream at the bottom, gives a smooth texture and fruity zest. And that fried fish-looking thing on top needs special mention. You won’t believe that they transformed saba banana into a topping for beef.

Cachopo

There’s so many components mentioned from its description but I can only find meat and cheese. The Jamon Iberico was almost missing visually and in terms of taste. It’s soft, thin and crispy. That’s all I could actually say. Yep! It’s also delish but compared to how exceptional their other dishes are, this version of Tonkatsu looks plain. It was fried in used oil. Both the Manchego cheese and bleu cheese were fine. I just wish the meat strips were dressed more since the flavors of cheese weren’t intense.

Paella Inasal

For a paella, the quantity is small but the serving is already heavy. I like the risotto, especially the crunchy texture from the charred parts. That thick consistency of the browned risotto shows how intense the flavor will be. Again, I appreciate the Filipino essence into this skillet but it didn’t got the traditional flavors of Inasal. I can distinguish the achiote but not the lemongrass. It’s full of flavors though. I appreciate the tenderness of the chicken, too.

Grazinados

The waiter said that Lima Limon was the bestseller among their non-alcoholic slushes but it plainly tastes like lemonade. The Casablanca was indeed laudable. It’s like a Masala Chai flavored with dates and cinnamon in slush form. I’m amazed with the idea of turning tea into cocktail. But my fave among the Granizados is the Fresca Flamenco. There’s the sweetness of berry. There’s the tanginess of lime. But I was blown away with the addition of coconut milk. It just awesomely blended well.