Tita Nelia and I wanted Sangria that night... a pitcher of it. It was a small pitcher but still a pitcher. And we drank every drop of it. That week also, Tita featured Tapas as her subject for her cooking class (Let's Cook My Way) in Urdaneta Village.
Fabada Austrina is one carbo-protein-rich dish. It has (soaked overnight) white beans, tender pork and chorizo. The creamy sauce is very flavorful which is best eaten by soaking bite-sized crusty bread before popping it in your mouth. Then, follow it with a gulp of cold Sangria. What can be more perfect than that?
It's also a joy to be eating lightly-cooked, well-seasoned and still crunchy Verduras a la Brasa (red and green bell peppers, onion rings, eggplant, zucchini) which may serve as salad or appetizer.
It's a bit pricey at this Resto Bar. But after a pitcher of good Sangria, you will too happy to care about prices. Cheers!
Fabada Austrina P590
Verduras a la Brasa P190
Empanada P190
Jamon/Manchego P495
Sangria (one pitcher) P840
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