At Cendrillon, Flavors of Mexico by Way of Manila

Cendrillon, the upscale Filipino restaurant in Soho, is exploring its roots. As part of a dinner series devoted to cuisines that influenced the food of the Philippines, it’s turning to Mexico. Mexico introduced New World ingredients and techniques to the islands for two centuries, via galleons. Everybody loves galleons.

The next Mexican dinner features Yucatan dishes and takes place on Thursday, November 30. The menu includes octopus ceviche, papadzules (enchiladas with pumpkin seed sauce), longaniza de Valladolid (a spicy pork sausage), tikin-xic (snapper cooked with achiote, tomatoes, and onions), and cochinita pibil (roast pork shoulder served in a sauce of achiote, habaneros, and sour orange), among other things. It’s $60 per person and there’s just one seating, at 7 p.m. Call to reserve a spot.

The previous dinner was a seven-course Oaxacan spread earlier this month. “Best Mexican meal I’ve had in New York City in a long time, which is weird at a Philippine restaurant!” notes HD Sanders. Some highlights: a chicken tamale with black mole, molote (a sausage-stuffed fritter with a fennelly bean paste), roast pork with manchamanteles (“tablecloth stainer”) mole, and champurrado, a thick hot chocolate-corn drink.

Cendrillon [Soho]
45 Mercer St., between Grand and Broome, Manhattan
212-343-9012
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Oaxacan prix-fixe at Cendrillon?!

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