Los Tacos MNL Paseo De Magallanes Entrance, Oakridge Plaza, 3/F, Makati, 1217 Metro Manila, Philippines

Video Transcript / Subtitles:( AI generated. About AI subtitles » )

* AI ("Artificial Intelligence") subtitles on Tagalog.com are generated using "Whisper" by OpenAI (the same company that created ChatGPT and DallE2). Results and accuracy may vary.
* The subtitles do include errors occasionally and should only be used as a tool to help with your listening practice.
* You can request this website to create a transcript for a video if one doesn't already exist by clicking the "Request AI Subtitles" button below a video. Transcribing usually takes 30-40% of the length of a video to complete if there are no other videos in the queue. For example, a 21 minute video will take 7-8 minutes to transcribe.
* Running a super fast cloud GPU server to do these transcriptions does cost money. If you have the desire and financial ability, consider becoming a patron to support these video transcriptions, and the other tools and apps built by Tagalog.com

Let's go have some tacos here in Manila.

Dito siya sa may Magallanes area.

Gateway Center ba?

No, doon pa. Diretso pa.

Quadro. Ano? Basta i-google mo lang. Ano yung address?

Oak Ridge Plaza.

I think you can just put in Paseo de Magallanes.

Okay, so type niyo Los Tacos Paseo de Magallanes.

So yung kwento dito sa Los Tacos is nung pandemic,

madalas kami mag-order dito.

And then pinipick up namin sa bahay niya.

And sobrang sarap.

And to say takeaway pa lang yun ah.

What more dito sa restaurant niya.

This is the first time.

Actually, naging friend natin siya nung pandemic.

Kasi madalas tayo nag-order sa kanya.

And then kumain rin siya sa sarsa.

And yun. Tuloy-tuloy rin po.

Kaya vegan. Ito na yata.

Feeling cool dito sa taas. I'm not sure.

First time namin.

Ganda naman ang asawa ko.

Patingin naman, mom.

Hmmm.

Shirt ko yan.

Okay. Kasi may gluten allergy.

Kasi dami niya kinain tinapay.

Hello.

Hi.

Hello. Hello.

Okay.

Yeah.

Si Keith nandito.

Evening.

Evening.

Evening.

Yun.

Hello. Hello.

Hi. Hi. Hi. Hi. Hi.

Ayun.

Bro.

Welcome. Welcome.

Nice.

Ayos ah. Congrats ah.

Ayos ah.

Galing. Ganda na.

Ganda ng bench.

Ganito na lang. Pwede ikaw na lang magsabi sa kanila ano orderin namin.

Sa kasama namin.

Oh. Chef's recommendation.

Hey guys. So this is the chef. Si Keith.

This is everyone. Team Sarsa and Team Overland Kings.

Tuloy-tuloy ang aming pagsamahan.

Alright. Take it away, Chef.

Okay.

Masarap yan.

How many times have you been here?

Actually just once.

Once?

Yeah.

And para daw sa kanila, ito daw yung pinaka-masarap.

Totoo. Totoo.

Yeah. Yeah. It's really good.

Amoy na. Amoy ko na yung queso ah.

Mas interactive talaga pag open kitchen ano.

Pag may kitchen ako sa beach or sa bahay, gusto ko ganitong slab rin.

Astig naman ang pantry na ito.

So, yun lang. Al fresco.

Pero it adds to the charm.

Ano yan?

Ito yung sabi ako.

It's from Hacienda. Ito yung corn na ginamit ko. Recommended for your wallet.

Ah. Okay.

So, paalam. Olotino blanco from Oaxaca.

Ito yung pantry ng kusinero.

Raisins.

Ah. Rains pala.

Sesame seeds. Allspice.

Ano ito? Parang bean?

Peanut.

Ha?

Peanut.

Yan. Ano naman yan?

Elotso.

Ha?

Bimpo.

Feta cheese.

Ah. Okay.

Ole yan.

Yes.

Yun yung sinasabi ko si Chef Keith.

Yung naging kaibigan kami sa...

Noong pandemic, palagi kami nag-o-order sa kanya.

And then yun, I'm happy for him na finally, meron na siya parang actual kitchen niya talaga.

Pero hindi pa to.

Parang six months pa lang sila dito eh.

I think marami pa siyang mga plano.

Parang tinitest niya pa lang dito.

Pero guys, natikman ko na ito ilang beses yung kanyang pagkain.

Solid.

I mean, malayo-layo yung maratingan ng kusinero na ito.

At saka yung concept niya.

Tapos dito sa Manila, minsan ka lang makakain ng masarap na Mexican.

And para sa akin, isa na ito.

Okay.

Kesa birya. So beef. And then ito. Kesa birya.

So that's birya, cream mozzarella cheese, smoked sour cream, chipotle hot sauce, jalapeños, and then lime.

Okay.

Dip the birya in this broth, right?

Yes.

Kung baga dito, yung karne dito nilaga, right?

Yes.

Okay, okay. Game, game, game.

Ito na yung repolyo, no? Repolyo.

Yes, sir. Grilled repolyo.

Tapos ito yung corn. Grilled corn topped with what cheese is it?

Manchego.

Manchego cheese.

This looks like a baha, fish taco, tama ba? Or do you call it baha?

Fish taco lang.

Fish taco lang.

Hindi ko sinimula yung bahas tayo.

Sa Metro, ano ito, our own version.

So that's your own version.

Chipotle mayo, tapos yung red cabbage natin, grilled natin, and then sa pick up.

Wow, nice. So meron siyang smoky element.

Shrimp taco, tapos?

Peta cheese, salsa maja, and then chipotle.

Tapos ano yung pangalan mo?

JR po.

Are you single?

Yes po, single.

I need to mingle.

Tagal ka na dito?

Magka kalahating taon.

Kalahating taon?

Yes, sir.

So pioneer ka kasi kalahating taon pa lang ito eh?

Oo po.

Sige, sige. Ano yung paborito mo dito?

Yung signature natin, sir. Yung beer natin.

Nasa deep, and then iniinom ko rin po yung broth niya.

Tara, tara, kainin na natin.

We have ceviche, that's tanigue with leche de tigre na medyo na-marry na siya ng, na-mix na siya.

Mix na siya na siya ng parang kilo weed.

So medyo na siya, cane vinegar, gata, grated cashew, and then cilantro and lime leaf oil.

Okay. We're so excited.

Alright, let's go.

Alam mo na, pag hindi nag-uusap-usap, ibig sabihin masarap.

I'm having the quesadilla.

Okay.

Super good.

It is?

Yeah, it's not like the usual one eh, na puro cheese lang.

It has like salsa, jalapeno also.

So good.

So good.

Oh ma'am, it's crispy, super daming meat, it's spicy, it's everything.

So good. I can taste the cinnamon too. So good.

You can see it in your eyes.

It's so good.

It's something you go down in dirty with.

Yeah.

Camaron tostadas.

Mmm.

Mmm.

Balance of flavors, smokiness from the shrimp, beautiful sauce, nice salsa, good tortilla.

Oh my God.

Parang nasa Mexico ka almost.

Really good.

It's really, really good.

Okay.

This is like a shrimp taco as well.

Mmm.

This is the real deal.

I have to agree with you guys na this is one of the better taquerias here in Manila.

Diba talaga pag nandyan yung kusinero, hands on, I mean you can taste the love and the care and the technique.

Alam niya yung ginagawa niya.

At tsaka, I don't know, hindi naman ako, guys hindi ako expert sa Mexican food pero masarap.

Masarap, yun lang, masarap.

Texture wise, balance of flavors again, ingredients, execution.

Well ito, katabi mo lang yung highway pero okay lang, sarap pa rin.

Yup, here.

Sarap yung camaron neto.

Mmm.

Share na tayo.

The meat is so tender.

The shell, the cheese, yung pagprito, yung salsa, yung broth.

Sabi.

Fish taco.

Hindi ko na isa slice ha, kakagat na lang ako ha tapos share share na lang tayo.

Mmm.

Mmm.

Mmm.

May taco dance.

Guys try niyo, sobrang sarap.

Sarap.

Sarap to.

This is tuna.

Mmm.

Yung flavors niya, ano yung tamis, yung freshness to the fish.

Yeah.

Yung salsa ulit, the crispiness.

Mmm.

Babalik ako dito.

Mmm.

Tapir lime.

Mmm.

Magaling yung kusinero na to.

Alam niyo yung ginagawa niya.

I wish him more power and I wish him success really.

He deserves it.

And I wish, I think this is just a start.

Kasi parang pop-up lang to.

Pero kahit na, masarap pa rin.

And it's worth it kahit maingay, kahit alfresco.

Basta masarap yung pag-ain pupuntahan pa rin ang tao eh.

And watch out for this guy.

Very good taste.

On how big of an influence Asian cuisine is to his work.

Like this ceviche, it's very bright and it's very sharp because of the vinegar.

But like, borderline perfume-like experience.

Others might not like it because it's like you're eating heart freshener.

Pero like, it's very tamed.

It's very tamed in a sense na the sweetness, the acid, you could really taste it.

And then, in terms of his tacos, like something so complicated.

Like for example, the biryang.

You could really, per bite, you could really taste like the salsa is there, the meat's there,

the cheese, the cheese would just like bind everything together.

It would give you that chewiness.

Everything's crunchy.

What I love about his work is the tacos, like the seafood tacos, there's so much like liquid stuff on it.

Like the sauce is there, the layers of everything.

But once you take a bite on it, everything's still crunchy.

Like everything is still there.

The smokiness of the cabbage, may layers.

It doesn't taste like water.

There's actually depth to it.

It plays something, there's a role to it.

Even the salad, the cabbage salad.

There was like a peanut sauce, it's like peanut butter-like at the end.

With avocados and the roasted cabbage.

He's not even trying too hard.

All of the flavors, all of the ingredients are there.

Pero like, hindi siya yung sobrang gastronomic na to.

Everything is there, it's well made, it's fresh, it's balanced.

You have to try this.

Get your lime.

Push everything down.

Pops na.

Gabi to.

Something na sobrang covered by salsa.

Pero sobrang seafood para nalasa niya pagdating dun sa ano.

Tama yung balance.

Yung crunch na.

Crunch, grabe yun.

Yeah, that's true.

Look at that.

O yun.

And then you have your onions there, you have your tomatoes.

You have your sauce, and then your really crispy tortilla right there.

Babe, sa'yo na to.

Ubus ko to.

Jay thinks that you serve legit tacos.

It's true.

I agree.

It's really good.

I appreciate it.

I think it's the best experience for tacos that you can get around the metro right now.

That's true, that's true.

That's how I really try it.

Yun na talaga yung sinusubukan natin lahat gawin is to give everyone the best experience.

Right, right, right.

Naisip namin na why start with tortilla.

Making sure yung tortilla natin ginagawa natin from, I mean, the right way from scratch to making masa yung tortillas.

So, I mean, yun lang yung vision namin, yun lang yung ginagawa namin.

Gratis na kami is nag-reflect sa experience.

Sobrang lakas kong support ni Chef Terdy.

Saan siya? Sa similar chef na rin.

So, lagi nga sinasabi ni yung dati ng staff namin, nagbe-vend na lang yung beer at ako sa bahay.

And then, nag-start ka mag-order.

And then, from there, yun.

Yun yung sa alam, yun yung nahalala ko.

Nakailang order din kami eh, no?

Tapos, talagang sayang-saya namin during the pandemic.

Kasi, sarap ng pagkain eh.

And then, we'll pick it up from your house.

And then, dun siya by the street.

Parang, alam mo yun, parang...

Parang inaw.

May nakabot.

Medyo malayo.

Malayo pa.

This must be the first time that I actually saw your face without a mask.

Diba?

Kasi, laging nakamask eh. Kasi, well, pandemic bang tayo.

Big pandemic tayo.

At saka, I guess, tayo sa nung pandemic, tulungan diba?

Tulungan tayo.

And then, dahil dun, lahat tayo, kumbaga, nandito na ngayon, kung saan man.

Because of that, diba?

Galing.

So, anong future plans mo dito?

So, right now, we're trying to...

Siyempre, mas maabang...

Kasi, pop-up. Binabang pop-up.

But, alam ko, we're gonna extend until December for this year.

And then, yun lang muna yung plans namin.

Okay. Or secret pa?

Yun lang muna yung plans namin.

Yun lang muna.

And then, kung makabuelo ulit.

That's all I need to know, diba? I can tell you.

Pwede naman, pwede naman, pwede naman, gumawa sa bahay ka na always.

Go back to the daily routine.

Pero, eh, that's...

Diba yung kwento mo na may iba sa garaje lang?

Pwede naman yung ganyan, diba?

Tapos, parang i-announce mo lang na,

Oh, I'm making, say, on Wednesday and Saturday,

I'm making this flavor or this.

Actually, it's really good. Parang cantina style.

Yan.

Actually, yung level of kitchen that you could do,

this guy's been cooking everywhere.

Yeah. Kailangan mo lang ng apoy.

Ito dahil nandun naman yung abilidad sa'yo, eh.

Totoo.

Ako, I mean, aminin ko.

Siyempre, sa Pilipino, dun akong marunong.

Pero, ito, forte mo ito, eh.

So, kailangan mo lang talaga ng apoy.

Tapos, kahit saan.

Naisip ko na nga, sarap kadalin sa camp, eh.

Like magtatakos, tapos camp.

Feeling ko, if you join the gang,

ito hindi nilalapit ng kitchen.

Eh, I think magpapahinga na kami.

Magpapahinga na kami.

Pero, yung mga grilled meats.

Yeah.

Beer, tequila.

I mean, ang daming pwedeng gawin, eh.

Yun lang yung kagandahan sa tacos, eh.

Kasi, it's so versatile.

Tapos, you don't need much equipment, diba?

Sabi nga niya kanina, yung

very distinct daw mga flavors mo.

Kahit na maraming pagkain sa lamesa,

parang may layering, no?

I think it's well-balanced.

Like, everything is playing well together.

And, like, what's the best about tacos

is like, yung crunch.

It's good. Hindi siya nakawala.

Like, yung huling tostada that we ate,

the whole shrimp,

well, it was left there for a while

kasi last two pieces.

And then, we ate it.

Like, super soaked na.

Anda pa rin yung crunch, eh.

Thank you, chef.

Thank you. Thank you.

More power. More power sa'yo.

Can't wait.

Bro.

Galing. Galing.

Thank you. Thank you.

Thank you. Thank you.

Galing. Galing.

Yung wish ko lang kay Pat is

gusto ko talaga siya mag-succeed.

Kasi, yung abilidad niya ay nandyan.

And, kailangan malaman ng buong Pilipinas

na magaling siya maggawa ng tacos.

Yung.

I'm Bricks Jenico Alcantara.

Anong ginagawa mo dito?

I'm prep man, dish washer.

Ikaw, sir.

Hi, my name is Mark.

Misapong, 9.0.

9.0.

So, 3 katlo kayo

sa pusina na to.

Meron pa misattempt si Biggs

kaso nakalint siya.

Nakalint siya.

Nag-related.

Apat kayo.

Nice.

Sarap. Sarap.

Thank you.

Salamat.

Thank you.

Ikaw, sir. Anong ginagawa mo dito?

Quality control.

Nag-abilang ng paso.

Wala namin silang paso dito.

Thank you, guys.