09/14/2026
At the end of our street in Manila, there’s a bbq stand run by Chef Paul and his wife.
It sits on the corner lot of the house of a music teacher, the smell of Pinoy BBQ filling the streets in the evening as he grills to order a variety of skewers for hungry patrons in the neighborhood.
My mom Patricia Calzada sent me a care package from the states, included was Chef Merito Seasonings carne asada style seasoning, something totally foreign and new, flavors unknown to the average Filipino.
So before we left the area, on my last weekend in the townhouse, I made sure to marinate some steak, grab some Tostitos salsa (cilantro isn’t common here for pico) and a little cheese and brought it to him.
He accommodated me and grilled the steak to perfection!
The resulting tacos we shared, flavors that blew his mind, brought me right back home to
My recipe: fresh squeezed orange, thin sliced steak (sukiyaki in this case), a half a lime (or lemon here in ph), sliced onions, and carne asada seasoning.
Mix to coat and season well, leave to marinate at least 30 minutes on the counter or an hour in the fridge.
Then grill.
Shoutout to my hunny Janice Viñas for putting up with my shenanigans, mom for sending the foods, and Paul for making this unique opportunity possible.
Cheers!