Filipino-Mexican Pop-Up Coming to San Antonio


Charred cabbage with salsa macha. - COURTESY OF JOSEPH GOMEZ
  • Courtesy of Joseph Gomez
  • Charred cabbage with salsa macha.

Talabeth, a project by Austin-based cook Joseph Gomez, will pop-up at Cullum's Attagirl on Monday, March 26 at 5:30 p.m.

Billed as a Filipino/Mexican Food Project, Talabeth is Gomez's way of combining his Mexican heritage with his wife's Filipino one. Though they've done smaller pop-ups in the past, the Attagirl event will be Talabeth's largest to date.

The name is derived from her mother's name and his mother's name combined, and is a further nod to the cultures' spirit of hospitality.

"We want to show people that when you're in our doors, we're responsible for their well being," Gomez said.

"There's a lot of similarities in the cuisine," Gomez said while noting the Manila Galleons, or Spanish trading ships that helped connect Mexico with the Philippines as far back as the 1500s, which means the two countries shared a lot of the same ingredients.

There are differences — Mexicans use corn instead of rice in tamales, for instance. For the pop-up, the menu will feature a bit of both cuisines, Filipino dishes with Mexican ingredients and vice versa.

Expect adobo puffs of crispy puffed heirloom rice snacks with a secret adobo blend; charred cabbage with a Veracruz-inspired salsa macha of dried chilies, nuts, house pineapple vinegar, lime and garlic; a Bicol express, Talabeth's version of the spicy Bicolano style dish with crispy, tender wild boar, coconut milk, lemongrass, Filipino fish sauce and steamed garlic rice; and a guayaba or guava curd with burnt coconut ice cream, masapan peanut candy, and coconut jam.

Prices will range from $5 to $10.
So many restaurants, so little time. Find out the latest San Antonio dining news with our Flavor Friday Newsletter.