Azucarera by Dos Mestizos: Modern Fusion of Spanish and Local Flavors in Bacolod

The City of Smiles is emerging with some exciting new opening over the past year. Azucarera by Dos Mestizos in CL Montelibano Avenue is relatively new on the scene in this area and its launch was a success. Azucarera means “Sugar Bowl” in Spanish inspired by the sugar mills in Negros colonial days. It comes as no surprise then that Azucarera often comes as a top recommendation for locals. Azucarera’s Modern Spanish flare fits perfectly to Negrenses’ taste buds!

The floor to ceiling glass window gives an irresistible view of the interior that is a mix of concrete, bricks and industrial look. The modern rustic décor blends the vintage look with the warm rustic feel of wood.

I personally adored the Vintage retro industrial hanging light lamps in grey. There’s also a wooden staircase to mezzanine where huge banquet is housed perfect for big events. The high ceiling emphasizes the spatial effect and the paintings on the walls serves as a memento of past days.

Our taste buds were ready for a promising Hispanic flavor fiesta! We started off with Ice Fruit Coolers Watermelon Blackberry (PHP100), Strawberry Raspberry (PHP100), white wine(PHP700), and of course, Sangria. The complimentary house bread with basil oil sauce and fresh salsa dips were served. I love the pesto oil to pieces! Sopa de Ajo (PHP95), castellan garlic soup such a hearty broth to warm up the feast.

We then indulge into Spanish Tapas, I love Tapas, mainly because of the quality of small, yet tasty dishes, and the plates are perfect for sharing and bringing more people together to relish the good stuff. Salpicao de Vaca (PHP270), USDA beef cubes in garlic marinade. The meat is so tender, garlicky, juicy and flavorsome.

Next on the plate is Baked Oysters Al Espagnola (PHP220) looks good as it tastes! I enjoyed it so much; the Parmesan cheese on the top is filling!

Azucarera’s Cordero Con Patatas (PHP780), lamb shank served over sliced potatos. The dish however is something a little less salty. Nevertheless, the lamb shank, the red meat was slow cooked, soft and rich.

The Stars of our feast were Paella Valenciana (Php550), mixed meat and seafood Paella and Paella Negra (PHP550), Paella cooked in fresh squid ink. Both were served in a hot pan with two wooden ladles on both sides implying a sharing culture.

We dogged in these classic Spanish dishes loaded with variety of seafood such prawns, mussels, squid and clamshells. The Arroz Negre looks weird yet stuffed with fresh flavors of the sea.