Chili con Pata ala Mexico

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By Chef Nilo

Yum Chronicles

Tuesday, May 13, 2014

AS RESIDENT chef of Pahanocoy Eco Adventure and Park, I see to it that I always hit the spot with my varied and tasteful recipes. Pahanocoy’s menu is ever-changing and evolving in order to satisfy our guests’ discriminating palate.

This week, my featured dish is the Chili con Pata ala Mexico. It is the ultimate comfort food: served piping hot and tender. It is utterly aromatic and flavorful.



white onion, 1 bulb
3 garlic cloves
250g pata slice (preferably pata front)
1T chili powder (or sweet paprika)
1T cumin
20g tomato sauce
100g red kidney beans
1T salt


Sauté garlic and onions in a shallow pan until golden. Gingerly place the pata slice onto the pan and season with chili powder, cumin, and salt. Add the tomato sauce and beans. Simmer for 20-25 minutes until meat is fork tender. Serve while hot.

Tip: Soak the red beans overnight in cold water to make them tender.

This dish is definitely a must-try.

Published in the Sun.Star Bacolod newspaper on May 13, 2014.


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