When a chef trained in classic French cuisine shifts his focus to Mexican food, you just know it's going to be special. The culinary styles may be worlds apart, but the universal principles of freshness and authenticity remain constant. For Chef Ian Padilla, the innovator behind Common Table in Salcedo Village, it's all about using the finest authentic ingredients prepared the way it should be. And that's what you can experience at Poblacion's newest hole-in-the-wall serving some of the best street-style tacos half a world away from the border...
The vibrant neighborhood of Poblacion in Makati is now home to another dining destination, Taqueria Seta by Chef Ian Padilla. More than just another hipster hole-in-the-wall in Poblacion, Taqueria Seta offers the real deal in authentic Mexican flavors. Come inside for a peek at Taqueria Seta and find out what all the buzz is about...
The bright yellow facade of the former residential home is hard to miss, with its interior walls painted with iconic Aztec-inspired symbols. Two floors of party space adds to the bohemian vibe of Poblacion's newest spot which should be more than adequate, but Taqueria Seta gets filled up pretty fast, all two floors. 
Aside from the cocktails and ice-cold beer, it's the food that draws the crowd to Taqueria Seta. And it all starts with authentic imported peppers from Mexico, from the potent chile de arbol to the mild yet flavorful guajillo, each one with its own distinctive and nuanced flavors. Our local concept of chili peppers are often limited to spicy heat, but the variety of Mexican chili offers a wide range of bold flavors with subtle notes like chocolate, coffee and even fruity hints adding layers of rich flavors to Taqueria Seta's Mexican dishes. Using the finest ingredients for each dish for both authenticity and flavor, Chef Ian Padilla insists on doing it right, making everything from scratch. And the result is pure and honest good food.
Pick a table and have a round of drinks. This is after all, Poblacion, where the party never stops. Enjoy round after round of ice-cold beer or a few shots of Tequila to get you into that festive Mexican groove paired with Taqueria Seta's authentic cuisine from down south of the border. Welcome to Poblacion's Taqueria Seta... 
Start with Taqueria Seta's Nachos (P 350), a large platter filled to the brim with crisp tortilla chips draped in creamy queso, savory chorizo and spicy jalapeno. And like they say, once you start, you just can't stop. This and a cold beer, just can't get better than that.
Chef Ian Padilla shares his take on the classic local favorite, the Pork Sisig (P 220) with richly seasoned pork head, chili, garlic, peppers and light soy topped with an egg. It may not be Mexican, but why not, it's great with beer.
From the contrasting textures of crisp pork to the soft and chewy bits of pork mask, Chef Ian recreates the local favorite with all the savory richness washed down perfectly by an ice-cold beer. Rich and creamy with the egg and finished with that hint of saltiness from the soy, it's a dish that fits in perfectly with Poblacion's eclectic mix of diverse flavors.
Chef Ian Padilla's hearty Desayuno (P 275), a breakfast burrito filled with rice, cilantro, onions, chorizo, hash browns, egg and avocado is leveled up when you go Taco Ng Ina Mo! (for an additional P 100) for a deep-fried burrito option. The burrito is transformed, topped with fresh and tart pico de gallo. A slice of the crisp burrito is announced by an audible crunch, releasing a fragrant aroma. The play on contrasting textures and flavors come together in a seamless blend with each bite, and this one's a full meal in itself. You can have the usual burrito, or go for the Taco Ng Ina Mo! for that extra layer of crispness. Well done, Chef Ian.
Taqueria Seta's Pollo Asado Skewers (P 190) offers tasty bites with tender chicken marinated in guajillo peppers and lime. The delicate notes of the chicken are kicked up by nutty guajillo followed by a subtle and soothing heat that lingers long after the last bite capped by the bright and tart notes of the lime. It's dishes like this that give diners a taste of the subtle nuances of authentic Mexican peppers with its whisper of nutty and earthy hints.
And if you're still hungry, Taqueria Seta's Carne Estofado (P 330) should do the trick. With fork-tender chipotle braised beef, pickled red onions, and egg drizzled with guacamole and sour cream topped on rice on a crisp bowl-shaped taco shell, what's not to love? Simply mix it all up and grab a spoonful with everything on it and a piece of the crisp taco shell and repeat. The flavors and textures not only make this dish so satisfying, but so much fun as well. And as you near the bottom of the crispy bowl with all the flavors of the various ingredients fully absorbed, the last few bites to cap off off the dish can be the most satisfying. From the first bite all the way to the last crispy piece of the taco bowl, the Carne Estofado is an absolute must-try. And if you've had way to many cocktails and beer, this should settle you down in no time.
But it's the tacos that really sets Taqueria Seta apart from the many dining options at Poblacion. The Carnitas (P 110) with slow-braised fork-tender shredded pork topped with avocado bean puree, tomato salsa and chicharon on a soft corn tortilla is just pure pork love. The blend of various ingredients complement without overwhelming the other all the way to the last bite.
And there's more. The Cabeza de Cerdo (P 110) with soft and crisp pork mask, light soy, cabbage, jalapeno crema, and quail egg is another tasty option. The local pork sisig just works so well in a taco, and the quail egg adds that layer of richness for even more flavor.
Shift gears with the Pollo Frito (P 90), a lighter option with juicy and crisp fried chicken, cabbage, jalapeno crema, radish and pickled red onions. And just like the other variants, it's the layering of contrasting flavors and textures that will have you going for another bite. And another...
Taqueria Seta's Tuna Taco (P 120) with fresh tuna tartare topped with jalapeno, cucumber, avocado, cilantro and creamy chipotle mayo offers fresh and clean flavors with the briny sweetness of the tuna punching through and perfectly finished by the chipotle mayo.
The Chicharron de Pollo (P 90) with crunchy chicken skin topped with avocado, cilantro, pico de gallo and salsa verde is another favorite. Perfectly crisp, the richness of the chicken skin is tempered by the tart pico de gallo followed by the sweetness of the avocado and creamy salsa verde for balanced flavors. This one's a personal favorite. Taqueria Seta offers other tasty options including the Carne Asada with USDA Hanging Tender (P 110) and Suadero (P 130) with USDA Brisket, the Tripita (P 110) with beef tripe, Lengua (P 110) with braised tongue, Lechon (P 110) with roasted pineapple, Cordero Barbacoa (P 130) with tender lamb shoulder, Chorizo con Queso (P 100), Chili Relleno (P 110), Pollo a la Parilla (P 110), Pescado Frito (P 110) and if you want more meat, go for the Todo Carne (P 130) with beef tripe, brisket and lengua. Honest Mexican flavors and a cold beer in the middle of pulsating neighborhood, Taqueria Seta is definitely not just another hole-in-the-wall in Poblacion...
Taqueria Seta is located at 4988 P. Guanzon Street, Poblacion, Makati. You can also check out their FB Page at https://www.facebook.com/taqueriaseta/ for more information and updates.
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