Vet-turned-chef Luis Martinez takes diners on a Spanish culinary adventure
He had me at Presa Ibérica de Cerdo. Glazed and charcoal-grilled, this hearty Iberico pork loin took me back to the Extremadura region in Spain, where I first had a taste of jamon Iberico, the fine Spanish ham that’s as soft as butter. This region is characterized by its leafy oak groves, where the black Iberico pigs feast to their hearts’ content on herbs, particularly acorns.
“That’s exactly what I’m trying to achieve here at Terraza Martinez,” said executive chef and founder Luis Martinez. “I want to give guests the feeling of like having lunch or dinner in Spain, with the same kind of ambience and of essence.”
What’s up, doc?
A native of Valencia, Spain, chef Luis is a licensed veterinary doctor. But his love of animals took a back seat when he realized his true calling.
“I was a veterinarian in Spain,” he said with an impish grin. “But now I make (good) Mediterranean-inspired food for people.”
What’s even more surprising is the fact that chef Luis didn’t have formal culinary training.
“But I do know my food,” he enthused. “I came from a family whose love language is food,” he enthused. And so, the theories he lacked were compensated for with lifelong cooking lessons he got from his family. “We love to cook and gather round the kitchen to enjoy good food and fine wine.”
He made use of all his learnings and experiences when he opened Alma Siargao, his first foray into the local culinary scene. Today, chef Luis is busy whipping up a Spanish-Mediterranean fusion feast at his restaurant in Bonifacio Global City.
A four-course meal to remember
This month, chef Luis gives patrons more reasons to dine and wine at Terraza Martinez, as he prepares a special, four-course Mediterranean-inspired menu.
In collaboration with Spanish olive oil brand Doña Elena, chef Luis shared that using superior olive oil is a vital ingredient in the Mediterranean diet, which is all about plant-based foods and healthy fats. You eat mostly healthy stuff like veggies, fruits and whole grains. And olive oil is the main source of fat.
“We are what we eat, and I think olive oil is the healthiest of all,” noted chef Luis. “Using good quality oil reminds me of my childhood. Breakfasts were based on a simple toast with extra-virgin olive oil and a sprinkle of salt.”
For the special Doña Elena four-course menu, chef Luis said the dishes will transport diners to the “coastal regions of the Mediterranean.”
Let the feast begin
Light and refreshing, bold and meaty, the well-curated dishes were infused with a rich tapestry of Spanish flavors. The culinary journey began with a gazpacho, Terraza Martinez style.
A traditional cold soup made from blended Doña Elena Pure Olive Oil and canned Diced Tomatoes, the recipe is taken up a notch with sautéed garlic prawns, tomato tartar, crispy capers, croutons, and Doña Elena anchovies.
This was followed by Cured Snapper Carpaccio. Delicate without being overpowering, this dish consists of thinly sliced snapper fish, marinated in Doña Elena Extra Virgin Olive Oil, crushed tomato, fried capers, and lime zest. The fish is tender and fresh, and the marinade provides a zesty and aromatic touch. The dish is served with rosemary crackers. Doña Elena Extra Virgin Olive Oil has a fruity and mild flavor that complements the freshness of the fish for a silky mouthfeel. Doña Elena's Canned Tomatoes and Capers also add some acidity and saltiness to balance the sweetness of the fish.
For me, the Presa Ibérica de Cerdo tops the menu. The hearty Ibérico pork loin was served with delectable truffle mashed potato.
Capping our Spanish culinary feast was a tangy and smooth Manchego cheesecake made with Doña Elena Pomace Olive Oil. The cheesecake is topped with blueberry jelly and mango slices for a fresh spin on this well-loved dessert.
“The special menu we created for Doña Elena showcases what the Mediterranean style of cooking is all about,” added chef Luis. “We use fresh fish, meat and veggies that are delicately prepared to preserve their natural flavors.”
The four-course menu will be available for the whole month of September.
***
Doña Elena Olive Oil is exclusively distributed by Fly Ace Corporation in the Philippines. For tips, recipes, and promos, visit @donaelenacuisineraclub on Facebook and Instagram.
