Their menu hasn't changed; they still offer Colonial Spanish Cuisine. What is it, you ask? These are basically food focused on the Spanish trade route: Nothern Morocco, Argentina, Peru, Cuba and of course, the Philippines. Everything has a unique blend of flavors and creative ingredient pairings infused with a local flair. It's new and familiar which makes it a great way to reintroduce Spanish cuisine to a much younger crowd.
Sure, their best-sellers like the Callos Buns, Pollo Croquettas, Lechon Carbonara, and more shouldn't be missed but there's also the cochnillo which would be a great addition to any spread. One of Cafe Enye's six specials is the Cochinillo a la Casa, a slow-cooked and roasted prime cut of a suckling pig making it tender when you slice through its thin and crisp skin.
It is served with pan-seared peaches sitting on top of roasted root crop vegetables. What makes it even more interesting are the three kinds of sauces it's served with: a sweet and pungent red wine and honey glaze, a different kind of liver sauce and a refreshing chimichurri dip.
The Dish: Cochinillo a la Casa (P1,400)
Where to find it: Cafe Enye has two branches: G/F Excelsior, Eastwood Ave., Libis, Quezon City and Mezzanine Floor, Citi Plaza, 34th Street, Lane D, Bonifacio Global City, Taguig City