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Street tacos that are worth the wait at El Chupacabra
El Chupacabra on a Friday night.
We should have known better than to go to El Chupacabra on a Friday night. The sun had barely set, but the tiny place was already filled with people who were obviously glad to see the weekend. Groups talked loudly over bottles of beer and street tacos, which disappeared almost as soon as they were served.
Although the name can be intimidating, El Chupacabra the restaurant is no blood-sucking beast. It's actually very laid-back and friendly. You can come in a sparkly dress and heels or shorts and slippers, and no one will judge you. There's no time for that, not when the food is this good.
"If you have to eat just one thing, it has to be the street tacos," said a friend, who first told us about the Mexicali-turned-street taco dive bar. Cooked on the spot on the street, the tacos were a bit small in appearance, but each bite was a riot of flavor. Diners had plenty of options—from eat now, regret later meat to healthy grilled vegetables. There was grilled steak, roast pork, lean pork sisig, spicy chipotle shrimp, fried fish, and even the vegetarian soyrizo. The small size was ideal, because it meant being able to try more flavors.
We already knew the tacos were delicious from the last time we'd visited El Chupacabra, a quiet weeknight when only a few spots were occupied. This time, we wanted to try something else, but we would have to wait a while. All the tables were taken, so we joined the group of people waiting to be served.
Although the name can be intimidating, El Chupacabra the restaurant is no blood-sucking beast. It's actually very laid-back and friendly. You can come in a sparkly dress and heels or shorts and slippers, and no one will judge you. There's no time for that, not when the food is this good.
"If you have to eat just one thing, it has to be the street tacos," said a friend, who first told us about the Mexicali-turned-street taco dive bar. Cooked on the spot on the street, the tacos were a bit small in appearance, but each bite was a riot of flavor. Diners had plenty of options—from eat now, regret later meat to healthy grilled vegetables. There was grilled steak, roast pork, lean pork sisig, spicy chipotle shrimp, fried fish, and even the vegetarian soyrizo. The small size was ideal, because it meant being able to try more flavors.
We already knew the tacos were delicious from the last time we'd visited El Chupacabra, a quiet weeknight when only a few spots were occupied. This time, we wanted to try something else, but we would have to wait a while. All the tables were taken, so we joined the group of people waiting to be served.
Inside El Chupacabra.
There was no waiting area—many of the tables at El Chupacabra are outdoors, and quite a few were on the street itself. The restaurant across had several available spots, but it seemed everyone was determined to have some tacos. It was very crowded—bumping into one another was inevitable. Still, no one seemed to mind. In fact, this seemed to contribute to the festive mood.
Waiters maneuvered their way in between tables, balancing plates of hot food and buckets of beer. The diners were a mix of partygoers already dressed for a night of dancing, and the fresh-from-the-office crowd with one goal: to eat and drink a lot. At El Chupacabra, both are fairly easy to do. The food is affordable, and the beer is only 45 pesos a bottle. There's also tequila and rum, and a menu of "late nite drunk food" for post-drinking, pre-hangover calorie loading.
While we were waiting, the manager, Carlos Villarreal, managed to give us a chair for our nine-year-old. The manager is very hands-on—we were told he can sometimes be seen behind the grill. It took almost half an hour before we were given a table, but our food arrived almost as soon as we sat down, since we were allowed to order earlier. The choices included gringas (flour quesadillas), chili con carne, pork barbecue, chicken skewers, sisig, hot wings, and Chupacabra Dim Sims. We decided to try the quesadillas, which did not disappoint. Not only was the food quickly served, it was delicious: melted cheese, fresh vegetables, and satisfyingly spicy salsa.
Waiters maneuvered their way in between tables, balancing plates of hot food and buckets of beer. The diners were a mix of partygoers already dressed for a night of dancing, and the fresh-from-the-office crowd with one goal: to eat and drink a lot. At El Chupacabra, both are fairly easy to do. The food is affordable, and the beer is only 45 pesos a bottle. There's also tequila and rum, and a menu of "late nite drunk food" for post-drinking, pre-hangover calorie loading.
While we were waiting, the manager, Carlos Villarreal, managed to give us a chair for our nine-year-old. The manager is very hands-on—we were told he can sometimes be seen behind the grill. It took almost half an hour before we were given a table, but our food arrived almost as soon as we sat down, since we were allowed to order earlier. The choices included gringas (flour quesadillas), chili con carne, pork barbecue, chicken skewers, sisig, hot wings, and Chupacabra Dim Sims. We decided to try the quesadillas, which did not disappoint. Not only was the food quickly served, it was delicious: melted cheese, fresh vegetables, and satisfyingly spicy salsa.
The quesadilla.
The waiters did a good job of appearing calm despite the busy night, which they were probably used to. It began to rain, and the outdoor crowd was magically transferred inside, where everything was bathed in red light. The indoor area was much brighter, with candy-colored wooden chairs. A Frida Kahlo painting hung on the wall, which was also decorated with graffiti. Still, we preferred staying outside. Somehow, the inconvenience of cars passing by and the plastic furniture added to the fun.
At the next table, a man on the phone asked the waiter what street we were on. The waiter scratched his head, and the man proceeded to give directions over the phone. "Just follow the smell of tacos," he joked. A few minutes later, his companion arrived. It might be hard to explain how to get there, but people find it anyway. And once they find it, they never want to leave, which is why a line of people is a common sight. As anyone who's dined there will probably tell you—don't worry. It's completely worth the wait. — BM, GMA News
El Chupacabra is at 5782 Felipe Street in Poblacion, Makati.
At the next table, a man on the phone asked the waiter what street we were on. The waiter scratched his head, and the man proceeded to give directions over the phone. "Just follow the smell of tacos," he joked. A few minutes later, his companion arrived. It might be hard to explain how to get there, but people find it anyway. And once they find it, they never want to leave, which is why a line of people is a common sight. As anyone who's dined there will probably tell you—don't worry. It's completely worth the wait. — BM, GMA News
El Chupacabra is at 5782 Felipe Street in Poblacion, Makati.
