Amazing when one realizes that Mesa will be a decade old by 2019. In the food industry where the rate of restaurant opening is directly proportional to restaurants closing, the almost decade old Mesa must be lauded for its staying power. I still remember my first time in Mesa Greenbelt. That CRISPCHON was pretty hard to forget and a conversation piece every time at any foodie discussion, to this day. Fast forward last June 8, I was privileged to have been invited along with other foodie friends to the soft opening of Mesa at its Power Plant Mall New Wing. 
41ST BRANCH!
Indeed almost 10 years later, Mesa continues to thrive with its modern take on the classic Pinoy staples. Per Ms. Arianne, Mesa is set to complete its 50th store within the year.
Of course, the iconic CRISPCHON still took center stage.
CRISPCHON WRAP 101
Crispchon Wrap 101 by the Executive Chef JR transpired a few minutes after. The chef cut and chopped the lechon de leche systematically while we tried not to drool. He then wrapped a piece of meat plus a piece of skin crackling together with the cucumber and cilantro in the malunggay crepe. 1. Table side serving 2. Chef cuts the crispchon 3. Separates the skin from the meat 
4. Lays out the malunggay crepe already pre cut to small square pieces 
5. Chef puts the meat in the center of the malunggay crepe, followed by a piece of skin crackling, cucumber and wansoy 
6. Just roll the crepe and you get a cigarette-like malunggay crepe with crispchon-cucumber-wansoy filling 
7. Dip the roll into your choice of sauce. Choose from among garlic mayo, pork liver and Ricky’s choice ( in honor of Foodee Global Concept CEO Ricky Dee) CRISPCHON One Whole P4550, One half P2,400 . One fourth P1400 . One Sixth P1050 Each order of CRISPCHON is between 4.5 kilo to 5.5 kilo and can feed 20-25 people. There will be table serving on the side where your server will chop the lechon de leche in manageable sizes for you. The malunggay crepe, cucumber, wansuy and sauces will be part of your order. Half the fun is rolling your own piece of crispchon.
HERITAGE BUNDLE
June 12-30
Exclusive Meal Bundles for 5
SET A P1,100 AMERICAN
Baked Scalops
Sinigang na Salmon Head
Kare Kare Beef and Tripe
Asparagus Tips
Plain Rice
SET B SPANISH P1300
Tinapa Roll
Sinigang na Salmon Head
Sigarilyas
Chicken and Pork Pohero
Plain Rice
SET C ORIENTAL P1,600
Tofu Salad
Sinigang na Salmon Head
Gising Gising
Patotim
Plain Rice
SET D FILIPINO P1,500
Tawilis with mangga on spoon
Sinigang na Salmon Head
Inihaw Sampler
Pinakbet
Plain Rice
Terms and conditions
1.Valid only from Mondays to Fridays
2. Sets may be ordered as many times as possible
3.Can not be used in conjunction with other promos or discounts
4.Valid in all Mesa branches nationwide
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| PATOTIM P665 1/2 duck version of the delicious pork patatim |
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| SHRIMP TOFU |
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| CHOPPED CRISPCHON |
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| MESA GISING GISING |
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| MESA SINIGANG NA SALMON |
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| SALTED EGG CRAB P150 /100G |
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| GARLIC CRAB P150/100g |
Not to be outdone were the two kinds of crab served. Both crabs were head turners. The salted egg crab looked sensational with its salted egg sauce lovingly coating the crab. The garlic variant was drool worthy as well with crisp minced garlic seemingly haphazardly scattered all over the gorgeous red crab
Both crabs are P150/100 grams and are seasonal.
SUMMARY
CRISPCHON was how I remembered it the first time I tasted it. Skin crackling was crisp with a thin layer of fat. Pork meat was succulent and flavorful. I was almost tempted not to wrap it in the malunggay crepe and just eat it as the Chef chops and lays both meat and crunchy skin neatly on the white plate.
The combination of cucumber-wansoy-crispchon rolled in malunggay crepe then dipped in a choice of the traditional pork liver sauce, garlic mayo or special Ricky’s sauce however, is quite an enjoyable experience as well. Rolling your own crispchon was fun!
The HERITAGE BUNDLE available from June 12-30 is a welcome addition for this budget-conscious- mom of 4. The most expensive ORIENTAL SET comes at a very attractive P320 per head or P1600 for a group of 5, The AMERICAN SET on the other hand is priced at a very affordable P1100 for a group of 5 or P220 per head. I only wish that they can extend the promo beyond June.
The crabs were gorgeous. The sinigang had the right balance of sourness and umami. The patotim was sweet and savory at the same time.
No wonder Mesa is going on 10 years a few months from now. The delicious food, top notch service, reasonable pricing are perhaps its secret to success.
Overall an awesome evening revisiting my favorite dishes and discovering new ones at MESA.
Definitely bringing the piggery in tow.