La Chinesca’s unforgettable Tuna Tostada is worth the drive (and the toll) down south

“When I feel lost in my cooking, I eat Mexican food,” says chef Bruce Ricketts

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La Chinesca is meant to be chef Bruce Ricketts’ hangout place after service, “a place where he can eat food he loves without actually cooking it,” says fiancée Jae Pickrell.

Hence it’s a very personal side of Ricketts that we see at La Chinesca. As he was fondly called “chino” back in the United States where he worked for six years, Ricketts decided to name his latest venture after Mexico’s Chinatown. His sixth restaurant sits on a nondescript street corner not far away from Sensei. There are no signs bearing its name; the only landmark is the restaurant Amalia’s right beside it.

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Apart from pop culture references plastered on the walls of La Chinesca, there are also a few pertaining to Bruce Ricketts’ not-so-secret life: martial arts.

Enter and find the concrete walls of the 20-seater space filled with posters that were handpicked by Ricketts and his fiancée Jae Pickrell. Every poster is an allusion to their personal lives—favorite movie posters, pictures of pets, family members, and favorite artists, and fashion magazine covers—and was Photoshopped to death by Serious Studio to make it taco-related. They even had Tupac’s “Thug Life” tattoo edited to “Taco Life.”

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La Chinesca is not claiming to be an authentic taqueria but they do make corn masa tortillas from scratch.

Their staff underwent rigorous training with him to perfect cooking tortillas from scratch. With a hot griddle, a secret mixture of corn and water, and a precise number of flips, Ricketts and/or his staff cooks every tortilla upon order. There are seven taco variations to choose from, or one could try their sole tostada offering.

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In focus is the Guisada de Res Taco, made with stewed beef shoulder, lengua, bell pepper, rice, and pinipig.
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“This is and always will be the passion,” Bruce Ricketts explains. “When I feel lost in my cooking, I eat Mexican food.”

The Huachinango is an ode to Ricketts’ days spent vacationing in Baja California, a Mexican state where seafood abounds. Apart from the battered fish fillet sitting atop a fresh piece of tortilla, the combination of burnt garlic cream and different kinds of salsa makes this taco burst with flavor in every bite; it surprises you with the right punches of tanginess, heat, and even sweetness. His take on Carnitas is another story: taking the familiar sisig and combining it with the sweet-sour taste of pineapples, Ricketts has created a dish that denotes his boldness and creativity. One order of the Tuna Tostada introduces a new take on Mexican food, with slivers of fresh tuna, slathered with doubanjing mayo and salsa, sitting atop puffed tortillas.

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Tuna Tostadas

Meant to be a late night haunt, La Chinesca also serves cocktails that don’t scrimp on liquor and complexity of flavors. La Fresa is Ricketts’ interpretation of agua fresca (cucumber water), a gin-based drink with lime, cucumber, aloe vera, and hints of sesame leaves. The headache-inducing Marocha, meanwhile, has papaya, pineapple, orange, and mezcal.

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Paloma is La Chinesca’s version of margarita.
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La Fresa is inspired by the agua fresca, commonly sold at Mexican markets.

La Chinesca does not claim to be an authentic taqueria; instead, it is Rickett’s celebration of flavors, culture, and life. “It’s easy to make food taste good, but the goal is to make the person from that culture happy. If I cook Mexican and a Mexican person comes in my restaurant, even if my food is not authentic [to his culture], I still want him to feel that it was made by someone who respects it,” he concludes.

TAGS: bf aguirre bf paranaque bruce ricketts la chinesca mexican nolisoliph tacos