Calderon (403-i F Calderon St., Little Baguio, San Juan)

Date visited: September 2013

What we ordered:

Salpicao and Callos Madrilena

Taste = 4/5

–          The Salpicao was great. The meat was very tender and the sauce tasted very rich. It was salty and peppery with fresh and roasted garlic. I would have liked it with more garlic but Lyn said it was just right. Good thing we ordered garlic rice. It was a good match with the salpicao for me. The chickpeas and capers were good compliments to the Callos but it tasted too tripe-y for us. We like tripe with a clean taste but their tripe tasted borderline funny to us.

Service = 5/5

–          The servers were very courteous and they accommodated our requests. Although the food came at different times, the service was good.

Ambience = 4.5/5

–          The restaurant was small and but they maximized their dining areas on the upper and ground floors. They also had minimal clutter which helped free some space for manoeuvring.

Value for money = 3.5/5

–          I knew that tapas were usually given in small servings. However, the prices were above what I had expected considering that the quality and taste of their food were only just about above average.

Click here for their Facebook page.

4 thoughts on “Calderon (403-i F Calderon St., Little Baguio, San Juan)

  1. lmjapan says:

    The food looks really good on their Facebook page, especially the meat! I must confess I’m not a big fan of tripe but I’ve only tried it in Vietnamese pho noodle soup. And it was always extremely chewy, like I’d have to chomp on it for a long time to be able to swallow it. Is it more tender in Callos Madrilena?

    • rey & lyn says:

      The callos we had here were not chewey at all. They were almost gelatinous. However, the taste was what we couldn’t like much because it was too tripe-y. I’ve never had it in Vietnamese pho noodle soup but I’ll try it and hopefully, I won’t have to chew it for a long time. 🙂

    • rey & lyn says:

      Garlic goes well with a lot of things especially rice. We like to have in combination with our local sausages or cured beef (tapa). We even have funny names for the meals like “tapsilog”: Ta for Tapa (cured beef), Si for sinangag (fried garlic rice), Log for itlog (egg, usually sunny side up). Hope you can try it! 🙂

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