Mekeni, Taste of Pampanga (Filipino)

I suppose I'm in the "I don't get Filipino food camp. I've only had Filipino food a few times (Chicken adobo, pancit, lumpia--the basics) and I don't have a very clear idea of the cuisine. So, just having moved to Albany Park, I decided to take a break from unpacking and get lunch at Mekeni, a Filipino restaurant on Lawrence. Unfortunately, I haven't yet uncovered my camera so I will have to add pics later.
I tried the lunch special: $4.99 for two dishes from the steam table buffet with rice. The proprietress was quite friendly, however, her descriptions were a bit brief ("this is beef", "this is vegetables", "this is ground pork"...). I tried the ground pork and vegetable dishes.
The "ground pork" had a hint of tomatoes in the sauce as well as raisins and chickpeas. It actually tasted very much like bolognese sauce to me and I quite liked it. The "vegetables" included tomatoes, butternut squash and green beans. This dish had a distinct pungent, briny taste I associate with shrimp paste/dried shrimp--this is a taste I like in moderation but it was a bit strong for me in this dish (quite possibly just a reflexion on my own personal tastes).
Pampanga is apparently the region of the Philippines the owners are from. I got a take out menu (which, the proprietress pointed out only has half of the usual menu items). They also have congee, bachoy (noodle soup), tapsilog/tosilog/chopsilog/longsilog (various grilled meats/sausage served with sunnyside up eggs) and an array of desserts. The most expensive item on the menu is $6.50.
Overall, I thought this was a nice lunch spot and I intend to go back to try some other items and expand my horizons a bit...

Mekeni
3116 W. Lawrence
773-588-0506

Hi,

Mekeni's weekend buffet is supposed to be very good, though I haven't been to it yet. Mekeni is more geared toward catering, than a restaurant experience. If you try to order from the menu skipping the buffet, then either it will take time or you need to order in advance.

Mekeni's features items like Filippino tamales that use ground rice instead of masa and wrapped in banana leaves instead of corn husks. Some of these tamales are offered on the weekend buffet. If you ask for a tamale on a weekday, then they want a few days notice. More vexing you cannot order one tamale in advance, they want you to order a tray.

If you understand Mekeni's service direction, then you will be less disappointed.

Regards,

If you try to order from the menu skipping the buffet, then either it will take time or you need to order in advance

Now that you mention it, I was steered pretty heartily towards the steam tables. Thanks for the tips on ordering--I saw a picture of the tamales at the restauant but they weren't on the take-out menu. I'll trying calling ahead for those.

thaiobsessed wrote:The "ground pork" had a hint of tomatoes in the sauce as well as raisins and chickpeas. It actually tasted very much like bolognese sauce to me and I quite liked it. The "vegetables" included tomatoes, butternut squash and green beans. This dish had a distinct pungent, briny taste I associate with shrimp paste/dried shrimp--this is a taste I like in moderation but it was a bit strong for me in this dish (quite possibly just a reflexion on my own personal tastes).

The pork dish you mention is Pork Menudo - which can be made with cuts of pork, ground pork, cuts of beef or event chicken. Spanish in origin, menudo is similar to cocido, except that no chorizo de bilbao, (spanish sausage) is added. Menudo is a rich dish with sauce thickened and flavored by finely chopped onions, tomatoes and bell peppers. The acidity of the tomatoes and tomato paste is tempered by the sweetness of raisins.

The vegetables you mention is a version of Pinakbet - which can include pork or seafood. http://en.wikipedia.org/wiki/Pinakbet

I must admit that it slightly disappoints me that there are quite a few folks that are in the "I don't get Filipino food camp" and even more disappointed that the restaurants out there don't always help educate people on the cuisine or sometimes don't even respresent it well. Next month I plan on having a Filipino food event to not only have folks try home cooked & authentic Filipino dishes but to also help others understand the food/people and how it differs from other Southeast Asian cuisines.

Anyone been to Mekeni in the past few years? We keep driving past and have been tempted to try it.

Thanks,
Ronna

HI,

I haven't been since my initial visit. Weekends are supposed to be better and broader food offerings.

I don't quite understand why an entiti that is principally a caterer bothers with a restaurant, when it offers only a partial menu. Anything interesting is required an advance order at catering quantities.

If you go, I will be interested in your opinion.

Regards,