A’TODA MADRE: Tequila 101 in the Most Extensive Tequila Bar in Manila!

A’TODA MADRE Tequila Bar is the most extensive Tequila Bar in the Philippines, with now over 105+ tequila varieties. It’s the 2nd Tequila Bar to open in the country, next to Maya in Cebu (which we’re still waiting to expand in Manila).

Most of us have bad memories of tequila from our college days. We were drinking the Jose Cuervo Mixto kind–a blend of 51% blue agave tequila and 49% sugars, which is notorious for causing bad hangovers. I’m also willing to bet that the only way you know how to drink tequila is to put some salt on your hand, down the tequila in one shot, lick the salt, and suck some lemon. 

A’Toda Madre offers the authentic tequila experience. Using only 100% blue agave, you smell the aroma of the tequila, then sip and enjoy like wine–just like how they do it in Mexico. 

Thanks to Francis of our Ex-P&G IT Mafia for introducing us to A’Toda Madre. 

Check out this Tequila 101 post and what to expect…

A’ TODA MADRE Tequila Bar
GF Sunette Tower, Durban St. corner Makati Ave. Makati City
Website: atodamadre.com.ph
Facebook: A’Toda Madre
Contact: Aljor Perreras 
Mobile: +63 998 999-1521, 
Email: aljor@atodamadre.com.ph
Operating Hours: 
Monday – Saturday: 5:00 pm – 2:00 am
Sunday: 6:00 pm – 2:00 am

Notes: Special limited time introductory prices – No VAT, No Service charge

 
A’Toda Madre is primarily a Tequila bar but also serves Cali-Mex street food, hidden in the P. Burgos area of Makati. 

A’ Toda Madre is Mexican slang for “Totally Awesome!“

It boasts of 105 tequila varieties, with Partida Elegante Tequila as the most expensive at P2,500/shot and P25,000 per bottle.

Tequila is like Champagne, where it has a Protected Designation of Origin. It can only be called Tequila if it is produced from a single variety of Blue Agave plant. It must also have been produced in the area surrounding the city of Tequila in the Mexican state of Jalisco, and the limited regions of the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas.

It is called Mezcal if other varieties of Blue Agave plant are used and if produced in other Mexico states.

A’ Toda Madre Menu: Soups, Appetizers, Mains, Desserts | Cocktails | Tequilas: Blancos, Reposado | Tequilas: Anejo, Extra Anejo, Mezcal & Sotol

I love the appetizers and tacos, using their own recipe of different meats–Pollo de chipotle (chicken), Chile Verde (pork), and Steak (beef).

You’ll love the bar artwork, which is an homage to “Dia de los Muertos!” or the Day of the Dead celebration in Mexico–with colorful painted skulls and the image of La Calavera Catrina as its icon.

La Calavera Catrina by José Guadalupe Posada is a mocking depiction of the Mexican natives, who try hard to become Europeans (with aristocratic hat) but end up losing their cultural identity. The logo of the resto is a stylish caricature of Catrina.

✮ MARGARITA de CASA (P260). Premium tequila blanco, agave nectar, fresh lime juice, & a dash of cointreau.

They are best known for their classic house margarita using 100% blue agave. You can literally enjoy every sip of it minus the headache afterwards. And yes, the margarita is not exclusive to girls.

 

APPETIZER

✮ CUERITOS ENFURTIDOS (P274). Chicharones topped with homemade salsa rojo.

Really good chicharon served two ways–fried and in brine, with their homemade salsa as the highlight of this dish. Indeed, a deadly appetizer.

Blanco (also called Silver, Plata, White) tequila is the purest of tequilas. This is where you get a taste of unadulterated, additive-free agave. These tequilas are un-aged, spending, at most 60 days in stainless steel tanks for storage. As the name implies, these are clear-colored tequilas and are the foundation for the other expressions.

This is pure tequila; you can see how clear the liquid is. It’s so strong that you can feel the 40% alcohol exploding in your mouth and lining your throat–Tequila with an attitude!

It’s just a bit painful to drink. Best to savor the aroma and sip at the start of your meal.

✮ ELOTES CALLEJEROS (P120). Grilled & buttered Mexican street corn, house chipotle mayo, feta cheese & spices.

Order the grated grilled corn instead for a healthy and spicy appetizer alternative. 

CEVICHE (P285). Chilled tanique marinated in lime & tomatoes, green chillies, onions, jalapenos.

The chilled tuna was a bit too cold. I still prefer our own kinilaw version over this, but the salsa was very good.

 

MAIN DISH

✮ Reposado tequilas are “rested”. They take a siesta of sorts for at least two months, and up to a year in oak barrels. This is where we begin to taste the mellowing effects of aging via wood. These tend to have the subtle oaky undertone that softens the raw agave flavour while maintaining a robust, earthy flavour.

I like the Reposado Tequila better with its slight tint in color. While it seems like a tempered blanco because of the aging, it still retains its attitude and strong alcohol flavor. 

It’s best enjoyed like single-malt whiskey and pairs great with spicy Mexican food. 

✮ TACOS Sampler (3 pcs./serving). Homemade corn tortillas, salsa verde, salsa roja, fresh cilantro, onions & lime.

• Pollo de chipotle: Slow cooked chicken in smokey chipotle sauce–spicy! 
• Chile Verde: Pork stew in green tomatillo, onion, & japaneno sauce
• Steak: Seared Australian beef steak with our special marinade

Order the tacos sampler served with 3-6 pieces of tortilla and their 3 kinds of meat. I like the different flavors of the meat with Mexican spices.

The green tomato salsa and red spicy salsa were very addicting. It’s okay to ask for a replenishment. 🙂

✮ CHILE VERDE CON ARROZ (P280) served with Mexican corn & cilantro rice.

The meats are so good that you can’t help but order this with cilantro rice!

The Tequila bar is owned by Filipino-American brothers Aljor Perreras of Landmark Forum and his brother Sante. Congrats, guys!

Anejo Tequilas are like well-aged whiskey. This “aged” class must be barrelled in wood for at least one year, though many go longer, with some of the best spending beyond three years in oak and jumping up to the next class. It is often a perfect marriage of earthy agave and wood, packaged into an ultra-smooth liquor in which you can find butterscotch and caramel notes. A sip of fine anejo can redefine almost anyone’s perception of tequila.

Anejo is smooth tequila without the attitude of the blanco, but with the sophistication of flavors from the oak wood used to aged it for 1-3 years.

They have a new fish taco on their menu. The fish is good but since they use a poor quality of tortilla, you need two pieces to make sure it holds the fish and doesn’t break when you eat it.

 

DESSERT

The Blue Agave plant is like the pineapple in that its fruit can be cooked and the nectar squeezed.  

Agave Nectar is sweet like honey and it’s the only organic sugar good for diabetics.

You can also try the Willy Wonka-inspired Margarita, which is made with chocolate! 🙂

MEXICAN FLAN (P165). Dark chocolate flan, shaved white chocolate sprinkled, with our special chili.

They have a single dessert on the menu. Unfortunately, it’s a bit dry so and best to skip and save on your calories. 

✮ Extra-Anejo Tequilas are a sort of subclass of anejos and encompass those tequilas aged for three or more years. In extra-anejos you will find tequilas that can rival 30-year-old whiskies and come with a price tag that reflects this fact. Enjoy these slowly in a well-chilled snifter that allows you to fully appreciate their seniority. 

To end the meal, order a round of Extra-Anejo, which is aged for 3 to at most 7 years. It’s like drinking brandy but with a more smooth, elegant taste.

It’s recommended to just drink tequila-based drinks all throughout and to not mix in other alcohol such as beer, whisky, or rum.

Thanks to Francis and Albet for the A’Toda Madre meal!  

They say during the Spanish Era, since the Philippines was under the Jurisdiction of Mexico, the Tequila distillation was improved because of the expertise of the Filipinos in making lambanog.

One of these days, I would love to visit Mexico and feature it in OAP. 🙂

It’s about time we had an authentic Mexican Tequila bar in Manila that serves an extensive variety of 100% blue agave tequila and really good Cali-Mex food. You won’t take another shot of Jose Cuervo Mixto Tequila ever again after going through this higher tequila experience (you’ll know it’s Mixto if it doesn’t say 100% blue agave on the bottle).

Order the Cueritos Enfurtidos and Elotes Callejeros with a glass of Margarita for appetizer, and for your mains, get the Chile Verde or Pollo de chipotle in taco or with rice and pair it with a good Reposado Tequila. Cap your night with some extra-Anejo Tequila.

Budget about P1,000/head for food & tequila.

Congratulations again to Aljor and Sante for their winning A’ Toda Madre concept! Indeed, a unique place to hang out and drink with your friends in Makati. 

Let me know what you think about A’Toda Madre in the comments.

A’ TODA MADRE Tequila Bar
GF Sunette Tower, Durban St. corner Makati Ave. Makati City
Website: atodamadre.com.ph
Facebook: A’Toda Madre
Contact: Aljor Perreras
Mobile: +63 998 999-1521,
Email: aljor@atodamadre.com.ph
Operating Hours: 
Monday – Saturday: 5:00 pm – 2:00 am
Sunday: 6:00 pm – 2:00 am

Notes: Special limited time introductory prices – No VAT, No Service charge

Live an Awesome Life,

Founder, www.OurAwesomePlanet.com 

Disclosure: We paid for our meal and we got a complimentary Tequila 101 from Aljor. Read Our Awesome Planet Complete Disclosure Policy here.  

P.S. It is located in the ground floor of Sunette Tower Condo Suites along Makati Ave., corner Durham St. opposite Durham hotel.