Chef JR Royol finally clears the confusion between Mechado and other Pinoy favorites

6 weeks ago
#farmtotable

Aired (October 26, 2025): As #FarmToTable nears its 5th anniversary, Chef JR Royol’s team gives him a fun challenge — to cook Mechado for the very first time! In this episode, Chef JR takes on the dish, and finally settles the age-old question: What’s the real difference between Afritada, Caldereta, Menudo, and Mechado?

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Transcript

00:00Last time na nasa Tagaytay tayo, nabanggit ko na it's given, it's automatic na pag nandito tayo, kailangan may baka dish.

00:18And na-realize lang namin na magpo-five years na ang farm to table, pero hindi pa yata ako nakakagawa ng mechado.

00:25So yun ang request ng team na magluluto tayo ng version ko ng mechado.

00:33So, I'm sure ilang beses na itong pinauulit-ulit itong katanungan na ito.

00:39Ano bang pagkakaiba ng mechado sa afritada, sa caldereta, sa mga tomato-based na dishes?

00:47Caldereta, merong liver spread. Afritada, tomato-based na may patatas, carrots.

00:53So, ganun din naman yung ibabang natin nabanggit.

00:55May nudo, may hotdog, yung iba may pasas.

00:58Mechado naman, ang pinakamadaling ma-differentiate kasi mas darker yung shade nito.

01:04Tipak-tipak ito.

01:06And, ang marination kasi nito is toyo at calamansi.

01:12So, yun yung pinaka-nagpapaiba sa kanya compared dun sa ibang mga nakakalitong putahe.

01:19So, we're just gonna cut our beef into chunks.

01:23So, we have our chunks of beef.

01:29Pagaya na sabi natin, soy sauce and calamansi juice.

01:36So, we're just gonna massage yung ating meat.

01:44Kukot lang natin doon sa ating calamansi and soy sauce marinade.

01:50Ideally, you'd wanna marinate this for at least three hours.

01:57Preferably overnight.

01:59But since it's going to be a long process of cooking,

02:02pwede mo na rin actually itong lutuin right away.

02:07So, habang nagmamarinate yan, let's just prepare

02:10our aromatics.

02:15I have here,

02:18syempre, onions.

02:23Then, yung ating garlic.

02:28Hot pan.

02:29Sear muna natin yung ating

02:30beef meat.

02:32Lagay na rin natin yung ating

02:39sibuyas

02:41at saka bawang.

02:45So, pepper.

02:54Lagay lang natin yung

02:56tomato sauce natin.

02:57And, we will bring this to simmer.

03:03Tapos, preparing na rin natin yung iba nating gulay.

03:11So, kadalasan, patatas yung

03:13hinahalo natin.

03:16Para lang din,

03:17may iba-iba na kaunti.

03:18Pwede kayo actually gumamit ng kamote.

03:31Laurel.

03:36Konting asukal.

03:37At syempre, yung natira pa natin yung marinade.

03:45Okay.

03:46So, we'll just simmer this.

03:47Slow cook this.

03:50Since

03:50beef cut ito,

03:52more or less,

03:53mga one and a half to two hours natin

03:55siyang palalambotin.

03:55Balikan natin.

03:56Saka natin ilalagay yung mga gulay.

04:16So, we've been simmering our beef

04:18for about

04:19one and a half hours na.

04:21For me,

04:22hindi siya super

04:23fork tender.

04:24May saktong bite pa siya.

04:26Yet, that's my preferred doneness

04:28for this dish.

04:30Next up,

04:31yung ating starch.

04:33Kamote.

04:36Sama na rin natin yung

04:37ating carrots.

04:54So, malambot-lambot na rin yung ating

05:03carrots at sya ka yung ating

05:06sweet potato.

05:07Let's finish off the dish

05:09by adding

05:11our bell pepper.

05:19Yan.

05:21Pwede na tayo mag-serve.

05:21Mga na,

05:32kain na.

05:33O, yan.

05:34Thank you, chef.

05:36Sir.

05:36Mmm.

05:37Mmm.

05:38Mmm.

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06:00Mmm.

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Chef JR Royol finally clears the confusion between Mechado and other Pinoy favorites | Farm to Table

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