Travel

Sinantulan sa Sugpo During the bountiful harvest season of santol (cotton fruit), rinds are grated, salted, and simmered in coconut cream with spices. Each spoonful is a sublime harmony of tartness, creaminess, and gentle spice. The addition of fresh-harvested sugpo (tiger prawns) is a delight with a hint of sweetness and ocean flavor. This will … Read more

Having been under the colony of Spain followed by America, this celebratory dish (Hardinera) may be a hybrid of embotido and meatloaf. It is served in oval-shaped llanera with colorful toppings of hotdogs, carrots, and bell pepper to resemble a garden. Hence, the name. Traditionally enjoyed during fiestas and special occasions, local restaurants are now … Read more

Pinais Quezon A countryside dish where grated coconut, salt, pepper, and sugpo are wrapped in banana leaves. Everything is tied using any local fiber where each square pocket resembles a gift. Steaming is the cooking process to seal all the flavors. Others use freshly harvested fish. Make this part of your food bucket list in … Read more

Sakulan sa Dahon Indulge in a feast of mouthwatering delights from crispy pata, kare-kare, ampalaya guisado, ensalada, liempo, tilapia, nilasing na hipon, to ginataang lamang dagat–served in banana leaves. The heavenly drippings of coconut milk and seafood flavors are served separately as a side dish, a divine meal on its own poured over a mountain … Read more

Sinugno What are your favorite tilapia dishes? Quezon Province has a special dish cooked twice by grilling the fish, then simmered in coconut milk and spices, topped with pechay or mustasa. Imagine turning your tilapia into something creamy and smoked. The flavors are phenomenal! Try this delicious discovery in Kamayan Sa Palaisdaan in Tayabas Sinugno … Read more