Food

Have you tried the Sariaya Tamales? A small square pocket wrapped in banana leaves unfolds a duotone of rice paste: white and brown. One is made of plain rice, while the other is pan-roasted, which yields a light brown shade. Ingredients are sauteed in lard which makes each bite richer in flavor. Threads of chicken … Read more

Kulawo Master potter @ugubigyan brought to the fore an heirloom dish of Quezon. By special arrangement, he teaches the art of burning grated coconut meat. Once extracted, the cream is mixed with vinegar and poured on boiled and minced puso ng saging (banana blossom), sprinkled with rock salt and pepper. What you have is a … Read more

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