I have been living in Rizal since birth yet I haven’t known the region like the way I know my favorite boy group. Having been invited to this event was a great opportunity for me to learn more about my roots.
Laguna is known for its traditional dishes such as the famous buko pie, espasol, and puto binan. It is also recognized for its freshwater fish, such as tilapia and bangus, which are used in various dishes such as sinigang, paksiw, and grilled fish. Meanwhile, Quezon is famous for its lambanog, a distilled coconut liquor, and its delicacies such as kakanin, suman, and longganisa.
“In many ways, it’s the pandemic that helped bring about a number of the stops we are featuring. On the other hand, for some that are considered old favorites, it is all about adaptation and innovation, while staying true to the core of Tagalog cuisine,” she continued. The two-day food tour was tiring yet it was insightful and had given us a glimpse of the kind of life in the province. Not just that, it literally gave us feasts on our table that even the space for desserts was consumed.After a four-hour trip, we arrived at our first stop – Santa Cruz, Laguna – where we were welcomed by the traditional dances of a local dance troupe. We had our brunch and I can still remember how I was captivated by Aurora Filipino Cuisine’s Inalamangang Baboy.
After a coffee break at Linang ni LK, we were brought for a quick tour at Bukid Amara owned by Michael ‘Mike’ Caballes where we got to see its impressive landscape of edible flowers, a man-made lake, and greenhouses featuring flowering plants, herbs, and edible greens, all with the magnificent Mt. Banahaw as its background.
After a quick tour, owner Juliet ensured that we won’t go home without some pasalubong in our hands from her oven such as the all-time favorite yema cake, cheesecake, cheese cupcake, and lengua jar.To end our first day, we had our dinner at Jardin de PIo located in the town of Tayabas.The cuisine is led by Chef Peter Dellosa who served us with a wide spread of dishes. But my favorites were the gambas aligue, aglio olio pasta, and silvanas.
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