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  • Have been here almost every weekend. Their fried rinds (chicaron) keeps me coming back! This place offers 3 different kinds - chicken skin, pork, and pork entrails. I'm not really a fan of entrails but deep fried with spicy vinegar, they are finger-licking great!!! These are not like the ones you buy from a package - these are fresh and taste SO much better! For the adventurous newbie I would definitely recommend a combo of 2 of the following: 1) Laing - dried taro leaves with coconut milk (has a slight kick - nothing crazy spicy; just enough to make you want to keep eating). It has a little bit of pork thrown in for flavor - oh so yummy! 2) bicol express - pork stew with coconut milk - don't be turned off the color of the coconut milk - that's just the flavor and spices :) 3) sisig - (I'm very picky about this dish but this place does it perfectly!) This one is made from a pig's head to make it flavorful and tender braised and fried for that nice texture seasoned with calamansi (calamondin which is like a lime and a lemon's lovechild) and some chili flakes for flavor (not spicy) 4) pancit bihon - light noodles with veggies and chicken seasoned with calamansi 5) sinigang - pork tamarind soup (sour and yummy) End off the meal with a turon (sweer plantain rolled inside a wonton wrapper and fried in caramelized sugar) and/or ginataan (sweet soup made of coconut milk with rice balls, sweet potato, tapioca, and jackfruit). A definite must!!
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