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BBQ

22.00
In America, barbecue (or BBQ) originated in the late 1800's during Western cattle drives. The cowboys were fed the less than perfect cuts of meat, often brisket, a tough and stringy piece of meat that required five to seven hours of cooking to tenderize. Other barbecue meats used were pork butt, pork ribs, beef ribs, venison, and goat. However, barbecue...
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Sisig w/ Rice

59.00
Sisig is a Filipino dish made from parts of pig head and liver, usually seasoned with calamansi and chili peppers. Sisig was first mentioned in a Kapampangan dictionary in the 17th Century meaning "to snack on something sour" and "salad". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a...
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Tuguegarao Longganisa 1kg.

300.00
Langgonisang Tuguegarao is the best tasting langgonisa ever. The thin, silky casing and its juices and flavors will burst in your mouth as you bite it with its garlicky flavor. Yum! Serve your longganisang tuguegarao with pinakurat dipping vinegar! Best with any sinangag and fried egg.
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Tuguergarao Longganisa 1/2 kg.

160.00
Langgonisang Tuguegarao is the best tasting langgonisa ever. The thin, silky casing and its juices and flavors will burst in your mouth as you bite it with its garlicky flavor. Yum! Serve your longganisang tuguegarao with pinakurat dipping vinegar! Best with any sinangag and fried egg.
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