Bulalo, beef bone soup, and pinapaitan, bile soup, are true blue fare of the north and the highlands.
There are many versions and preparations of these from Ilocos Norte all the way to Region 2 and you will notice the passion based on the intensity of the bile. In a day and age when people are more health conscious, I enjoy dangerous fare once in a while.
Recently opened, our curiosity was sparked by Tagpuan and so off we went. Not really looking at the menu before going, we just decided to dare and check out the foodstuff, whatever it was. There we were, we got cardiac bulalo which had the split bone marrow, the pinapaitan, and aligue rice with bulaklak. We could have ordered more but we wanted to remain wholesome and not too greedy.
The beef bone soup had thin, clear broth. This is important because the chef seemed to have taken the residue fat away from the broth and this was much appreciated. It took out half of the fear of the cholesterol in the soup. Additionally, this is placed atop an alcohol burner to keep the soup warm throughout the meal. The split marrow that is the attraction of this cardiac meal was mouth watering and best with the soy sauce and a little chili peppers. The smooth gelatinous texture is such a pleasure to have from the bone. If there are two of you, the tender meat that is added to the soup is just enough for two and the marrow split in a half bone each. The best bone soup is the one that is boiled for a long time.
The pinapaitan had finely cut portions of the beef innards that were tender. The tart and bitter soup is what many enjoy in this meal. The chef has strained the soup to remove some of the cholesterol, too. What you get is the thin soup with the tender parts of the beef innards. The textures of the different parts while chewing make this meal a pleasure. Unlike other restaurants who like the meat on the gummy side, this for the toothless.
The aligue rice and bulaklak was a surprise that won’t disappoint. The pork intestines were crispy like chicharron. I don’t know the chef’s secret but unlike chicharron bulaklak that comes in varied chewy and gummy versions in different places, this is the perfect version that crumbles in your mouth with less the greasiness. The aligue rice that accompanies it is the sinfulness that did us in. The grainy and gritty texture of real crab fat is used to color the rice golden and an extra dab on top of the rice should make someone like me die with much happiness. Just the rice without the other trimmings is enough to make the flavor of the best part of the crab fill your mouth.
The drinks in Tagpuan are for the millennials who like milk tea and cold preparations. Our choice was the blueberry lemonade and strawberry lemonade because they promised that these were made fresh with lots of lemon. There was no mistake, the lemonade was made with fresh lemons and fruits. Bits of blueberries are on the bottom and the strawberry slices in the lemonade. These were refreshing meal drinks. The other milk teas are as amazing and should be tried. These should attract the younger generation to eat here and drink these concoctions.
These three things were the best savory adventures of that day. Taken separately and eaten slowly to make each flavor linger in your mouth is what this Tapuan experience is about. The ambience of Cordillera themes makes one comfortable with the place. The walls are painted by Baguio artists and tell of the important element of lifeways hereabouts. This is highly recommended.
At another home adventure, we tried Amare La Cucina’s polpeta, ribs, and lasagna for lunch. Almost all the restaurants have added delivery services to their operations and it is no different for this Italian restaurant. This Italian inspired woodfired restaurant is different, immediately because of the cooking method. Woodfired in a brick oven affects food differently, the flavors are more intense and make the meats tender. This is highly addicting.
The popeta or meatballs that was baked with the tomato sauce and the cheese has a different effect on the tenderness of the meat slathered with cheese or cream or something like that. It could also be done that this meat is added to pasta to make a noodle dish. It’s too good to eat alone. The left-over sauce can be cleaned off the plate with a piece of bread in its goodness. This is good to share because the meatball are big servings.
Ribs has always been such an attention getter and at Amare, this comes in workable pieces and are baked with a delicious salty sweet sauce. This comes with buttered vegetables and potatoes. The tender ribs absorb the goodness of the barbecue sauce until the bones. There is a garlic yogurt sauce the perks up the meat when you eat it. Sorry but this is good for one.
The lasagna is not the regular sort. This lasagna has less layers of pasta with more gooey, creamy, cheesy, filling and sauce. Baked in a wood brick oven, there is a different charm to this Italian inspired food filled with herbs and spices. This is for one person as a snack or meal.
The Italian saucy and creamy appeal will always make me salivate. When you like cheese and cream separate or together, eating this fare is best.
There you have it, some more good eats in this city, locked down or eating out. If you ask me, there is still a difference when you are served at the resto compared to eating home. Indulge once in a while on the dangerous food.
