Pedro’s, a new eating place in town
Memories of an old neighborhood are replete with stories, especially with old families of Baguio. It turns out that Pedro’s is located where the Ilagans used to live in Jungletown Road.
A few days old, we walked into the house turned café and remembered how the household was run by the mom of the late newsman Peppot and Colasita, decades back. It was as if we came to eat in the family dining room decked with colorful macrame and small white lights.
The menu is simple and made up of quick meals that busy people like, pasta, burgers, sandwiches, appetizers, and milkteas.
While we waited, we were given a basket of buttered bread slices. We seemed to have ordered what they ran out of and things that could not be completed without potatoes with a lot of apologies from the server. She insisted on the breakfast menu which we were not keen on. So, we settled for pasta and beef salpicao.
The saffron fritters was something new, particularly the description that this was made with squash flowers filled with cream cheese, bacon bits, and herbs. This was dipped in flour batter and deep fried accompanied by a dipping sauce that was described as neapolitana. The cheese lovers will find this enjoyable and different because the bacon bits and the sweet yogurt like dip with what seemed like basil was a good blend of flavors.
Pasta Reuben which was made with fresh tomatoes sauteed with onions, garlic, herbs, and topped with sausage was basic. Unlike the other pastas that have rich sauces and meat, this one is graced with the tangy effect of tomatoes. The eaters who don’t like sweet food will like this because the natural flavor of vegetables and herbs are what you get. This was minus the parmesan cheese too.
Supreme mushroom penne pasta in white sauce with shiitake and truffle mushrooms will make the lovers of creamy sauces happy. The bacon bits give this dish the little meat taste and a lot more penne to enjoy. I guess pasta dishes are meant to highlight the vegetable flavors more than the meat. The slivers of mushroom give some texture to the meal with slices of garlic bread.
The beef salpicao seemed to suddenly give a burst of meaty flavors from tenderloin strips sauteed in garlic, onions, bell peppers, and herbs. The side dish of fresh green salad made from romaine lettuce and croutons topped with a mayo kind of thousand island dressing was refreshing. This came with a cup of rice.
Banana bread was different. This was crumbly and not dense like most common ones. The ice cream topping would have been a great way to end this adventure at Pedro’s.
It is comforting to know that cozy eating places are opening up to cater to intimate groups instead of large crowds. These homey kitchen types are more comfortable eating areas with lots of memories for those who lived in the neighborhoods. Fair warning, no parking place.