and an empanada. The empanada had a hard boiled egg in it. It was delicious and the chicken adobo was good, too. The restaurant has no tables. It's strictly takeout. They didn't really have much when I got there. They say they have more variety on Saturdays but the only way to get a specific thing is to call ahead. Two days.
I wish I'd know that they made their own ice cream. It never would have made the rush hour drive home. They had five flavors and most of the names were completely unfamiliar. Next time I'll know to bring a cooler.
Pukashell added this photo to his favorites. (40 months ago)
cbcastro 115 months ago | reply
Thanks for including the link to their menu. I love how the dinuguan is described as "Pork cutlets in a black sauce" but any more descriptive than that and it may be a turn off for some.
stu_spivack 115 months ago | reply
I'm not very familiar with Filipino food but I can guess what black sauce is. I've never had it but I've heard about. I've seen blood mainly in the context of Singaporean or Vietnamese noodle soups and it sounded delicious. The very short wikipedia entry on dinuguan is also very appetizing. To me... I think I had a pig blood sausage once but my experience with blood in general is very limited. This in no way dampens my enthusiasm for trying dinuguan. I'm looking forward to it.
avlxyz 115 months ago | reply
mmm... nothing wrong with a bit of iron in your food :)
English have their balck pudding, the Scots have haggis, Germans have blutwurst, Chinese/Vietnamese have blood jelly... they're all good!