Discover the Delights of Kakanins at Puso Bistro
In the guts of Filipino homes, generations of moms and grandmothers reign the kitchens, tirelessly making their very own heirloom recipes as wealthy and enduring because the love poured into every dish.
Considered one of the dishes that they sometimes make is the normal kakanin. Their grandchildren would watch them slave over the stove, then help them cut or roll bite-sized pieces of kakanins.
Kakanin, derived from two Filipino words: “kain” (to eat) and “kanin” (rice), is an encompassing name for sweets produced from glutinous rice and coconut milk. These two ingredients are abundant in our country. Almost all types of kakanin have their very own unique and quirky name. Each carries a history that’s intricately woven into the material of Filipino culture, a testament of culinary heritage.
And that is how Puso Bistro and Bar shines a highlight on their homemade kakanins and partnering with an area tableya maker in Argao for his or her “Painitan sa Puso”. Below are the the reason why it is best to pay Puso Bistro a visit for his or her merienda spread.
Painitan sa Puso is Not So Hot.
It was steaming hot! Painitan sa Puso is a merienda buffet of your favorite kakanins which are homemade that bring tears to your eyes as they remind you of a childhood memory. Filipino snacks, delicacies, and pastries are the celebs of the show. While you come on time, you may see that their bilaos of sweet potatoes, bananas, street-style peanuts, tinupig, and pintos, are all steaming! They begin their merienda buffet from 3:00 PM to five:00 PM every Friday and Saturday.
Using Heirloom Recipes.
Puso Bistro and Bar partnered with one among Cebu’s finest chocolate artisans, Guilang’s Tableya, for his or her merienda spread. Miguela “Guilang” Lantuan began the tableya-making business in 1948 with a capital of 1 ganta of native Argao Cacao. She stood out amongst other tableya makers due to her continuous product innovation. Within the Nineteen Seventies, her tableya caught the eye of a Swiss guest visitor who introduced himself as an executive of a Swiss chocolate company. Due to his recipe suggestions, Lola Guilang followed and achieved the effective tableya quality that’s currently being sold today. Guests can sit up for pairing their merienda with hot sikwate or native chocolate.
Pastry Team Who Break Your Appetite.
Helmed by Pastry Chef Reign Valendez, he made sure that the merienda spread offers local food favorites, equivalent to bibingka, maja blanca, sapin-sapin, pintos, binignit, biko, and more! Each bite is surprisingly good. It brings back your younger days as you help your lola cut banana leaves into squares to wrap the budbod. Plus! They actually have a make-your-own halo-halo station to chill yourself from the summer heat.
100% Homemade Kakanins.
They’re made by seasoned chefs who know their way around their lola’s kitchen. Chef Reign says that each one the kakanins are produced from scratch, which puts attention to detail from texture to taste–all the pieces is executed like how their grandmothers would. A celebration of Filipino culture, heirloom recipes, and the enjoyment of eating together together with your family members.
A special merienda set menu can also be available from Sunday through Thursday, from 3:00 PM to five:00 PM. It features curated merienda favorites handpicked by the chefs at Puso Bistro and Bar.
Follow and Subscribe to OutofTownBlog.com on Facebook, Twitter, Instagram, Pinterest, and YouTube for more Romblon Tourist Attractions.
Read:
