Plaza Libertad welcomes Green Mango and Coffeebreak

Last Friday I attended the blessing of the newest branches of Green Mango and Coffeebreak in Plaza Libertad. Located at Yulo building, these restaurants are just across the historic plaza and stone's throw away from the the brick-clad San Jose Church and the Iloilo City Hall now undergoing construction.

Together with some member of the Iloilo Bloggers Inc., we were invited to be part of the blessing and operational dry run of these food stops two days before it's actual opening. Members and friends of the Que family as well as business partners and employees were also there to be part of the event.

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At any time of the day, stop for a delightful food trip at the newly opened GREEN MANGO and COFFEEBREAK located at Yulo Bldg. fronting Plaza Libertad!

SUMPTUOUS FILIPINO MEALsAT GREEN MANGO

As its 7th store in Iloilo City, Green Mango Libertad will treat all Ilonggos with delicious and healthy home-cooked all-time favorite Filipino food, served in quick service setting. What’s more, everything is affordable at Green Mango!

Inside Green Mango Libertad

Taste the delight of Pork Adobo, Beef Caldereta, Bistek Tagalog, and Fish Escabeche in the very affordable Rice n’ Sides at only P49. If you’re in the mood for a heavy meal, try the Green Mango Feast for which you can devour on three delicious dishes with steamed rice and softdrink. There’s also the Perfectly Fried, GM Grill, and Sinigang Bar that will surely enliven your day. A meal would be extra engaging with Go! Unli rice, and Go! Unlimited drinks. And if you want to taste some of the best-tasting desserts, the store offers the crowd-favorite Heaven’s Torte, GM Rolls and other sweet treats that will have you coming back for more.

A Green Mango feast of bistek tagalog, pork belly barbecue and pancit palabok

BEST-TASTING COFFEE AT COFFEEBREAK

Taste the Coffeebreak experience with every sip of your favorite drink!

The store is best in offering coffee lovers with the most refreshing cup of your classic favorites such as the hot Americano and Caramel Macchiato, and some of its special concoctions like the favorite Choco Oreo Frappe, the coffee-based Tiramisu Frappe, White Choco Cheesecake Frappe, and a lot more to delight your taste buds. To make your coffee time extra exciting, pair your drink with any of Coffeebreak’s luscious cakes, pasta, or pizza, and inviting pastries.

My favorite Green Tea frappe

Apart from the coffee based delights, Coffeebreak offers an oh-so mouth-watering line of Frappe, Smoothies, and refreshing tea choices. Get a taste of some of the favorite Coffeebreak drinks like the flavorful Caramel Macchiato Frappe, Tiramisu Frappe, the super relaxing Green Tea Frappe, and other engaging frappes.

Your days will be extra delicious with Green Mango and Coffeebreak and all their delight waiting for your every visit!

Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

FLAVOURS OF ILOILO

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