Mention Tatoy's and a picture of their native litsong manok will certainly flash in everybody's mind. Ofcourse it's their claim to fame specialty when it started in a small hut along Villa beach decades ago.
Now, it's a complex of buildings, cabanas and structures make the Tatoy's Manokan and Seafood Restaurant.
But they have their delectable native litsong manok to entice your sense even when you are just entering the restaurant.
Full of flavour in every bite, the petite chicken is a must have when dining at Tatoy's or you'll be having an incomplete Tatoy's experience.
But they have their delectable native litsong manok to entice your sense even when you are just entering the restaurant.
Full of flavour in every bite, the petite chicken is a must have when dining at Tatoy's or you'll be having an incomplete Tatoy's experience.
But a recent food trip made me discover that there's more to Tatoy's than their signature native litsong manok. Starting with the appetizer, we had green mangoes served with sauteed guinamos (the local bago-ong).
The guinamos was very good that ordered another just to have another go with the guinamos. That instant I made my own bago-ong rice and even with that alone the visit had its highlight on the first bite.
We also have this refreshing shrimp kinilaw with all the spices and seasonings all for flavour yet it makes a good presentation flair.
The combo order of managat fish head soup and the grilled tail is always a must.
Though it's their competition (Breakthrough) that is credited for this discovery of a pest (managat fishes eat the bangus fry) turned into delicacy.
Then there's another specialty, not only of Tatoy's but for the whole district of Villa Arevalo - lechon baboy. Even though the skin looked gummy, it packed in the crispness of how lechon skin should be.
It came with a "house blend" lechon sauce that had bits of liver in it. But even with the sauce the lechon itself is tasty on its own - not over seasoned and salty (for my perosnal taste ofcourse) like the Cebu lechon.
It came with a "house blend" lechon sauce that had bits of liver in it. But even with the sauce the lechon itself is tasty on its own - not over seasoned and salty (for my perosnal taste ofcourse) like the Cebu lechon.
And then there were prawns - so big that it almost cramped out the plate they were served in.
Yet it nothing compared to the oysters we had - whether steamed or baked. I lost count how orders we had then but out table looked as if an oyster festival had taken place.
Finally, we ended this gastronomic appreciation of Iloilo in the same manner how we started it - mangoes. But this time they were ripe mangoes - could be from Guimaras or Leon, both boasting of the sweetest mangoes around.
And I liked that they served it with ice for usually I put mangoes in the fridge before I have them. There's something really into cold mangoes or fruits in general that makes me want them more...
And I liked that they served it with ice for usually I put mangoes in the fridge before I have them. There's something really into cold mangoes or fruits in general that makes me want them more...
And there must be something at Tatoy's where locals and tourists, even more, go back more often to. No question about it - it's the delectable melange of Ilonggo dishes and specialties they offer unpretentiously.