Mention Tatoy's to almost any Ilonggo and they'll describe to you a whole chicken roasted to perfect golden brown hue, crisp skin, appetizing aroma and tastes like no other. This is Tatoy's signature product - native litsong manok.
Tatoy's uses native chicken called darag. Darag is a Philippine native chicken strain found in Iloilo and the rest of Western Visayas.
Best known for its unique flavor, taste and meat texture - it has become famous as an alternative to commercial chicken, and has captivated the taste buds of both locals and tourists alike.
The market for the Darag has grown big because many people are now looking at the native chicken as a source of nutritious food. Those who lead a more inactive lifestyle prefer foods that are low in cholesterol. Studies show that Darag chicken meat is high in protein, rich in potassium and contains less fat.
Best known for its unique flavor, taste and meat texture - it has become famous as an alternative to commercial chicken, and has captivated the taste buds of both locals and tourists alike.
The market for the Darag has grown big because many people are now looking at the native chicken as a source of nutritious food. Those who lead a more inactive lifestyle prefer foods that are low in cholesterol. Studies show that Darag chicken meat is high in protein, rich in potassium and contains less fat.
It's never been a secret how Tatoy's creates their iconic native litson manok. Using "Bisaya nga manok", it is marinated in native vinegar and calamansi then stuffed with tamarind leaves and lemon grass before its over the charcoal pit.
Food writer Norma Chikiamco describes it having a rich yet imaginative flavor - just when it seemed slightly sour, it would become citrussy then salty the mellow with the texture being crisp then tender. It is a fine example of how the right cooking techniques can produce a complexity in the flavor and texture.
Likewise renowned Chef, artist and restaurateur Claude Tayag, in his bestselling book Linamnam: Eating one's way around the Philippines, recommends it as a must-try.
He describes the meat as very tasty and gamey, though a bit tough and stringy but as expected of native chicken, thus, some find it on the dry side but it's undoubtedly best when it comes to flavor.The taste is similar to a home-made inasal barbecue with a scent of lemongrass.
Food writer Norma Chikiamco describes it having a rich yet imaginative flavor - just when it seemed slightly sour, it would become citrussy then salty the mellow with the texture being crisp then tender. It is a fine example of how the right cooking techniques can produce a complexity in the flavor and texture.
He describes the meat as very tasty and gamey, though a bit tough and stringy but as expected of native chicken, thus, some find it on the dry side but it's undoubtedly best when it comes to flavor.The taste is similar to a home-made inasal barbecue with a scent of lemongrass.
Almost a year ago, Kris Aquino visited Iloilo City and Tatoy's Manukan was one of the first stops. Check out (on the video link above, it starts on the 7:40 timestamp), how it is done step by step as well getting to know Mang Tatoy himself - his story and his legacy to the Ilonggos.
And discover why Kris Aquino sort of freaked out with the finished product!
And discover why Kris Aquino sort of freaked out with the finished product!
