FLAVOURS OF ILOILO

  I’ve only been dreaming about Frozen Brazo ever since when it became a staple feature in most food magazines. There I got curious how it can be frozen when it’s just meringue and that creamy filling. Now, Tinapayan, Iloilo’s premiere bakeshop, made me rediscover what it really is and how indulgent delicious it can be.  Tinapayan Bakeshop has been making Frozen Brazo, as well as ice cream cakes for years now. But it was only recently that I finally got to see what it really was. Finally, I now know what makes it a Frozen Brazo – a layer of vanilla ice cream squeezed in.  It comes in a standard deep microwaveable container for convenience. The top layer is a heavy set meringue where you can actually bite into it and not just melt in your mouth. Next layer is the brazo cream filling we’re all familiar with but as this is frozen, it has this new texture and icy dimension which makes it even more appetizing.  Then comes the layer what makes it a “Frozen Brazo”, dele

Who doesn't love bacon? Be it crispy fried or my personal favorite - lightly cooked, soft and oozing in all its cholesteroliffic goodness. And it is perfect with a cup (and all the extra servings) of rice - just a simple baconified gastronomic pleasure. But how about taking this bacon and rice combo to the next level - as a rice topping with egg, creamy cheese sauce and savory sauce on-the-go, anytime?! Now, that's Ate Rica's BacSiLog! HER BAC STORY What started out as a mobile sidewalk vending foodcart back in 2006 just opened its 50th branch fronting the 3rd Gate of Central Philippine University (CPU) in Iloilo City. Entrepreneur Magazine writes that .... While Rica Peñalosa was waiting for her work visa to Dubai, she decided put up a makeshift food cart at the back of De La Salle University (DLSU)’s Taft Avenue campus, which happens to be near where she lived. Armed with a capital of Php20,000 from her father, the former offic

Vibrant and festive hues of red, orange, yellow and blue welcome diners to the newly opened Deco's Original La Paz Batchoy at Robinsons Place Jaro.  The chain’s third branch ushers in the batchoyan of the 21st century as it features modern and chic interiors.   An open kitchen surrounded with a counter where the guests can eat their meals, highlights the newest branch as it also becomes the prototype for future branches and renovations. With the concept, diners get to see how their bowls of La paz batchoy are prepared from scratch and served to them – just like the typical batchoyan but in a modern setting Ditas Taleon of Injap Investment, Marichel Magalona, Marilou Cacho, Ted Magalona, Atty. Helen Catalbas, and Fr. Joseph Haw, S. J. during the opening of Deco’s Original La Paz Batchoy in Robinsons Place Jaro “We are revolutionizing the look of a batchoyan in Iloilo to make it more exciting to our guests.” says Mrs. Marichel Magalona, licensed operator of D

If you're a big pretzel fan, there's probably nowhere else to go but Auntie Anne's. From just a mere stand in a farmer's market in Pennsylvania, USA back in 1988, it has now become the world's largest soft pretzels chain. Ilonggos are quite lucky to have been munching these delicious treats for almost a decade when Auntie Anne's opened its first  branch outside Manila at SM City Iloilo in 2009. And just a few months shy in the celebration of its 10th year anniversary, it has revealed a modern chic look! A more inviting store front greets patrons with its popular white-yellow-blue logo accented with color toned woodworks reflecting the appetizing colors of its pretzels! Seats were transferred at the back to give customers more privacy to enjoy their orders at the same time offering them a full view how pretzels are made.  They can see how each pretzel is hand shaped and transformed to a particular order whethe