In our youth we would always be delighted when our late Inay would take us to the Quiapo market. That meant, after buying all the foodstuff, we would be eating in this palengke (wet market). It was normally a combination of pancit miki (the big yellow noodles) and halo-halo, generously laden with various matamis (sweets) and our favorite ube jam. At that time it was a pleasant place to dine, as it was in other markets. Unfortunately, most of the public markets have deteriorated into muddy, slippery and disorganized selling places, where the sidewalks are used by vendors, possibly to escape paying stall rental fees. There are exceptions, of course. Plus we got the info that the Quiapo Market or Quinta Market has been given a good make-over.
One day, our friend Sonia invited us to Tagaytay. In the course of the drive, we were consulting each other as to where we could have lunch. Readily, she said “sa palengke (in the market).” At least a couple of those with us were a little wary about this. But the driver went past the city and headed for the market. We had no choice, but credit must go to Sonia who knew where to bring us – a two-story structure, neat and clean, where a long row of carinderia-type eating places were lined up. And she even has a suki there – Mama Tess.
The stalls have the same table set-up with wooden benches. Each table has a cluster of latundan bananas which diners can munch on while waiting for their orders.
Of course the main course is bulalo (a rich beef soup), the dish Batangas and Cavite are famous for. They now serve the nilaga in a glass bowl with a dome-shaped cover, with heating flame underneath, thus the broth is kept hot. Vegetables are added. The bone marrow was tempting, but only those brave enough among us mixed it with their rice. Super!
Two other specialties in Tagaytay should not be missed – and of course we did not. These are the tiniest biya and tawilis, coated and fried very crisp. Dipping sauces were perfect with them. We ordered adobong pusit (squid), but it was no match for the three stellar dishes.
Because Tagaytay is also known for meat, we asked to be referred to Mama Tess’ suki on the ground floor. We thought a referral would give us good meat, but we were disappointed and suspect the best/premium cuts must be going to restaurants. The so-called sirloin we got was tough, so was the beef neck we wanted for our caldereta. Lesson learned – not advisable to buy meat there.
On the return trip, we stopped by the multi-story Wind complex where we had our desserts – first at the Dairy Queen outlet, which had just opened so they still did not have their full inventory. We walked into a store with an interesting name – Greg’s Fruitcakery. We thought they’d have fruit cakes but no, they are a three-in-one stop for cakes and fruits and juices. Apparently German, they have a variety of breads and pies plus deli items, including sausages and other processed meat.
Recently Dindo, our friend from Lipa, Batangas, informed us that they just had a successful event benefiting those with mental health problems, under the auspices of the First Asia Institute of Technology and Humanities (FAITH) in Tanauan City, Batangas. They conducted seminars and an exhibit focusing on how to care for this group of impaired individuals. Dindo is the gentleman to contact when you want a tour of the province, and details about food and tourist spots.
Have a fruitful Sunday!
E-mail me at lydiadolores34@gmail.com.