Notable Edibles #4 – Tuvera’s Longganisa
Seeing that I started July with a blog about a notable edible in Baguio, I’m going to follow through and make the last post of the month about another noteworthy viand.
(It would also be good to have a short-ish post today because my internet connection has been moving at snail’s pace ever since that lightning crashes and torrential rain last Friday … It will stop me from picking my monitor up and smashing it on the ground in annoyance. *hee
As for the benefit to you, my fellow Baguio eatsplorer, you’ll still get some info about what to eat in the City of Pines. Win-win. \m/)
Please direct your attention to:
Longganisa from Tuvera’s Meat Store
Talking about longganisa from Baguio City, the first thing that comes to many people’s minds is Alabanza’s version. That never really registered for me (and my family, I’ll explain about that in a little while) until they started setting their booth up at the Panagbenga Festival. (Going on early morning Session Road in Bloom walks, my furry friends never fail to stop and fill their nostrils with the scent of these regular and garlic flavored sausages cooking over portable cooktops. =b)
Why Tuvera’s Is the Only Longaniza for Me and My Foodie Loved Ones:
Writing this post, it occurred to me what a mystery it was that I thought no other longaniza existed in the meat section of the Baguio City Public Market but this. I asked my sister about it and she related how this particular “brand” of chorizo (the word sounds weird here … hhmmm) was the one and only for my grandma, too. That’s family tradition for you, plain and simple. =D (♫ The grandma, the grandma! TRADITION! ♪ a la Fiddler on the Roof ^^,)
The Secret about Tuvera Sausages:
I’ll let you in on a little secret. (A secret that I only found out about today and if you already know about this; evidently, huli ako sa balita/I’m the last one to know *snickers) Tuvera’s longanisa is the same sausage that’s being served in the Baguio Country Club breakfast (plated or buffet).
In my defense, they didn’t look anything like the stuff I have for breakfasts … and lunches … and dinners at home. =)) (They’re P230 … thereabouts … a kilo if you’re going to buy it from the market.) My sister cooks it in a way that it ends up looking glazed from the salt, spices and the oil … and that caramelly substance that sticks on the pan is great for cooking fried rice. Chop some tomatoes and onions up, a little sprinkle of salt on this and we’re ready to rock and roll. (“,)
Speaking of happy, here’s the one and only song on my playlist these days. Clap along, guys! Weee!
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Search for Good Baguio Food
X Marks the Spot for Good Baguio Foods is a personal blog. Everything posted in this blog is PERSONAL OPINION DERIVED FROM PERSONAL EXPERIENCE and since TASTE can be pretty SUBJECTIVE, should NOT be taken as THE NORM or the LAW OF DINING around in the City of Pines.
Its (prosaic =b) contents are meant to help with the question “san tayo?”/where do we go? in relation to eating out in Baguio, to ENCOURAGE EXPLORING (eatsploring) and TRYING NEW THINGS offered in the City of Pines.
By all means, eat where you want to eat and eat what you want to eat. May you have a great experience with all the places you visit and may all the restaurants you go to deserve a ton of treasure chests! (“,)
(Also, if you have any second thoughts about a certain place you arrive at, please DON'T LET THIS BLOG BE THE REASON YOU ARE FORCED into ending up anywhere. If the restaurant doesn’t have what you want, please FEEL FREE TO WALK AWAY.)
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