In the latest edition of Cafe Marco’s Culinary Journey, they invited Cebuano media personalities to share their special recipes, be it a family heirloom or their favorite food they want to concoct at the kitchen. Not only are they a talented lot, with the help of Ms. Jessica Avila, you can now have a taste of their creations.
It was a feast. I had Photojournalist Tonee Despojo’s light and healthy grilled boneless bangus wrapped in banana leaves as a start. Followed by GMA Cebu’s station manager Ms. Ann Marie Tan’s humba with egg which I liked very much. Not too greasy like most and tender. The Freeman’s food writer, Dr. Nestor Alonso’s jade green prawns were not only interesting to look at but tasty as well.
Then there’s Sunstar Columnist Alexis Yap with his Kini ang Kinilaw. Ceviche made with fresh tangigue (mackerel). Lifestyle writer of The Freeman and Philippine Star, Ms. Honey Jarque-Loop whipped up a delectable chicken dish, pollo a la chilindron, a family recipe while I had a taste of Sunstar Weekend Editor Noel Villaflor’s Sisig with Kesong Puti.
But what I did like the best was from the Buenaviaje brothers, their father’s Crispy Pata with Kare-kare sauce. Who doesn’t love this cholesterol laden, deep fried dish smothered with another Filipino favorite recipe that is best eaten with bagoong? Its the best of both worlds: the crunchiness of the crispy pata and the saltiness of the bagoong mixed with the peanut sauce of the kare-kare.
There are still other dishes: lapu-lapu al horno (Loop), steamed lapu-lapu (grouper) with sunflower oil (Despojo), crispy squid rolls and beef in perpetual sauce (Alonso), chicken binakol (Tan) and mango float (Yap). All these, a delectable smorgasbord that will just make you salivate and finish sated and happy.
The Great Media Cookout is available at Cafe Marco, Miele Guide’s 5th best restaurant in the Philippines from 12-21 April, lunch and dinner.
Marco Polo Plaza Cebu
Cebu Veterans Drive
Nivel Hills, Apas
+63 2 253 1111