Comida de Independencia

Comida de Independencia at Cafe Marco

Whole oven baked bariles

Whole oven baked bariles

I always look forward to dining at Cafe Marco, Cebu City’s best buffet. And with this new culinary journey, I’m sure you will love it too.

This month of June, to celebrate the 116th Philippine Independence Day, Cafe Marco, under the guidance of culinary guru Jessica Avila, whipped up the latest Culinary Journey, Comida de Independencia which highlights cuisine served during the Declaration of Independence in 1898 at the residence of General Emilio Aguinaldo in Kawit, Cavite.

Feast on bringhe, Filipino version of the Spanish paella, poke-poki, chicken adobo terrine, native chicken karahay and many more. There’s also a smorgasbord of other Filipino food like the pansit buko, an interesting dish that used strips of coconut meat instead of the usual egg noodles; sinuglaw, a popular southern dish made from kinilaw (ceviche) mixed with grilled pork; beef brisket asado and baked bariles (tuna).

I especially liked the flavorful lechon manok, the garlicky crab relleno (stuffed crab shell) and pakbet sa cerveza, an Ilocano vegetable dish that was cooked with beer. For dessert, the sampaguita ice cream was really quite memorable with its distinct and good flavor.

And the best thing? You can enjoy these delicious culinary journey offerings on top of the usual international buffet spread! It’s really good value for money while enjoying Filipino cuisine in the spirit of Philippine independence!

Plateful of other featured dishes: center, pork sisig egg roll; clockwise lower middle: fried bangus belly ala pobre sauce, beef brisket asado, pakbet sa cerveza, pansit buko and chicken afritada

Plateful of other featured dishes: center, pork sisig egg roll; clockwise lower middle: fried bangus belly ala pobre sauce, beef brisket asado, pakbet sa cerveza, pansit buko and chicken afritada

The smorgasbord of Filipino cuisine featured in the Comida de Independencia culinary journey

The smorgasbord of Filipino cuisine featured in the Comida de Independencia culinary journey

Beef brisket asado

Beef brisket asado

Clockwise from top right: pakbet sa cerveza, sinuglaw, lechon manok and pansit buko

Clockwise from top right: pakbet sa cerveza, sinuglaw, lechon manok and pansit buko

Clockwise from top right: mango with taba ng talangka (crab fat), crab relleno, fried chorizo with olive oil and chili garlic, kinilaw na langka sa gata

Clockwise from top right: mango with taba ng talangka (crab fat), crab relleno, fried chorizo with olive oil and chili garlic, kinilaw na langka sa gata

Clockwise from top right: sampaguita ice cream, pineapple upside down cake, pineapple pana cotta and muffins

Clockwise from top right: sampaguita ice cream, pineapple upside down cake, pineapple pana cotta and muffins

Comida de Independencia is available for lunch and dinner from 5-14 June 2014

Cafe Marco
Marco Polo Plaza Cebu
Cebu (032) 253 1111 and Manila (02) 887 1263
[email protected]

Estan Cabigas is freelance photographer, blogger and writer based in Makati City, the Philippines. A true blue Cebuano, he makes stunning images and meaningful photo stories. His work has been published in local and international publications including National Geographic Magazine, Geo (Germany), Sunday Times Magazine (London) and other publications. He is also a peripatetic traveler and has traveled to all 81 Philippines provinces. I'm open for work, collaborations and inquiries, including hotel, restaurant and site features and reviews.

One Comment

  1. A surprising sensory experience w/ Sampaguita ice cream » langyaw
    June 9, 2014 @ 10:46

    […] Sampaguita flavor? That’s a novelty! I told myself when the waiter mentioned that they have sampaguita (jasmine) ice cream. It was also enough to heighten our curiosity for us, bloggers, who were gathered at the private room at Cafe Marco while partaking in its latest Culinary Journey, the Comida de Independencia. […]

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