As you might already know, I’m really not very fond of Filipino food. The reason is 1) our helper cooks mean Filipino dishes, so it’s pointless to eat out when that’s all we eat at home –masarap pa. Why pay good money for something we could eat for free at home, right? 2) Filipino food = Rice, rice, and more RICE! And I’m keeping away from carbs as far as I possibly can! :P Filipino food has sarsa, and lots of it. Filipino food is maalat, and definitely needs to be eaten with rice. So, pass please.
BUT. Yep, there’s a big BUT coming. BUT, PATRICIO’S CEVICHERIA is not your usual Filipino restaurant. Sure, it specializes in a Filipino favorite KINILAW, but this restaurant is so much more than just food stewed in vinegar.
Address: 28 Bayani Road, Bonifacio Global City, Taguig City
Pat is a PAL Pilot but helps his wife whenever he is around. Pia is SUPER hands on. She cooks, she marinates, she serves, she entertains. Now that’s what I call Jack of all trades!
Pia’s new recipe, the Lechon Jam. Now available for sale in handy bottles.
Lomo Saltado 245 php. Spicy stir-fried beef marinated with Aji Amarillo peppers on a bed of mashed potatoes, sweet onions & fried potato wedges, served with long grain rice.
Pollo Frito 165 php. Pan-fried chicken with a unique sweet & spicy peruvian sauce.
Lechon Flakes 100 php. Pork flakes served with house special vinegar on the side.
Picadillo 100 php. Ground beef on tomato sauce with olives & peppers served with long grain rice.
Chicharones 230 php. Lechon kawali, an old family recipe by the Roa’s that blends the taste of Lechon with the crunchiness of the Chicharon.
Patricio’s Cevicheria specializes in, of course, (peruvian) CEVICHE, but also (hawaiian) Poke, lechon, & kinilaw. It is the first & only authentic Kinilaw restaurant in the Philippines & is the brainchild of husband & wife team PATRICK & PIA ROA. They use only sukang tuba, not the usual industrial vinegar & sources all-authentic ingredients from regions natural to each dish.
Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. (No vinegar. That’s the difference between a ceviche & a kinilaw). As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.
Pat made, especially for us that day, something fresh & not part of the menu, AMARILLO MIXTO, a maxi of shrimps & octopus marinated in assorted citrus flavors. MY ABSOLUTE FAVORITE of the day! <3
Poke is a raw salad served as an appetizer in Hawaiian cuisine. Pokē is the Hawaiian verb for “section” or “to slice or cut”. Modern poke typically consists of cubed sashimi marinated with sea salt, a small amount of soy sauce, inamona (roasted crushed candlenut), sesame oil, limu seaweed, and chopped chili pepper.
Ceviche shooters. A sampler of ceviches, coctales, and poke. 480 php.
Kilawin is a Philippine exotic delicacy in which the main ingredient is raw fish or meat marinated in vinegar, pepper, chili (preferably siling labuyo), chopped onions, and garlic and either cooked or served fresh without cooking. The root word “kilaw” probably comes from the word hilaw, meaning “raw.” It is a common dish found in almost every part of the Philippine archipelago.
Binakhaw (Dumaguete) 250 php served in a martini glass. Tuna with dungon seed, green mangoes, chicharon, and siling labuyo.
How to make a Kilawin
Ingredients: 1 kilo of any raw fish, Chopped siling labuyo, garlic, onions, and pepper (adjust the amounts according to your preference), Vinegar
– Clean the fish by washing with running water and removing the head and innards.
– Put in a serving bowl
– Mix vinegar, and the onions, garlic, siling labuyo, and pepper.
– Pour the concoction onto the fish and mix gently so that the fish will not be damaged.
– Leave the preparation for 20 minutes so that the concoction will seep into the fish meat.
The food in Patricio’s Cevicheria are amazingly affordable wouldn’t you agree? Considering we are talking seafood.. and see-food! None of that O.A. price you see in other high-end restos. Aside from the new lechon flakes jam spread, both spicy & sweet lechon flakes are also for sale as well as their home-made vinegar.
Thank you so much PAT & PIA for having us. Not only that! You have also educated me on the kilawin basics, I am now smarter than last week haha.
Thank you too Boss Spanky for always sharing your amazing finds with us. Truly, you are the father of all nation! ;))