Out of Town Blog
Reasons Why Kakanins are the Stars of the Show at Puso Bistro
Discover the Delights of Kakanins at Puso Bistro
In the heart of Filipino homes, generations of mothers and grandmothers reign the kitchens, tirelessly making their own heirloom recipes as rich and enduring as the love poured into every dish.
One of the dishes that they usually make is the traditional kakanin. Their grandchildren would watch them slave over the stove, then help them cut or roll bite-sized pieces of kakanins.
Kakanin, derived from two Filipino words: “kain” (to eat) and “kanin” (rice), is an encompassing name for sweets made from glutinous rice and coconut milk. These two ingredients are abundant in our country. Almost all kinds of kakanin have their own unique and quirky name. Each carries a history that is intricately woven into the fabric of Filipino culture, a testament of culinary heritage.
And this is how Puso Bistro and Bar shines a spotlight on their homemade kakanins and partnering with a local tableya maker in Argao for their “Painitan sa Puso”. Below are the reasons why you should pay Puso Bistro a visit for their merienda spread.
Painitan sa Puso is Not So Hot.
It was steaming hot! Painitan sa Puso is a merienda buffet of your favorite kakanins that are homemade that bring tears to your eyes as they remind you of a childhood memory. Filipino snacks, delicacies, and pastries are the stars of the show. When you come on time, you can see that their bilaos of sweet potatoes, bananas, street-style peanuts, tinupig, and pintos, are all steaming! They start their merienda buffet from 3:00 PM to 5:00 PM every Friday and Saturday.
Using Heirloom Recipes.
Puso Bistro and Bar partnered with one of Cebu’s finest chocolate artisans, Guilang’s Tableya, for their merienda spread. Miguela “Guilang” Lantuan started the tableya-making business in 1948 with a capital of one ganta of native Argao Cacao. She stood out among other tableya makers because of her continuous product innovation. In the 1970s, her tableya caught the attention of a Swiss guest visitor who introduced himself as an executive of a Swiss chocolate company. Thanks to his recipe suggestions, Lola Guilang followed and achieved the fine tableya quality that is currently being sold today. Guests can look forward to pairing their merienda with hot sikwate or native chocolate.
Pastry Team Who Ruin Your Appetite.
Helmed by Pastry Chef Reign Valendez, he made sure that the merienda spread offers local food favorites, such as bibingka, maja blanca, sapin-sapin, pintos, binignit, biko, and more! Each bite is surprisingly good. It brings back your younger days as you help your lola cut banana leaves into squares to wrap the budbod. Plus! They even have a make-your-own halo-halo station to cool yourself from the summer heat.
100% Homemade Kakanins.
They are made by seasoned chefs who know their way around their lola’s kitchen. Chef Reign says that all the kakanins are made from scratch, which puts attention to detail from texture to taste–everything is executed like how their grandmothers would. A celebration of Filipino culture, heirloom recipes, and the joy of eating together with your loved ones.
A special merienda set menu is also available from Sunday through Thursday, from 3:00 PM to 5:00 PM. It features curated merienda favorites handpicked by the chefs at Puso Bistro and Bar.
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Read:
- Kakanin: A Guide to Authentic Filipino Native Delicacies
- Angeles City Food Trip Part 2: Indulging in Fine Desserts and Delicacies
- FOOD TRIP: 6 Must-Try Foods in Pangasinan
Reasons Why Kakanins are the Stars of the Show at Puso Bistro
Kate Biol
Out of Town Blog