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| yummy puto sa dahon |
You probably won't notice this establishment when you pass by Mandurriao church..A bit rundown and the exterior is not inviting for visitors...but a number of patrons from every walk of life has flocked this place (mind you, even those riding in Ford Everests once in a while come and eat at this place)...what's the buzz you may ask? well, i have heard of this place thru a friend, and says that she and her husband frequent this place to fill their belly of steaming hot and good tasting ARROZ CALDO which, next to batchoy, is an Ilonggo favorite...
For php 40.00, you'll get a bowl of arroz caldo with your choice of add ons of chicken parts: petso (breast), paa (legs), pak-pak (wings), ewi, ulo (head), atay (liver), baticolon (kidney), dugo (blood), itlog hard-boiled egg)...although the soup is more water than rice, what compliments the good taste of it is that the add-ons are chunkier in size, thus filling your cravings of a heartfelt afternoon meal...you can also pay for puto to go with your arroz caldo...
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| Joemaro's arrozcaldo plus pecho |
the place opens from 2pm and onwards, until their arroz caldo and chicken parts lasts...you'll have until 5pm to be able to choose because from the add-ons for these don't last easily because of the number of patrons who eat here...and as i've mentioned, the place is not conducive for fine dining..the floor is rickety and even the interiors are not presentable...but still if you're after the food you'll get used to the surroundings :) ... oh, and the place is beside the (i think original) branch of Luis Linagaan...
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| the interior |
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| Joemaro's Arrozcaldohan Mandurriao, Iloilo City beside Mandurrioa church |
Some provinces prefer the Spanish-influenced arroz caldo (literally "broth rice"), which is often thought to be a European dish because of its name. Arroz caldo is actually a Chinese congee that was adapted to the tastes of the Spanish colonial settlers who patronised Chinese restaurants in the Philippines.
Arroz caldo is usually spiced with saffron and black pepper in place of or in addition to the more traditional ginger and scallion. Arroz caldo more closely resembles risotto than congee, from which it can be distinguished by its bright yellow saffron colour and the relatively larger pieces of meat. Arroz caldo is more popular among people of Ilokano heritage, although those of other provinces such as Cebu often eat it with the addition of prawns, olive oil, bay leaf, and Chinese sausage
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