It all started with this photo I posted in Instagram. I was craving for garlicky longganiza last December, and I posted this Laoag variant which I ate during breakfast in Fort Ilocandia the month earlier. I remember how potent the Iloko vinegar was, perfect with the longganiza, and how happy I was. My Instagram friend recommended the Alaminos variant, which is garlicky--not sweetish at all--like the Laoag longganiza. She said Kalye Juan serves Alaminos longganiza. I made a mental note to try the latter.
A week later I dropped by Kalye Juan and promptly ordered the Native Longganiza (P150). You can also have the set meal all-day Longsilog Breakfast (P175). The former has more sausages. For those craving for garlicky longganiza, both are good value for money. I love the accompanying omellete, which is how we cook our scrambled eggs at home. It also reminded me of poqui- poqui, without the eggplant.
A quick note: Philippine longganiza comes either as garlicky or sweet (hamonado), and some provinces are known for their peculiar takes on this Spanish influenced sausage. Needless to say, I'm partial to garlicky ones.
Kalye Juan
Robinson's Manila
(+63) 02 525-8052
No comments:
Post a Comment