Different varieties of local longganisa (sausages) hang in a specific section of the Baguio public market. One can tell the difference by their colours alone.
Photo by I.R. Arenas
Category: Food
Post 321a
Don’t you love fruits sold by the wayside? At least you can munch on something as you go home after a day’s work.
Photo by I.R. Arenas
Post 311a
This is a juxtaposition of a street vendor and a convenience store. Still, many prefer streetfood than mass-produced meals in plastic containers, suggesting the buying power of customers.
Photo by I.R. Arenas
Post 288a
Pork senbei and dry curry rice are a perfect pair.
Photo by I.R. Arenas
Post 259a
Galunggong, arguably the most popular fish in the Philippines, is an indicator of the economic status of the country as measured by the purse of the citizens.
Photo by I.R. Arenas
Post 255a
When Vietnamese refugees stayed in Palawan on the aftermath of the Vietnam War, they also brought in their cuisine. Now, this foreign fare is part of the interesting features of Puerto Princesa, which hosted the refugees. In Palawan, báhn mì is simply called french bread and pho is called chao long.
Photo by I.R. Arenas
Post 235a
A restaurant worker prepares take-away orders of Japanese bentou (box lunches). They cost a bit more than ordinary midday fare but the price is reasonable.
Photo by I.R. Arenas
Post 231a
In the Philippines, authentic Japanese food are in restaurants and malls. So it is extremely rare to see a Japanese karinderyá (hole-in-the-wall) serving authentic ramen and sashimi at a pretty affordable price. And this karinderyá has been operating for two years now.
Photo by I.R. Arenas
Post 220a
I like soba more than ramen, probably because of its light and delicate taste. Kitsune soba features thin slices of fried tofu over buckwheat noodles soaked in tsuyu broth.
Photo by I.R. Arenas
Post 215a
The Philippine pastry ensaymáda has its roots from the Spanish ensaïmada. The baked bread is brushed with butter, rolled in sugar, and topped with grated cheese (lots of it). The cheaper types only have margarine-sugar coating.
Photo by I.R. Arenas
Post 188a
A pares cart is busy at night with the vendor tending his customers, usually workers coming home from work. Pares, a local beef stew, is eaten with rice or noodles.
Photo by I.R. Arenas
Post 176a
Rice grains look astounding as they turn golden a few weeks after.
Photo by I.R. Arenas
Visual Tales 