In case you're on the way to Danao, and you're looking for a good restaurant, stop over at El Salvador Resort. They have a nice restaurant called Coco Cafe, and in my opinion, one of the best restos north of Cebu City.

Cuisine is unpretentious: Pinoy food make up the majority, and from what I've tasted, the cook knows pretty much what he's doing. I tried the sinigang na sugpo, lechon kawali and grilled tanguige, and everything was good. not spectacular, but wholesome and satisfying nonetheless.

A few years ago, I started hanging out at this bar in Banilad Town Centre called Formo.

I had the pleasure of meeting two of the owners, two very beautiful and gracious ladies who took the liberty of ordering for me some of the choice items on Formo’s menu.

Everyone knows that pizza came from Italy, but it really is irritating to see all these pizza places claiming to be “authentic” when the owners and cooks don’t even have the tiniest drop of Italian blood in their veins. In my opinion, if a pizza isn’t made by an Italian, then it ain’t authentic, no way, no how.

I know of one place that claims to have done so much research on the subject of pizza, how it is made, and what the “authentic” ingredients are, that they say their pizza is very “authentic”. Yeah, yeah, yeah. No matter how much research one makes, it’s never going to be authentic. A garlic and cheese pizza cooked by an Italian will always be more authentic than a pizza with mozzarella, parma ham, pepperoni, garlic and whatever made by a Filipino. Seriously.

I’ve always been fond of tacos, the generic kind, with the crispy shell, ground beef, lettuce and cheddar cheese. That’s what had always been available here in the Philippines, until some restaurants introduced the soft tacos, which had the same ingredients in a flour tortilla.

Now, I’ve never been to Mexico, but I sort of knew that the Mexicans wouldn’t be using ground beef as a filling, Mexicans never having been known as beef eaters. Pork, yes, because they had this animal that lived in their jungles, the tapir, which looks a lot like pigs. The Aztecs hunted and ate this and most probably used this in their tacos, if they had that back then. Of course, they used soft tortillas, because that’s how it’s supposed to be. They had no supermarkets back then, so they couldn’t buy crispy tortilla shells, and they didn’t have Caucasian mothers to make them “authentic” supermarket tacos.

The last time I posted an entry here was about two months ago, which doesn’t mean I’ve stopped eating out. There were just too many parties to go to, too many nights out with the boys, and not enough time to gather my thoughts and write.

Anyway, we’re almost a month into the New Year, and I’m looking forward to new tastes and flavors.

The Title doesn't really make much sense, so will this blog. 

Just wanted to put some things out there, the vudueoke Icon closing to the end, as what i've seen in parts of the rehearsals thats something to definitely check out, all these candidates, even though its a once a month shoot, have improved greatly... the final 10 candidates,  even those who got eliminated, are all good singers, definitely happy to be part of this show at some capacity, I missed the first few tapings, since it coincided with my other show Tambayan Sa Outpost (more on that later), but definitely hearing good awesome news coming in the finale, as well as the pre talks on season 2, and i'm definitely looking forward to it. 

Getting to work with the Undercover Grasshoppers in Season 2 of Tambayan Sa Outpost was sweet! got all the 4 songs stuck in my head upto now, cause they are really awesome catchy songs. 

 Over the weekend I just found out that they were releasing their debut single, Frantic Static, which was also one of the songs they performed in the show, so here it is ... check the links out! 

Undercover Grasshoppers - Frantic Static Link