One of the most developed parts of the Visayas province and also called “the Queen City of the South”, Cebu not only boasts of a rich history but also of a cuisine influenced by different cultures. Hotel Intercons first offering for its first stopover this year is offering Cebuano delicacies courtesy of Chef Gilbert Alan Mathay, Executive Chef of Maribago bluewater Beach Resort. Chef Gilbert has 11 years of kitchen experience and management at hotel both locally and international. His formal training comes from the prestigious Le Cordon Blue School at London.
A bevy of influences from Indo-Malay, Chinese, Spanis, Mexican, Thai, and American cuisines are reflected in the different Cebuano dishes. From the potatoes and avocados and corn introduced in the 16th century. The Cebuanos also learned the use of olive oil, and chorizos (sausages), t saute foods and how to consume dairy products.
It is Cafe Jeepney’s pleasure to bring you some Cebuano delights From the famous Lechon de Cebu (crispy roasted pig stuffed with native herbs and spices), Balbacua Cebuano (a rich stickey broth made from beef scraps and seasoned with garlic, onions, pepper, ginger, spring onion, and fresh oregano leaves), Tinowa (Cebu’s version of Sinigang), Dried Danggit (dried salted fish) Torta de Argao ( a meat, seafood, or vegetable patty flavored with fresh coconut wine), Chicharon de Cebu (prok cracklin), Cebuano Chorizo, Otap (crispy flaky pastry), Budbud Kabog, (millet and coocnut milk rolls) Cafe Jeepney assures you of a different spread each day.
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nakakasira ng diet ito.
Hmm… It’s makin me hungry already!!!! Do u know Yummy Cebu? My friend recommended it to me the other day – I think its pretty cool – anywayz – thnx for the blog…