Because of Filipino ingenuity, often neglected chicken and pig organs and appendages have been given twists, since time immemorial, to filipinize them and distinctively made them available for local consumption—the Filipino way. However, other people still perceived those animal organs filthy, unhealthy, useless and unfit for human consumption.
To some ardent patrons, however, “barbeque” or simply “inihaw” in Philippine tradition is phenomenally one of the most sought after delicacy everywhere in the Philippines although it also exists in some Asian countries.
Aside from being reasonable in price, “inihaw” gives the patron a sense of being a “true Filipino cowboy.”
For me, it reminds me of my childhood years.
Filipinos really love traditional street foods that are cooked in “ihawan” like bitukang manok, bitukang baboy, tenga, adidas (chicken feet), dugo (chicken blood), balun-balunan , etc.
This roving grille has its business permit which means you don’t have to worry about the sanitary concern. It can be found near Cherry Foodarama along Congressional Avenue. It has been there for years now.
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