Cordillera News Agency

February 9, 2025 1:02 AM

Eating dangerously at Tagpuan

Bulalo, beef bone soup, and pinapaitan, bile soup, are true blue fare of the north and the highlands. There are many versions and preparations of these from Ilocos Norte all the way to Region 2 and you will notice the passion based on the intensity of the bile bitterness. In a day and age when people are more health conscious, I enjoy dangerous fare once in a while.

 

At one time, our curiosity was sparked by Tagpuan when it was newly opened and so off we went to check it our. Not really looking at the menu before going, we just decided to dare and check out the foodstuff, whatever it was. There we were, we got cardiac Bulalo which had the split bone marrow, the pinapaitan, and Aligue or crab roe Rice with Chicharon Bulaklak. We could have ordered more but we wanted to remain wholesome and not too greedy.

 

The beef bone soup had thin, clear broth. This is important because the chef seemed to have taken the residue fat away from the broth and this was much appreciated. It took out half of the fear of the cholesterol in the soup. Additionally, this is placed atop an alcohol burner to keep the soup warm throughout the meal. The split marrow that is the attraction of this cardiac meal was mouth watering and best with the soy sauce and a little chili pepper. The smooth gelatinous texture is such a pleasure to have from the bone. If there are two of you, the tender meat that is added to the soup is just enough for two and the marrow split in a half bone each. The best bone soup is the one that is boiled for a long time.

The pinapaitan had finely cut portions of the beef innards that were tender. The tart and bitter soup is what many enjoy in this meal. The chef has strained the soup to remove some of the cholesterol, too. What you get is the thin soup with the tender parts of the beef innards. The textures of the different parts while chewing make this meal a pleasure. Unlike other restaurants who like the meat on the gummy side, this is for the toothless.

The Aligue Rice and Bulaklak were surprises that didn’t disappoint. The pork intestines thinly sliced into what looked like flower petals were crunchy like chicharron or pork rind. I don’t know the chef’s secret but unlike chicharon bulaklak that comes in varied chewy and gummy versions in different places, this is the perfect version that crumbles in your mouth with less greasiness. The Aligue rice that accompanies it is the sinfulness that did us in. The grainy and gritty texture of real crab roe is used to color the rice golden and an extra dab on top of the rice should make someone like me die with much happiness. Just the rice without the other is enough to make the flavor of the best part of the crab burst in your mouth.

The drinks in Tagpuan were for the millennials who like milk tea and cold preparations. Our choice was the Blueberry Lemonade and Strawberry Lemonade because they promised that these were made fresh with lots of lemon. There was no mistake, the lemonade was made with fresh lemons and fruits. Bits of blueberries are on the bottom and the strawberry slices in the lemonade. These were refreshing meal drinks. The other milk teas are as amazing and should be tried. These should attract the younger generation to eat here and drink these concoctions.

These three things were the best umami adventures of that day. Taken separately and eaten slowly to make each flavor linger in your mouth is what the Tapuan experience was about. The ambience of Cordillera themes made one comfortable with the place. The walls are painted by Baguio artists and tell of the important element of lifeways hereabouts. This is highly recommended.  By Nonnette C. Bennett

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