Take a break and put on some disco music. Let chicken marinate in mixture for at least 8 hours.įor the disco flour: Mix flour, salt, pepper, paprika, cumin and garlic powder in a bowl until combined. Pour buttermilk mixture from processor into the container on top of chicken and return to refrigerator. Process until jalapenos are pulverized, 2 to 3 minutes. Repeat with remaining chicken breasts.Īdd buttermilk, salt, pepper and jalapenos to a food processor or blender. Remove chicken from bag and place in a large deep container. Put bag back on cutting board and use a meat hammer, large pot or rolling pin and pound out chicken without breaking bag to 1/4- to 1/2-inch-thick. Take cut chicken and place flat in a resealable plastic bag, then close bag. Carefully slice each breast in half, horizontally. Lay chicken breasts flat on a cutting board. At least you have the “Taal” as dessert.For the disco chicken marinade: Put on your best disco clothes and shoes. And as always, it wouldn’t be a true Tagaytay establishment without a view-albeit only of the nearby amusement park. The space can easily seat 450 guests with indoor and outdoor seating as well as private rooms for rent. There’s the Taal that’s instantly recognizable from its name: a plated torched meringue cone in the center that seems to ooze with raspberry lava. Grilled corn and cheddar mousse, meringue, sweet pea sponge, and raspberryįor a drinking place, Papa Bolo also has a decent selection of desserts, courtesy of Sotero. The mains are divided into three categories: meat, seafood, and vegetables-yes, plant-based pulutan is a thing case in point, their lettuce cups with plant-based meat and peanut dressing. Lettuce wrap with plant-based meat and peanut dressing Other offerings on the menu are spice-forward like the soft-shell crab in pineapple curry. One such liquor-laced dish is the stout-glazed wagyu. But you will surely catch traces of Western and Southeast Asian flavors-and liquor in some of them. This is where RJ Ramos and Fons Sotero of Poblacion, Makati’s Neo-Filipino restaurant Lampara come in.įor its meals menu, Papa Bolo doesn’t follow any strict cuisine, as long as the flavors complement the beers. We need to eat while we drink for reasons including delaying intoxication, which is smart if you ask me. Filipinos, after all, are notoriously pulutan people. The result is a sour brew with the brightness of tropical fruit.īut you don’t just go to Papa Bolo to drink. It is brewed with 360 liters of pineapple juice along with malts and hops from Australia and Germany. The crowd-favorite Piña Niña or the pineapple ale, for example, is made with 20 kilos of Tagaytay pineapples that are puréed in-house. These six drinks are crafted in-house by their brewmaster Mike Wayne through meticulous processes that he’s more than happy to walk you through should you find him in there. But they serve not just any beer: They have classic pale ale (Cowboy Classic), straight-forward pilsner (Barkada Bliss), hoppy India pale ale (IPA)(Bad Pony), malty double IPA (Twin Suns), tart caramel ale (Disco Biscuit), and even a fruity pineapple ale (Piña Niña). It is rather a brewery where beers are on tap. The three-story industrial-style space has barrel-like seating. In fact, you’ll know it as soon as you arrive at their location. The new restaurant, located along Nasugbu Highway, is in no way a foraging or Wild West-themed one. To defend themselves, the son cried out, “Taga, itay!” (Cut it down, father!) Papa Bolo is located at Nasugby Highway cor. As the tale would have it, a father and son were attacked by a wild boar (which they were hunting down, to be fair). Papa Bolo, Tagaytay’s newest restaurant, takes its name from the lore of the city.
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