PatisTito Garden Café

Patis Tito Garden Cafe is undergoing extensive renovation from April until the end of 2018 to provide you with a more delightful customer experience. We look forward to serving you again in January 2019. Please watch out for updates on our progress.

PatisTito Garden Café is your destination for a memorable encounter with Philippine culture through Filipino food in our unique version of a Filipino home. Using only fresh and locally sourced ingredients, we serve slow-cooked meals within a verdant garden nurtured for almost 25 years. 

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Filtering by Category: Philippine Culture

The New Year in Philippine Textile

Ending 2015 in style to prepare for the New Year, we began our trip from San Pablo, Laguna in Central Luzon to Currimao, Ilocos Norte in Northern Luzon. The start of 2016 will truly become an exciting beginning of appreciation for Philippine tradition  and culture!  Read more...

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Cooking Filipino style on the "abuhan" in Patis' farm. 

Abuhan is a traditional stove set on a wooden table stamped with soil and ashes. The palayok or kaldero is put on top and leveled on "buhay na bato" or large living stones placed at a proper height and distance where wood for fire can be easily inserted or removed. 

The aroma of the smoke from certain types of wood used in the abuhan creates a rich, smokey flavor on food that the modern method cannot replicate.

Free Adobo Recipe from The Adobo Book

In The Adobo Book by Alejandro and Reyes-Lumen (2004), Felice Prudente Sta. Maria contributed "An adobo chronicle" which offers the etymology of our national dish:

"Adobo traces its etymology to the French verb "adobar" that originally means "to dress a knight in armor." The word traveled from Sir Lancelot's realm to El Cid's. In Spanish, it became adobar, where it retains its original definition plus the extended meaning - "to dress meat." Light pickling in vinegar and packing in lard extend adobo's edibility thereby making it a popular dish especially during hunting and traveling." 

In the same book, Patis Tesoro's recipe of a spicy version was included whereby she innovated upon Sonny Tinio's Adobo Antigo. Below is the page featuring your free recipe. 

At PatisTito Garden Café, our chosen rendition is the Pininyahang Adobo. Chicken and pork marinated in pineapple juices, sauteed then simmered until the meats drop off the bone and topped with pineapple tidbits and quail eggs.

Check out the Café Menu and contact us for inquiries and reservations. 

Salt Banga

The best salt in the world for me is Philippine Sea salt as it is local, purely organic, full of minerals needed for health, and I only use this salt in cooking food in PatisTito Garden Café. The terra cotta containers are perfect for salt as it is porous & allows air to breathe in and out of its container, preventing the salt from turning into water again.

These Philippine hand-made terra cotta containers called "Banga" are kiln fired & handmade for centuries. It is traditionally used as vessels for salt, salted fish (bagoong), vinegar-making (fermentation) & meat or fish before the invention of the refrigerator. It's making an awesome comeback as pots for plants today.

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