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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Chuck Wood and Baliwood Organic Farm

Last March 2nd, 2015, Chuck Wood of Baliwood Organic Farms and Gardens celebrated his 69th birthday in his freshly remodeled farm in Dagatan, Quezon.

Mr. Chuck Wood of Baliwood Organic Farms.

Mr. Chuck Wood of Baliwood Organic Farms.

Along with our friends and neighbors At Maculangan & Katya Guerrero, Dado Jose & Enzo Tesoro,  we listened to Chuck in his Baliwood farm as he spoke about his methods in raising organic fish and organic vegetable farming.

Listening to a talk on organic farming are Katya Guerrero, At Maculangan and their daughter Anika, Dado Jose and Enzo Tesoro. 

Listening to a talk on organic farming are Katya Guerrero, At Maculangan and their daughter Anika, Dado Jose and Enzo Tesoro. 

Baliwood Organic Farms and Gardens is less than 10 minutes away from PatisTito Garden Café and we are lucky to have fresh supply of a variety of organic tomatoes and other organic vegetables. We can't wait for the catfish to grow! 

Baliwood Organic Farm is just 10 minutes away and our source of organic fruits and vegetables!

Patis on Patis and the Salad Bowl of the Philippines

The La Trinidad Trading Post is the drop off point of freshly harvested fruits and vegetables grown in La Trinidad, Benguet. An early afternoon drive to the Trading Post can take an hour from Baguio City. As you are surrounded with maybe tons of different types of crops in a roofed area nearly the size of a football field, the interaction among traders murmur against the collective sound of sweeping footsteps, rustling sacks, cart wheels and warm chatter with faint laughter. 

You will pass through Binalonan, Pangasinan as you descend back to Manila before reaching TPLEX. On the side of the highway, locals vend fish sauce or patis that is properly prepared by fermenting fish using "banga" without using a drop of salt to create this delectable condiment incomparable to those manufactured commercially. This town does not only sell patis originating from neighboring towns in Pangasinan but also bagoong and vinegar.

Patis on patis.

This company's logo bears their process in making bagoong which is fermenting fish in a banga. 

Bottles and jugs of different types of vinegar are found along the highway in Binalonan, Pangasinan. 


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.

Our Newly Renovated Shop

Check out the items we have for sale in our newly made-over shop in PatisTito Garden Café.

Aside from hard to find local antique items and Philippine folk art, our shop in San Pablo City, Laguna sells blankets and table linens designed by Patis Tesoro, organic pain relievers, roasted coffee beans, bottles of raw honey from Palawan, creamy organic peanut butter and natural cleaners and deodorizers. 

We will include some photos of our goods soon! Meanwhile, here is a snapshot of our newly-renovated shop. We are excited to see you soon! 

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. 

Beef Mechado

Beef Mechado is originally a Spanish dish adopted by Filipinos hundreds of years ago. Use fatty portions of beef to keep it moist & slow cooking in a palayok brings out the superb flavors of beef with big slices of potatoes, red pepper, carrots & diced tomatoes. Digestive biscuits added at the last moment gives a thicker, sweeter texture to the sauce.

Order one day ahead at PatisTito Garden Café for a hearty family meal.


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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