Of longganisa, longganisa, and oh, did I say longganisa? (Longganisa Sorpresa)
August 14, 2012 5 Comments
Aaaand we’re back!
This lack of update is unheard of. Two weeks and nary a post? Not even a quick one? Dang. I suppose heavy rains and severe flooding in my neck of the woods coupled with botchy connectivity justifies it, yes? So there, I’m making that excuse. 
Anyway, all this gloom and rain gives me a reason to recall and really miss this very sunny lunch that I shared with the rest of the Wednesday group (Mr. Sun, stay a little bit longer please!). Still part of our Kapitolyo exploration initiative, Longganisa Sorpresa was our fourth stop. As you may have guessed already, the resto specializes in regional variants of the Filipino sausage (Surprise! ). I knew there were a lot, but boy was I not ready for the sheer number of options! Read on for a quick lowdown of that Sooo Pinoy lunch. By the way, credit goes to Wena for noting down which longganisa is which. Good job Anne Curtis! Hahaha!
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“Saan matatagpuan ang longganisa sa Pilipinas?” || Where’s Waldo, Pinoy sausage version. Honestly, how many of you know we have this many?
Diners are given options for the quintessential longganisa companion too. (Yes kids, the distinction goes to vinegar, not ketchup.) The range ensures one would be able to find the perfect dipping partner for all taste preferences. Ozom right? || From left to blurred: Sinamak, Iloko, Tuba, Paombong, Pinakurat.
OC-ness is happiness. || Let the dipping begin!
Because we didn’t have an idea what to get, we asked the trusty and very accommodating wait staff to decide for us. We got two platters, and this was the first. Clockwise starting from those cherry tomato looking cuties: Cebu, Gen San, Pampanga, Cabanatuan (Batutay), Davao aka the Hamonados.
The menu reads: “Matamis, Pinausukan” which means sausages from this group varied in sweetness and smoky-ness (Is that even a word? 
) levels. Though admittedly not a fan of sweeter longganisa, it was still fun sampling these five. While the Pampanga variant was the crowd favorite, a stand out for me was the Gen. San one. It was made of tuna! How cool is that?
Our second, and my type of, platter. Clockwise starting from the toothpicked trio: Alaminos, Laoag, Calumpit, Vigan, Baguio aka the Recados.
They look sooo alike no? The Recados were differentiated by how Maalat (salty), Mabawang (garlick-y), Maasim (sour), and Mapaminta (pepper-y) they were. I had a field day with this one. Vigan and Laoag as expected were the best, however, we were surprised by the Baguio variety. You try it and you’ll see what I mean. 
For a freebie, pwede na. This came with the two platters we got as part of a promo they had when we had our meal. I wouldn’t order this on its own. It should be noted that they have non-longganisa items on their menu too. (Hit the link below to explore more. 
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There’s not much to say about the ambiance or the aesthetics of the place, but longganisa lovers (or any fan of longsilog, breakfast or Pinoy food for that matter) would definitely find Longganisa Sorpresa worth a visit. || In other news, I think they’re the first one I’ve seen that spells Capitolyo with a C. And yeah, I miss these clear skies.
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Longganisa Sorpresa
Unit 16, United Street, Barangay Kapitolyo,
Pasig City, Philippines, 1603
Telephone: +632 696 7514
Facebook: https://www.facebook.com/longganisa.sorpresa
About Paolo
“excuse me? smoky-ness?”
Hahahaha! IKR?!?
)
I have to try this!
You should!
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