Thursday, December 5, 2013

It's delicious, healthy, naturally sourced, and cooked the Sauceria way - An Awesome Secret Foodies Tour


 This time, we started complaining of full tummies. 


Mr. Earl Palma of Sauceria is always eager to share us how he sourced out his ingredients and the way he prepared the good stuffs in his resto.
But when the owner of Sauceria started explaining us how they sourced their ingredients and researched their own menu and cooked them in artisan way, and defining what they call as their own discovery of deliciousness and their own way of capturing the interplaying taste of flavors and of naturally sourced ingredients, I started to crave what this restaurant can offer us. 



Suaceria's Catalan flatbread pizza, also known in Catalan language as the feta cilantro tomato cocas, a Spanish-style pizza.

First, we were offered with a distinctively designed and flavored Catalan flatbread pizza which they called feta tomatocilantro coca. It was laid on a board of flattened Japanese bamboo board served with a glass of freshly brewed drink, which actually was a concoction of various herbs and different kinds of lemon and orange extracts.

A plate of Sauceria's baby sauce burger

In another serving plate is the artisinal baby sauce burger. It was a Furikaki bun sandwiching a blue cheese anchovy spread and served with few pieces of baked potato wedges and a dipping sauce of what looks like a tomato catsup.

A serving tray of Sauceria's tuna tataki zaru soba

Before we left for the next restaurant, Sauceria put on our table a serving tray of tuna tataki zaru soba. This Japanese inspired dish is a serving of quickly seared fresh red tuna meat rolled in toasted sesame seeds, sliced thinly into sashimi and then laid on a mound of Zaru soba noodles garnished with thin strips of nori sheet. It is served with home made sour cream and wasabi dip and chopped fresh spring onion.

Fellow foodie bloggers feasting the Sauceria's specialties of the day.  Believe me, despite that our tummies were too wary already digesting the other foods we had from previous restaurants, we find the flatbread pizza appeasing to our taste buds and aromatic to our nosy nostrils. A must try. Me, I'm looking to have it again. 

Sauceria believes that quality food starts from the freshest ingredients that are locally farmed, have low carbon footprint, and has minimal pesticide content.  The best flavors come mostly from natural sources. The sauces are concocted from scratch using homegrown herbs. The artisinal breads are baked to perfection, which can be assured that in your every bite you will get a healthy and satisfying fill.


A set of Sauceria's first offering of baby sauce burger, Catalan flatbread pizza, and a glass of freshly brewed lemon grass with assortment of fresh lemon extracts


Everything from Sauceria is always made fresh everyday from whatever ingredients are readily available. Their preparation and cooking do not depend on commercially produced stuffs.  The diners are always served with hundreds of choices. The menu has a list of well researched recipes from the best culinary secrets from all over the world.  


The  moment we raid the fifth restaurant in our listed destination in that An Awesome Secret Foodies Tour in Tuscany, Mckinley Hill, Fort Bonifacio, Taguig

The Sauceria style is distinctively synonymous to healthy and delicious foods.




Click the manifesto to enlarge and read what Sauceria is committed to manifest to their dining customers


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About Edgie Polistico

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Author of Philippine Food, Cooking, and Dining Dictionary - the first and only published Pinoy food and dining dictionary. The book won the national category as Philippine's finalist to the Gourmand Awards international food writing contest in Yantai, Shandong, China to be held in May 2017. A lexicographer who began to compile and wrote his first vernacular dictionaries at the age of 14. A collector of contemporary and vintage dictionaries, both local and foreign.  A linguist studying the many dialects you can find in the Philippines. A blogger maintaining at least 11 blog sites. A researcher of food culture, Pinoy pop culture, interesting places and structures in the country, local transportations, Philippine churches and other places of worship of any religion and beliefs, local anthropology, socio-cultural issues, and whatever interesting about the Philippines and the Filipinos. A visual artist who uses pencil, watercolor, pen, and fingers as medium of expression - once an editorial cartoonist of local broadsheet and campus publications. Created his first hand-made comics magazine and participated the Marian watercolor exhibits in his hometown parish while in high school. A photographer taking at least 2K photos a week in the field while on travel for almost two decades now.  A poet hiding most of the time. A low-profile historian studying continually the origins, history, and progression of many places in the country. A computer programmer who wrote the codes and designed the software application of his digital Cebuano-English dictionary and distributed it for free around the country and over the internet. A traveler who had been to all four corners of the Philippine archipelago, and still setting more footprints anywhere in the country.  A holder of professional driver's license once took the wheels for UBER. A home cook who loves to enhance, modify, elaborate, experiment if not invent more of  Pinoy dishes and delicacies.

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