I was introduced to Nana Meng’s Tsokolate Filipino through the FoodPrints Bulacan shoot right in the ancestral home of food writer Marguax Salcedo. With the help of her mom and sister Goldee, Margaux prepared a hefty Filipino breakfast for a feature. I slipped into their kitchen to photograph beautiful home-cooked food. I also secretly got a piece of the enticing pindang damulag (carabao beef tapa) while the crew were in the thick of things. Yum!
Nana Meng’s Tsokolate Filipino, both the original and special cashew variants, caught my hungry eyes. Before we went home and after feasting on a spread of quesong puti, tapa, embutido, suman and the extra thick and creamy Nana Meng’s tsokolate, I bought three bottles to take home.
Nana Meng is Margaux’s grandmother. To promote Filipino culture and tradition, they thought of sharing Nana Meng’s cooking. Alongside tsokolate, they offer homemade kakanin and desserts at their booth in the Salcedo Market.
Perfect breakfast food, appetizing pindang damulag.
FoodPrints host Chef Sandy Daza with the Salcedos. Watch out for the Bulacan episodes this October on the Lifestyle Network every Saturday at 8:30 PM.
Back in Ilocos
The rich and creamy quality of the Bulacan chocolate is great as it is, but because Ericke is home and we share a love for champorado (chocolate porridge) with tinapa (smoked fish), I thought of using it in place of tablea. It was a hit at home.