As a child, snipe or agachonas from Pampangga or Bulacan were quite plentiful. But over the last decade or so, I think I have only enjoyed agachonas once. So imagine my surprise when we were served pitaw, a local delicacy in Bacolod, which are rice field birds. These were already cooked adobo style, and bottled, so you just had to re-fry them to crisp wild bird meat nirvana. Highly flavorful and so much bang for the buck (a few small pieces was enough to pair up with a large spoon full of rice), these were as good as the agachonas I recall from childhood. They were so good that I asked if we could order some to take home and I managed to secure 4 bottles…
Perhaps I am hard-wired to fall in love with re-fried adobo of any type, but this was love at first taste. Didn’t need any vinegar or chili, though you could add some if you desired, the meat along with rice and possibly even a fried egg would make for a wonderful breakfast. I enjoyed mine with rice and a side dish of chopped ripe tomatoes.
These little birds are rather difficult to catch I am told, and even in Bacolod, it isn’t easy to get a steady supply of pitaw, so I consider myself to be extremely lucky to still have three bottles of pitaw in the pantry and will guard them fiercely! If you visit Bacolod and come across this delicacy, make sure you bring home at least a bottle and maybe more… :)