Comments on: Lunch at Gerarda’s, Tagbilaran City, Bohol

By: Nina

Nina — Tue, 22 Apr 2014 02:09:18 +0000

Hi MM, next time you’re in Tagbilaran, try the native chicken and balbacua at Six Sisters. They are the best. They’re known for both dishes and the locals go there specifically for these. But make it there before lunch before the lunch crowd wipes out the balbacua and native chicken! Another highly recommended place is Monding’s for their dinuguan :)

The name escapes me now, but yes, the restaurant on stilts at the pier is also a go-to for good food before all these new restos have sprung up.

By: Reggie Rullan

Reggie Rullan — Wed, 16 Apr 2014 03:51:53 +0000

Dinakdakan is indeed an Ilokano dish with the distinction of the sauce being mayonnaise mixed with steamed or boiled pork brains to give that creamy savory taste. If they used coconut milk then it must be a Visayan substitution for the brains. Ilokanos don’t cook with coconut milk or cream. I grew up eating dinakdakan with Ilokano kin preparing this for special occasions and I have not come across a coconut milk version.

By: Gillyweed

Gillyweed — Sun, 13 Apr 2014 12:46:09 +0000

I also liked eating at that restaurant near the pier. Their kinilaw was delicious.

By: Hershey

Hershey — Sat, 12 Apr 2014 11:14:55 +0000

Fried tadyang looks cripsy and to die for! yummeh!

By: JE

JE — Fri, 11 Apr 2014 10:11:34 +0000

Is kinampay close in spirit to something like ginataang langka? I find it hard to imagine how ube would taste in a savory dish like that.

By: pixienixie

pixienixie — Fri, 11 Apr 2014 02:42:33 +0000

That take on dinakdakan reminds me of how some establishments top or mix their sisig with mayonnaise. As a Kapampangan, I can only shake my head and silently scream. :( And that kare-kare… I don’t know if it’s just me, but you can tell if a dish was thickened with cornstarch, right? The sauce took on a sort of milky, pasty appearance….

We’ll be in Bohol in June; will definitely eat here. Thanks for this review!

By: ami

ami — Fri, 11 Apr 2014 01:20:00 +0000

I wouldn’t have guessed that the 2nd picture is kare kare without reading the accompanying text. I thought it was sinigang with very murky sabaw.

By: psychomom

psychomom — Thu, 10 Apr 2014 18:34:27 +0000

dinakdakan is almost like sisig?

By: Natie

Natie — Thu, 10 Apr 2014 17:40:40 +0000

Wow, 3 posts! What a treat!

By: Meg

Meg — Thu, 10 Apr 2014 17:22:35 +0000

I love dinakdakan, only if it were made with pig’s brains. Gerarda—that’s a rare name and happens to be my real name too.