In your next adventure in Laguna, consider to drop by these foodie places.
Panaderia, Pantoja Bakery, Los Banos, Laguna
Pantoja Bakery-1
In the Los Banos intersection with Jollibee and Mercury Drug as landmarks, you should see the Panaderia Pantoja of Laguna.

Pantoja Bakery-2
Buy the Paborita — the favorite bread in Laguna. This is a perfect partner for the Halo-Halo since 1933 in Pagsanjan.

Aling Taleng’s Halo Halo since 1933, Pagsanjan, Laguna
Halo Halo since 1933-1
One should never miss this when you go to Pagsanjan. When you drive to Pagsanjan from Los Banos, turn right (going to Lucban) in the T-road section in Pagsanjan. Just right after the bridge, turn right and you should see this Halo-Halo since 1933 on your right side.

Halo Halo since 1933-2
Aling Taleng’s halo halo has been passed on for 4 generations since 1933. It has 7 ingredients : Kaong, Tubo, Mongo Beans, Leche Flan, Macapuno, Ube and Kondol. This is Pagsanjan’s best kept Halo Halo secret since 1933. Have you tried their halo halo?

Don’t forget to eat the halo halo with the paborita. It is the best halo halo combination you’ve ever tasted in your life.

Palaisdaan Restaurant, Tayabas, Quezon

Inihaw Pla-Pla (Fish) (180). I love their fresh Pla-Pla.

Another favorite is the Palaisdaan Restaurant in Tayabas Quezon. This is always a hit whether it is for lunch or dinner. The original Palaisdaan have two branches in Tayabas Quezon about 30 minutes away from Lucban.

Ihaw-Ihaw Pork Chop (P260). This is one of their best sellers aside from their fresh seafood selections. See Palaisdaan Menu.

Palaisdaan Restaurant
Bo. Dapdap (Lansonisan) Tayabas, Quezon
Cell Phone # +63 919 392 2433
Land Line: +63 42 793-3529

Home-cooked TIIM, Calauan, Laguna

After visiting Lucban, and Liliw in Laguna, we got invited again to another fiesta in Calauan, Laguna. We bought the best pineapples we ever tasted better than the ones in Tagaytay. We also got a taste of the very traditional dish called Tiim in Calauan.

Tiim. Pork Legs and Chicken slow cooked for 8 hours with only Fresh Paminta, Garlic and Salt. Even the locals don’t know why it is called Tiim.

Thanks to Jojie for unselfishly sharing with me the foodie secrets of Laguna! Thanks 🙂


Text and Photos by Anton Diaz. Copyright 2008.