We went to Baguio on a holiday week, so we mostly ordered in. Traffic in Baguio is terrible during the holidays!
We ordered a few staples from Casiano Food House to see how they measure up: Ginisang Munggo with Rice, Pork Steak with Rice, Chicken Adobo with Rice, and a Fresh Mango Shake.
Ginisang Munggo ($2.28)
Unfortunately, this dish was a miss for us. The munggo had an overwhelmingly strong ginger taste. Since I’m sensitive to ginger, we couldn’t enjoy it at all. It was also too thick for my taste.
Pork Steak ($2.37)
A much better experience—tender, well-seasoned, and balanced. It wasn’t too salty and managed to hold its own even when eaten with rice (a detail that matters because some viands lose flavor when paired with rice). It also didn't have that gamey taste that I usually taste with pork dishes.
Chicken Adobo ($2.37)
This one was solid. Casiano’s version leaned toward the dry-but-juicy style rather than the saucy kind. The flavor was spot on, capturing what a good Filipino adobo should taste like. Adobo may be a staple, but not every place gets it right. Casiano did.
Fresh Mango Shake ($2.37)
This one never made it past the first sip—it arrived with an open seal. Naturally, we didn’t drink it and requested a refund.
Funny enough, if you've noticed, the mango shake costs the same as the pork steak and adobo. That’s Baguio pricing logic for you—where drinks can be as pricey as the mains!
Verdict
Casiano Food House delivers well on the classics, especially the pork steak and adobo. The munggo wasn’t for us, and the shake incident was disappointing, but overall it’s a dependable spot for affordable Filipino comfort food in Baguio. These meals are tagged as good for one, but as you can see in the photos, you can share them. My son and I shared the adobo and pork steak, but we still ended up with pork steak leftovers. You can mix and match proteins and vegetables if you'd like to order from Casiano Food House to get the most out of your money and just share it with your family and companions.
Comments
Post a Comment