Served hot and made
for the cold.
Bulalo
Philippines
When the Spanish and Chinese brought cattle to the Philippines, this laid the foundation for some of the country’s most beloved beef dishes. Beef especially became a star ingredient in Batangas, and the region quickly earned a reputation for their delicious beef delicacies. Further south, in the cooler climate of Tagaytay, Bulalo was the perfect comfort food for chilly weather. Made with tender beef shank and bone marrow, it was so beloved that restaurants in Tagaytay began specializing in Bulalo, drawing locals and tourists alike to savor its rich, flavorful broth.
After my dad would place this on the table, I would rush for the ladle first and spend so much time fishing around for just the meat. Reasonably impatient, my brother would yell at me to just put spoonfulls on my plate, but I ultimately refused.