BY DOMINIQUE GABRIEL G. BAÑAGA
BACOLOD City is well-known for its rich cuisine and is home to a dozen restaurants that offer a fine dining experience.
One of these is the Casita de Val restaurant located at the Food Central in Lacson Street, Barangay Mandalagan.
Casita de Val offers a unique experience and serves some of the best Filipino-Spanish cuisines in the city.
Dr. Maria Louella Lausa-Valencia, owner of the restaurant, said they opened the business on July 24, 2022.
(Standing from left) kitchen staff: chef Kerwin De la Cruz, line cook; chef Christian Dela Cruz, sous chef; head chef Romeo Lipa III; and chef Rosalyn Soquita, line cook
Valencia noted that the date was significant for them as it was the date of birth and death of her only son.
She said the establishment was dedicated to her son, who would’ve been aged 20 years old if he was still alive.
“His manangs opened the restaurant in his memoriam,” she said.
Just like the cuisine they serve, the restaurant was decorated Filipino-Spanish style and could seat up to 50 guests.
The restaurant’s mural also features three lions as the date July 24 is under the zodiac sign Leo.
Since the restaurant owner was an Adventist Christian, this writer pointed out to her that it was a smart choice as the lion also symbolizes Jesus Christ, the “Lion of Judah.”
What makes this restaurant unique to the others is that they are following the principles of being an Adventist – they do not serve pork or seafood dishes.
Another uniqueness of the establishment is the quantity and taste of the food they serve.
The restaurant is also noted to be “classy, but not pricey.”
The establishment is usually nearly or completely full during dinner time, although they also serve during lunch hours.
People also usually crowd the restaurant during Saturday nights, and they also host live bands during special occasions for the entertainment of the guests.
As they are following Adventist Christian principles, Valencia said they made alternatives to pork by serving those considered as clean meat such as beef, quail, pigeons, and ducks.
She particularly touted their pigeon and duck dishes which are all organic and farmed on their own.
Among the succulent dishes they serve are fried quail, sate chicken, pan seared duck, crispy pigeon in adobo sauce, and the old Bacolodnon favorite Kansi.
Kansi de Valencia, in particular, was an heirloom recipe passed to them through the owner’s grandmother and the establishment’s chefs were oriented on how to maintain the correct taste.
The other recipes, meanwhile, were developed on their own, and one particular menu item they have is “dinuguan without the blood.”
According to Valencia, she challenged the chefs to create a dinuguan dish without using pork and blood.
When asked how they were able to do it, Valencia said it is a “trade secret,” although they were able to follow the consistency and taste of the real dinuguan dish.
Another particular menu item Valencia touted is the Callos A La Madrilena which was cooked ox tripe and oxtail with tomatoes, homemade beef spanish chorizo, olives, and garbanzos.
Casita de Val is open daily, except between Friday afternoon to Saturday evening when they observe the Sabbath day.
They also accept catering services for every occasion. So, if you’re looking for a unique experience in Filipino-Spanish cuisine then try Casita de Val./PN
