At some point in your life you’ve craved a warm bowl of lugaw (a savory rice porridge usually infused with garlic, onions, and chicken stock) and nothing more. Not the bland, watery kind you used to eat as a kid when you were sick. We’re talking about a proper bowl of lugaw. One that’s thick and a little sinful with subtle hints of garlic and scallions in every bite.
Enter Lugawan sa Tejeros. The lugaw has a really rich, good ratio of soup to rice so every bite is just more satisfying compared to lugaw from other eateries we’ve tried. They are generous with the fried garlic bits and fresh scallion without going overboard. It’s seasoned with just the right amount of salt and can be paired with different toppings such as fried tokwa (tofu) or lechon kawali (crispy pork belly) which is just 50 pesos for a plate of fatty cuts of quality pork. Dip that in spicy vinegar and the sharpness just cuts right through all the richness.