Trigo in San Antonio Village Might Just Pass as Your New Favorite Hipster PanaderiaJune 29, 2015
- Mikka WeeWords
Big things are happening in San Antonio Village. Aside from numerous holes in the wall that have gained immense popularity, there exists a line-up of eclectic finds—you’ve got Satinka Naturals, where bowls of Kalinga yogurt drizzled with honey can be devoured without having to leave the city. Newly-opened Restock houses specialty coffee by Jonathan Choi of Magnum Opus and some of the best chocolate chip cookies in town. And of course, how can any city slicker overlook modern Japanese joint, 12/10, whose strength, aside from their cocktails and small plates, lies in their impeccable customer service.
Not a far walk from 12/10 and Restock is Trigo. Located along Kamagong, it instantly strikes us as, just like its neighbors, another hipster establishment. With its tasteful branding that’s hard to ignore, it easily blends in with the new vibe and atmosphere of San Antonio. Before this, we’ve already heard things about Trigo’s owner—good things, in fact. A stint at Rockwell’s Baker’s Dozen propelled him to further expand his business venture and turn it into a fully functioning bakery, similar to a panaderia, but with a tiny café setup that lets you enjoy some of their offerings right there and then.
The menu is succinct, with each offering shedding the spotlight on a particular type of bread. A pepperoni pizza (PHP 340) is served on ciabbata bread, while a picadilly pita (PHP 220) draws attention to the flat, unleavened bread. In a chicken panini, Trigo’s signature buffalo sauce is slathered on moist chicken breasts and stuffed inside a panini (PHP 280).
Though the menu is short, the staff tells me that they have two bestsellers, which instantly open up my appetite: A thick chorizo burger seasoned with paprika sits below a hefty brick of cream cheese. It is served in between two buttered buns that are pillow-like yet firm. The end bite elicits a crunch that can only be an indication of well-toasted and baked bread.
Though it was on the saltier side, the chori burger was decent at best—maybe a bit of cream-based sauce wouldn’t hurt. The coleslaw that accompanied it came swimming in a puddle of watered-down mayo, but the deep-fried battered onion it came with, though, were incredibly crisp. Onion rings have a tendency to be too watery that the batter comes hard to cling at times, but these were coated excellently and deep-fried to a perfect golden brown. I wish they gave me more!
Next, some garlicky salpicao was served inside a 7-inch pandesal lined with chunks of kesong puti. The beef was juicy and garnished with a good sprinkle of deep-fried garlic chips and chopped parsley. I would normally order 2 servings of garlic rice to go with my beef, but this salpicado pandesal of Trigo’s makes me forget my preferred carb. Not recommended if you’re trying to cut down on the calories because they are generous with the butter on their bread, and the ratio of meat to pan de sal is well-balanced. I’d probably hop over to sink my teeth into this salpicao sub should I happen to have a bad-day-that-I-need-to-make-right-by-making-it-a-cheat-day day. But really, you don’t need a reason to enjoy this—just freaking go for it.
Maybe we came at a wrong time. Perhaps during Trigo’s busier hours, you’ll find their display case better-stocked with a wider variety of breads and knick-knacks. So if you find yourself in the area and are craving for a hearty sandwich and take-away bags filled with tasty, delicious breads, you know where to go.
Have you ever been to Trigo? What do you think of their breads? Tell us your thoughts with a comment below!
This review was conducted solely by the author, who did not accept any form of cash advertising, invitation, sponsorship or payment. It was paid for by the author or Pepper.ph, and the views represented are purely the writer’s own. It is based on one anonymous visit to the restaurant.
Address: 9629 Kamagong, San Antonio Village, Makati