Restaurants / Bars

This Beef Lengua is So Good, It Got Us Speaking in Tongues

July 31, 2015

My mother always found my tastes rather peculiar. As a child and specifically during family gatherings, I’d always race to grab a plate filled with my grandmother’s lengua—something my mom refused to put into her mouth, until two New Year lunches ago when my cousins and I mischievously piled some on her plate. We told her it was some rendition of beef stroganoff, and she wolfed down heaps of it with much satisfaction until my grandmother herself revealed the truth about the slabs of beef tongue that now rested in my mother’s belly. Trust me, you wouldn’t want to know what transpired after that.

Lengua, for me, is staple comfort food. Cooked slowly until melt-in-your-mouth tender and swimming in creamy mushroom sauce, it rarely fails to hit the spot. A recent discovery of—should I dare say—the best beef lengua I’ve had so far in Metro Manila can be found all the way in Quezon City. Along Scout Tobias cor. Scout Fuentebella Streets lies Heirloom Kitchen, a cozy, unassuming family restaurant that I wouldn’t mind coming back to over and over just for their beef lengua.

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L: Squash Flower Fritters, PHP 210 | Beef Lengua, PHP 375

Served with buttered vegetables and your side of choice (I unabashedly went for the creamy butter mashed potatoes), Heirloom Kitchen’s Beef Lengua is extremely tender, and lavished with a simple mushroom sauce that’s light and anything but cloying. I’ve observed that there are some restaurants that cheat their way into making the sauce by using cans of Campbell’s Mushroom, but Heirloom Kitchen’s is chock-full of savory flavor. The one I had on my recent visit could use a light sprinkling of salt, but you can tell that deft hands have seasoned it with just the right amount of herbs. Speckled with sliced chorizo, the Spanish sausage lifted the dish with hints of pepper and a distinct tinge of smokiness.

Heirloom Kitchen’s Squash Flower Fritters also make for an indulgent companion to the beef lengua. Delicate squash flowers are generously stuffed with herbed cheddar and deep-fried to a crisp. They lend a nice preliminary crunch before the torrent of melted cheese comes gushing out. It’s served with a side of marinara for added punch and tang.

I know my mother will never in a million years eat lengua with as much gusto as I do. But maybe that will change after she tries this one.

Do you like lengua? Where’s your favorite place to get it in Metro Manila? Share it with us by leaving a comment below!

49B Heirloom Kitchen

Address: 49B Sct. Tobias corner Sct. Fuentebella St., Brgy Laging Handa, Quezon City
Contact: 239 1637
Follow On: Facebook / Instagram
Website: http://www.49bheirloomkitchen.com/

Mikka Wee Mikka Wee

Mikka Wee is former editor of Pepper.ph and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, Preen.ph. She has always been crazy about travel, food, and her dog Rocket.

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9 comments in this post SHOW

9 responses to “This Beef Lengua is So Good, It Got Us Speaking in Tongues”

  1. Theo Manila says:

    I don’t think I’ve had it outside home, there’s isn’t that many resto who offer him IMHO.

  2. Geh says:

    You had me at lengua.

  3. anthabala says:

    I love lengue but seeing it raw is mortifying. But wow this looks good.

  4. Victoria says:

    I’m amused by people who don’t eat lengua because they’re put off by it; tongue is made up of muscles just like all other cuts of meat. 🙂

    Quezon City though. 🙁

    My favorite lengua was the one at the now-shuttered Cova.

  5. kaoko says:

    What are the red bits on top? Bellpeppers? Bacon?

  6. SaintAnne says:

    Great post! One of the best lengua that I also tasted is located inside the main market of malabon. I forgot the name of the carinderia, but the only thing I remembered was the flowerhorn, and the large cauldrons where they cook their food. Trust me, it’s really really good!

  7. Ashley Penabella says:

    The pic is mouthwatering. Good thing that it’s located in QC. Hope their Lengua is at par with the likes of the former Done Nena’s. 🙂

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