Paksiw simply refers to a Filipino cooking method of simmering fish or meat in vinegar and garlic, often with ginger or bitter melon, without added oil. The technique both preserves and flavors the dish, producing a tangy, savory result distinct from the sweetness of adobo.
Paksiw
From cheesy ensaymadas and tres leches treats to Negrense comfort food and sticky kakanin, these spots deserve a place on your Bacolod food trip.
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The limited-time collaboration reimagines a Forés family favorite across five dishes that celebrate familiar Filipino flavors, playful experimentation, and chef Margarita Forés’ enduring legacy.
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