Turo-turo, literally “point-point,” refers to Filipino eateries where diners point directly at pre-cooked dishes displayed in trays rather than ordering from a menu. The format, closely related to the carinderia, reflects practical, fast, and affordable Filipino dining built entirely around visible, ready-to-eat home-style food choices.
Turo-Turo
For nearly four decades, Enting's Special has drawn diners with its signature kinilaw, distinctive chicken inasal, and unwavering commitment to fresh local ingredients and family tradition.
Debuting at ArteFino: Isang Dekada, EATS by ArteFino transforms the annual fair into a celebration of Filipino culinary culture, bringing together beloved food makers, regional specialties, artisan pantry finds, and thoughtfully curated homeware under one roof.
From tender kaldereta to crunchy chicharon, the family-run restaurant has spent decades proving that goat meat deserves a second chance.
The Raintree Group corporate chef reflects on the toughness, encouragement, and work ethic he inherited from the father who first introduced him to the world of food.
Chef Bettina Arguelles’ homey, modern day turo-turo in Maginhawa serves rotating home-cooked meals with no fixed menu.
His favorite spots not only reinforce the province’s post as the country’s very first UNESCO Creative City of Gastronomy, but also bring back dear memories.
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