But what I really celebrate about Tagala is their consistency. The breast that I had that afternoon was remarkably juicy on the inside and crispy on the outside, just like the many, many other thigh parts I've been ordering here. It has always been cooked in this manner ever since, maybe even way back to the time when it first opened between 1999 and 2000.
We came for the sutukil - sugba (grilled), tuwa (clear broth) and kilaw (ceviche). This timeless trinity of Cebuano comfort food could represent anything that's delicious and good and right in the universe.
They say that good food is all about creating and invoking memories. Aside from the pochero, this is where the eatery succeeded.