00:00 In Pasig, there's nothing that's not a sight to see because of the many landmarks.
00:04 The City Hall, Cathedral, and the new Victor statue.
00:10 And that's with a Lugawan that's already full of deliciousness.
00:16 If this Lugawan is really a landmark in Pasig City,
00:25 let's see if we can get here without using GPS or any navigation apps.
00:32 We just need to not be shy to ask questions because instead of Lugawan,
00:36 we might end up in Kangungan.
00:39 Okay, we're in Pasig now.
00:51 We saw the terminal of the tricycle.
00:52 Let's just ask around here, maybe they know where we're going.
00:56 Hi! Do you know Alex Lugawan?
01:01 Alex, yes. We're from Tuligalas.
01:03 How long have you been here?
01:05 3 months.
01:06 Stoplight on the left.
01:07 Then, turn left.
01:08 Is it still delicious there?
01:09 It's delicious.
01:10 I'm just waiting for it to come to life.
01:12 I'm just getting to know it.
01:13 Thank you!
01:14 Turn left.
01:18 Oh, wait.
01:19 Yes, that's right. There's a traffic light.
01:20 There it is. Alex Lugaw.
01:24 Pork and tofu.
01:26 We're here. We're almost there.
01:28 There it is. Alex Lugaw.
01:30 There are a lot of people.
01:31 I can already smell it on the street.
01:34 There are the vendors.
01:37 Egg, pork and tofu.
01:40 Hi, Mami Susan!
01:42 Are you the owner of this place?
01:43 Yes, I'm the son of the owner.
01:45 You're the son of the owner.
01:46 Oh my God.
01:47 I can already smell it on the street.
01:50 We don't use navigation apps.
01:53 When we arrived in Pasig, we just asked you.
01:56 It's very popular.
01:58 We'll also taste Alex Lugaw's big Pasig.
02:02 Who doesn't know about this 5-decade-old Lugaw?
02:08 In the early 1970s, when the idea of building a store in a garage came up,
02:13 Veronica and Alex married in the middle of the MH Del Pilar in San Nicolas.
02:19 This is the main road of Pasig Yapo and Pasig Crossing.
02:23 Someone requested to put Lugaw so that they can have a snack drive.
02:28 Alex told his grandmother the recipe of Lugaw, which became a popular dish in Pasig.
02:34 My grandmother was still young.
02:36 Whenever I go to the market on Saturdays,
02:38 my grandmother would take out Lugaw for us to sell.
02:43 My children also try Alex Lugaw.
02:45 My mother told me that she's always with my grandmother when she goes here.
02:50 Now that we're grown-ups, she can take us here.
02:54 On Sundays, before we go to church,
02:57 when we need to have breakfast, we come here.
03:00 I'm from America.
03:03 I just go home and Alex is what I hide.
03:08 Over time, their way of cooking Lugaw didn't change.
03:12 First, they saute the garlic and onion.
03:16 Then, they mix the boiled pork bones, which is called "tipo."
03:21 It's important to clean it well before boiling so that there's no aftertaste or bad taste.
03:28 Then, they add the boiled pork bones.
03:32 This is what will make the taste of their famous Lugaw deeper.
03:37 The meat is really clean.
03:39 Of course, if you don't know how to clean the tipo, there's a different taste.
03:42 Even the tofu and the pork bones, the quality is really good.
03:45 You can afford the price.
03:48 It's really delicious.
03:56 Even though it's hot, it's worth it.
03:58 There's no other way to put it.
04:01 But if you add the tofu and the pork bones,
04:05 that's where the taste is mixed.
04:07 People are looking for that.
04:09 They say it's like Megayuma.
04:11 What's inside?
04:13 This is the pork tipo.
04:15 That's my favorite.
04:16 This is the best Lugaw I've ever tasted.
04:24 It's delicious.
04:25 There's no doubt that the Pasig people are really generous.
04:30 I like the inside.
04:32 You know, if it's clean, it's tasteless.
04:34 But if it's dirty, you can taste it.
04:36 This is clean.
04:37 And it's just right soft.
04:39 It's delicious.
04:41 The vinegar is good.
04:46 Let's taste it.
04:48 Oh, I'm going to drop it.
04:50 I'm embarrassed.
04:51 Dip it in the sauce.
04:53 It's delicious.
04:56 It's only good when it's big.
04:59 The Lugaw Peso per order back then,
05:02 after 50 years,
05:04 is still around P15.
05:07 The price, we can't raise it.
05:10 Especially now, rice is expensive.
05:13 But we never sell cheap rice.
05:16 It's still quality.
05:17 Before we raise the price,
05:20 we have to keep on increasing it.
05:22 Because my father and mother said,
05:24 "It will go back. We can't raise it."
05:27 We will raise it.
05:28 From Lugaw and Tokwat Baboy,
05:30 they also added Silog Meals
05:33 and other all-day breakfast and snacks on the menu.
05:36 They also added Zizzling Dishes
05:38 that they cook on their Zizzling Plate.
05:41 Worthy meal for P70 to P130 per order.
05:46 Even though it's not a big Lugaw,
05:48 the income from Lugaw is a big help
05:50 to finish the studies
05:52 of the 3 out of 6 children of Veronica and Alex.
05:55 They also built a car
05:58 and built their dream forever home.
06:01 Cherry and Richie are in charge
06:04 of the Lugaw that their parents left.
06:06 Cherry is in charge of marketing
06:09 while Richie is busy with operations.
06:11 They also became active on social media
06:14 that opened opportunities
06:16 to get the attention of food vloggers.
06:18 Suddenly, vloggers came.
06:20 We are like late bloomer.
06:23 Alex Lugawan is known in Pasig
06:26 but not outside Pasig.
06:28 Thanks to the vloggers, we got to know each other.
06:30 So, here we are.
06:31 They have more customers
06:34 from different parts of Manila.
06:36 Lugawan is open from 6 am to 12 am.
06:41 That's why they can't afford
06:43 to spend more than P50,000 per day.
06:47 They also plan to build rolling stores and food carts
06:51 in different parts of Pasig.
06:54 This is the best place
06:56 because it's near the church,
06:57 near the road,
06:59 near the school.
07:00 Now, I'll look for another place
07:02 that's also near the church,
07:04 near the school,
07:05 near the road,
07:06 where they can put the Lugawan
07:08 and at the end of the day,
07:10 they can leave.
07:11 It's far away
07:12 but the 5-decade Lugawan
07:15 of the Enriquez family is still far away.
07:17 God gave us this business
07:19 that if you think about it,
07:22 you should do it with your heart
07:24 and your passion.
07:26 Our business is long-lasting.
07:28 They are alive with us.
07:29 It's like we are with them.
07:31 In business, the target should not be a big loss.
07:34 Ensure the quality of the products
07:36 for the passage of time.
07:38 You will look for and return
07:41 so that you can earn without loss.
07:44 [Music]
08:06 [BLANK_AUDIO]
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