00:00That is Pares, delicious but cheap to eat.
00:06This January, we met the story of Diwata, who became controversial because of his previous trouble.
00:14You will go to jail because you are criminals.
00:17What did you do to me? You broke my beautiful face.
00:20But he came back through his business, Pares.
00:27Welcome to Diwata Pares Overload.
00:30And since then, Diwata's magic came to fruition in the public.
00:35His Paresan has been changing places continuously.
00:45Until his Paresan in Pasay became a food trip destination.
00:50How old are you, sir? I'm 63.
00:55In Diwata's business, even in front of his Paresan in Juliet, which is almost the same as now,
01:03he is choosing the Encanto Pares Overload.
01:08You're under a mango tree and there's smoke. Just use Encanto, it's better.
01:13What makes Juliet's Pares special is that he uses pork bones.
01:18He grills it first.
01:20Mostly, I heard it's all fried, so I said, let's go with less cholesterol.
01:24Their Pares with Chicharong Bulakla, Unli Rice, and Soft Drinks worth Php 100 per serving.
01:33It's not like others who just fry it.
01:36Juliet was a former D.H. or Domestic Helper in Kuwait.
01:39Then, she went back to the Philippines.
01:42In 2015, when she built her Paresan, she didn't have a permit.
01:47When it was cleared, we couldn't do anything.
01:49All the things they could reach were stolen.
01:52Until Diwata's Paresan came to fruition.
01:56And in the movie, at first, he was robbed.
02:00At one point, we were like, let's eat in front so that if someone sees us, they'll be fooled.
02:07But because Diwata's Paresan was a box office hit, someone else was chosen.
02:13The rest of the people who passed by me, they couldn't wait.
02:17I accepted whatever was coming to me at the end of the line.
02:20Until one day, there was a food vlogger who lost his job.
02:25Even if they say that Diwata and I have a competition, it's okay.
02:28We don't have a problem.
02:29As for me, it's not a competition.
02:31That's what I call it.
02:32After we ate at Diwata's, we saw that no one was eating.
02:36So there, we jumped on the aisle.
02:38When we asked, it was the same price, P100.
02:41And he was very surprised.
02:42When his Paresan, which used to be just passed by, is now being robbed by people.
02:48Hey, so many people are eating.
02:50Oh, it's so funny.
02:52I didn't expect that my store would go bankrupt.
02:56They earn Php 6,000 per night.
02:59Now, in their 12 hours of selling, they earn up to Php 100,000.
03:06I'm really trying hard to save now.
03:08Because I experienced the zero-zero.
03:10I can't leave my children to go abroad again.
03:17This is the same in Quezon City.
03:19Day or night, blockbuster.
03:22For Php 120, you have classic Pares.
03:27Unli rice, Unli soup, soft drinks, and eggs.
03:32Full!
03:34And for those who can afford the budget,
03:37their Pares is also a must-try that is not cheap.
03:41It has braised beef, bone marrow, Chicharong Bulakla, Magnet, Unli rice and soup, panula, and eggs.
03:48For Php 250, up to 3 people can get full from their Pares overload.
03:56This is the business of a Bayao, Keith and Jun.
03:59We love eating Pares.
04:00We eat Pares every night.
04:02We travel to places where there are trending.
04:06Every day, more than 1,000 people travel to them.
04:10That's why we come back because it's cheap.
04:14But if the line is quiet outside because the waiters are already hungry,
04:19in their kitchen, it's like there's a war.
04:22Where they cook non-stop from 800 kilos to 1 ton of meat.
04:33Keith is a former chef in Italy where he also studied culinary.
04:38Jun is a mechanic.
04:40That's why last year, they decided to get a food card.
04:44I became an illegal vendor.
04:46When it comes to our business, there are people who are already waiting for us to leave.
04:52Until Keith and Jun decided to have their own business.
04:57There was a vlogger who did a vlog for us.
05:02It's delicious.
05:04This soup is perfect when you have a hangover.
05:07As a food vlogger, our main goal is to help promote businesses that are really weak.
05:16Before, their income per day was P1,000 to P2,000.
05:20Now, it's up to P6,000 per day.
05:27They are also thankful that they were given a job.
05:31I was able to help my mother when she was pregnant.
05:34My life changed when I was able to send my child.
05:37We are happy that we were able to help a lot of people, our employees.
05:45The pares that we know today are soupy.
05:48But did you know that the original name of this dish is Masarsa.
05:53And there's a reason why it's called Masarsa.
05:56But did you know that the original name of this dish is Masarsa.
06:00And it has a balance of salty and sweet sauce.
06:04During the time of the Spaniards in Aten, there were Chinese merchants who were selling this.
06:10They compared it to a mother as a part of the food that they sell.
06:15Especially outside the church.
06:18This food is from Laloma, Quezon City.
06:21It was a business of Lolita and Roger Chu,
06:25Shopau, Roasted Chicken, and Beef Mami.
06:30But because their customers often requested that the Beef Mami be served with rice,
06:36it was called Pares.
06:38It started here, in this very place.
06:41But it's small, it's only 6-seater.
06:45We'll shear the beef.
06:49This is our broth.
06:52And that's where the name of the food that became the comfort food of many Filipinos was born.
06:58Beef Stew, which was later called Sinangag.
07:02It's not too fatty.
07:04Our broth is already enough.
07:06It's just the broth.
07:07So you don't need to add any additives.
07:10Because it's a first-class beef.
07:12Pesos 240 per order.
07:14It's meaty, tender, and delicious.
07:16It's not that sweet.
07:17It's also not that salty.
07:18It's not that sweet.
07:19It's also not that salty.
07:20Jonas House made Pares famous in the 1980s.
07:24A lot of people say that it's original.
07:27If you trace back to history,
07:29we have withstood it for 44 years.
07:31But just like we always recommend to you,
07:35Pares is a great food now.
07:38We're just slow in eating Pares,
07:41especially those that are high in fat and cholesterol,
07:44because it adds to the health risks that we have experienced.
07:50With a lot of fattening,
07:52and a new rise because of Pares,
07:55it's not just Tubong Lugaw,
07:58it's Tubong Pares!
08:14Stay tuned for our latest updates.
Comments