Back at Mama Rosa...

...with some old favorites at Mama Rosa. Homegrown and comforting local flavors executed with an inventive spin are what sets Mama Rosa apart, making it an absolute must-try when you're in East Capitol Drive. And it's been far too long since my last visit...

Start things right with Mama Rosa's light and tasty appetizer, the Manga Aligue (P 210), with thin slices of semi-ripe or "manibalang" mangoes tossed with Mama Rosa's signature Neptuna Sauce and topped with crispy fried shrimps and coriander. The play on texture and flavor, with the sweet and sour notes of the mangoes weaving in seamlessly with the mildly sweet and salty sauce, capped by the briny flavors of the crispy shrimp, kicks off your meal at Mama Rosa.  Follow it up with more of Mama Rosa's signature dishes, and you're on your way to making your day right (more on Mama Rosa on my previous posts, A Sunday Seafood Lunch at Mama Rosa and Comforting Rainy Day Dishes at Mama Rosa).

Mama Rosa's Kinilaw na Isda (P 280), fresh tuna marinated in vinegar with chili, onions, and pepper served three ways, with Green Mango and Coconut Cream, with Salted Duck Egg, Tomatoes, and Black Beans; and with Cucumber, Radish, and Kamias (or bilimbi), small bites that's big on flavor. The fresh and clean notes of the tuna are enhanced by the different components of each variant, with the bold and sour notes of the green mango tempered by the coconut cream, the traditional salted egg and tomato combo is kicked up a notch with the addition of black beans, and the refreshing flavors of the cucumber and radish punctuated by the tart kamias, all without overpowering the delicate notes of the fresh tuna.

Mongo (P 140), Mama Rosa's fully loaded soup of mung beans sauteed in shrimps and smoked fish with bitter gourd, eggplant, okra and vegetables topped with crunchy chicharon or pork cracklings, perfect for a rainy day. Or any day, really.

At Mama Rosa, rice is a meal in itself, with their new Squid Ink Rice (P 220), soft and fluffy rice cooked with squid ink and topped with Chinese sausages with its intense notes adding to the mix of flavors and textures...

...and the signature Pistahan Rice (P 225), fried rice cooked with smoked fish flakes, salted duck eggs, fresh tomatoes, crunchy garlic, and chopped spring onions, a fiesta of flavors on a plate.

Not to be missed is Mama Rosa's comforting noodle dish, the Sotanghon Puti (P 280), soft vermicelli noodles with smoked milkfish flakes flavored with calamansi and fish sauce topped with coriander (wansoy) and toasted garlic. The soft chewy noodles are enhanced by the distinct smoky notes of the milkfish, capped by layers of distinct flavors from the calamansi, coriander, and nutty toasted garlic.

And here's the beef...

Mama Rosa's Crispy Tadyang (P 380), slow-cooked tender beef ribs, air-dried, and deep-fried to crispy perfection, served with a tasty dip of balsamic vinaigrette infused with anchovy essence and calamansi, a personal favorite. The crisp yet tender and juicy beef just slides off the bone, pairing well with Mama Rosa's Pistahan Rice.

And why not indulge in some pork love while at Mama Rosa, with their tasty Binagoongang Baboy (P 280), thin slices of crispy deep-fried liempo or bacon-cut pork belly stewed in vinegar and fresh shrimp paste served with Chinese cabbage (pechay) and grilled eggplant. The rich yet mild flavors of the thin and crisp bacon-cut slices of pork belly get a flavorful boost with the sweet and salty notes of the shrimp paste. Sides of grilled eggplant and Chinese cabbage completes the dish. More rice? Absolutely.

The rustic Sinaing na Tulingan in Olive Oil (P 160), slow-cooked bullet tuna in olive oil, dried kamias (bilimbi), and capers garnished with olives and finger chilies and served with a tart kamias dipping sauce, is Mama Rosa's all-time bestseller, with its updated version of a timeless local classic. The subtle nutty notes of the olive oil and the sharpness of the olives and finger chili add layers of richness to the simple yet flavorful dish.

Cap your feast at Mama Rosa's with their Saba't Kamote (P 60), sweet potatoes and plantains cooked in syrup with pandan...

...and the indulgent Leche Flan (P 85), a traditional egg custard with caramelized sugar infused with limon de China. And it's good to be back...at Mama Rosa.