Ate Vi Of Victoria

One restaurant that has been a part of my childhood and, at the same time, still part of my present, is definitely Ate Vi’s Kambingan. When I was young, this carinderia, located at Victoria, was the family’s regular stop whenever we were traveling north. I wouldn’t say my order because my parents already know what I want – a bowl of Papaitan, a few calamansi fruits and a cup of rice. Ugh! I miss those days.

I know I’m not only here who has a story to tell about Ate Vi’s Kambingan. Before the known restaurants today popped up, Ate Vi is already popular among Mindoreño and Western Visayan travelers since it is where the buses or any other vehicles frequently stop for lunch.

Although the next generation of travelers choose newer restaurants nowadays, Ate Vi’s Kambingan stands still, serving the delectable Filipino dishes.

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Of course, we can’t begin the blog without the star of Ate Vi’s Kambingan. Despite of the ordinary home-cooked dishes offered here, I keep coming back at this carinderia because of their Papaitan. I’ve been eating Ate Vi’s Papaitan since I was a child and it has become my standard Papaitan. The bitterness of this soup is no joke but in a luscious way. It’s generously served with small cuts of goat innards. Nope! it’s not disgusting at all. I just squeeze calamansi juices into the soup and it’s a perfect heart-warmer.

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Another specialty of Ate Vi is Kalderetang Kambing. It’s different from the Kaldereta dishes we usually eat in celebrations. Ate Vi was able to expose the real goodness of a goat meat through her Kaldereta. Although it includes a lot of small bones, the tender meat parts has this unique flavors. The stew has the smack of nuts and beans that makes it addicting. It was because of this restaurant that I was able to appreciate Kaldereta, especially Kalderetang Kambing.

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Every spoonful of Ate Vi’s Sampayne gives me a burst of various flavors. I can recognize the mild spiciness, the saltiness, the sweetness and the umami qualities so my taste bud is totally full. Aside from innards, I’ve also eaten a few small chops of meat, which is great. However, this doesn’t mean my palate is satisfied with the flavors. I don’t know. Perhaps, it’s just that I tasted better Sampayne than this. I also do not recommend eating this when it turned cold already.

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It’s very unlikely to have vegetable dishes at Ate Vi’s Kambingan so when we caught Ginataang Sitaw at Kalabasa one time, we grabbed an order. I like that they provided us more sauce so we could immerse our rice on it. I’m fond of ginataan with strong coconut flavors so I find this dish bland. The string beans, okra and squash may be soggy but they’re delish. The Beefsteak has the right tanginess and tenderness. I appreciate that it has less fats so we’re guaranteed that this is pure beef meat.

Adobo | Nilagang Baka

I’m actually not sure if this Adobo is goat or beef. I can’t recognize the aroma of a goat meat in this dish but my companion said that the color’s too dark for it to be beef. Nevertheless, I find this Adobo spicy and quite tough to chew, unlike the Nilagang Baka here, which features soft beef. We had a great amount of beef chunks and cabbage leaves, too, but the broth lacks that beefy flavor, which makes the whole thing dull.