So Glad We’re Here @ Pedro’s

If a restaurant is named after a grandparent, it surely offers food that is nostalgic, homey and luscious. This new food house in Pinamalayan is another proof of that belief.

Pedro’s takes a fresh venture in the town’s food culture as it offers a fusion of Tex-Mex and Filipino cuisine. They even brought and introduced Peri-Peri Chicken, a Portuguese grilled chicken, to Pinamaleños. Apart from their signature dish, there’s more to try that customers will surely love.

The facade is an eye-catcher. Even when they were still building this up, I already noticed its resemblance to establishments in Manila. It has this restaurant by the bay feels. It has minimalist and neat interior design yet it delivers elegance, making it a relaxing spot to stay. Customers can choose between al fresco dining or dining indoors.

Pedro’s Chicken Peri-Peri

Pedro’s Chicken Peri-Peri is the diner’s signature dish. It’s available in whole, half and quarter cuts with rice. The whole chicken is worth the price as we can already get a satisfying amount of juicy meat from there, not to mention that it’s flavorful from skin to meat to bones. It got that peppery and lemony flavors, which my palate likes. Moreover, it’s their one-of-a-kind rice that makes the chicken more special. It’s spicy yet the hotness blends well with the Peri-Peri.

Al Pedro’s Chicken Fettuccine

Alfredo Pasta is already a delight but adding their signature chicken to this dish deserves another thumb up. Fettuccine was cooked al dente. Alfredo sauce is cheesy and creamy at the same time. On the other hand, the chicken cuts didn’t disappoint as always. Its spices complemented the creamy white sauce. Since they gave justice to an Alfredo Pasta, I suggest that they also add Pesto Pasta to their menu because, I think, their grilled chicken will go well with pesto.

Beef Quesadilla

With the inclusion of corn kernels, herbs and pico de gallo, I can really feel the Tex-Mex vibe. I must say that this is the quesadilla in Pinamalayan that is closest to Mexican flavors. The ground beef is seasoned with aromatic spices, which makes it different from usual quesadillas in other restaurants here. The idea of deep-frying the tortilla wraps is wise since it makes the quesadilla crispier and more enjoyable to eat. It’s definitely my favorite in Pedro’s.

Crispy Pork Belly Sisig

Here’s comes my mom’s favorite dish at Pedro’s. Their Crispy Pork Belly Sisig is the reason why we keep coming back to the restaurant. It has big chunks of pork belly and irresistible white sauce, which is already savory on its own. The crunchy sides are the best parts. I know that it is named pork belly but, I think, it’s better not to opt out the hashes of pig’s head because it is the definition of a traditional Filipino Sisig. Nevertheless, I find their rice and Sisig fit to each other, even though both has umami flavors.

Pedro’s Classic Cheese Burger

Pedro’s Classic Cheese Burger succeeded on having likable patty, soft buns, gooey cheese and fresh lettuce. It is accompanied with skin-on well-salted fries. I can’t deny that their cheeseburger is delectable. The patty retained its natural juices and pure beefiness, which is how I want my beef patty to be. They have three kinds of burger in their menu but I’m hoping to find something else that they will surely nail. How about a Chicken Peri-Peri Burger?

Pedro’s Shoestring Potato Fries

I’m so happy that at last, there’s a restaurant here that is brave enough to offer shoestring fries and kinda nails it! I said kinda because the cuts are too thin to the point that they get curvy and tangled. It isn’t something to worry though because I enjoyed eating them. Plain salted is my favorite flavor for fries and I like that Pedro’s retained it this way. I don’t even need the ketchup. After all, these tangled strips are hard to dip in the sauce.

Pedro’s Creamy Garden Salad

Every piece in this plate has the crunch that is so satisfying for a salad. I like that they separated the dressing and parmesan cheese so the proportion of flavors is in our hands. The dressing is as sour as vinaigrette so if your want it to be tangy, add this dressing. On the other hand, the parmesan cheese gives the dish some saltiness. The grapes contributes some sweetness. It’s good. I just can’t find the creaminess as what its name says.

Mango Fruit Tea

Before Pedro’s was built, the owners started as milk tea owners and created the brand The Black Pearl, so we are already aware of their drinks. I think they used black tea for their Mango Fruit Tea, which results to the dark yellow color. It also gives dominance to the flavor of tea so it kinda covers the mango’s sweetness, although it is still recognizable. We also had Wintermelon Milk Tea and it almost tastes like what we have in Breen except that it exceeds the wintermelon flavoring so it’s sweeter than how I prefer it.