Sisig Road Trip: Mila’s Tokwa’t Baboy
by Enzo Tacadao
Last Sunday afternoon, we did not have any plans on where to complete the weekend. Then, the sisig road trip popped up on our drawing board.
We are a true-blue sisig couple. We tasted some of the best sisigs from different parts of the country: Metro Manila, Sagada (Mountain Province), Baguio City, Cebu, Iloilo, and Rizal Province. Our first month together as a couple seven years ago — we celebrated at Aysee, a popular sisig hub in the Metro. We bleed sisig grease.
Several years ago, we had this idea to go to Pampanga just to eat some legit sisig. We told ourselves that once we get to have our own car, we will travel north for the love of sisig. #SisigGoals. We bought our first car January 2015, but were not able to push through with the plan not until last Sunday. Our original plan was to go to Aling Lucing’s Sisig, arguably the originator of the famed pork dish; however, after reading some of the most recent reviews, we decided to say pass. Browsing the web, I read good reviews about this sisig place: Mila’s Tokwa’t Baboy. Mila’s is famous for serving tokwa’t baboy (fried tofu and pork strips) and sisig.
About 90 kilometers from our place in Pasig, we took the two-hour trip to the Mecca of sizzling sisig — Pampanga.
It was worth the trip. The sisig was packed with gastronomic wonders. The pork strips were comparable to adobo strips, the onion has the right punch, and the grease was unhealthily tasty. Verdict: 4/5 stars. That’s saying something as we’ve been eating sisigs for more than half a decade. The tokwa’t baboy shares the same story: tasty and compliments the raw taste of white rice. Food coma right after.
Mila’s Tokwa’t Baboy
Brgy. San Angelo, San Andres St, Angeles, Pampanga