Filipino cuisine is so huge in every province they have created their own unique cuisines based on local ingredients they have. The name of this dish “balbacua” came from the Spanish word “barbacoa” which means cooking meat very slowly on an open fire for several hours. Balbakwa originated from Cebu, an island in the Visayas group of islands smack dab in the center of the Philippine archipelago. There is something about the thickness and almost gluey yet savory consistency of this soup that just goes oh-so-well when you feel hangover or when you are feeling melancholic while sitting by the window side and listening to the pitter-patter of raindrops falling on the roof.
Its rich, thick and peppery broth plus the tender and succulent meat have delighted many customers.
