Stay, Stray, Play and Feast: Chili Peppers’ Family Favorites: Naga- Born World Class Cuisine

Chili Peppers’ Family Favorites
Naga- Born World Class Cuisine

Chili Peppers started it all in Magsaysay.

The glittering Magsaysay Strip became what it

is now when this awesome restaurant, all by its

lonesome opened in this once desolate grassland.

Naguenos came in droves to sample what was city’s

pioneering Hispano- Mexican cuisine had to offer,

and restaurants later started sprouting one by one,

to cater Chili Pepper’s overflowing costumers.

We retuned once on to one of the best restaurants in Naga City

and thoroughly enjoyed Butter Garlic Shrimps for appetizer.

It was very tasty and guaranteed to prime your taste buds for

the hearty meal ahead. Made of generous amount of plump

white shrimps, sliced button mushrooms, sautéed with tangy

lemon garlic butter and topped with white wine reduction.

We ordered some of our all- time favorite dishes

that makes us coming back to Chili Peppers like

the luxuriously yummy Cream of Pumpkin Soup.

Pinangat with Tilapia Fillet is another all- time favorite,

that we never fail to order here. A fusion of two iconic

Bicolano dishes; the CamSur version of pinangat where

there is a generous filling made of chopped crablets and

ground young coconut meat between layers of velvety

smooth taro leaves, simmered in creamy coconut milk.

Topped with a perfectly seared tilapia fillet, with nori strips,

bathed in creamy coconut milk and sprinkled with sesame

seeds. They make an awesome crave - worthy combination.

The Baby Come Back lives up to its name as it kept us coming

back. This tender and tasty ribs probably made this restaurant

very popular, that made droves of Naguenos troop to Magsaysay,

and it didn’t matter how secluded and out-of-the-way it was then.

Another all time family favorite is the Sweet Chop of Mine.

Two huge slabs of perfectly grilled 300 grams prime pork

chops, glazed with sweetish teriyaki sauce, lying in a bed of

Java rice and with a mound of pickled papaya as a side dish.

I’m saving the best for last in this review and the

Jambalaya Pealla deserves the honor for this one.

It is one of the paella variety listed on the menu and we have
already tried the Paella Mariscos and Paella Valenciana which
we extremely enjoyed in the past and I featured it on this LINK..

I was intrigued about this iconic New Orleans' dish as it was fused with
another iconic dish from Spain and the result was mind blowing.The merry
mix of seafood, spiced with onions, red and green peppers, interspersed
with generous slices of Hungarian sausage, egg wedges, in the Jambalaya's
time tested tradition of putting everything edible, anything available but
cooked the paella way. This dish is a delicious culinary masterpiece.