Recommendation by Lemi
Bite into the crisp, savory crust of Irene’s Vigan Empanada’s iconic pastry, and find bits of your favorite Vigan Longganisa wedged between mongo sprouts and green papaya. This small kiosk along Salcedo Street uses 100% rice flour, rolled thin to highlight the flavorful marriage of perfectly cooked eggs and garlicky sausage. It’s best enjoyed hot and fresh from the pan, with a splash of Ilocos vinegar. You also have the option to double up your filling, just let them know—double Longganisa? Sure! Double egg? Go for it! Irene’s got your back.
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