In the middle of a parched land stood a structure made of native materials like bamboo, some split and woven to become sawali. This was the local version of a gazebo, a haven from the heat of the Ilocos summer.
I have the utmost respect for Nick Rodriguez of Bistro Candon. His love for his hometown and passion for his craft make me even prouder to be Ilocana.
“Country Cooking” is a Thursday Food column we’re running today in time for the long weekend, to guide traveling foodies.
For years, when my family spent summers and All Saints’ and All Souls’ holidays in my father’s hometown, Bauang in...
