Our dinner here a few months ago came about as an effort to further explore the untapped potential of the BF Parañaque food scene. So many restaurants were popping up left and right, and it was getting harder and harder to keep up. Luckily, we had the appetites to at least put a dent in the hundreds of restaurants currently open in the area, so don’t feel too sorry for us.
Sometimes (not often enough), we like to have taco night at our house. You know the drill: meat, lettuce, onion, tomato, cheese. Pile everything into a crunchy or soft shell, eat, repeat. To make things better, we (at least the ones who can take the heat) usually douse our tacos with hot sauce or chili oil. But this past weekend, I thought I’d try something new so I decided to make garlic aioli.