The ‘tuslob-buwa,’ Cebu’s favorite delicacy made of pig’s brain, is having a moment
We’re in Cebu and I am having lunch with food entrepreneur Veronica Castillo at her restaurant 8Flix and Chill in Talisay City. I’m here to be educated on the nuances of the traditional Cebuano dish Tuslob-Buwa, a specialty of the establishment and something Veronica has spent a lot of time studying.
I’m Cebuano and this is only my third time to have Tuslob-Buwa. I never thought there is a strategy in eating it. Veronica instructs me to begin from the top of the plate across me and slide the puso towards my direction to enjoy the full load of the dip. This way, the majority of the ingredients will be resting on top of the rice.
After working in Dubai and Malaysia for five years, Veronica came home and searched for potential investments in 2018. “I tried almost all Tuslob Buwa stalls in Cebu, and none of them satisfied me because maybe they already had different flavors. Some add broth into the dip,” says the 25-year old entrepreneur. “This gave me an idea. I did not like any form of variations. I like it to stay true to the original, so I decided to start my own restaurant with Tuslob Buwa’s original taste.
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