Arevalo Travel Guide

After eating at Tatoy's, we crossed the street to explore Villa Beach. The sea breeze was so refreshing.

It was a quiet afternoon the time we were there, but we were told Villa Beach comes alive during the Paraw Ragatta Festival when seafarers race among themselves on colorful sailboats called "paraws". Held every 3rd Sunday of February, the beautiful "paraws" race in the straits between Guimaras Island and the City of Iloilo. This is one festival that I'd like to witness in the future.

Villa Beach has rows of seaside eateries along the road and beach...hmm, more food trip possibilities in the future!

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Honorato (Tatoy) Tiburan Espinosa started his eatery in the 1970’s with a simple nipa shack that had only 3 tables. As a fisherman, Honorato capitalized on his knowledge of the sea to get only the best and freshest seafoods. Although standing only in a corner across the Villa Beach, Tatoy’s attracted diners who loved seafoods. Tatoy's also offers native litsong manok, which has also become a favorite of their customers.

The restaurant has grown and now has several cottages facing the beach aside from its main dining hall. The dining hall is nothing fancy, in fact has gray sand for its flooring. Diners have the option to eat here where there are long bamboo tables and benches, or in the airconditioned rooms. We opted to eat at the non-aircon restaurant because I wanted to observe the customer traffic. I was impressed by the number of customers from all walks of life that came that day. Many also came to order chicken for take-out.

Favorite Dish: Steamed Prawns, "Kinilaw na Tanigue"

For areas in Arevalo not within the route of the jeepneys, you may ride the tricycles or "trisikads" (Pedicabs). Tricycles can bring you to destinations within the district except the national highway because of vehicle restrictions and speed limits. "Trisikads" are your best choice if you are going within the subdivisions or small (interior) streets.

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While we were at Tatoy's Manokan, a man peeping inside caught my attention. I wondered what he was carrying dangling on both ends of a bamboo stick. It was a cluster of cut bamboo stems covered by dried banana leaves. Then, I saw a woman approach the peddler; she bought some and eagerly opened one. I learned that it was a popular Ilonggo sweet delicacy called "pulot". In our province, "pulot" is the vernacular for "honey". Intrigued, I also bought one and immediately opened it to find out what it looked like. It wasn't honey, but a sweet concoction made of coconut cream and muscovado or "panocha".

Ilonggos are known to have "sweet tooth" so it is common to see ambulant peddlers of "pulot", a traditional sweet delicacy being sold at the seaside restaurants.