Taytay is now being besieged by all the corporate fastfood chains. It's impact may diminish local homegrown cuisines and restaurants.
Taytay does not have much of its own distinct cuisine. But it has improvements or versions of the other popular dishes. Some of the dishes I experienced here that I havent seen somewhere else is Barutak, Buro or Balaw-balaw, and other "I forgot the name dishes."
One restaurant that is (or was) popular here, which until now is my favorite is Bahay Kawayan (House of Bamboo). Its located near NCBA after the public market. Prior to Bahay Kawayan, Pawid was a popular restaurant, but it eventually folded up. There is no much of an ambiance but I would say their food can already speak for itself.
Try their sinigang sa miso (I wonder if this is a fake Pinoy version of the japanese miso soup). Kandule is one popular fish in the Southern Rizal area. Their rich ginataang sugpo. Kare-kare and the fried dalag (Dalag is the grown up version of Bakule).
Favorite Dish: Dalag and Ginataang Sugpo
Each town has historical places and even historical restaurants. Usual restaurants in Taytay, then popularly known as eateries, are Chinese restaurants established by instik behos'- Chinese migrants, the first wave- hard working, cash strapped compared to the current Chinese investors who goes around town buying and setting up businesses they can think of.
There are two popular Chinese eateries here- the one from Dho and another one from Ching. Both of them are already dead, but i had the opportunity to eat in their restaurants during the time when they themselves were doing the cooking. I also often goes inside their kitchen to watch how they use walis ting-ting to clean the talyasi after one set of order to the next. Just to witness the "cleanliness" the Chinese restaurants are notorious of.
Right now its Ching's restaurant that remains but it is run by the 3rd generation offsprings of Ching. They were also not that lucky in terms of hitting it big so the restaurant does not look decent at all but never mind that- it's taste and tradition we are talking here. The children has grown literally inside the kitchen that the taste havent changed since then.
Chings has relocated a couple of times. They were once located near Plaza cinema, the first time I have witnesses a true house burning- their restuarant. Then thay have transferred a couple of places. Now they are located in Rizal Ave- Kay Bural and a second branch nearby- I guess its called an annex rather than a branch.
Favorite Dish: All kinds of pancit (for the Manila boy, yes there are more than pancit canton and pancit bihon), the best for me is the pancit bihon guisado (fried pancit) but it deminishes its appeal as it gets cold. I also like their versions of torta and morisquetta (not sure if I spelled it correctly) but that is how they call fried rice before.