An ever-expanding pasalubong store

We are always delighted – and proud – when we witness the progress of an entrepreneurial venture. Around us are some of the most successful operators who have inched their way toward the gainful approval of a discriminating clientele. One such person is Rowena who, over nearly ten years, has managed to build her name as a brand in the competitive world of pasalubongs.

The store, Rowena’s Tart on 152 Barangay Francisco on the highway leading to Tagaytay City, is now a landmark, a place visited by Manilans and other travelers between the two cities. We met the lady nearly ten years ago, when she had a small store, on the same spot, selling a collection of tarts, initially filled with pineapple and macapuno. The tarts made quite a hit and word spread. Hardly anyone who passed that road could resist stopping.

Through the years, the variety of goods multiplied. She started sourcing more items, from spicy tamarind from Thailand to regional sweets, like Cebu’s Titay’s rosquillos, jacobina from Cavite, matamis na mani from Batangas, jams, bottled Bicol Express, herbal teas, etc. – from all over the country. Then she converted a small space in the store to a dining place serving beef bulalo nilaga and fried tawilis. She also started offering Batangas coffee to go with her tarts. Then a big events pavilion that can accommodate 80 persons with a fully-staffed kitchen and service was built and then a chapel, where she says her thanks.

The store space continued to expand with the latest addition, a stand-alone medium-size building which was inaugurated and blessed two weeks ago. Here she carries organic products from fresh harvest to bottled, packed and cartoned food items, a lot of them done with natural ingredients. Food manufacturers like Antonio’s, Mom’s, Gourmet Farms, Gustazo, among others, supply the store, comprising a good selection, almost like in a one-stop shopping destination. She now has her own blend, Rowena’s Coffee. Beverages – coffee, of course – and snacks are also served here.

Rowena has come a long way, one entrepreneur who persisted and had the determination to succeed. May her tribe increase!

Because we recently commented that we could hardly get perfectly ripened cooking bananas (saba), a thoughtful friend gifted us with a bunch, which we stored for a few days until they ripened, and ripened well. We did a Laguna estofado dish with these. Here is the recipe. Boil pork hock with leeks and celery. While waiting for the meat to tenderize, cut three bananas diagonally and fry. When meat is tender, take it off the casserole and sauté garlic and onions. Add the pork and season with patis and whole peppercorns. Let simmer, with a little of the liquid, then add two teaspoons of sugar. Mix well. Add the bananas and let boil for another three minutes.  

Enjoy your Sunday!

E-mail me at [email protected].