Cogon Cafe

14/04/2023

See you soon! ❤️🙏

09/04/2023

we’re open tomorrow, april ten. 🌞

02/04/2023

Holy Week Schedule. 🙏

28/02/2023

See you for breakfast, Cogon Fam!

New operating hours will be effective starting tomorrow, March 1.
Wednesday - Sunday | 7:30 AM - 6 PM

24/02/2023

Filled under: Friday Brunch Cravings.

We're open today (feb 24,2023) from 8 AM - 7 PM

23/02/2023

Brunch, anyone?

We're open tomorrow (Feb. 24, 2023) from 8AM - 7PM.

18/02/2023

Hearty and comforting. Perfect for this cozy rainy weather. 🌥

Our Arroz Caldo is only available every Saturday and Sunday.

15/02/2023

good coffee, great conversations ☕️

10/02/2023

Fryay! 🍟

IN PHOTO: Sausage and Chips (Coming Soon)

09/02/2023

lunch is served. 🍽️

IN PHOTO: Italian Chicken in Sundried Tomato Cream

08/02/2023

Homemade, always ❤️✨

We never really bought anything ready-made. From clothes and most especially, food. Growing up, I never really tried store bought frozen goods. Well except for the occasional hotdog and Spanish Style Sardines and Ham, everything was homemade. Homemade tocino, homemade corned beef, homemade chorizo.

I don't know about anybody else but this is how I was taught to eat my Lola's homemade chorizo. Mushed, a little charred, rice fried from the oil of the chorizo and malasado nga itlog. Mix it all together and top it off with a generous sprinkle of salt. Et, voila! Breakfast of Champions (In my opinion and all of my cousins, aunts, uncles, my dad and probably all my nieces and nephews 😉).

This is our breakfast, by default. Almost all my school day mornings were filled with chorizo and egg. The rush to take a shower, eat breakfast and change was adrenaline inducing but that's a story for another day (s/o Nong Aning and all my servicemates). But, chorizo also filled my calm and warm Saturday mornings, mornings on vacation at my Lola's sister's house across the pond where all of us would gather and it was mortal sin to miss it.

What I'm trying to say is, this sweet, savoury breakfast staple is one of the vital things that shaped who I am today. Some had pivotal moments, some had unforgetable memories, I had Chorizo. It's like a warm hug on a cold December morning.

What we serve now is my Aunt's recipe, it still feels and tastes the same as what we had growing up. If you are curious enough to try how my cousins and I eat it, please do not hesitate to ask our servers.

And know that our chorizo will always be homemade, hand carried from the old house in the corner where my Aunt handcrafts it every week.
📍Cogon Cafe
approx. 200 meters after Bantug Lake Ranch just before Ramirez Farms or you can look us up on Google Maps

02/02/2023

breather 🍂