Casa San Pablo: Inns, Coconuts and A Cooking Tour

Together with the Breakfast Magazine team and fellow bloggers, I got to visit a quaint country inn at the heart of Laguna last May 26. Owned by the husband and wife tandem of Boots and An Alcantara, Casa San Pablo is a cozy compound filled with Baguio-like pine trees, sprawling lawns, rustic pieces and a view that will surely charm any visitor.

Our group endured over a 2-hour drive from Taft Avenue, Manila to San Pablo City, Laguna. However, the butt cramps I suffered during the long ride was well worth it as a refreshing sight of Casa San Pablo's swimming pool greeted us after reaching the gates. And after crossing a wooden bridge, the view can't get any prettier.

Luscious greens, palm trees, lounging chairs, portable hammocks, and an overflowing dose of country charm abound Casa San Pablo. With beautiful and interesting things to see in the area, this inn is definitely an ideal getaway for urban dwellers craving for a peaceful spot where they can relax, unwind, recharge or simply get inspired.

Aside from solo travelers and couples checking in to get some peace and creative energy charging, families, friends and even companies can also have a great time at the quaint and artsy Casa San Pablo as this country destination also offers indoor and outdoor activities perfect for a leisurely bonding session and even fit for team building.

The Rooms

Being a bed and breakfast spot, Casa San Pablo has 18 unique rooms which can accommodate a total of 120 people a night. Among the rooms, our group only got to see two -- miniature car collection-filled Room 2 and stand-alone romantic suite Room 12.

Collector boxes of Hot Wheels mounted on Room 2's walls

Large oil painting by Malyn Banayog welcomes guests to Room 12

Although we weren't able to see the rest of Casa San Pablo's accommodations, I was very impressed at how each room has its own character. With Mr. Boots being an avid art collector, I'm sure the other bedrooms are as witty, rustic and unique as what we've seen. And if you're curious, every room isn't only filled with art pieces and retro antiques, they're also air-conditioned and have both clean bathrooms and water heaters.

The Kulinarya Tour

After a short introduction to Casa San Pablo and a quick tour of its rooms, we finally got down to business, the reason we were invited to the place -- the Kulinarya Tour.

Mrs. An Mercado-Alcantara filled us in with stories of the coconut plantation living and rich culture in San Pablo, Laguna. After which, we're off to an interactive walking tour to learn the various stages of coconuts. Of course, with a spoon in hand to sample the fruits.

Coconut flower buds; Sap can be made into coco sugar, lambanog and vinegar

Mura (Very Young), Alangan (Tween Stage) and Buko (Ripe); My favorite stages of the coconut

Fresh buko juice and coconut meat can't get any fresher than this!

Mature and Old Coconut; Produces coconut oil, copra and coconut seedling

The walking tour was definitely fun, informative and very interactive. Our group learned a lot about the stages of coconuts, as well as the uses and products that coconuts provide. True enough, a coconut is a tree of life as it has tons of uses at every phase.

The Merienda

After the tour, we thought we'd be eating lunch already. However, we were only served some snacks as it was revealed that we have to cook our lunch using coconut products.

Our afternoon snack was quite filling though as we were served with yummy, freshly-made Buko Pie (I know, coconut-related still!), as well as some Hot Asado Pandesal.

Both these treats were so good and so enjoyable. I think the only thing missing is a hot cup of thick and rich native tsokolate and I'm already in heaven. For the meantime, a cold glass of Calamansi Juice is a refreshing alternative, especially after the walking tour.

I know this post is already image heavy. However, I can't help but share with you these nice pieces I found in the dining room we've stayed in for our afternoon snack. A rustic chair and a potted plant, these really bring out a peaceful and homey feel.

The Native Cooking School

After a nice afternoon snack, it was time to start our cooking session which is included in Casa San Pablo's culinary tour. With a new-found understanding of coconuts and their numerous uses, we had to whip up dishes with coconut as an ingredient.

Of course, it would be crazy if we just went straight to cooking as most of us are rookies in the kitchen, or have never tried cooking using coconut products. So first, we were shown how to cook three dishes which we have to replicate.

After a brief yet very entertaining cooking demo and tasting, it was our turn to do it, cook-off style. We were divided into three groups with four members each, and I was very fortunate to get Paola and Patty from Breakfast Magazine and Jill as my groupmates.

Cooking with these girls was a delight as we somehow all know a thing or two in the kitchen. We were the last group to finish cooking, but that's because we put extra effort not only in ensuring the taste but also with styling up our gustatory creations.

And after an hour of cooking and tons of sweat, may I present to you our masterpieces...

First dish on the table is an appetizer called Kulawo. This San Pablo delicacy is made of grilled eggplants drenched in a coconut milk, vinegar and onion mixture. This dish reminded me strongly of eggplant ensalada, but this is definitely better as it had a beautiful smokey flavor that goes perfectly with the vinaigrette's acidity.

For the main dish, we had Adobong Manok sa Gata, a nice coconuty twist to traditional chicken adobo. Instead of soy sauce, the chicken is cooked in coconut cream. And although this take on adobo is less salty, I loved how the coconut cream brings out a fuller, more savory and meatier flavor of the dish.

We also had Pinaltok as a full-course meal wouldn't be complete without desserts. At first, I thought I didn't know what this dish is. But apparently, this is Laguna's name for what is commonly known as ginataang bilo-bilo, sticky rice balls and sago slowly cooked in coconut milk and flavored with jackfruit.

Our Lunch and My Final Words

Our group's dishes are not just all presentation, but tasted good too. I'm not saying this because we made them, but we're also the ones who ate them. Well, the other groups also got to taste our creations and didn't say otherwise.

Along with the Kulawo, Adobong Manok sa Gata and Pinaltok we cooked, we were also treated with a hearty Chicken Sotanghon Soup and a sinful yet tasty Lechon.

Being a rookie in the kitchen, this is actually the first time I got to take part in cooking a full-course meal. I admit, it was tiring especially since I sweat like crazy. However, I realized that eating something you've worked hard for is a lot more enjoyable and fulfilling than just eating dishes you didn't make yourself. So to my groupmates, thank you for cooking with me. I really had fun!

Photo by Breakfast Magazine

And to Mr. Boots and Mrs. An of Casa San Pablo and to the Breakfast Magazine team, thank you so much for having me take part in such a fun, informative and interactive activity. I really enjoyed the view, the tour, the cooking and of course, the eating, so I'm sure there'll be a Casa San Pablo visit part two.


Casa San Pablo
Barrio San Roque,
San Pablo, Laguna, Philippines
(02) 211-2132; (0917) 812-6687
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