Lutong Bahay since 1968
A pot of kare-kare, simmered the way Lula taught us.
Toasted peanuts, oxtail and tripe, fresh vegetables, and a spoon of bagoong on the side. Family recipes, served at long wooden tables.
Our story
Three generations,
one recipe.
Lula’s started in a small kitchen in Pampanga, where our grandmother — everyone called her Lula — spent her Sundays grinding peanuts by hand and coaxing oxtail to fall off the bone.
Three generations later, the recipe hasn’t budged. We still roast the peanuts in-house, simmer the broth for hours, and ferment our own bagoong. It’s the kind of meal you can’t rush, and we don’t.
What makes it ours
01
Hand-roasted peanuts
Roasted and ground in-house every morning. Never from a jar.
02
Six-hour braise
Oxtail simmered low and slow until it surrenders.
03
House bagoong
Fermented in clay jars, aged three months in our cellar.
04
Local growers
Vegetables from farms within fifty kilometers of our door.
The best kare-kare is the one that tastes like someone waited for you.
— Rizza
From the kitchen
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