Highlighting the technique, flavor, and local inspiration behind Pico Sands Hotel’s Grilled Beef Tenderloin.
The culinary travelogue series continues its journey through Batangas, this time bringing viewers to San Jose, a town known for its strong agricultural roots and cattle-raising traditions.
This episode highlights the community behind locally sourced beef, sharing the stories of caretakers whose dedication supports livelihoods, contributes to the province’s food landscape, and reflects the care, discipline, and responsibility that go into raising quality beef in Batangas.
The featured ingredient is brought to life through Grilled Beef Tenderloin, a hearty dish that highlights the richness of Batangas beef through thoughtful preparation. The beef tenderloin is grilled over high heat to create a savory, lightly charred crust while keeping the meat tender and juicy; paired with vegetables and sweet potato mousseline for a balanced and flavorful plate, reflecting Pico de Loro Cove’s intentional approach to local flavors.
As part of SM Hotels and Conventions Corp.’s #GatewaytoGastronomy movement, the dish celebrates not only the ingredient, but also the community and craftsmanship behind it. Through #SavorTheStories, Lasang Lokal continues to connect guests to the origins of the flavors they enjoy and the communities that make each dish more meaningful.
Stay tuned as Lasang Lokal, Proudly Pico prepares to serve the final episode of its first season. Follow Pico de Loro on Instagram, @picosandshotel.official.
#LasangLokalProudlyPico #PicodeLoro #SMHCC #GatewaytoGastronomy #rubyspreciousmoments #rubyasoyph
