Approx. 2kg

This heirloom recipe from Paz Roxas Katigbak, known as Inay to her family, was passed to generations of descendants and is now part of Old Swiss Inn’s special offerings. Unlike other rellenos, this relleno uses a lot of Queso de bola (as well as Spanish chorizo!) for a richer, more flavorful relleno.

You may also like

Brown Shimeji Mushroom (150g)
Spicy Shrimp and Bacon Penne
Spicy Shrimp and Bacon Penne
Salted Duck Eggs
Salted Duck Eggs
Clubhouse Sandwiches
Clubhouse Sandwiches
Made-From-Scratch Fish Stock (500g)
Pinkie's Farm Online Store © 2021 - All Rights Reserved