Socorro's

When you're craving for Bulalo, this is the most suggested place to dine. Lomi, Pancit Guisado and Sweet and spicy pancit canton are must try, too.

I just found a new place for great food and great taste in Cauayan City! Thanks to my friends who loves inviting and giving me tips on where to eat and where to stay for quality time!😂 This is the fact, I used to go to nearby towns for Bulalos and Pigar-pigars and sometimes ended up to expensive restos at the malls for these. I know some can relate 😂 Until I got to try Socorro’s own version of them and to my surprise, it’s even more 🤤 and it’s cheap! 👌 According to the owner, the very humble, hospitable, generous and very nice Ma’am Socky Escano, that is one of the reasons why they opened such business.. to share their comfort food to people particulary the cauayenos.. and I agree coz my friends and I enjoyed everthing they served to us, “simot” in a local parlace and it would probably the same with you.. I am not kidding! No regrets! A MUST try resto in Cauayan City.. trust me. 💪 It is located at San Fermin Cauayan City! 😍😍😍 #localguide #gbgisabela

A good place to eat and relax

From addictively Pigar-pigar to Crispy Sweet Turon, the food of the Philippines has arrived in a new Restaurant in Cauayan, Isabela--SOCORRO'S. What to eat Pulpog (120) is one of the regular foods that you can see in almost cariderias in La Union and some other part in Ilocos. It is a delicious recipe that can boosts your appetite. There is other version of this recipe that I know and it’s called insarabasab or sarabasab in Ilocano dialect. Beef Pares with Rice (90) are cubed beef briskets cooked with spices and tenderized to perfection. The aroma of this dish alone is enticing. The taste is captivating. You will surely ask for more after tasting it. Sinanglaw (160) Ilocano Recipe. Sinanglaw as Ilocanos in La Union call it, because the mixed internal organs (lungs, intestines and boiled blood) of a cow are boiled by the meat vendors before selling them. Pigar pigar (120), is a very popular street food in Dagupan, Philippines it’s so popular it has its own festival. This dish is a very simple dish that is made out really thin slices of beef and liver quickly deep-fried and served with fresh slices of onions. Socorro's veesion is with cabbage. Bulalo (160) is a Filipino stew made from beef shanks and marrow bones. Bulalo is a light colored soup that’s made rich by cooking beef shanks and beef marrow bones for hours, until much of the collagen and fat has melted into the clear broth, and vegetables are added. The seasonings vary from chef to chef. Socorro's uses sibot. Hawaiian Loco moco (120) is a dish featured in contemporary Hawaiian cuisine. There are many variations, but the traditional a loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy. Socorro's achieved this dish and I love their gravy. My overall rating: very satisfied. This is a must-try restaurant.

Another favorite place to eat here in Cauayan City. #affordable