The skinless zoricho, according to Niña Abrigo, the restaurant’s operations manager, is a family recipe developed by her 81-year-old grandmother, Alita Yulo de los Santos Acuña. Her family grew accustomed to calling the very simple meat dish “zoricho,” a word play on Spanish chorizo.
Niña and her aunt Victoria Madlansacay, Zoricho’s customer relations manager, are one in saying that they come from a family of foodies. “Our family get-togethers are always held to try new dishes,” chorus Niña and Victoria.
At the restaurant, I was treated like a family member and asked to try — “try” was the operative word, not “eat” — dish after dish that had zoricho in it.
The all day breakfast dishes are bestsellers with filling plates of your choice of longganisa, two eggs, and rice, and your choice of pinakurat, sukang iloko, sinamak, sukang bisaya, and quezon spicy vinegar for your longganisa. Other favorites include: the Zori Chori Burger, a lean quarter-pound Zoricho patty served in a bun; Molo ni Lola, the resturant’s take on the classic Ilonggo staple; Zoricho Wrap, a burrito-inspired appetizer served with peppered mayo, sour cream, and picante sauces; Pasta Negrense, an oil-based pasta tossed with bits of Zoricho; and the Bibingka Pancakes; a brilliant combination of two old favorites served with a unique red egg-infused cream sauce—a must for first-timers.