Cooked at home, the Bicol way

In Bicol, almost everything runs through two ingredients: coconut milk and chilies. It is food built for sharing — big pots, long simmers, a table that keeps filling up. That is the cooking we grew up on, and it is exactly what goes into our catering trays here in the Las Vegas valley.

We are a home kitchen, not a restaurant and not a commercial catering line. There is no dine-in room and no walk-in counter. Every order is cooked to your date, in small batches, from recipes handed down rather than costed out on a spreadsheet.

That is also why we ask for notice: gata gets pressed, laing gets its slow hour, and pork belly gets fried right before it goes in the tray. Nothing sits under a heat lamp waiting for a customer.

Tell us how spicy your crowd likes it and we will adjust — mild trays for the kids and titas, real siling labuyo heat for everyone who asks for it.