{"id":8556,"date":"2015-04-23T11:50:10","date_gmt":"2015-04-23T03:50:10","guid":{"rendered":"http:\/\/primer.com.ph\/restaurant\/?p=8556"},"modified":"2015-04-27T00:14:34","modified_gmt":"2015-04-26T16:14:34","slug":"amalias-home-of-fine-spanish-cuisine","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/cuisines\/spanish\/amalias-home-of-fine-spanish-cuisine\/","title":{"rendered":"Amalia’s Home of Fine Spanish Cuisine"},"content":{"rendered":"

For a top restaurant-quality meal with a home-cooked feel, try Amalia\u2019s Home of Fine Spanish Cuisine.<\/em><\/span><\/p>\n

Whenever you ask someone where he ate his best meal, it wouldn\u2019t be unusual to get an answer of \u201chome\u201d. Indeed, a lot of people consider their homes the best place to eat and their mothers the best cooks. This is especially true for the Jocsons, the family that runs Amalia\u2019s Home of Fine Spanish Cuisine<\/strong>, as it is Amalia Jocson\u2019s delicious cooking that started their foray into the restaurant business.<\/span><\/p>\n

In the 1970\u2019s, Chef Amalia and her husband Domingo \u201cMingoy\u201d Jocson used to own an ice cream parlor and only served paella<\/em> on the side as a \u201cspecial of the day\u201d for regular customers. But after a while, the paella<\/em> got such a following that their ice cream parlor turned into a full-blown Spanish restaurant.<\/span><\/p>\n

—-<\/span><\/p>\n

\"amalias1_resized\"<\/em><\/span><\/p>\n

Ostras con Espinacas<\/em>
\n<\/span><\/p>\n

—-<\/span><\/p>\n

Amalia\u2019s bestsellers are Ostras con Espinacas<\/strong> (Oysters with Spinach), which uses oysters that they get from Aklan, and Paella Espanola<\/strong>, the classic seafood paella that started it all.<\/span><\/p>\n

—-<\/span><\/p>\n

\"amalias2_resized\"<\/em><\/span><\/p>\n

Paella Espanola<\/em><\/span><\/p>\n

—-<\/span><\/p>\n

Nowadays, it\u2019s Amalia and Mingoy\u2019s youngest daughter Vicky and her husband Randy who run the restaurant, and the chefs are Vicky\u2019s aunts so everything is still kept in the family. According to Randy, keeping Amalia\u2019s a family restaurant is just as important as getting fresh ingredients and the finest supplies. He believes that this is the key to ensuring the quality of their food \u2013 that each item on the menu is still as delicious as the home-cooked meals they know and love.<\/span><\/p>\n

—–<\/span><\/p>\n

Article\u00a0by Ida Irigo<\/em><\/span><\/p>\n

Photos from Amalia’s<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

For a top restaurant-quality meal with a home-cooked feel, try Amalia\u2019s Home of Fine Spanish Cuisine. Whenever you ask someone where he ate his best meal, it wouldn\u2019t be unusual to get an answer of \u201chome\u201d. Indeed, a lot of people consider their homes the best place to eat and their mothers the best cooks. This is especially true for the Jocsons, the family that runs Amalia\u2019s Home of Fine Spanish Cuisine, as it is Amalia Jocson\u2019s delicious cooking that started their foray into the restaurant business. In the 1970\u2019s, Chef Amalia and her husband Domingo \u201cMingoy\u201d Jocson used to own an ice cream parlor and only served paella on […]<\/p>\n","protected":false},"author":3,"featured_media":8558,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29,112,52,107],"tags":[],"class_list":["post-8556","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spanish","category-makati","category-paranaque","category-bf-homes"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/8556","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/comments?post=8556"}],"version-history":[{"count":5,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/8556\/revisions"}],"predecessor-version":[{"id":8591,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/8556\/revisions\/8591"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/8558"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=8556"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=8556"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=8556"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}