Rufo’s: Sauce Pa Lang, Ulam Na!

Founded in 1984 as a humble eatery, Rufo’s Famous Tapa has grown into a beloved destination for Filipino comfort food. With a menu that features classics like Beef Tapa, Pork Tocino, Liempo, Sisig, Bulalo, and other hearty, no-frills dishes, it guarantees satisfaction for every Pinoy palate. What sets Rufo’s apart is its affordable prices, convenient locations, and 24/7 operations, making it a staple for hungry diners at any time of the day. The brand has become synonymous with accessibility, often found near schools to cater to students looking for budget-friendly yet delicious meals.

Now that I’m in college, studying in Manila, I’m fortunate to have discovered Rufo’s Famous Tapa and made it a part of my college journey. With every meal served with heart and flavor, Rufo’s has become more than just a place to eat.

Rufo’s Famous Tapa

The star of the menu lived up to its reputation. The tapa was tender, flavorful, and drenched in their signature savory sauce that perfectly complemented the garlic rice. The heart-shaped sunny-side-up egg added a playful touch to the dish. What stood out was the balance between sweetness and saltiness in the sauce, making every bite enjoyable. However, the serving of meat was a bit sparse. It looked abundant mainly due to the generous sauce. While I appreciate the saucy approach, more meat would have made it even better. Still, this dish remains a must-try for first-time diners.

Liempo

The grilled liempo was juicy, well-seasoned, and had a delightful charred exterior that added a smoky flavor to each bite. It was served with achara and prawn crackers, which provided a refreshing contrast to the meat. While I appreciated the long cuts of liempo, some parts were too fatty or bony to be eaten. Thankfully, the portion made up for the inedible parts, leaving enough meat to satisfy. The dipping sauce also provided a nice tangy kick to elevate the overall flavor.

Chicharon

Rufo’s Chicharon was an absolute winner. It was light, crispy, and perfectly salted. I appreciate it being cut into small pieces so it was easier to eat. You’re gonna get a light crisp when you bite it but you’re just gonna keep going back for more. It reminded me of the beloved R. Lapid’s chicharon. The soy-vinegar dip added just the right amount of tang. The serving size was generous, making it perfect for sharing or as a crunchy indulgence on its own. I have no complaints here. It was just a delicious satisfaction.

Sizzling T-Bone Steak

The T-bone steak arrived on a piping hot sizzling plate, coated with a savory brown gravy. The aroma alone was mouthwatering. The meat was flavorful, though the cut was a bit small, with a significant portion being bone. The gravy was fantastic. It was rich, savory, and addictive. But since it was served on a sizzling plate, it quickly got diluted. I would have loved an extra serving on the side to pour at my discretion. The garlic bits added a delightful crunch and a burst of flavor. Overall, it was comfort food done right, but the portion size and gravy management could be improved.

Crispy Danggit

The crispy danggit was a delightful treat as it was fried to golden perfection with a bold, salty punch. The plate was generous. It felt like I served myself from a buffet spread. It was complete with garlic rice, fresh tomatoes, achara, and prawn crackers. The danggit pieces may have been countable, but the variety on the plate made it feel like a well-rounded feast. This dish is perfect for those craving a classic Filipino breakfast vibe. It was definitely a highlight with no complaints.