The Best Pandesal in Manila is the Pandesal Since 1950’s by Pan de Amerikana. I’ve known this foodie secret for a while… We were serving this during our private Maven Secrets sessions and most of the people were asking us where we got our pandesal.
Here is the story of Pandesal Since 1950’s and Pan de Amerikana…
PANDESAL Since 1950’s
Jundio Salvador, the man behind Pan de Amerikana, serves his customers personally when he is in the Pandesal Since 1950’s branches. There is now a Makati branch along Makati Avenue (near North Park) aside from the Greenhills and White Plains branches.
He prides himself on using the right oven and the right wood when baking the pandesal.
The outer crust is crunchy but the inside is as soft as a donut. You’ll see the fibers of the pandesal creating a honeycomb structure that is firm but soft. It has a bit of a salty and smoky taste and you can eat it just as it is.
No bread extenders or improvers are used to preserve the pandesal so its freshness can only last for 3 days — just like how it was in the 1950’s.
Aidan’s favorite is the Wheat Ensaymada. Its dough is similar to the pandesal dough except that it is formed in a swirl with a bit of butter and sugar on top.
Finally, they are now open in Makati!
Pandesal Since 1950’s
118 Katipunan Avenue, White Plains, Quezon City
beside Lola Idang’s
Telephone: +632 421-1966, +63 917 881-1884
Unit 4, Madison Building, Wilson street Greenhills, San Juan
Telephone: +632 384-6741, +63 917-5664424
Constellation Drive corner Makati Avenue, Belair
Near North Park along Makati Avenue
Telephone: +632 387-9413, +63917 571-2224
PAN DE AMERIKANA, Marikina
Aside from the usual pandesal, Pan de Amerikana still produces the giant Pandesal where it got its name– Pan de Amerikana (P55). They said that in the 1950’s, the pandesal was that big because the Americans liked it that way.
You can have the huge pandesal sliced but I prefer to tear away bits and pieces when I eat it.
When in Marikina, don’t forget to drop by Pan de Americana and meet the owners 🙂
One of the highlights of Pan de Amerikana is the jumbo-sized three and a half feet high plastic chess pieces imported from New York City. Playing chess is now part of the sports curriculum in Marikina schools.
Dine in a garden setting with “waterfalls, treehouse, rope bridge, koi pond, traviesa benches, old antique wood tables, batibot chairs and tables, tropical rain forest plants, wishing well, and an Italian colonnade European ruins.” (Source: pandeamerikana.multiply.com)
The restaurant provides free wifi, so this is a great hangout for bloggers, artists and chessmaster wannabes.
The handprints of Eugene Torre, one of the best Pinoy Chess Grandmasters, is proudly displayed in the restaurant.
This is the most popular dish in Marikina and is never absent in any of the family gatherings or fiestas there; hence, its name. It is like an embotido shaped with a “Llanera” and garnished with carrots and cucumber on the side and eggs on top.
Another popular Marikina dish is Waknatoy but we were not able to try it.
Waknatoy looks like “menudo” with a lot of pickles. It was called such because the Chinese who were living in Marikina always complained about the redundancy of including this type of dish in every family gathering. They always exclaimed, “Ito na naman? Wak na toy!” (Source: pandeamerikana.multiply.com)
Here are some of the home-cooked dishes prepared by Jundio’s wife… (Take note of how affordable they are!)
Some of the pandesals are fried into sticks, which are then served as appetizers instead of the usual fries.
You won’t miss Pan de Amerikana’s signature facade — a life-sized Dutch windmill!
Pan de Amerikana Bakeshop and Restaurant
open from 6am to 7pm everyday except Sundays 6am to 3pm
92 ordonez street Concepcion dos Marikina
near World of Butterflies
Telephone: +632 475-2398, +63917-5308824
118 Katipunan Avenue White Plains Quezon City Metro Manila Philippines
Constellation Drive Corner Makati Avenue Bel Air Makati Metro Manila Philippines
Unit 4 Madison Building Wilson Street San Juan Metro Manila Philippines