After you tour the museum at Agatona 1927, take time to appreciate the place more and try the heirloom recipes served by the café. You can have a full meal or a light snack.
They have Pancit Molo and Ilonggo ensalada de mango, a refreshing salad of mangoes and tomatoes, onions, lettuce, singkamas with nuts in shrimp paste dressing.
Among the heirloom recipes to try is their pinitaw na manok—it’s made of chicken adobo flakes, a sunny-side-up egg, and achara. Another must-try family recipe is their dinuguan con chicharron—pork blood stew with pork cracklings. Both are served with rice. Also on the menu are beef salpicao, embutido de pollo, pork adobo Ilonggo and lengua in mushroom sauce.
If you want something lighter, they also serve dinuguan with puto, royal bibingka with coffee, and ibos con tsokolate (rice cake with chocolate), all of which are heirloom recipes. Another specialty they offer is the Don Carlos' Chicken sandwich, made with a special chicken salad spread, sourdough, lettuce, and tomatoes and served with potato fries.
Pair your food with their cold and hot drinks. If you want hot, they have their Agatona blend brewed coffee, Doña Cecilia's tsokolate, and hot tea. They offer house blend iced tea, black coffee, Spanish cafe, and leche con hielo for cold beverages.
They also offer shakes and juices like the pineapple basil bliss, Guimaras mango shake, Papa Charlie’s buko, and lychee shake. For desserts, they have golden frozen caramel, ube coconut mousse, most carrot cakes, chocolate mousse, and the Jaro halo-halo on the menu.