This past weekend’s MECHADO MADNESS comes from our kuyas hailing from Minnesota, Matt and Abe. This dish has got lengua, confit potatoes (do you see the layers?!), and mechado sauce. Tongue is braised low and slow for 20+ HOURS then seared. Accompanied by potatoes that were thinly sliced and pressed back together into a square potato. The name honors Abe and Matt’s roots in Minnesota and its proudest culinary contribution, Tater Tot Hotdish. 👅 🥔 😤 #musangseattle #musangganggang #filipinofoodmovement #filipinofood #seattle #beaconhill #filipinotown #filipinofoodmonth