A number of Saturdays in the past, PR maven Susan Joven invited me and Leo Espinosa for a leisurely lunch at Rico’s Café, nestled throughout the serene grounds of the Sta. Elena Golf and Nation Membership (SEGACC) in Sta. Rosa, Laguna. We rode in Susan’s van, and the drive of lower than an hour from the Ortigas space was an ideal prelude to a memorable afternoon.
Due to the amusing tales and uncontainable laughter that marked the temporary drive, we have been famished once we bought to Sta. Rosa. Upon our arrival at Rico’s Café, we have been warmly greeted by Tricia Vistan, the ever-gracious buyer relations director, who led us to our reserved desk. Fortunately, Susan had the foresight to e-book upfront. The café was busy and buzzing with numerous weekend diners. As we settled in, we have been quickly joined by a well-known face: Donnie Tantoco. It had been years since I final noticed him, but he hadn’t aged a day — save for barely longer hair and, fairly surprisingly, the proud glow of a doting grandfather to a few.
The show-stopping Rico’s Beef Puchero.
Naturally, I used to be curious. Donnie is finest referred to as a visionary retail entrepreneur from the illustrious Tantoco clan — the household behind Rustan’s and Shops Specialists Inc. (SSI). What introduced him right here to the guts of Sta. Elena?
Because it seems, Donnie’s journey with SEGACC started through the top of the COVID pandemic in Might 2020. Three months into the lockdown, when it had been many weeks since he noticed his dad and mom, Rico and Nena Tantoco, Donnie obtained a name from his father, who requested him for concepts about creating SEGACC. Impressed by the serendipitous timing of the decision, Donnie determined it was the proper alternative and time to create a tribute to his dad and mom — a residing legacy whereas they’re nonetheless round to see it.
He requested his dad for a three-hectare plot by the man-made lake throughout the property and started remodeling it into what’s now Nena’s Sanctuary — a lush, tranquil area that embodies the Tantoco household values of compassion, resilience and a deep dedication to folks. “In robust occasions, nobody will get laid off,” Donnie shared, recalling one in all his dad’s many philosophies “to handle workers like household.”
Right here’s one other distinctive Rico Tantoco philosophy: reasonably than design landscapes, create habitats. With this precept guiding him, Donnie developed the sanctuary. With its thriving wildlife, it has since change into a haven not only for people however for wildlife too, together with migratory birds (round 3,000 species) and aquatic life. The area now contains Rico’s Café and an adjoining Occasions Place.
The Occasions Place, which opened in Might 2023, was not a part of the unique plan. “I used to be hesitant to maintain stock,” Donnie admitted, “so we constructed one thing that might be rented for celebrations as a substitute.” With a 350-seat capability, the venue is a sought-after location for intimate but grand events.
By November 2024, Rico’s Café formally opened its doorways. The interiors evoke nostalgia — a vivid homage to Donnie’s father in his 30s. From classic hanging lamps salvaged from Rico’s previous den to trendy touches like a yellow brick wall and winding staircase envisioned by Donnie’s spouse, Crickett, the café artfully balances legacy and way of life. Designed with households in thoughts, it gives a singular mix of latest comforts in a nature-immersed setting.
And the imaginative and prescient doesn’t cease there. Donnie and his sister Katrina at the moment are engaged on constructing a mid-rise boutique resort full with a wellness and spa middle. With 40 rooms and choose villas, they hope to open the doorways to a full eco-luxury retreat throughout the subsequent three years.
After all, our go to wouldn’t have been full with out diving into the café’s culinary choices. Susan, Leo and I began with the Finopino bread basket, which is an creative unfold of braided pandesal, mini croissant-shaped pandecoco and Spanish bread, served with dried fish and squid butter, plus Sariaya longganisa pâté. A contemporary pako salad complemented the platter completely. For drinks, I used to be beneficial the house-made tamarind juice that turned my on the spot favourite.
For the principle course, we indulged in pinakbet, the Marina Coco Vino Medley — a aromatic coconut wine broth with a mixture of contemporary seafood — and the show-stopping Rico’s Beef Puchero. A beneficiant beef shank stewed with saba bananas, potatoes, chorizo, chickpeas, bok choy and cabbage in a wealthy tomato sauce — it was soulful and completely divine.
Dessert was nothing wanting spectacular. We shared three signature creations: the Baked Brazo de Mercedes, pillowy and decadent; the Tiramisuman, a pleasant fusion of tiramisu and suman, layered with kapeng barako-soaked broas and mascarpone, then wrapped in banana leaf; and the Binignit Panna Cotta, a singular tackle the basic, with layers of ube, camote, gabi, saba, sago and langka, topped with bilo-bilo and banana chips, and completed with a pour of heat ube cream. Every dessert was a revelation — creative, nostalgic and fully indulgent.
In all, our lunch at Rico’s Café was greater than a culinary journey — it was a window right into a household’s heartfelt legacy, their imaginative and prescient for conscious residing and a reaffirmation that the perfect tales are sometimes shared over good meals and even higher firm.