My advisory work in utility and environmental marketing communications happily bring me to my experts in Los Banos specifically in UPLB where their chocolate milk, carabao sausages and cassava is legendary. Given the number of times I have visited I wonder how could have I missed Sta. Cruz another unheralded food destination in Luzon. We were led around by the ring leader of the movement - The Sensational Salonga Siblings of Sta. Cruz - Gel and Day. I would have to say that the definitive ingredients for Sta. Cruz cooking are Gata (cream of mature coconut) and sea food, to take advantage of the bay kissed geography of the area. Minanok is the heart of the banana smothered in burnt coconut cream and plantain fritters (ala Puerto Rican Tostones, could it be from our Acapulco roots?) Now when the marriage of coconut and sea food come together as in the, sinugno, or the tinagang Palos (local eel cooked in a coco turmeric sauce) then the real fiesta in your mouth begins. This sinugno is a whole tilapia cooked in coconut sauce over charcoal fire. My eyes usually glaze over and my mind mentally shuns tilapia because of its ubiquity (yes I am a snub that way) but I am glad I got over that judgment because it's simply one of the best dishes I have ever tried. The smokiness of the grill seals in the freshness of the fish which creates a happy marriage with the coco cream � The Guinataang Kalabaw was surprisingly tender and delicious. Misted with spicy Patis and washed down with steamed rice, it's unforgettable. We had lunch in what I would say is the beacon of Sta. Cruz cooking, Aurora's. An adaptively reused Art Deco house now housing what the owners call a "Filipino restaurant" which I think does not do them justice. Their cuisine is uniquely Laguna and home kitchen- legacy and I think they should claim it for distinction. Visit Aurora's Filipino Cuisine in Sta. Cruz, Laguna, a leisurely 1 1/ 2 hour drive away from Makati. FoodReco Global food hunters. Local food advocates. NO FREEBIES! You only don't like something because you haven't had the best of it.