The difference between lugaw, goto, and arroz caldo
Know exactly what you’re ordering
Jun 13, 2018
It’s been raining non-stop these past few days. While we’re all transitioning our wardrobes to something more weather-appropriate, it’s time to indulge in rainy day comfort food to help us feel a little warmer inside, too. Like lugaw. Or goto. Or arroz caldo.
I’m sure you’re now picturing just one thing in your mind with those three: a steaming hot bowl of rice porridge. But the thing is, they are different from each other. If you plan to cook or order some for yourself today, be sure you know exactly which one you want.
The most basic of the three, lugaw is actually the base. It’s just rice porridge with pretty much nothing else. You can add toppings like toasted garlic chips, green onions, or maybe even an egg. Lugaw has no meat in it whatsoever.
Goto, on the other hand, is lugaw with innards, tripe, and sometimes also beef or pork.
Although arroz caldo translates to rice broth, there’s more to this dish than just soupy rice. Unlike goto that uses innards and tripe, arroz caldo has chicken meat in addition to the basic lugaw.
Header images by Samantha Ong
Read more by Pauline Miranda:
Sisig, inasal, and other Filipino dishes wow at gastronomy congress in Spain
You can choose from 9 different types of boba at this Thai milk tea shop
These trippy sweatshirts inspired by mushrooms are made by two London-based Filipinas
Ooma expands their menu to include cheesy curry, tako maki rolls, and more
These Boracay restaurants’ new alternative to straws is made of rice