Pablo and Solita are known in their side of the city (General Santos) as a congenial couple who knew what good things could come after a tasty, hearty meal. Pablo would always treat their important business associates and friends for a special dinner at their well-kept family garden. Moreover, if you're a guest (whether you're a client, a relative or a close family friend) who happen to stay in Gensan until the weekend, you would be invited for a sumptuous lunch feast at their Bawing Ranch.
In this ranch, there was an impressive assortment of freshly slaughtered poultry such as native chicken, turkey, duck and goat. She would then cook these meats with freshly picked organic vegetables that they grow in their ranch garden. And for dessert, she would then serve their freshest fruit harvest of Honey Dew Melon, Cantaloupe and Dragon fruit.
Solita was a meticulous cook; and because of this she made old Kapampangan and Tagalog dishes all taste timeless. With a combined knowledge from her mother and her mother-in-law and from her very wide collection of cookbooks, her dishes were sought after by everyone who tasted them.
As time passed by, Pablo would bring more people to their home. This number became a great opportunity for Solita to perfect her culinary prowess. This also inspired her to better her cooking and presentations so she took up culinary and lifestyle cooking courses in Manila.
It was not until the late 1999 when they finally decided to open their own restaurant with the theme of family ranch meals embraced with the warmth of Filipino hospitality?Ranchero. Ranchero was one restaurant which was launched to recreate and emulate the spirit of sumptuous home-grown Filipino Ranch farm cooking.
