There’s no sugar added — the banana’s inherent sweetness is enough. The ketchup has a thick, velvety texture that makes it slow to leave the bottle but thoroughly worth the wait. Baron’s ...

Anies normally has a stockpile of bagoong at the restaurant, and similarly, bottles of Jufran banana ketchup, which he uses at home and in summer at Tabachoy, to pair with Filipino barbecued meats.