Rodic's Diner

Affordable and classic tapsilog spot loved by students. Food is served hot, comes with free soup and mineral water, and portions are filling for the price. GCash accepted, service is fast, and it’s great for a quick, comforting meal on campus. Overall: simple, satisfying, and budget-friendly.

The taste of their tapsilog has remained consistent, which is a good thing. We also tried their bangus silog and pork sinigang, and both were quite tasty. It can be difficult to get a table, especially during weekend mornings when the place is popular with joggers having breakfast. We also found it challenging to eat at the outdoor tables due to the number of flies.

This wasn't the first time I had their food because my husband brought me their food for to go before. Now, this is the first time I visited this branch and trying their food in the restaurant. It's your typical filipino dining place. It has that carinderia feels. Super nostalgic. The place is small and only a few tables and seats available inside but they have an outdoor seating Their food I had before was better.

After many years since high school, we finally had a small reunion at Rodic's Diner. It was the perfect place for us — casual, comfortable, and familiar. The food brought back so many memories, especially the classic tapsilog. Great spot for long conversations and laughter.

Not your usual beef tapa. Theirs is shredded with a real beefy taste without the overpowering soy seasoning that others' tapa recipe has. There are other typical Filipino breakfast choices in the menu The diner is roomy with indoor and comfortable outdoor sitting area with big umbrellas.

Self service with courteous staff 5⭐️ for tapasilog! Balanced brewed coffee without needing coffee creamer. My mom says its not acidic like coffee in Batangas 🙂

The tapsilog will always be iconic. Probably made tastier by the nostalgia but this is always my go to when I visit UP.

The last time we dined at this establishment was in 2019. I would like to express my appreciation for their shredded tapa, which remains my favorite dish. I am pleased to note that the quality and flavor have remained consistent over the years.

I've heard so many good stories about Rodic's but never really got the chance to dine here. Luckily, on a spontaneous Wednesday, my boss decided to take us to the U.P institution. Okay, so this branch wasn't really located inside the university campus, but close enough! So I had to order the tapsilog that everyone was raving about. First bite was yummy. Second bite was better. Third bite was even more delicious. I usually prefer tocino over tapa but this was clearly different. This hole-in-the-wall offered shavings of tapa marinated in a spectacular sauce. Their garlic rice was also yummy especially paired with their perfectly cooked fried egg. I found myself eating here again after two weeks because I was craving for their tapa dish yet again. Maybe I should try their original branch next time to see for myself how this famous tapsilog restaurant really started.

A local favorite when you think "Tapsilog" (tapa, fried rice and egg). A hashed beef, seasoned with decades old recipe loved by college goers. Affordable, and one to crave for. Ask for some red chili if you want it spicy. They also have other local options for you to choose from.

I prefer this branch of Rodic's to the one in the UP Shopping Center because this one has much better ventilation and is much less cramped. Now, they're famous for their tapa, but as the picky daughter of butchers, I'm reluctant to call it anything more than spare beef shavings. This is however not to say that it isn't good. In fact, it's absolutely delicious! They serve their "tapa" flakes over garlic rice and a side of fried egg. The beef is incredibly flavorful and savory. Whatever they're using to marinate it in before cooking is obviously a recipe they should keep locked in a safe. Their beef flakes run sweeter than most "tapas," and goes perfectly with the rice and well-salted egg. Now, let's talk about the vinegar--because as good as Rodic's "tapa" is, it wouldn't be as phenomenal without the vinegar, which provides a nice contrast to the sweetness of the beef. I usually like my vinegar a little spicy, but here I find that the entire dish doesn't need anything more. Best of all, pricees here are cheap and student-friendly. I continue to patronize the place even as a working adult.

Rodic's is pretty much an institution since they've been a staple of the UP-Diliman community for over 50 years. You know you've made it as an establishment when you're included in trivia contests for freshmen every year, and Rodic's is clearly a permanent fixture in those events. It's a hole-in-the-wall diner, and you could easily say it's the city's most popular carinderia. Once you've eaten their tapsilog, you are bound to have that experience seared in your memory forever. PROS: Tapsilog with the tapa shredded a la floss on top of your sinangag and then topped with an egg. Mix it all together and let it take you to your happy place; Their other options, like the beef estofado and pork caldereta are a must-try too; Quick and efficient staff. CONS: It may be air conditioned, but somehow it's always so hot in there; Lunch or dinner rush makes the attendants occasionally forget the food you've ordered; Not what you could say a squeaky clean joint. TL;DR: You miss mommy's or lola's food and you want to stuff yourself sick for lunch or dinner. Let Rodic's soothe those yearnings.

The first time I tried Rodic's tapsilog was when my brother brought these goodies home after a trip to UP Diliman. I'm not really a tapsi person since I grew up having a hard time slicing tapas but theirs is different. The distinct taste of their tapa flakes made me change my mind regarding tapsilog. Good thing that they opened a branch in Maginhawa. You will never go wrong for their P85 tapsilog. It's not a fancy resto, there is no A/C, it's dusty and hot especially during lunchtime but those factors will never make me not come back for their delicious tapsilog.

Rodic's is an institution in the University of the Philippines. Its fabled food brings in crowds that aren't even students or alumnus of U.P. This is quite a feat because from afar, they look like just a regular run-off-the-mill eatery. What sets them apart however, is their bread and butter - the tapsilog. Their version of tapsilog consists of a plate full of fried rice covered with shredded beef and topped off with an egg. Factoring in the price, a meal at Rodic's is one of the most bang for your buck deals you'll get in the Metro. On school days however, things can get dicey. It's a bit harder to get a seat inside since it's almost always a full house. This is why I frequent one of their branches near the corner of Maginhawa Street. It has the same food, the same price, but with a more accessible location.

Side story from back in high school: I accidentally ate Rodic's on Ash Wednesday. Right after Mass. Right after the priest AND our Christian Life teachers reiterated the value of abstinence. Sorry, God - but there's just something about the comfort and familiarity of this humble UP Diliman staple. While Rodic's does serve up many a -silog, only one has famously become synonymous to its name. The tapsilog here is as simple as soft shredded beef and a sunny side up egg on a bed of garlic fried rice - consistent, uncomplicated, and a real classic through and through. For over six decades, they've perfected the art of packing a punch in a few meaty strands. Even my parents, titos and titas remember leaving their own campuses during break just to get their Rodic's fix. See, it's not only the resident Isko't Iska who can't let go of this timeless institution. I bet you won't too.