FILIPINOS are essentially fiesta-loving people. And we have a lot to be thankful for our fiestas rooted in Christianity dating back to the Spanish colonial period. The celebrations of fiestas are held in honor of Patron Saints of every barrio and town. In fact, our religiosity and love for food define who we are.
Our devotion to Santo Niño dates back to my childhood days, growing in the shadow of the imposing Santo Niño Parish Church in Tondo, Manila. Just like Cebu, the Feast of the Infant child is held every third Sunday of January. Then the celebration was purely religious, except for the ferias and the food stalls around the churchyard, which I truly enjoyed. The procession of the fiesta day was the highlight of the festivity.
In Cebu, the Sinulog has added a commercial parade that has been attracting tourists. It has become an event that keeps the tourism very vibrant in Cebu City. Most of the hotels
expect a high occupancy. And like a huge fiesta, the hotel coffee shops’ buffet layout highlights the classic Filipino fare during the Sinulog week. Over at Quest Hotel & Conference Center-Cebu, the very Cebuano staple, “Puso”, complements the sumptuous fiesta fare at the “Puso” coffee shop. The ubiquitous “Puso” or hanging rice ever present in every carinderia is actually rice cooked in triangular casing made of woven coconut leaves. No fuss, easy to eat, cheap and pairs with any “sud-an” or viand. Quest’s version even makes this an exciting take, since it comes in savory flavors like adobo, laksa, sweet & sour, pork humba and tom yum. The flavors also change with the season. Not to be confused with the “puso” is the irresistible glutinous dessert, “Alupe”, coined from the words “asukal”, “lube” and “pilit” made of glutinous rice stuffed with coconut jam locally known as “latik”. So dine and join the culinary beat in Puso coffee shop.
The classic Lechon Kawale, the sinfully delicious pork belly that has been simmered soft and deep fried with the crunchy skin and layers of tender meat interlaced with fat is tempting revelers at the Amo Café in Alpa City Suites. The Chicken Adobo shines on its own in the midst of Lechon and more Cebuano dishes. This Cebu Top Boutique hotel certainly catches the Sinulog rhythm with its fiesta food!
“Padayon ang Kaon” is the fiesta culinary journey at Marco Polo Plaza Cebu.
The annual “Sugbusog” has been the celebratory Sinulog fare at Café Marco. Like a typical Filipino Fiesta, traditional dishes brush pots with the popular street foods. The national dish “Adobo”, that can be found in many households, remains to be a favorite. “Adobo” comes from the Spanish word “adobar” or marinated dish, but the cooking method is indigenous to Filipinos. “Kinilaw” or Filipino Ceviche” is a well-liked appetizer of fresh raw fish lightly marinated in vinegar or calamansi and spices. The diced fresh tanguige or tanige is a favorite appetizer or “pulutan” for some.
At the Cebu CityMarriott Hotel, the Cebu street barbecue, meat skewered and grilled in street corners, gets a touch of class withExecutive Chef Chachpol Suaisom at the Sinulog Filipino Barbecue Dinner at the Poolside. So slide back to your comfort zone and enjoy the Sinulog night with live band and dancing.
