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A TRIP to the mountains in Argao inspired me to write this article. As we traversed the mountain barangays, we passed by forests, valleys and streams. The verdant mountains were lush with trees, farms dotted the hills,…
THE MONTHS of July and August are much awaited in the town of Bantayan. The Habagat or southwest monsoon not only brings rain during these months, but it also ushers the season for Lokô-lokô (pufferfish), which is…
THE PROVINCE of Cebu is surrounded by bountiful, beautiful sea. It’s no wonder that Cebuanos are a picky when it comes to selecting fish for consumption. They usually don’t prefer freshwater fishes since a myriad choices from…
WHAT’S your favorite food for breakfast? A Cebuano would answer you with an array of food choices—Piniritong Buwad nga Danggit, Chorizo, Itlog Estrellado, Inun-unan, Tinuwang Isda, Puto Maya-Manga-Sikwate, fried rice, and the list goes on. Pamahaw, or…
BESIDES Inasal or lechon, Cebu is known for its pusô. “Hanging rice,” it is also called, usually by non-Cebuanos. But what is pusô really? Basically, it is cooked rice packed in a woven coconut leaf that looks…
GROWING up on a farm exposed me to food that city folks would refer to as “exotic.” Our vegetable dishes always had the aromatic “sangig” or Lemon Basil. We had chicken tinola with fresh green papaya slices…
LAST week, I had the most enjoyable time at the Gabii sa Kabilin in the town of Argao, in southern Cebu. My friends and I came early so we had time to walk around the Cabecera (the…
OUR RECIPE today is the Cebuano version of “pancit.” The collective word for noodles in the Philippines is “pancit,” a word that originated from the Hokkien term “pian e sit,” which translates to “something that can be…
SOMETIME last year, I had the pleasure of accompanying Chef Claude Tayag to Pasil, the fishing port/ seafood market of Cebu. He was gathering material for a new food show, which eventually aired as “Chasing Flavors.” Chef…
LAST week I went to Ginatilan for a final photoshoot for my upcoming book, “Tam-is, Heirloom Cebuano Delicacies.” The ride to Ginatilan takes one across the winding provincial road from Carcar to Barili then on to…
We are a people deeply absorbed in Catholic traditions — processions, fiestas and Semana Santa or Holy Week. Mention Holy Week and visions of biko, bibingka and binignit float into the Cebuanos’ collective memory. Semana Santa is…
WHAT is kinilaw? To the Cebuano,it is the quintessential quest for freshness. Edilberto Alegre, the poet of food writing, describes kinilaw as “a race for freshness.” It calls for newly caught fish,one that has not gone through…
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