What is travel without food? It makes the journey memorable and the unique dish from a place makes it all the more special.
When passing the towns of Catmon and Borbon, don’t forget to get a mouthful of these place’s delicacy in the form of the budbud kabog and bibingka. Down south, when in the vicinity of Argao town, have a bliss when you endulge in the town’s special delicacy, torta.
For the traveler who goes around Cebu, the east side of the island province offers interesting foodstops that showcases homegrown delicacies that can be brought home as pasalubongs. Starting with this post, I will be featuring seven places outside of Cebu City that I have noted to offer these delights.
Speak of Simbang Gabi and one thing comes to mind: FOOD of which the bibingka (rice cake) and puto bumbong are two popular fares associated with this religious activity, or with Christmas, even if its available all year round. These are usually found just outside the church gates and after mass, people stop to buy. However, while these two are true for those living in Metro Manila and probably in the Tagalog region, it is not traditional in my home province of Cebu.
Tiwi’s famous halo-halo topped with grated cheese.
“Go to any place in the country and one is sure to find cheap streetside halo-halo.”It’s summer and the weather’s just too hot and humid. What better way than to cool the heat off with halo-halo? Go to any place within the country and one is sure to find streetside halo-halo in various forms with various ingredients. And these are very cheap compared with those found in malls and restaurants. Prices can range between P10 to just as high as P40 ($0.20 – $1) and one can already have a filling and enjoyable fare.
Tiwi in Albay is famous for its unique take on this native fare. Other than the usual ingredients of candied and sweetened fruits and preserves and an almost liquid leche flan, it is topped with grated cheese. Just imagine the opposing taste of sweet/salty and you have a one-of-a-kind halo-halo. When in town, just ask for directions to the street where a series of shops selling this fare can be found. It is just near the church.
A delectable batchoy noodle dish.
This is the 12th installment of the Luzon – Visayas – Luzon Loop series. Click the image on the right to check out the rest of the posts.
“Its sahog… are plentiful and its broth very delectable.” This is the best batchoy I have ever tasted! I silently exclaimed mindful of the other customers in the airconditioned branch of Deco’s in La Paz, Iloilo. It must be the hunger and weariness of lugging my things while walking a good distance in downtown Iloilo City. Bernie, who met me at the pier took me here when I said that I want to have a good batchoy in La Paz. Its sahog of entrails, chicharon and scallions are plentiful and its broth very delectable.
There is a small debate, I was told, about the first batchoy in La Paz, Iloilo. There are two contenders: Ted’s and Deco. Both started out as a small eatery in the 30’s. However, Bernie said that the latter is the original. Ted’s has been transformed into a franchise that can now be found in major malls in the country. As for Deco’s, the rights and recipe were bought and developed by Edgar Sia II, the successful young businessman who also owns the Mang Inasal franchise.