Travel

Binagol An artisanal delicacy where the star ingredient is the talyan, a giant taro. The shredded root crop joins the party of coconut milk, condensed milk, sugar, and eggs. The mixture is poured on a polished coconut shell called “bagol.” Hence, the name. The half-opened shells are delicately tied with layers of banana leaves and … Read more

Linupak nga Pilipig/Pinipig Linupak is a process of pounding starchy ingredients. In Samar, young glutinous grains are pan-roasted, followed by the synchronized thumping of three people using traditional mortar and pestle. Grated coconut meat, brown sugar, and condensed milk give a medley of sweet and earthy flavors with a gooey texture. They are placed in … Read more

Puto Bao Palengke bites are artisanal masterpieces. Beyond its seductive colors and shapes are a back-breaking process, a test of patience, and a profound honor for heritage. Puto bao is a steamed rice cake using bao ng niyog (coconut husks) as molders and traditionally using pirurutong, glutinous rice in shades of brownish-purple. Every bite comes … Read more

Tikoy sa Anahaw Culinary travelers must explore this pride of Gumaca, Quezon. It may look wrapped in corn husks, but this delicacy is enfolded in dried anahaw. Once you slice the tubular shape, it looks like small rounds of tikoy, ready to pop into your mouth. A beautiful bite of something gooey and sweet that … Read more