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Lasa ng Republika, the ultimate Caviteño Food Tour, is now available at Explora.ph! Edit

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Colleen Cabili  • Contributor
Opinions expressed by Explora.ph Contributors are their own.

Oh, this isn’t just one of those ordinary food tours where you hop from one restaurant to another, sampling this and that. Here, you get to feast on the various heirloom dishes of the Caviteños, and walk down Cavite’s memory lane with no other than the author of Republic of Taste, The Untold Stories of Cavite Cuisine, Ige Ramos.


But we got to warn you: do come here with an empty stomach, eat slowly, and spare some time to breathe. Because the food here is so well-made, artistically plated, and flavorful that you might end up overstuffing yourself! Lastly, bring a good camera and wear a sturdy pair of walking shoes ‘cos you’re going to be seeing a lot of places rich in history and culture.

Caviteño Food Trip

Caviteño Cuisine has a long tradition of serving some of the most authentic dishes in the Philippines. Stops in the food tour include a classic Caviteño breakfast such as Pan de Troso, Imus Longganisa, Tinapang Salinas, Carabao Milk, and Tablea Alfonso (thick chocolate milk); lunch served with mouthwatering dishes such as Crunchy Pork Binagoongan, Calandracas, Paella, and Beef Caldereta; and a merienda under a mango tree, with unique food such as Pancit Pusit, Asiong’s Halo-Halo, and Bibingkang Balinghoy.

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What makes Cavite cuisine unique is the logical pairing of dishes or ulam that is terno-terno (perfect pairing) and tono-tono (in tune). Photo by Stanley Ong
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Almusal or home-cooked breakfast is composed of sinangag (garlic fried rice), scrambled eggs with burong mustasa (fermented mustard leaves), tomato salsa, atchara and tinapa (smoked fish), and langgonisa. Photo from Our Awesome Planet.
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Nilagang Baka is popular in the town of Noveleta, Cavite and in Cavite City. Photo by Stanley Ong
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Pancit choco en su tinta (Pancit pusit) is an archetypal Chabacano dish choko being the Chabacano for cuttlefish, also known as pansit negra, because of its black color. Photo by Stanley Ong
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This garlicky and not too sweet longganisa from Imus is a favorite among workers and students. Photo from Our Awesome Planet.
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Tamales was for many years the all around de riguer Caviteño pasalubong. Photo from Our Awesome Planet.
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Quesillo or kesong puti is probably the only traditional cheese produced in the Philippines. Photo by Stanley Ong
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The patis that comes from the coastal area of Cavite doesn't come from fish at all but from alamang or shrimp fry. Photo by Stanley Ong

Stories of the Revolution

In between food trips and getting to know your new friends, you’ll be sightseeing destinations that mark the twist and turns in Philippine revolution. Some of the stops include:

Our Lady of the Assumption Parish Church

Also known as Maragondon Church, this century parish was built by Jesuits in the 16th century. Marvel at its interiors and beautiful doors, which are decorated with bas-reliefs of galleon trade scenarios from hundreds of years ago!

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Photo by Jay Ermitaño
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Photo by Jay Ermitaño
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Photo by Jay Ermitaño
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Photo by Jay Ermitaño

Bonifacio Trial House

This is the military court where Andres Bonifacio was tried for treason after the Tejeros Convention. Here you’ll also get to learn about scenes that were part of the Filipino revolution against Spain. Behind the house is a view of Mt. Buntis, where Bonifacio was said to be executed.

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Bahay na pinaglitisan kay Andres Bonifacio. Photo by Jay Ermitaño.
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Bahay na pinaglitisan kay Andres Bonifacio. Photo by Jay Ermitaño.
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Bahay na pinaglitisan kay Andres Bonifacio. Photo by Jay Ermitaño.
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Bahay na pinaglitisan kay Andres Bonifacio. Photo by Jay Ermitaño.

Casa Hacienda de Naic

This structure is a living testament to the wealth and influence of the friars during the Spanish period. Casa Hacienda de Naic has now been converted into an elementary school.

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Casa Hacienda de Naic. Photo by JR Felipe.
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Photo by JR Felipe.
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Photo by JR Felipe.
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Photo by JR Felipe.

Museo de Emilio Aguinaldo

This renowned seven-storey mansion has now been converted to a museum! It features the Philippines’ most historic window, where Emilio Aguinaldo announced the Philippines’ independence from Spain.

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Photo by Stanley Ong
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Photo by JR Felipe
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Photo by JR Felipe
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Photo by JR Felipe

Pasalubong

By the end of the trip, you will receive a bag containing tour materials about Cavite, and yummy food for take home such as ube-leche flan, halayang sampaloc, and a box of Ensaimada de Cavite or Bibingka Samala.

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Special Ensaimada from Cavite City. Photo from Manila Bulletin
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About Ige Ramos

Ige Ramos is an award-winning book designer, food writer, visual artist and an independent scholar. He is also a cook, a kitchen recipe tester and a serious traveler. He’s the Chief Creative Officer of IRDS, which runs the Republic of Taste Food Network, a platform for his publishing and independent research project in food history and comparative gastronomy. He collects recipes, documenting and promoting the culinary traditions of the country. 

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For the past 10 years, he has designed the some of the most influential cookbooks in the country. He is currently the president of the Association of Culinary Historians of the Philippines (CHOP). This year, he released the book, “Republic of Taste, The Untold Stories of Cavite Cuisine,” which he wrote, designed, and published.

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To know more about Ige Ramos, visit his website www.republicoftaste.ph.com

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Republic of Taste (The Untold Stories of Cavite Cuisine) by Ige Ramos

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