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Wednesday, October 29, 2025

Tumba: The Forgotten All Souls’ Tradition of Cavite City

Long before Halloween costumes and plastic pumpkins reached the Philippines, the people of Cavite City had their own way of welcoming the spirits of the departed - a unique tradition known as Tumba.

The word Tumba is believed to be related to the English word tomb, meaning grave or nitso. The tradition took place a few hours after Todos Los Santos (All Saints’ Day), when families had returned home from perya. By midnight or shortly after, while most residents were fast asleep, groups of mischievous yet spirited young Caviteños would quietly enter the narrow alleys of their neighborhoods, looking for items to “borrow” for what would become a Tumba.

The first target was almost always a kariton (wooden cart). Into this cart, they would load whatever household items they could find outside flower pots (paso), chairs (silya), basins (batya), stools, tables, and even laundry still hanging on the line (sinampay). Entering houses was strictly off-limits, but that didn’t stop them from including clotheslines and garments, sometimes even underwears!

The borrowed objects were wheeled to a nearby street intersection, where they were arranged in a peculiar display. In Barrio San Jose, for instance, the youth would build these makeshift shrines at crossroads like Castelar–Plaridel, Inocencio–Plaridel, or Dra. Salamanca–Plaridel.

By dawn, these corners were transformed into whimsical public exhibits. Carts piled high with pots, chairs, basins, and hanging laundry fluttering in the early morning breeze. According to the elders, these were not just pranks but symbolic gestures. The rearranged household items represented the souls visiting homes at midnight. The Tumba served as a playful yet sacred reminder that the spirits had passed through the neighborhood.

Come morning, curious onlookers would gather around the Tumba sites, laughing and pointing out which household items belonged to whom. Gradually, the rightful owners would retrieve their things all except, of course, the underwears, which were left untouched and unclaimed. It was a scene of humor, mischief, and community bonding, wrapped in the spirit of remembrance.

This lighthearted ritual reflected a deep cultural belief: that the dead return to visit the living during All Souls’ Day and that the living, in turn, acknowledged their presence through a blend of faith and fun. The Tumba, in its own way, bridged the worlds of the living and the departed, turning fear into laughter and solemnity into creativity.

Sadly, by the 1970s, the tradition began to fade. With the formal establishment of Barangays and the presence of barangay tanods (village watchmen) patrolling the streets at dawn, young people could no longer freely carry out their midnight adventures. The Tumba was gradually replaced by the imported practice of Halloween - costumes, parties, and store-bought decorations taking the place of neighborhood pranks and communal folklore.

Today, few Caviteños remember the Tumba. But for those who lived through it, it remains a cherished memory - a time when the city’s youth celebrated All Souls’ Day not with fear, but with laughter, friendship, and faith.

So if you’ve never heard of the Tumba, ask your parents or grandparents. They might recall those nights when flower pots, carts, and chairs mysteriously gathered at the street corners playful tributes to the souls that once walked among the living.

Because sometimes, remembering the ways we used to honor our dead reminds us of who we truly are - a people who found light, humor, and community even in the presence of the departed.

#CaviteCityTrivia #LutongCavite

Monday, October 27, 2025

The Faded Echo of Fiesta Program Souvenirs - A Lost Caviteño Keepsake


The fiesta program souvenirs were far more than simple pamphlets, they served as time capsules,  encapsulating the elaborate lineup of festivities alongside sponsor acknowledgments and literary pieces spotlighting the richness of the city heritage and  Chabacano Caviteño language. Adorned with intricate cover illustrations crafted by talented artists, these keepsakes doubled as both a handy guide and a cherished memento, symbolizing the community's identity and collective pride.

These souvenirs reached their height particularly after World War II, as Cavite bounced back from cholera outbreaks and wartime occupations, sparking a renewed cultural zeal. Regrettably, this custom has since faded into obscurity, overshadowed by digital flyers and social media posts that now only displays the scheduled events on virtual posters. 

No longer produced in local print shops, the disappearance of this tradition has dulled the sensory charm of fiestas, transforming a once-vital link between generations into a wistful "what might have been" amid cultural decline. Could a revival perhaps through eco-friendly zines featuring QR codes for Chabacano audio - reignite that lost spark? Given Cavite's unwavering spirit of resilience, the possibility remains alive. Viva el fiesta, even for those traditions left behind! 

#CaviteCityTrivia #LutongCavite

Monday, October 13, 2025

Bibingkoy: Cavite City's Iconic Rice Cake Legacy from Lola Ika

Bibingkoy is a beloved Filipino kakanin (rice cake) delicacy originating from Cavite City, known for its chewy glutinous rice balls stuffed with sweet red mung bean paste. It's grilled or baked until toasted, then served with a creamy ginataan sauce made from coconut milk, jackfruit, and sago (tapioca pearls) for a delightful contrast of textures and flavors. Often compared to a fusion of buchi (fried glutinous rice balls), mochi, and ginataang halo-halo, it's a perfect midday snack or post-meal treat.

This treat traces its roots to pre-World War II Cavite, where it was created by a local vendor named Lola Ika in the public market. Lola Ika also known as Aling Ika was a pioneering magkakanin (rice cake maker) in Cavite City, renowned for inventing this iconic delicacy. Her creation blended influences from local Filipino traditions, Spanish colonial baking methods, and perhaps even Chinese-inspired fillings, making it a unique Caviteño treat that's still celebrated today as a symbol of the province's culinary heritage.

Her bibingkoy gained fame before the Japanese occupation (pre-1941, during World War II's lead-up in the Philippines). As tensions rose and resources grew scarce, her stall became a beacon of comfort food - warm, sweet, and communal. Unlike fried buchi or simple bibingka, bibingkoy's innovative baking method in a traditional pugon oven gave it a toasted, slightly charred exterior with a soft, mochi-like interior, topped with a rich ginataan sauce. It was an instant hit, evoking the era's spirit of resilience and creativity amid economic hardship. Even as costs rose and ingredients like kaong (palm fruit) were phased out for affordability, the core recipe remains unchanged. Lola Ika's influence extends to Cavite's broader food culture.

Lola Ika passed down her exact recipe to her daughter, Aling Lolit Alejo has kept the tradition alive for over 60 years, insisting that no one has replicated their version's perfect balance of chewiness and flavor. Today, the stall continues to thrive under the care of the latest generation, opening at dawn around 6 a.m. and often selling out fast to eager locals and visitors alike.

#CaviteCityHeritageCuisines #LutongCavite


COOKING TRIVIA: There's no direct Tagalog equivalent for "grilled." Describing bibingkoy as inihaw (which translates to "roasted" in English) is inaccurate, since grilling and roasting are distinct cooking techniques.

Ingredients:
Dough & Filling: 500g glutinous rice flour 2 cups water (adjust as needed) 1 cup red mung beans (monggo), soaked overnight 1 cup brown sugar (for paste) Oil for greasing
Ginataan Sauce: 4 cups coconut milk 1/2 cup sliced jackfruit (langka) 1/2 cup cooked sago pearls 1/2 cup brown sugar pinch of salt
Procedure: 1. Mung Bean Paste: Boil soaked beans until tender (20 mins). Drain, mash with sugar into a thick paste. Cool and shape into walnut-sized balls. 2. Dough: Combine flour and water for a pliable, non-sticky dough. Flatten portions in oiled hands, add a bean ball, seal, and form smooth spheres. 3. Cook Bibingkoy: Broil in oven at 400°F (200°C) or grill on a lined, oiled pan with banana leaves/parchment. Bake 10–15 mins, flipping midway, until toasted and puffed. Steam if desired for softness. 4. Sauce: Simmer coconut milk, sugar, and salt until thick (10 mins). Stir in jackfruit and sago; cook 5 more mins. 5. To Serve: Tear bibingkoy into bits, top with warm sauce. Best enjoyed hot!

Thursday, October 9, 2025

The Journey of Finding Value

From a simple dream years ago of just a basic children's Chabacano learning book to now officially being embraced and recognized by the entire province. 💖


It's not an easy journey with all the never ending drama, issues and rollercoaster of emotions to bring this city living heritage treasure back to life to its real value. Napakadaming makukulay na kwento behind the scenes kaya I will always remember this moment as the diploma.


Gracias Provincial Government of Cavite for the accreditation of our NGO and to the person who took the steering wheel in driving this rollercoaster journey bringing Chabacano to unimaginable places - CCD President Che Enriquez. 

I also want to express my deepest gratitude to my mentor and constant guide Mam Joy Dela Rosa throughout this Chabacano journey especially in creating Book 2, Book 3, and the unreleased 100 pages activity book designed to help learners practice and reinforce what they’ve learned from Book 1 and Book 2. The hardest part in this journey has always been forgetting the right words or getting lost in the spelling at times. Without her guidance, I wouldn’t have come this far, nor would the content for our NGO have reached its current depth and accuracy. You are our major pillar. Muchas gracias Mam Joy!


All books are available. Message Enriquez Publishing House FB page directly for your orders. 

#TheJourneyOfFindingValue

Sunday, October 5, 2025

Cavite Puerto: The Port of Gold, Galleons and Shipbuilding

 


Founded in the early 17th century (around 1614), Cavite Puerto was a key naval yard and fort construction of Fort San Felipe began in 1641 serving as the Philippine endpoint of the famous Manila-Acapulco Galleon Trade (1565–1815).

During the height of the Galleon Trade, Cavite Puerto now known as Cavite City was the epicenter of shipbuilding in the Philippines. This fortified port, nestled along Manila Bay, buzzed with the clatter of hammers and the scent of hardwood as skilled Filipino and Chinese shipwrights crafted the mighty galleons that sailed across the Pacific. These massive vessels like the San Diego and Nuestra Señora de la Concepcion carried silk, spices, and silver, linking Asia to the Americas in a global trade network.

Cavite’s shipyards, known as astilleros, thrived due to abundant local timber such as molave and narra, and the expertise of native craftsmen. By the 17th century, the port produced up to two galleons annually, some weighing over 1,000 tons.

Nicknamed "Ciudad de Oro Macizo" (City of Solid Gold) by Spanish chroniclers, it attracted Chinese traders, Mexican sailors, Spanish settlers, and local Filipino workers, turning it into a multicultural hub. Even Chinese emperors sent expeditions here in search of gold!

The Chabacano-speaking community, blending Spanish and local cultures, added vibrancy to this hub, where shipbuilding was not just labor but a legacy of resilience and artistry that shaped Cavite Puerto’s storied past.

Today, it’s the historic core of Cavite City, home to landmarks like the Ermita de Porta Vaga (destroyed in WWII but symbolically tied to the Virgin of Solitude, patroness of the galleons) and neighborhoods like San Roque and Caridad, where Chabacano echoes strongest.

#CaviteCityTrivia #LutongCavite 

Friday, October 3, 2025

Pancit Pusit: A Heritage Dish Born from Ingenuity

Pancit Pusit or Pancit Choca or Pancit Choco en Su Tinta, Cavite City’s signature black noodle dish, stands as a delicious reminder of Caviteño creativity and resourcefulness. Originally made from adobong pusit leftovers, Caviteños found a way to stretch the dish to feed more members of the family by mixing it with bihon (rice noodles) with either sliced kamias or ginadgad na manggang hilaw as paasim. The result is a flavorful, jet-black pancit enriched with squid ink - a meal that is both practical and full of character. What began as a humble way to make food go further became one of Cavite’s most iconic dishes.

More than just comfort food, Pancit Pusit carries the soul of Cavite Puerto - a community shaped by the sea and centuries of cultural exchange. Its deep color mirrors the waters that sustained generations, while its taste captures the perfect blend of Filipino thrift, Spanish influence, and Caviteño pride. Today, serving Pancit Pusit is not only about sharing a meal but also about preserving a story. One that reminds every Caviteño that heritage can live on through the dishes we continue to cook and share.

#CaviteCityHeritageCuisines #LutongCavite




Sunday, September 28, 2025

Chabacano Caviteño at the 1st European Day of Languages in the Philippines at One Ayala


The Chabacano journey that began in 2019 when there were hardly passengers, no driver for direction and fuel to keep things moving. But now, little by little, the wheels are turning. Marami pang lubak ang dadaanan at stopover bago ang destinasyon na kung maabot o hindi panahon lang ang makapagsasabi pero ang sigurado maraming pintuan ng daan na ang bukas. At nadagdagan pa ng mga bumukas ng araw na ito. 

Naalala ko exactly a year ago this month, I told someone – “Remember, you are of value and always keep that in mind.” One year later, I believe those words were more than fulfilled. Tapos na ba ang misyon? Siguro, marahil, datapuwat. Where this journey will continue to lead, I do not know.  The choice of what doors to open and direction to go is not in my hands. But I’ll always treasure yesterday’s Speak Dating event as a pinnacle and a kind of graduation. #TheJourneyOfFindingValue


Thank you Instituto Cervantes for being very supportive in our Chabacano advocacy. 


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