Photo c/o Cantina de Tita A
Cavite City's history is also savored in its distinct cuisine. Comida Chabacano Caviteño is a unique blend of indigenous Filipino and Spanish culinary traditions, shaped by its rich history and coastal location. A particular hallmark of Chabacano cuisine is its distinct penchant for achuete (annatto seeds). This natural coloring agent and subtle flavor enhancer is used with remarkable generosity, lending a characteristic reddish-orange hue to a myriad of dishes, even unexpected ones like their version of Adobo. Unlike the dark, soy-sauce based adobo found elsewhere, Caviteño Adobo often glows with a warm, inviting reddish tint, a direct result of the pervasive achuete. Beyond giving food an inviting visual appeal, achuete imparts a mild, peppery, and slightly nutty flavor that subtly deepens the complexity of sauces and stews without overpowering other ingredients.
Key dishes include Tres Marias (a combination of Adobong Dilaw, Kare-Kare, and Kilawin na Papaya), Pancit Pusit (black seafood noodles), and Tamales (a steamed rice cake with meat and egg). The influence of the galleon trade is notably evident in dishes like Bacalao, which in Cavite City is uniquely made with dry-salted surgeon fish instead of cod, reflecting the adaptation of foreign ingredients to local availability. These dishes are not just food; they are culinary narratives passed down through generations, reflecting trade, adaptation, and local ingredients. The act of preparing and sharing these meals is a significant cultural practice, often centered around family gatherings and community celebrations, making the food a central part of the Caviteño experience.
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