Ecos del Galeon is a Chabacano heritage cooking book in which all recipes are accompanied by Chabacano translations. This project was the president’s brainchild for the Terra Madre event last November and it proved to be a resounding success. We were able to sell several copies, including to foreign guests who became deeply interested whenever we began narrating Cavite City’s history, particularly the galleon trade and its profound influence on the city’s culture and cuisine.
The sustained interest was also made possible through the presence of Tita A, especially her son Cons, who has learned and embraced Chabacano cooking. Their deep familiarity with the dishes allowed us to engage audiences meaningfully and keep conversations alive around Caviteño heritage cuisine that some want to visit the city to taste more our Chabacano cooking.
#ChabacanoHeritage Cuisines
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