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

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!

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

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

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. 

Chicken Inasal

Commonly known simply as inasal, is a variant of the Filipino chicken dish known as lechon manok. It is chicken marinated in a mixture of calamansi, pepper, coconut vinegar and annatto, then grilled over hot coals while basted with the marinade. This is very popular in Bacolod but not many are selling it here in Cavite City.

Ingredients:

2 lbs chicken cut into serving pieces

2 tablespoons garlic minced

3/4 cup lemongrass chopped

1 cup coconut vinegar

1/2 cup lemon or calamansi juice

1 tablespoon salt

1/4 cup brown sugar

1 cup 7 Up

1/2 tablespoon ground black pepper

Basting Sauce:

3 tablespoons atsuete oil

1/2 cup margarine softened

1/4 teaspoon salt

1 teaspoon lemon or calamansi juice

Procedure:

In a large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, 7Up, and lemon juice.

Stir mixture. Marinade overnight.

In a bowl, combine margarine, atsuete oil, salt, and lemon juice then stir. Set aside.

Grill the chicken while basting generous amount of the margarine mixture.

Transfer the grilled chicken to a serving plate.

Chinchao Chronicles: A Legacy of Struggle, Pride, and Cultural Revival

During the Spanish colonial period in Manila, vendors known as "chanchauleros" were a common sight, peddling a variety of drinks and snacks to locals and travelers alike. Among their offerings were beverages made with chanchau, a jelly-like substance also known as "gulaman", mixed with chia tea, providing a refreshing treat on hot days. Additionally, they sold "miel de azúcar", a sweet syrup later called "arnibal", and "bijon", delicate rice flour noodles that could be enjoyed as a snack or meal.

In Cavite, one such legacy drink is Chin Chao, a traditional Caviteño drink made from a noodle-like material crafted from rice flour. It is often sold together with kalamay, an unsweetened kakanin that resembles kutsinta. These two ingredients are mixed with sago, gulaman, and crushed ice and sweetened with arnibal (syrup made from brown sugar or panocha). In Caridad area, they add gata (coconut milk) and pinipig. (Isa ito sa bagay na pinag-iba ng San Roque at Caridad bukod sa Chabacano).

Lutong Cavite is one of the early yearly advocates of chinchao since the blog started more than a decade ago. There are so many behind-the-scenes stories of chinchao, the traditional Lenten heritage drink of Ciudad de Cavite that span more than a decade. This blog has been a major part of this journey from the time when only legit Chabacanos knows it secretly the time this page started fifteen years ago, to the rollercoaster of events that followed. From its controversial family origin wherein, the story is still hanging up to now, for the page making the very first promotional poster to help the family promote using our blog feature photos, and for re-editing it every year as they requested when prices rose. We were there during the year it couldn't be sold and the year it failed and we are equally disappointed as the family. This page also became a reseller without profit 'pordalab' one time discretely for all those Chabacano family and friends who missed it dearly. And we were there for the latest twist weeks ago, when a business opportunity to take it outside was turned down. 

Before one judge the spelling, food, or heritage, or toss out a “mamatay” or narcissist comment, pause - there’s so much more to this story you don’t know. Lutong Cavite already issued an apology on the same day of the issue, but our pride in this vibrant legacy stands firm. Maybe one day the full story will unfold, maybe not. For now, join us, taste our culture, learn a word, and see why Chabacano’s heart outshines any shade.💞