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Top 10 Popular Caviteñean Cuisines




A list of the top ten most popular Authentic Cavite City Cuisines that is still being cooked, served or sold today in pure Caviteñean households, suking carinderia/turo-turo and some city restaurants.

BACALAO

A popular salted cod fish dish present in every Caviteñean house every Lenten season most especially on Good Friday. This is one the many dish we inherited from the Portuguese galleon traders that pre-dates Spanish occupation.


TAMALES

One of the most favorite delicacies of Cavite City and bread filling by pure blooded Caviteno. Made of ground peanuts and galapong that is steamed and wrapped in banana leaves. It looks simple at first sight but requires a very tedious process to make. This popular brand of tamales is named after the current owner’s great grandfather Henry Benjamin Robinson, a former staff member of the USS Olympia under Admiral George Dewey. 

KILAWIN

Caviteñean kilawin is not made of raw fish but instead of grated green papaya cooked in vinegar with grated lungs and mindonggo of cows. It is one of the most famous and highly favorite dishes best eaten and paired with Adobo and Kare-Kare during Sundays.


PANCIT PUSO/PANCIT KAWALI

A Caviteñean style pansit made of combination of bihon and miki bihon cooked in achuete with small slices of pork and thinly sliced green beans, carrots and cabbage. Rather than calamansi as paasim, pansit puso is served with thinly sliced puso ng saging (banana blossom) cooked in generous amount of vinegar


PANCIT DE CHOCA / PANCIT PUSIT / PANCIT CHOCO EN SU TINTA

Aside Pancit Puso one of the proudly Caviteñean born Pancit variety of less popularity and probably not written yet in Philippine Pancit LIST but is well loved by purely breed Caviteño's is the Pancit de Choca or Pancit Pusit. It it like combination of Adobong Pusit and Pancit. 

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CALANDRACAS / KALANDRAKAS

Authentic Caviteñean calandracas uses not only chicken bones but as well as pork, beef, ham bones so it’s not surprising the authentic broth is very rich and delicious.  


POCHERO CON SARSA / LAGANG BAKA CON SARSA

In Caviteñean cuisine, lagang baka is not complete without a side dish made of boiled and mashed squash, eggplant, minced garlic and vinegar.


PIPIAN

A highly popular Spanish inspired Caviteñean chicken dish which is similar to kare-kare except it is way lot simplier to cook and has very few ingredients.


MALABANOS

Cavite-style fish adobo dish made of eel (palos) which is meaty like pork. Some do not like this dish since they find it matinik and malansa but if one is a pure Caviteño you'll simply love it. 


LUMPIA FRESCA


More popularly known as Lumpiang Sariwa which literally means fresh spring roll. This lumpia variation is the most popular among Caviteños.


SPECIAL MENTION:

ALING IKA'S BIBINGKOY

One of the most famous Caviteñean kakanin that is like a combination of tikoy, buchi and ginataan.


For RECIPES: Kindly type the name of the dish in the "Search This Blog" box at the left corner.

17 comments:

  1. El lugada di pagi, ung putajo Caviteño qui no pilmi ta cusi el mga jenti. Tieni ba uste recipe di esti putaji? Quilaya ba ta prepara el cusida lugata di pagi?

    ReplyDelete
    Replies
    1. Chut Tala, ta quida na San Roque, asi cusi aquel Lugada de Pagui

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  2. Nuway yo recipe di lugada de pagi si tiene ki dali aqui bweno para pudi cusi y pudi mira el henerasyon ora :)

    ReplyDelete
  3. Ñra. ta culda yo diquel mi aguela ta coci ella el qui ta llama swam di asojos, (whiting). Esi ung clasi di piscao no malansa. Tieni ba usted recipe del swam di asojos? Gracias.

    ReplyDelete
    Replies
    1. Nuway yo recipe Swam Di Asojos di si dagdag yo aqui

      https://www.facebook.com/notes/lutong-cavite/lf-cavite%C3%B1ean-cuisine-recipes/542539685771202

      baka tiene ki sabi recipe :)

      Delete
  4. Replies
    1. You can search the recipes in the search box po :)

      Delete
  5. Ako ay taga Kabite sa Bautista malapit sa Miranda, bunso sa 8 magkakapatid at napadpadsa Los Banos nuong 1966 (tanda na). I rememberna ang nanay ko ay halos sa kusina na nakatira at grabe kasarap mag luto (pag may iluluto). Naghahanap ako ng recipe ng lugada and chanced upon this blogspot na may binanggit na lugadang malabanos pero walang recipe. The lugada I know ay may burong mustasa. Saka may mga pangalan ng pgkain dito sa blogspot na parang hindi tama, like lagang baka wid sarsa is pochero, pancit puso is pancit kawali. I wonder kung yung gumagawa ng tamales sa may checkpoint ay nandun pa rin

    ReplyDelete
    Replies
    1. Dear Cavitenyong Laos,
      Iba ang pochero sa lagang Baka.Thicker sauce ang pochero at merong saging saba,kalimitan kung merong natirang nilaga we recycle it and make it into pochero,nilalagyan din ito ng kamote.The pancit puso is also different from pancit guisado. Please take note!

      Delete
  6. Sabroso quel comida. Viva caviteno.

    - from Ternate, Cavite

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  7. Present po ba sa mga restaurant in Cavite yung mga cuisines po?

    ReplyDelete
    Replies
    1. Malabanos and Pipian are not typically sold in restaurants. The rest are sold occasionally - swertihan kumbaga.

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  8. I miss tamales,kilawin,pansit de choco.

    ReplyDelete
  9. Calandracas, igual ba esi qui ta llama nisos Chabacano Caldo Gallego?

    ReplyDelete
  10. Madalas ko marinig yung bibingkoy, I want to try it soon! Thanks for sharing.

    ReplyDelete
  11. May mga alam po kayong mga resto na nagseserve nire? Gracias!

    ReplyDelete

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