Cavite should push for Culinary Tourism
Cavite is a province rich in many culinary creations and delicacies. The issue of our province is that, we don't promote our native delicacies enough. There are a few restaurants in Cavite that serves authentic Caviteño culinary creations, such as Asao's Restaurant (Cavite City), Bernie's Kitchenette (Silang), Josephine's Restaurant (Tagaytay) and Calle Real (Tanza). Most of the eateries, cafeterias, fastfoods and restaurants in Cavite serves either Western style cuisine or general Filipino cuisine. There are only a few that serves authentic Caviteño dishes. Here are some of the Caviteño dishes that we can promote to our guests for a unique, gastronomic experience:
*Adobo Seca: a traditional red-colored Adobo dish. Unlike the typical Filipino Adobo, Adobo Seca is cooked and sautéed in Annatto Sauce (Achuete) and Vinegar instead of Soy and Vinegar, and is served dry without the sauce of the typical Filipino Adobo.
*Asado de Carajay: a tasty dish of braised beef that is cooked in a rich sauce of soy sauce, peppercorns, calamansi, onions, tomatoes, potatoes and carrots. Unlike the sweet style Chinoy Adobo, Asado de Carajay has a savory, tangy and earthy flavor.
*Bacalao: dried codfish sauteed in garbanzos beans, cabbage and annatto sauce (achuete). This is a dish that is commonly served during the Lenten Season, when Catholic Caviteños avoid eating red meat.
*Bibingkoy: Cavite's signature dessert pastry made of glutinous rice dough filled with a sweet-savory mung bean paste that is either grilled or baked, dipped in a sauce made of coconut cream with minced jackfruit.
*Calandracas: a savory Caviteño soup cooked in chicken and ham stock with macaroni pasta, potatoes, carrots, cabbages, squash and minced chorizo de bilbao. It is a favorite dish during special occasions, such as birthdays, parties and other celebrations.
*Ciento Quince: this is considered as Cavite's haute cuisine and a special seafood dish consisting of crabs, shrimps, mussles and pork, cooked in a creamy coconut sauce, jackfruit shreds with 115 pieces of chili. The traditional dish served during the Spanish era was actually served with 115 different varieties of chili, but any chili can be used in the modern recipe.
*Imus Longganisa: simply delicious, this is an all-time favorite of Caviteños. Unlike other local Philippine sausages, Imus Longganisa is notorious for its garlicky and tangy flavor, as the base spice for this dish is garlic.
*Mutya ng Cavite: Cavite's version of the chowder, this dish has a thick, coconut cream based soup with crabs, mussels and shrimps.
* Pancit Choco en su Tinta. No, this is not a chocolate Pancit. Pancit Choco en su Tinta is a Caviteño-Chavacano term that means Pancit with Squid cooked in its own ink". This is a savory pancit made of vermicelli glass noodles, cooked with tender squid in its ink, and usually garnished with garlic bits and kinchay.
*Pancit Puso: a savory pancit dish consisting of bihon and miki bihon mixed with cabbage, pork, shrimps and is seasoned with a spicy, sour vinegar sauce made of puso ng saging.
*Pipyan: Chicken Kare-Kare, an all time favorite of Caviteños, and is often paired with Kilawing Papaya.
There you have it! The Provincial Government of Cavite needs to find creative ways on how to promote Cavite's own culinary delights, so our province will become a culinary destination on its own right.