7107 FLAVORS
The richness of its culture, the grandiose of its numerous falls and the beauty of its captivating mountains, with all these, Laguna awaits to be unlocked for the myriad of flavors it offers.
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| Our breathtaking view from the garden of Majayjay Bed & Breakfast |
I have been hearing about Bacoor, Cavite’s halo-halo treasure called Digman and not until I worked on my Cavite article for Republic of 7107 Island Travel Magazine that I was able to visit this legendary halo-halo sanctuary.
The hunt was quite an adventure. Though I am with my Caviteña friend Michelle, we braved the streets of Bacoor by commute. Good thing her brother Ryan was just a phone call away to monitor us and made sure we did not make the wrong turns or end up in another area.
Once we got down from the jeepney at Barangay Digman, just a block away, we saw a signage with an inscription “Original Digman Halo-Halo Reg. Phil. Pat Off” and an arrow pointing to the left. This was at the corner of Rubio Street, Barangay Digman in Bacoor.
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| Mounds of Halo-Halo ingredients at Original Digman Halo-Halo in Bacoor, Cavite |
As we enter the quaint eatery with several white monoblock chairs and tables, mounds of halo-halo ingredients welcomed us. I could not help myself as I instantly ordered my very first Digman Halo-Halo. To make this tall cooler more satisfying, I sampled their home made Siopao and Empanada.
Towering cold desserts of the Original Digman Halo-Halo
Digman’s Halo-Halo was overflowing with freshly made ingredients, cooked the very early morning and ready for the taking before they open at 10am. On regular days, you can savor 12 ingredients, while summer days bring more ingredients with fruits in season.
Regulars are sweetened bananas, pinipig, kundol, beans, langka, gulaman, garbanzos, kaong, nata de coco and topped with ube halaya and leche flan. You can also have it your way, as one elder ordered a tall glass without beans. I myself would prefer not to have garbanzos and beans in my cold comfort. Oh did I mention that this tall glass only costs Php50? (I last visited February 2010)
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| One of my favorites, is this huge mountain of Leche Flan from Digman's |
Regulars are sweetened bananas, pinipig, kundol, beans, langka, gulaman, garbanzos, kaong, nata de coco and topped with ube halaya and leche flan. You can also have it your way, as one elder ordered a tall glass without beans. I myself would prefer not to have garbanzos and beans in my cold comfort. Oh did I mention that this tall glass only costs Php50? (I last visited February 2010)
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| This is the facade of the famous Original Digman Halo-Halo in Bacoor, Cavite with Mr. Edilberto |
Edilberto with sister Donita now manages their mother’s store which was first built during the Japanese invasion. During my return for the interview, Edilberto was ecstatic as he recalls how his mother’s venture has been successful with the simple business. What started as a nipa hut is now a two-storey concrete structure. Edilberto prides that even celebrities like the King of Comedy Dolphy would order from his residence just to have his fill of the tall glass of Digman’s Halo-Halo.
Do you love this iconic
layered Pinoy dessert then I am sure you will love Aling Taleng’s Halo-Halo.
For details, click here.
Original Digman Halo-Halo Reg. Phil. Pat Off
is located at #82 Rubio Street, Barangay Digman, Bacoor, Cavite
Contact Details : (046) 434-3837
Digman Halo-Halo was included in my Cavite article published at Issue 4, Volume 2 of Republic of 7107 Island Travel Magazine Islands Cuisine section entitled Cavite : Beyond Coastal Cooking.
Digman Halo-Halo was included in my Cavite article published at Issue 4, Volume 2 of Republic of 7107 Island Travel Magazine Islands Cuisine section entitled Cavite : Beyond Coastal Cooking.
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destinations and curious about the Philippine food scene? Then follow me at
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All photos in this site were captured by Pie Rivera unless otherwise stated.
Pie Rivera is a food columnist at Republic of 7107 Island Travel Magazine and a freelance writer for other food & travel magazines.
When I think of Antipolo, I think of mostly these three things, suman (glutinous rice), mangga (mangoes) and kasuy (cashew nuts). Although these three are not native to Antipolo where suman and kasuy may come in other areas, while mangoes usually brought from Pangasinan or Zambales, Antipolo is still one of the best choices to getting your fix of suman-mangoes-kasuy with just about an hour or so away from Metro Manila.
One of the many stalls near the Antipolo Church
Suman may also be dipped in coco jam
Roasted cashew nuts
After a visit to Our Lady of Peace and Good Voyage (Nuestra Señora dela Paz y Buen Viaje) a number of stalls lined near the entrance of the church await every visitor. Piles of suman (glutinous rice usually cooked in coconut milk and sugar then wrapped in coconut leaves) and mounds of roasted kasuy (cashew nuts) were somehow shouting at me as I could not decide how much to buy. The lady vendor at the Nimfa Cora Mestiza Special Pasalubong even enticed my friend Michelle to try eating the suman after dipping into a jar of coconut jam. After taking the photos I needed, I bought suman and lots of cashew nuts.
Other pasalubong goodies and delicacies available were broas, peanut brittle, polvoron, turrones de mani, lengua, uraro and glazed peanuts.
Abundant mangoes at the Antipolo wet market
Next stop was the wet market as layers upon layers of mangoes were stacked on top of the other in large bilaos. Ripe mangoes were as cheap as Php15 to Php25 for half a kilo.
We also got to try Antipolo’s products as desserts at Baba Ghannouj and Vieux Chalet.
Baba Ghannouj's Mango Crepes
Baba Ghannouj offers Mango Crepes. The light crepe envelops the ripe diced mangoes then drizzled with chocolate syrup and cream, topped with more mangoes then dusted with ground cinnamon.
Vieux Chalet's Mango Flambé with Cashew
Vieux Chalet, which has become an institution and a must-visit when in Antipolo, created two Antipolo-inspired desserts. Mango Flambé with Cashew is made with mango wedges, homemade vanilla ice-cream and topped with chopped cashew nuts. Somehow, I did not see if the dish was on flame when served.
Another Vieux Chalet's dessert, Carrot Cashew Cake
Another dessert is Carrot Cashew Cake. Normally carrot cakes are made with walnuts, but Chef Florence’s version made use of what is abundant in the area. The cake is served with homemade vanilla ice cream and topped with frosting. It’s a perfect ending to a delectable evening.
I shall be posting more of my scrumptious lunch at Baba Ghannouj and delightful dinner at Vieux Chalet. Since Vieux Chalet has been serving authentic Swiss cuisine for more than 20 years, I am positive that many of you have dined and experienced the magic at night, since the house-restaurant is atop the hilly Antipolo and overlooks the Metropolis, the ambiance sets the mood for a romantic evening.
I featured Antipolo, Baba Ghannouj and Vieux Chalet in my article at Zest Inflight Magazine’s July 2010 issue, under Lands Unlocked Section entitled “Tayo Na! Calling Out, Let’s Go to Antipolo.”
Vieux Chalet Swiss Restaurant
Taktak Road, Antipolo City
Contact details : (632) 697-0396 / 0917 856-5175
Email: srhassig@yahoo.com
Taktak Road, Antipolo City
Contact details : (632) 697-0396 / 0917 856-5175
Email: srhassig@yahoo.com
Baba Ghannouj Restaurant House of Kebab
ML Quezon Avenue, Antipolo City
WebsiteFeel free to email me at eattoyourheartscontent@gmail.com
One early Saturday morning, when many regulars of weekend markets visit their favorite stalls, I headed to Mercado del Ciudad de Cavite translated, it’s the Cavite City
Oh don't you just love how those Spanish words sound?
Oh don't you just love how those Spanish words sound?
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| Fresh produce at Cavite's wet market |
Fresh produce abound, from tomatoes, potatoes, eggplant, cauliflower and broccoli. Fruits were laid out beautifully and looked to be at their juiciest.
One of the things I love about traveling is to taste the varieties of local dishes and delicacies of the particular area I am visiting, particularly when I get the opportunity to sample what is considered the best in their region.
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| Slers Ham and Cafe sandwich and coffee creations |
Freshly made kesong puti (native cheese) for breakfast is one of the perks whenever I travel to Laguna and Tagaytay City. Paired with pandesal that is still hot from the oven or pugon with kapeng barako will surely perk me up even amidst a chilly air.
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| Cavite City's Quesillo |
My trip to Cavite City introduced me to another version of kesong puti. Caviteños call it Quesillo. This raw cheese made from Carabao’s milk and wrapped in fresh banana leaves has a creamy texture just like the kesong puti I have been accustomed to.
I was able to buy Quesillo at P. Burgos Street in Cavite City just a block away from the Mercado del Ciudad de Cavite (Cavite City Public Market). To my dismay, I have forgotten how much it costs as I was too eager when buying.
Feel free to email me at eattoyourheartscontent@gmail.com
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| Cavite Delicacies, Tamales and Bibingkoy |
Do
you enjoy regional dishes and delicacies? Check out my other Cavite delicacy posts
Tamales here and Bibingkoy here.
Are you constantly in search for awesome food
destinations and curious about the Philippine food scene? Then follow me at
Instagram as I often share my latest food discoveries, pristine beach
destinations and stunning sunsets via
@eattoyourheartscontent.
Feel free to email me at eattoyourheartscontent@gmail.com
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