The municipality of Argao
is located southeast of Cebu. It is a two-three hour ride from Cebu, approximately 68 kilometers (48 mi). Argao is exactly between Cebu City and the southern tip of the island Santander. It is approximately 26 kilometres (16 mi) from Carcar, from Alcoy, and from Loon which is across the Bohol or Cebu Strait.
Argao
have many things to offer to you, but one thing that we Argawanons are
proud of, is our delicious delicacies.
MENU FOR THE DAY!
TORTA
Some stores in Argao that sell torta are: Chitang's Torta, with its slogan "Magkbahaw, Magkalami! ", Jessie's torta, Oj's torta. Just one ride and you can go to any stores you want!
If you want to see a slideshow about the famous Argao Torta on how it is made and what are the ingredients behind its very unique taste, click here.
TUBA
Tuba is local wine made from fermented coconut juice. Tuba has been served during the time of the Spaniards.
There are different classes of tuba based on the age of fermentation: dawat (new wine), bahal (a day or to a few weeks old), bahalina (a month to a year old), tinuig (more than a year old).
Tuba is the main and secret ingredient of the torta in Argao.
The family of Kintanars and Mamacs has been known as tuba makers.
If you want to see a slideshow about the famous Argao Torta on how it is made and what are the ingredients behind its very unique taste, click here.
TUBA
Tuba is local wine made from fermented coconut juice. Tuba has been served during the time of the Spaniards.There are different classes of tuba based on the age of fermentation: dawat (new wine), bahal (a day or to a few weeks old), bahalina (a month to a year old), tinuig (more than a year old).
Tuba is the main and secret ingredient of the torta in Argao.
The family of Kintanars and Mamacs has been known as tuba makers.
TABLEYA
Tableya is unsweetened chocolate rounds, made from dried cacao beans.
Tableya making has been a practice by the Argawanons since the introduction of
the cultivation of cacao by the Spaniards after the formal establishment of the town center and church. Tableya is another pride of Argao. The process of making tableya is quite easy but it takes time. First, you just have to get the fresh cacao beans from its pod and peel off its skin. Next, you have to dry it under the heat of the sun. The dried
cacao beans are then roasted and ground. Brown sugar is usually mixed with the ground cocoa to temper the bitterness of pure cocoa. The mixture is finally formed into tablets or chocolate rounds.
Tableya is an ingredient in sikwate and champorado, which also a popular food in Argao.
Sikwate taste better with torta, but you can also pair it with pandesal during your "pamaiinit" early in the morning.
Champorado is a sweet chocolate rice porridge. It is made by boiling sticky rice or the usual rice with tableya. It taste better with bulad or buwad. It is really liked by the kids in Argao. You can serve it anytime you want.
One of the stores that sells tableya is Guilang's tableya.
Tableya making has been a practice by the Argawanons since the introduction of
the cultivation of cacao by the Spaniards after the formal establishment of the town center and church. Tableya is another pride of Argao. The process of making tableya is quite easy but it takes time. First, you just have to get the fresh cacao beans from its pod and peel off its skin. Next, you have to dry it under the heat of the sun. The dried
cacao beans are then roasted and ground. Brown sugar is usually mixed with the ground cocoa to temper the bitterness of pure cocoa. The mixture is finally formed into tablets or chocolate rounds.
Tableya is an ingredient in sikwate and champorado, which also a popular food in Argao.
 |
| Sikwate sa Argao |
Sikwate taste better with torta, but you can also pair it with pandesal during your "pamaiinit" early in the morning.
 |
| Champorado or tsamporado |
One of the stores that sells tableya is Guilang's tableya.
