The Gypsies List

I used to think cooking was just about filling your tummy, but after joining the GenSan Gastro Tour, my perspective totally changed. We can really call this a Culinary Tour because GenSan has such a rich and diverse culture that shows in our food. This activity was conducted by the CEMCDO Tourism Division, led by Mr. Eliodoro Y. Alcaya Jr., as part of the 8th Filipino Food Month celebration. This was actually the First GenSan Gastro Tour, and it carries so much hope for our city, especially the dream of discovering the next Bib Gourmand or even a Michelin star-worthy restaurant right here in GenSan.

What made this tour even more special was the people who came together for it. The room was filled with passionate individuals from the GenSan Food and Beverage Business Association (GEFBBA), GenSan Hoteliers Association Inc. (GHAI), Goldenstate College, Fatima National High School, STI College, JRA Travel and Tour Agency, SOX Vloggers, SOX Tours 12, Culinary Generals, and Razorchef Philippines. Different backgrounds, one shared love for GenSan food. That energy alone already made the day feel like something worth remembering.

Cooking with history in mind makes everything so much more interesting. One of the highlights was seeing the different versions of Tuna Paksiw. It was fascinating to see how this one dish can have so many different stories depending on where you go. It really plays with your senses and makes the experience whole.

The Stops & The Flavors

Tribu Kefi (Bila Hotel)

This place is inspired by Blaan culture, and we had Chef Christopher “Chris” Carangian with us as our food historian. He is the Founder and President of Razorchef Philippines and Punong Heneral of the Culinary Generals of the Philippines, a man who has dedicated himself to bringing the stories behind our local dishes to life. Being in his presence made every bite feel like a history lesson you actually wanted to attend.

We started with a Champorado inspired by Jose Rizal. Nice kaayo ang plating! It was served with a white liquid and a chocolate spread on the side. When you mix it all together with the rice crispies, the texture is really interesting.

Then came the Ensaladang Adobar. For reference, I don’t eat raw fish because I find it langsa, and I usually don’t like singkamas. But I had to try it! It is a dry tuna paksiw on a stick with singkamas, a dot of cheese, and crispy crumbs. Sa itsura pa lang ma-curios na ka sa taste. Even though the smell of the aslum is strong, once you take a bite and eat everything together, the sweet, spicy, bitter, and sour flavors hit you perfectly. It really made me curious!

Spice ‘n Wok

Here, we were welcomed by Maam Arcelia Carandang Veneracion, part owner and business partner of the restaurant. She presented the Paksiw ni Nanay Vidad, a centennial recipe. It’s tuna tail with eggplant, okra, and sili, served with bagoong on the side. It really is best paired with the bagoong because the flavors mix together so perfectly! Take note: you actually have to order this a day before if you want to try it.

They also served their signature Biryani and Laksa. The Biryani was swak sa akong preference because the chicken was very flavorful but not too spicy. If you want the authentic Indian taste, you can request to add the 12 spices. I skipped the Laksa because of my allergy to crustaceans, but the others said it was very halang and delicious.

Tambilawan (Halal-friendly Restaurant)

Out of all the paksiw I tried, this was my favorite! I’m biased because I love fried food, so their Pritong Paksiw , presented by the restaurant’s owner Sir Jo Fernandez, was really the best for me. Dili na need ug sawsawan because the fish is already so tasty on its own.

They also served Sinampalokang Manok. It was actually my first time to try it, and I was surprised because all I know is pork and beef can be cooked sinigang-style. It turns out, pwede man diay, and it tastes great!

Mt. Sabrina Panoramic View Resort

Ma’am Vienna Q. Borro, representing the owner Ma’am Sol, presented their star dish: the Bigeye Tuna Paksiw.

Mapaparami talaga ang kain mo ng kanin! They also served garlic chicken and pansit. The chicken was so crunchy, it really made me happy. The pansit was also good because dili siya sum-od and it is not oily, so it was very easy to eat.

Roadhaus Hotel (Pacman Café)

Lastly, we went to the Manny Pacquiao hotel, where Chef Chris joined us again to walk us through the final stop. We tried the Senator’s favorite Tinola. It’s a beautiful reminder of farm-to-table cooking, like how we used to cook before, where ingredients like papaya are just right there in the tugkaran, or the side of the house.

We also had the Pound for Pound Burger and finished with a Champorado topped with whipped cream and rice crispies. It felt like eating melted chocolate but dili kaayo tam-is. If you are health conscious, you can request that they use Stevia. Maka-happy talaga!

Embracing Our Roots

I went home with a full tummy and plenty of new knowledge. Meeting new people was a big plus too! This journey reminded me that our food is our identity. With the talent we saw on this tour, I truly believe GenSan’s culinary landscape is growing into something world-class. If we don’t celebrate these stories, we might lose our connection to our roots. Let’s embrace our culture and keep these traditions alive for the next generation!

And something to look forward to: Chef Chris is encouraging everyone to celebrate Champorado Day on July 7, so mark your calendars and do your part in keeping our culinary heritage alive!

Special thanks to Sir Avel for the invite! I am so glad I got to tag along and witness how amazing our local food scene is. Cheers to more food adventures!

---

Just a reminder that I am not a food expert. These descriptions are just based on my own experience and taste buds. Everyone has different preferences, so it is best to go out and try these for yourself.