28/04/2026
๐ง๐ฎ๐๐๐ฒ ๐ถ๐ ๐๐ต๐ฒ ๐๐น๐๐ถ๐บ๐ฎ๐๐ฒ ๐๐๐ผ๐ฟ๐๐๐ฒ๐น๐น๐ฒ๐ฟ.
โThe National Museum of the Philippines reminds us that even in changing times, our stories โendure through taste.โ At Balai Torrentira, we take that to heart. When you sit at our table, you aren't just having a snack or a drink; you are participating in a Davao tradition that stretches back centuries.
โFrom the 80% of national cacao grown in our soil to the handcrafted tablea in your cup, we make sure the "Story of Cacao" stays alive, one sipโand one biteโat a time.
โBeyond our signature sikwate, we continue the narrative through our other tablea-infused favorites:
โ๐ฆ๐ถ๐ด๐ป๐ฎ๐๐๐ฟ๐ฒ ๐ง๐ฎ๐ฏ๐น๐ฒ๐ฎ ๐๐ฎ๐ธ๐ฒ๐: A rich, decadent tribute to our local harvest.
โ๐ฆ๐ถ๐ด๐ป๐ฎ๐๐๐ฟ๐ฒ ๐๐ผ๐น๐ฑ ๐ง๐ฎ๐ฏ๐น๐ฒ๐ฎ ๐๐ฟ๐ถ๐ป๐ธ๐: A modern twist, proof that our heritage is as versatile as it is timeless.
โIn every harvest and every recipe, we hold both pride and memory. Come experience a taste that never fades.๐
โ
๐๐๐ฏ๐๐จ'๐ฌ ๐๐๐๐๐จ? ๐๐ง๐จ ๐๐๐ซ๐!?
April marks Filipino Food Month 2026, inviting us to rediscover the flavors that shape Filipino identity. With this yearโs theme, โConnected by Taste: Filipino Food in the Flavors of ASEAN,โ the National Museum of the Philippines โ Davao turns the spotlight on one of Davao regionโs most distinctive treasures, the Cacao.
Aside from its breathtaking scenery and vibrant cultural heritage, the Davao Region is equally defined by its rich agricultural landscapes. Beyond its iconic tropical fruits like durian, mangosteen, and bananas, the region produces premium cacao beans that are transformed into world-class chocolates.
Today, Davao stands as the leading producer of both cacao and coffee in the Philippines, contributing around 80% of the nationโs total cacao supply. Through Republic Act No. 11547, the region has earned the title โCacao Capital of the Philippines,โ while Davao City has been recognized as the countryโs โChocolate Capital.โ
The story of cacao, scientifically known as ๐๐ฉ๐ฆ๐ฐ๐ฃ๐ณ๐ฐ๐ฎ๐ข ๐ค๐ข๐ค๐ข๐ฐ, stretches far beyond Philippine shores. First cultivated and consumed in the Americas, recent archaeological findings trace its origins to Ecuador as early as 5,300 years ago, predating its recorded use in Central America. In the Philippines, cacao was introduced during the Spanish colonial period through the historic Manila-Acapulco Galleon Trade. Like corn and potatoes, it eventually became woven into the fabric of Filipino cuisine.
One of its most beloved expressions is tsokolate. It is a rich, traditional hot chocolate widely enjoyed in Southern Luzon, the Visayas, and parts of Mindanao. Central to this tradition is tablea (or tableya), handcrafted cocoa tablets made from ground and roasted cacao beans. Traditionally, these are processed using a metate (milling stone) and mano (hand grinder), then shaped into round tablets of varying sizes.
In every cup of tsokolate, whether served hot or cold, and in every harvest of cacao, we hold both pride and memory. By preserving these traditions, we carry forward a heritage that continues to remind us that, even in changing times, our stories endure through taste.
Interested in learning more about Filipino food and heritage? Download Tabuan: Filipino Food and Foodways through this link:https://bit.ly/Tabuan and discover how cultural communities across the country procure, preserve, prepare, and share food.
ConnectedByTaste
