Our Food can tell so much about our culture as Filipinos. “Pinoy” food is diverse and is continually evolving to adapt to the modern times and unique palates of the Filipinos. 

Most Filipino food has been part of the indigenous cuisine, and up until today these remain staple among modern households. Inihaw and Kinilaw, for example, have been noted as dishes primarily consumed by our ancestors long before the occupation of our colonizers. Some dishes on the other hand, which had been influenced by these colonizations, went through the process of what Food Historian Doreen Fernandez notes as “Indigenization of Philippine Food” (1994).

Just like the very essence of our culture, Food has become a signifier of family bonds and our welcoming nature even towards foreigners, including their cuisines. It is a known fact that hospitality has been deeply ingrained in our culture. A significant effect of this accommodating attitude is the localization of some of the most notable foreign cuisines.

Infusing the Davao Flavor

Some concrete examples of foreign cuisine that have undergone the process of “Indigenization” are the two Malagos signature dishes – Beef Caldereta with Malagos Cheese and Chocolate Pork Humba. Certified best-sellers from Malagos Garden Resort’s food menu, the dishes have been locally tweaked by adding unique ingredients: Malagos chocolate to the Pork Humba and Malagos Cheese to Beef Caldereta, to enhance the so-called distinct Malagos flavor. These two dishes have been given international accreditation by the US Dry Bean Council for using premium quality USDBC beans. 

Malagos Pork Humba 

Pork Humba is a pork stew dish Infused in a savourful sweet, salty, and sour sauce. This dish is Popular in Visayas and Mindanao. Contrary to it being tagged as the Visayan Pork “Adobo”, locals who eat the dish claim that it is highly distinct from Adobo due to its sweetness. Humba may have similarities to adobos’s ingredients such as peppercorns, soy sauce, vinegar. But it also thrives on black beans, brown sugar, banana blossoms, and tausi. So in conclusion, Adobo is Adobo and Pork Humba is Pork Humba. 

Accounts on its origins are varied. Some say that it originally came from Chinese traders as they brought “Hong ma” (Braised Sweet Pork in Chinese Soy Sauce) to Cebu. Others say that the Chinese brought “Patatim” and the Filipinos just adopted it as their own. There are also arguments stating that its really a local dish and derived from the words “HUmot na Baboy”(fragrant pig). Others Argue that its “Humok na baboy” (Tender pig). 

Malagos has reinvented the dish and added their signature Malagos Chocolate which makes it all the more indulgent. 

Malagos Beef Caldereta 

Another signature dish is the Beef Caldereta which has been a staple Filipino household, even if Caldereta’s origins are traced in Spain. Adding Malagos cheese to the tomato based Spicy soup, has only further emphasized the farm-to-table experience one could have when you’re in the restaurant. 

These Malagos signature dishes are part and parcel to Philippines’ culture, further evolving regardless of its roots because no matter what, Filipinos have long embraced it and called it their own. Malagos has further redefined it and made their own. Just as expected of Filipinos, no matter where they could be. The flavor and aroma will, ultimately, make you want to enjoy it with warm rice and good company.

We know how much you miss dining and staying in your favorite Davao resort and restaurant. Well, your Davao food guide list will soon be updated with farm-to-table goodness from Malagos Homegrown Produce’s microwaveable meals, which includes our USDBC-certified dishes: Malagos Chocolate Humba and Beef Caldereta with Malagos Cheese.