Located at the center of this island-province of Cebu is Argao, geographically situated sixty six kilometers southeast of the Queen City of the South: Cebu, City. Far from the usual noisy and busy streets of the city, the town has become one of the favorite tourist destinations of Cebu. During weekends and special occasions, the town of Argao prides itself as Foreigners and local travelers seem to flood up Argao’s beautiful coasts. Coconut palm trees are lined up at the sides of the pathway not so far from the salty water showcasing a perfect tropical ambiance. Other than the striking brown sands of the beaches, there is more to Argao that its people pride themselves for.
Aside from these activities, which provide income to the residents of Argao, there are also some activities that, though also observable in other localities, are worth looking for when one visits Argao. Year round activities include, but are not limited to, guided panginhas, or shell-gathering, if ones pursuit is that of a quiet and serene afternoon. Any fishing family will be very glad to show your way around the beach and guide you in panginhas; tigabakay or cock-fighting, a little bit different from the usual cock-fighting sport done inside a gymnasium or arena. The tigbakay involves pitting fighting cocks in the streets. Whoever wins gets not just the money, but also the defeated cock; and of course the famous tabo-tabo, or what is more known as the ukay-ukay or garage sale in the city. Take advantage of extremely cheap merchandise by going to the tabo-tabo at the Mercado, or in Mantalongon. These tabos boast of fresh fruits and vegetables, livestock, household wares, clothes, and many more.
Adding a great contribution to the reputation of Argao is its delicacies. An example is the most famous Torta. Basically, the torta of argao looks like an ordinary sponge cake typically shaped like a flower. While one can buy torta from any bakeshop or commercial center in Cebu, many consider the one made in Argao as far superior in taste. What makes it different from all other cakes of the type is the presence of Tuba –
Tuba is local wine made from fermented coconut juice which is usually orange in color. The beverage upon smelling would not be pleasant to those who do not know it. Stories from the old folks told of how tuba was served during the time of the datus, ancient tribal chieftains who ruled the islands in pre-Hispanic time. Accounts by historians said Datu Humabon served tuba to Spanish troops headed by Ferdinand Magellan when they came to Cebu in 1521, and they loved it.
Though not appreciated by the present generation, the love for Tuba has been handed down from past generetaions up to now. The gathering of Tuba has become a livelihood for most of the people, especially in interior areas of Argao.
A family that is into tuba making in Argao is the Kintanars. They have branched out into making other by-products of tuba like vinegar and lambanog, a potent alcoholic beverage. 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).
Though not appreciated by the present generation, the love for Tuba has been handed down from past generetaions up to now. The gathering of Tuba has become a livelihood for most of the people, especially in interior areas of Argao.
A family that is into tuba making in Argao is the Kintanars. They have branched out into making other by-products of tuba like vinegar and lambanog, a potent alcoholic beverage. 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).
Because of the natural fermented taste of this unique ingredient of Argao’s torta, a little sour and sweet taste is added to the cake’s flavor. The flavor is enhanced when cooked in a hudno using coconut husks as charcoal. A hudno is an improvised oven where the top and bottom of the batter mold are heated similar to how a Christmas bibingka is baked. This baked good is so popular in Argao that even the town festival was named after the delicacy. Yearly, Argao celebrates the La Torta Festival as a way of showing its pride. Part of this celebration is a torta tasting contest which became popular to all of Cebu. Later, because of the popularity of Argao’s Torta, heir other delicacies such as tablea (chocolate made from fine cocoa) and broas has also become popular.
Today, many households and stalls in the public market make and sell this delicious Cebuano delicacy. Indeed, it is said that no breakfast in Cebu is complete without the hot sikuwate, or hot chocolate, which is made from cacao. The tableya-making industry of Argao is indeed traced to a time when only legends were available to explain the origin of things. According to well-guarded stories in Argao, the cultivation of cacao was a common source of livelihood of many indigenous Argawanons in the past. According to the story, one couple grew rich from cacao production and even sold their produce outside the Philippines. This couple, Maria Cacao and Mangao, lived in Mount Lantoy and were said to have owned a golden ship, which was used to carry its cacao to be exported to the United States. It is said that whenever the ship is scheduled to leave for America, rains will flood the river so the boat can travel down, and the same goes whenever Mangao and Maria Cacao returned from their voyage. While of course this story is obviously just a legend, it nonetheless goes to show that the production tableya is a very old tradition in Argao. Today, because the cultivation of cacao in Argao is already on a very small-scale basis, most tableya makers get their cacao from the City of Cebu. The most populat tableya maker in the town today is Mrs. Miguela “Guilang” Lanoton, whose house in Canbanua serves also as the site of tableya production. According to her, their family started with small-scale production until they decided to commercialize this art in 1948. They sell tableya in 3 different sizes: small (for P 1.00), medium (for P 1.25), and large (for P 2.50).
There are also some other traditional, albeit not as old, industries that thrive in Argao. These include wood-carving, and the growing of lanzones, once said to have thrived in Argao and was rumored to have even surpassed the sweetest lanzones of Camiguin. These industries are limited to a few dedicated households that continue to practice them.
Indeed, The real beauty of Argao shows not only in the spots the town has but the culture that it showcases in its unique food as well.