La Torta de Argao: Traditional Pastry of Southern Cebu
La Torta de Argao, a sweet pastry famous in the southern part of Cebu, Philippines, has been a long-standing tradition in the town of Argao. The town’s previous Pitlagong Festival was replaced in 2011 by La Torta Festival, a feast mainly dedicated to its famous La Torta bread. This delicious delicacy is a must-try for anyone visiting the southern part of Cebu.
La Torta de Argao is made from simple ingredients such as all-purpose flour, tuba (local coconut wine), sugar, egg yolks, cooking oil, salt, and star anise. It is somewhat like a sponge cake in texture – spongy but not fluffy and a bit moist, yet almost like a muffin. The recipe has been passed down from generation to generation, and each family has a unique twist to the original recipe.
The Origin of La Torta de Argao
La Torta de Argao’s exact origin is unknown, but it is believed to have been introduced during the Spanish colonial times. The people of Argao used tuba as a leavening agent because it was more readily available than yeast during that time. The bread was initially made only during special occasions like weddings and fiestas.
Today, La Torta de Argao is a cultural heritage of the town and is enjoyed by locals and tourists alike. It has become a symbol of Argao’s identity and a source of pride for its people. The town even holds an annual La Torta Festival to celebrate this famous bread.
La Torta de Argao is produced by several local bakers and sold in various Cebu City stores, including the Gaisano Metro Ayala. One of the most recognizable producers of La Torta de Argao is Chitang’s Torta, founded by the late Anecita “Chitang” Camello, a native of Barangay Canbanua and one of the first to commercialize the sector in the 1980s.
Another famous torta maker is Jessie’s Homemade Traditional Torta in Argao.
Ingredients Used in La Torta de Argao
The ingredients used in making La Torta de Argao are flour, tuba, sugar, egg yolks, cooking oil, salt, anise, and lard.
The flour used in making La Torta de Argao is all-purpose flour. This type of flour is commonly used in baking because of its versatility. It has a moderate protein content making it suitable for various baked goods.
Tuba is a sweet, fresh coconut sap or wine used instead of yeast in making Torta de Argao. It is a traditional ingredient used for centuries in the Philippines. Tuba gives Torta de Argao its distinct flavor and aroma.
Sugar is used to sweeten Torta de Argao. Sugar is gradually added to the egg yolks in making the dough while beating well. The amount of sugar used in making La Torta de Argao varies depending on the baker’s preference.
Egg yolks are used in making Torta to add richness to the dough. The egg yolks are beaten together with sugar until it becomes light and fluffy.
Cooking oil is added to the dough to make it moist and tender. Vegetable oil is the most commonly used oil in making La Torta de Argao.
Salt is added to the dough to enhance the flavor of La Torta de Argao. A pinch of salt is enough to bring out the dough’s sweetness.
Anise is added to La Torta de Argao to give it a distinct aroma. It is a spice with a licorice-like flavor commonly used in baking.
Lard is used to make the dough of Torta de Argao more tender and flaky. It is commonly used in Filipino baking and is made from pork fat.
The Baking Process of La Torta de Argao
The baking process of La Torta de Argao is a delicate and time-consuming process that requires traditional methods and ingredients to achieve the authentic taste and texture.
La Torta de Argao’s baking process starts with preparing the batter. The batter is made of flour, eggs, sugar, oil, salt, and a tuba, which is coconut wine. The ingredients are mixed together using an electric mixer until a smooth and consistent batter is formed.
After the batter is prepared, it is left to rest for at least seven hours to allow the batter to rise. The batter is then poured into a pan lined with paper and greased with butter or oil. Anise is added to the batter to enhance the flavor.
The pan is then placed in a hurno or clay oven and heated using coconut husks. The clay oven provides an even and consistent heat, which is essential for achieving the perfect texture and flavor of La Torta de Argao. The baking process takes around 45 minutes to an hour, depending on the pan’s size and the oven’s heat.
Once the baking process is complete, the torta is removed from the oven and left to cool. The torta is then cut into slices and served with sikwate, a traditional hot chocolate drink.
The Role of La Torta de Argao in Festivals
Torta plays a significant role in the town’s festivals, particularly during the Pitlagong and La Torta festivals. These festivals are celebrated annually and showcase the town’s rich cultural heritage.
During these festivals, locals and visitors alike can witness the traditional dance showdown, where participants showcase their skills in dancing to the beat of the drums and other musical instruments. The dance showdown is a highly anticipated event that draws in crowds from neighboring towns and provinces.
Aside from the dance showdown, the festival also features the famous La Torta de Argao. This sweet delicacy is a staple in every Argaowanon home and is usually served during special occasions such as fiestas, birthdays, and wakes. In the festival, visitors can sample different varieties of La Torta, including ube, mango, and cheese flavors.
The La Torta de Argao also plays a significant role in the courtship dance, a traditional dance that is performed during the festival. The male and female dancers hold a plate of La Torta while performing intricate dance steps in this dance. The dance symbolizes courtship and is a testament to the town’s rich cultural heritage.
La Torta de Argao and Tourism
The town of Argao celebrates its famous delicacy with the La Torta de Argao Festival every September 28-29. The festival showcases the town’s rich culture, history, and delicious food offerings. Tourists can enjoy various activities, including street performances, live music, and the chance to taste the famous La Torta de Argao.
Tourism has been a major boost to the local economy in Argao, thanks to the popularity of La Torta de Argao. Visitors can also explore the town’s other attractions, such as the centuries-old St. Michael Archangel Church, the Argao Nature Park, and the Bugasok Falls. The town’s location along the southeastern coast of Cebu also makes it an ideal destination for beach lovers.
In addition to the Torta Festival, the town hosts the Argao Heritage Walk, a guided tour that takes visitors through the town’s historic sites and landmarks. The tour provides a glimpse into the town’s rich history and culture and highlights its unique blend of Spanish and indigenous influences.
Promoting La Torta de Argao
The Department of Trade and Industry (DTI) has recognized the potential of Torta as a product that can be promoted for export. The DTI has been working with local producers to develop and promote the bread as a premium product that can compete with other international bread brands.
To support the promotion of Torta de Argao, the Bureau of Customs has also implemented measures to facilitate the export of the product. The bureau has streamlined the procedures for exporting La Torta de Argao, making it easier for producers to ship their products abroad.
The local government has also supported the promotion of Torta de Argao. Argao has been hosting a yearly festival called the La Torta Festival to showcase the bread and other local products. The festival has become a major tourist attraction, drawing visitors from all over the country.
To further promote Torta de Argao, local producers have been encouraged to improve the quality of their products. The DTI has been providing training and support to help producers meet international food safety and quality standards.
Frequently Asked Questions
What is La Torta Sa Argao made of?
Torta is a famous delicacy from the coastal municipality of Argao in the southeastern part of Cebu. It is a type of cake made with flour, sugar, egg yolks, cooking oil, and tuba (coconut wine) as leavening. Some recipe variations include adding mashed sweet potatoes or ube (purple yam) to the batter.
How is Torta de Argao different from other torta recipes?
Torta in Spanish means cake, but the Torta de Argao is a unique recipe different from other torta recipes. It is known for its distinct texture, which is soft, fluffy, and slightly sweet. Using tuba as a leavening agent gives it a unique flavor and aroma.
What are the steps to make a traditional Torta de Argao?
The ingredients are mixed together to make a traditional Torta de Argao to form a batter. The batter is then poured into a clay oven called a hurno and baked until golden brown. The result is a soft, fluffy, slightly sweet cake with a unique flavor and aroma.
What is the history behind the Torta de Argao?
The history of the Torta de Argao dates back to the Spanish colonial period. It is said that the recipe was developed by the nuns in the convent of Argao. Over time, the recipe was passed down from generation to generation, becoming a staple food in the town.
What are some variations of the Torta de Argao recipe?
There are several variations of the Torta de Argao recipe. Some people add mashed sweet potatoes or ube (purple yam) to the batter to give it a unique flavor and color. Others add cheese or coconut flakes to the batter to make it more savory.
Where can I find the best Torta de Argao in Cebu?
There are several places in Cebu where you can find delicious Torta de Argao. Some of the most popular places include Jessie’s Homemade Torta in Argao and the annual Argao Torta Festival.
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