CAVITE CITY — At a time when many traditional Filipino recipes risk fading into obscurity, one Caviteño cook is determined to keep his province’s culinary heritage alive.
Mikko Vanta, 39, a father of two, continues to prepare and promote dishes that reflect Cavite’s rich Spanish-influenced food culture. Among the specialties he preserves are Bacalao, Tamales, Chavacano-inspired recipes, and the well-loved Adobo Seca.
Recipes Passed Through Generations
Vanta traces his passion for heritage cooking to his grandmother, Adelaida “Didang” Soriano Jose, who handed down recipes that had been preserved by earlier generations.
“These are not just ordinary dishes. Each recipe carries a story and the history of the Caviteño people,” Vanta said.
Signature Dish: Cavite-Style Tamales
One of his most celebrated offerings is Cavite-style tamales, a distinct variation influenced by Spanish cuisine. The dish combines peanuts, rice, chicken, ham, eggs, achuete, salt, and pepper — a blend that produces a rich, savory flavor long enjoyed in Cavite households.
Preserving Culinary Identity
Vanta believes that keeping these recipes alive is vital for younger generations to appreciate Cavite’s culinary traditions.
“Many of these dishes are slowly being forgotten. I want to keep them alive for my children and for future generations of Caviteños,” he said.
Cavite’s cuisine reflects centuries of Spanish influence, blending Filipino flavors with European techniques and ingredients. For Vanta, traditional cooking is more than food — it is a living connection to history.
“Even before you taste the food, you can already feel the history behind it,” he added.
A Cook’s Mission
Through his efforts, Vanta hopes more Caviteños and Filipinos across the country will rediscover and value these heritage dishes. For him, they are not only recipes but cultural treasures that embody the identity of Cavite. That’s the real panlasa of Cavitenos!
Written by Sid Samaniego and Rex Molines