Imagine a dish so steeped in history that every bite connects you to centuries-old traditions, global trade routes, and the heart of a community. That’s exactly what happened when Kitchen Hero Dioscoro ‘Intoy’ Doncillo II took center stage at Terra Madre Asia & Pacific 2025 in Bacolod, captivating the crowd with his heritage-rich demonstration of Samar’s Tamalos. But here’s where it gets fascinating: this isn’t just any dish—it’s a labor of love, a fourth-generation family recipe rooted in the Acapulco–Samar galleon trade, meticulously preserved in the kitchens of Samar. Doncillo’s live demo, where he layered pork, rice dough, and peanut sauce within banana leaves, wasn’t just a cooking showcase; it was a cultural ritual brought to life on an international platform. And this is the part most people miss: the intricate process of slow-braising pork, simmering peanuts with achuete, and steaming the dish to perfection—a tradition Doncillo begins at 4 a.m., honoring his great-grandmother’s legacy from Spanish-era kitchens. The audience wasn’t just intrigued; they were hooked, returning later to ask questions and savor the flavors of this rare delicacy.
But Tamalos was just the beginning. At Booth 55, Samar province expanded its culinary showcase with live-cooked street food that became instant crowd-pleasers. From Tahong Barbecue and Tahong Lumpia to Baduya nga Pasayan and Baduya nga Ube, these dishes offered flavors so unique they stood out in a sea of international cuisine. Visitors also explored the Secret Kitchens of Samar, discovering gourmet tinapa, root-crop crackers, and traditional pastries—perfect pasalubong options and a tantalizing preview of next year’s Catbalogan Food Crawl.
Here’s where it gets controversial: as part of the Slow Food Movement, Samar’s participation wasn’t just about food; it was a statement. Governor Sharee Ann Tan emphasized that it “honors our culture bearers and inspires the next generation of Samarnon culinary artisans.” But is preserving such labor-intensive traditions sustainable in today’s fast-paced world? Or is it a necessary act of cultural resistance? Doncillo’s demonstration went beyond cooking—it was a bridge between his family’s kitchen and a global community, a story of resilience through time, trade, and tradition.
So, here’s the question: In a world dominated by convenience, do dishes like Tamalos still hold a place? Or are they relics of a bygone era? Share your thoughts below—we’d love to hear your take on this culinary crossroads!
