“Sagada has no tableya because cacao only grows in low-level altitude. We only have coffee beans,” said this senior lady vendor in Sagada’s market. Yes, Sagada people like Cebuanos prefer to answer back in English than in Tagalog. And, yes, I was stupid enough to look for “tableya” in Sagada. @.@
But, yes, I was no longer stupid to look for coffee beans when we went to Dumaguete (Negros) last week.
We were able to try “painitan” in Valencia when we were in Negros last week, but not the popular in Dumaguete. I wanted the kids to try it but the place we’re staying was so far up in the mountain that it’s going to be “paniudto” when we get to “painitan” in Dumaguete. Kidding! (Painitan usually refers to tsokolate (hot cocoa drink) & puto (sticky rice cake of sorts).)
Going home, we went via RORO in Sibulan port. If ever we’d relocated in Dumaguete area, I’d pick Sibulan because Dumaguete is getting too city; Valencia is too much tourist spots & expats favorite.
Violin Mountain, one last shot.
The following photos have no relation to this post; but I need to show them off. They’re all taken by Mati, the only willing person in the family to do this favor for me.I crocheted the top as a gift for my aunt so it deserves to be flaunted.
We arrived 1-hour earlier in Sibulan for the Roro schedule. The ADD in me just cannot do nothing while waiting. So I went alone (because the rest were lazy as Mark) to check the nearby market in the hope that I could chance upon a “painitan” center. And, I got lucky!
The stickiest “tsokolate” I ever tasted in a painitan. It was like melted chocolate.
Bohol “tsokolate” has always been on top of my favorite, but I guess it’s Sibulan now. But their tsokolate/tableya has a distinct “tangy/sour” kind of taste like when you have that too dark pure chocolate kind of sourness. I love it; but the kids kind of look for the usual chocolatey-sweet tableya.