Bacoor may be known for its rich history and Philippine revolutionary legacies, but it is also known for at least two culinary specialties – tahong/ talaba and halo-halo!
In the olden days, about 760 hectares of the land in Bacoor were dedicated to fishpond operations. But due to the rapid shift from an agriculture-based economy to a residential/commercial urban center, Bacoor has only about 100 hectares earmarked for agriculture. Salt production, fishing, oyster and mussel culture, are now being threatened to near extinction.
Nevertheless, the people of Bacoor will not just let tradition die.
For one, Bacoor’s shores abound with mussels and oysters (tahong at talaba). Manila chefs and foodies do not mind trekking to Bacoor to get their supply of sweet, safe and fresh oysters.
This abundance in oysters has spawned an industry in Bacoor. Since the harvest of oysters cannot all be consumed at a particular time, the need to convert the tahong into something else made sense and eventually resulted in Bacoor-made Tahong Chips.
Soon, Tahong Chips were fastly being snatched from the shelves for balikbayans and OFWs. Pasalubong centers nationwide are not complete without Tahong Chips.
Part 2: Digman Bacoor Halohalo, soon!