A Taste of Tradition: Argao's Beloved Guilang's Tablea
Argao's Beloved Guilang's Tablea
In a part of Argao lies a local gem that's been in the tables of Argaowanons for over 75 years. Argao, famous not just for its historical churches and pristine beaches, but also for its delectable treats. Among these local treasures is Guilang's Tablea, a brand that's know for its rich, authentic chocolate flavor.
Stories and heritage — those are what Argao Guilang Tableya is all about. They are more than just cacao. They know that every tablea carries more than just an aromatic flavor of chocolate. Argao Guilang Tableya is about sharing their story, having a vision, and providing a sensory experience that is about chocolate.
WHAT IS TABLEA OR "TABLEYA"?
Put simply, tablea is a ball of ground-up cacao beans, usually heated and combined with water to make a traditional Filipino chocolate drink called sikwate. Many people cite that the name tablea (or tableya) refers to the Spanish word for "tablet," a reference to the food's shape.
But the name may also come from the Spanish word tablear, meaning rolling and dividing, an allusion to the way in which the balls are formed. In researching this article, I've learned that when a Filipino's chocolate craving hits, it's usually not for a bar of chocolate, but for a steaming cup of breakfast tablea.
HISTORY OF TABLEA
Theobroma cacao is the tree from whose fruit chocolate is made. At the time of Spanish Colonization, the tree was being grown in both Central America and northern South America, and its seeds were prized by many native peoples.
In turn, the Spanish found value in it, as well, bringing seeds to try and cultivate in each of their colonies, including the Philippines. At the time, cacao was only consumed in the form of a beverage, as the Aztec & other native peoples of Mexico were consuming it.
So when the Spanish colonizers successfully cultivated cacao on the Philippines, that's the only way it was being consumed: as a drink. But this wasn't a drink for just anybody; the Spanish cacao farms were watched over by priests, and those same priests had a huge say in who could consume it.
When you visited one of these cacao plantations, if you were deemed worthy enough then you were served a cup of tsokolate, the Filipino word for "chocolate." But within the world of tsokolates, there were two types: Tsokolate Eh and Tsokolate Ah.
Filipino Tsokolate Eh was "espresso" chocolate, meaning the most concentrated form of the beverage, reserved only for the most worthy of visitors. While Filipino Tsokolate Ah was chocolate "aguado," or "watered down."
It was a lighter version of the beverage, and serving it meant that you respected the person's position, but not that much. For centuries this traditional Filipino hot chocolate has been and is still the most popular way to consume cacao throughout the Philippines, especially as it's gone from a colonizer's beverage to the drink of the people.
HISTORY OF GUILANG'S TABLEA
Started from a home backyard with a vision to provide for her family, Argao Guilang Tableya now is a business that has its own factory, helping out local cacao farmers while making the tableya with artisan and traditional process. Indeed, Argao Guilang Tableya is a brand that started from a simple cacao and now embodies a distinct Filipino taste that is loved by many.
Guilang's Tablea boasts a rich history that stretches back to 1948. It all began with Miguela Lanutan, affectionately known as Guilang. Driven by a desire to provide her children with an education, she ventured into the world of tablea making. Little did she know, her passion and dedication would create a legacy that continues to delight chocolate lovers today.
The secret to Guilang's Tablea lies not just in the high-quality, locally-sourced cacao beans, but also in the time-tested recipe. Passed down through generations, the process involves meticulous roasting, grinding, and molding of the cacao beans, resulting in pure, unsweetened tablea blocks. This commitment to tradition ensures that each bite carries the essence of Argao's rich heritage.
What began as a means to support a family blossomed into a legacy. Guilang's Tablea not only provided for Guilang's children but also paved the way for future generations to carry on the tradition. Today, the brand continues to thrive, a testament to the vision and hard work of its founder.
A TASTE OF ARGAO IN EVERY CUP
Guilang's Tablea is more than just a delicious ingredient for the beloved Filipino hot chocolate drinks like champorado and sikwate. It's a taste of Argao's rich heritage, a reminder of a mother's love, and a symbol of the enduring spirit of Filipino entrepreneurship. Each block tells a story, waiting to be savored by chocolate lovers everywhere.
Argao Guilang Tableya is indeed a sensory experience of taste and smell. It has a fine chocolatey texture, a smoothness that lingers and glides on your tastebuds, and an aroma that exudes peace, making you feel at ease, comfortable, and at home.
Truly, Argao Guilang Tableya could make wonders to your everyday living. Indulge in their promise of a chocolatey sensory experience and visit their Facebook and Instagram Pages to know more.
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