Lumaki ako na kumakain ng samu’t saring kaning malagkit at iba-ibang rice cakes. I think it’s the same for most Filipinos who grew up in a regular Filipino household. Lalu na kung sa Cainta. As in, suman, bibingka, kutsinta, biko, etc. At mas lalu na kung ang pinsan mo ay nakatira katabi ng kamalig ng Dolor’s Kakanin.
My cousins are the great grand-nieces of Lola Dolor – the matriarch of the Dolor’s Kakanin. And although they are both professionals, one is an Ob-Gyn and the other is a lawyer, they just naturally found themselves getting into the family business.
Yes, sa bawat party, lamay, outing, or anything that involved kainan, we had Dolor’s Kakanin in our hapag.
Napaka distinctive ng presentation at ng brand ng Dolor’s Kakanin. And it is still very well-loved.
I think there should be a resurgence of traditional Filipino food in the mainstream. It doesn’t get enough credit in this day and age of Social Media. Here we are talking about this and that cuisine, trying to be a food critic after eating the newest thing there is, getting floored by tiny, miniscule servings of gastronomic “inventions”, and forgetting about what is superb Filipino foods.
Lalo na dito sa Pinas. I mean, why is it that we get all crazy about a little Filipino restaurant making it in DC, but we don’t celebrate our kind of food here??? I think a big factor of why other cuisines are so famous and successful and renowned is because the people from that country is so extremely proud of what they have. Take the French. Their food is all butter, too fine and creamy for the most part. Escargot is considered a luxury food because the French is so damn in-love with their food. I’m telling you, go to Cabalen and have some of the ginataang kohol. Nuf said.
I am happy to report that Dolor’s Kakanin has opened a branch near Makati, about a 10 minute drive from my condo. It’s along Quirino Avenue, heading to Roxas Boulevard. They have kakanin in different sizes of bilao. It is still a wonderful treat. They also sell my Tita O’s Rellenong Bangus, with special sauce. I am telling you, it’s like a fish-loaf. Densely filled bangus, with all wonderful flavors. I hope you consider bringing one of these to a pot-luck dinner with friends one day and reintroduce them to what great Filipino cuisine is all about. I have, and my friends (which could easily form an ad for United Colors of Benetton) all loved it.
Dolor’s also sells the traditional Pancit Malabon, with their own recipe of course. I am partial to their cooking. I grew up with it. Any other brand just tastes weird to me.
Tangkilikin natin ang sariling atin. Eat proud, eat Filipino Cuisine.