The southern town of Argao is one of the oldest towns in the archipelago. Records show that it was among the first eight vicarages established in the country in 1599. It later became a mission pueblo or town in 1608. The town is has a rich culture, which has been preserved by residents through the years. Aside from the structures, a number of industries established during the time of the Spaniards still exist up to today. One of these industries is the torta-making industry.
The torta of Argao is one of the most sought after delicacies in the island. The unique way of preparing the torta of Argao makes it stand out among similar products in the market. The torta is made using tuba or fermented coconut wine. It has given this native pastry the distinctive taste that tourists look for each time they visit the town.
Chitan’s Torta started when the late Anecita “Chitang” Camello started selling torta in the town of Argao. She was the first one to commercialize the making of the delicacy in the market in the 1980s. The torta made by Chitang is among the many success stories in the town of Argao. It is already a household name and whenever one would talk about this delicacy, Chitang’s Torta would be the first name to come to mind.
Aside from Chitang’s Torta, Argao is also home of Lola Pureza who established the same traditions used in creating the Peanut Browas, Cebu’s version of the Lady Fingers. In addition to the Peanut Browas, Lola Pureza also produces the Butterscotch and Toasted Mini Mamons.
When was the last time you had Chitang’s Torta for merienda? Tell us about it on the comments section below.