The Visayan Daily Star
September 10, 2019

The 1st Himos ni Kulas Food Festival held in Talisay City, Negros Occidental over the weekend was not just about food, but about reviving heirloom recipes passed on for generations through familial traditions by food-loving Talisaynons.

Talisay Assistant City Administrator Ismael Penado (right) with Pasidungog Foundation members Carmen Adad, Talisay first lady Rowena Lizares, chairman Dr. Rolando Patino, and San Nicolas de Tolentino parish priest Nino Cesar Ruiz at the opening of the 1st Himos ni Kulas food festival Saturday*

The concept, drawn out by the Pasidungog Foundation, encourages family entrepreneurship among locals by making delectable and affordable home-cooked dishes ready-for-pick-up for food lovers in the city and nearby localities, a press release from the city said.

Talisay Assistant City Administrator, Ismael Penado, said he sees the city’s potential in breaking into the market as a culinary tourism destination. “We want to promote the rich cultural heritage of our heirloom recipes and food networking as a family enterprise,” he added.

Notable heirloom recipes from Talisay City are Nena’s callos con garbanzons, caldereta, leche flan, dulce de leche, Lola Yvonne’s pancit molo, embutido, and pochero among favorite Spanish dishes.

“Himos” or “Himus” is the vernacular term for getting ready for an errand, or prepare a meal or banquet. “Kulas” is a byname for the city’s patronal saint, Nicolas de Tolentino, the press release said.

Penado added that the two-day food festival, participated in by about 19 food exhibitors and held at the San Nicolas de Tolentino Parish grounds, shall give way to the inception of food trails in Talisay where food tourists shall have stopovers in local residences of patronized heirloom recipes.

Trends in world tourism have sparked keen interest in food tourism among travellers, who shifted from the usual sightseeing into appreciating and understanding local culture by consuming locally-produced food and drinks.

Food tourism as a crucial component of destination marketing is a personal experience of heritage and culture attached to local cuisine, the press release added.*