TORTA in Argao Cebu

                               

                           

 

           When someone mentions torta, I usually and immediately think of Argao because I associate this popular Cebu delicacy with the town. I’m sure a lot of Cebuanos do the same. Our frequent visits to Argao however have made me realize that its indigenous industries of torta and tableya, another specialty, are just one of the many facets that make up this southern town of Cebu.

              Like mangoes and Danggit , Torta is one of the delicacies that the Queen City of the South is proud of. It comes in a wide variety of cooking styles, sizes, tastes, and presentations, but the torta that comes from Argao is considered the original and most delicious type.
            Argao's version is said to be composed of “tuba” or fermented coconut wine. This secret ingredient gives their torta that really tasty flavor, which has become famous among local and international visitors. This cupcake-like pastry is usually large and topped with sugar bits, grated cheese, or raisins. It is best eaten as a snack paired with a hot cup of hot choco or “sikwati”. Aside from using tuba instead of the common yeast, the torta from Argao is also cooked in a clay furnace, giving it a non-artificial flavor that you can't taste in other places that produce and sell such a delicacy. Locals from Argao claim that their special tuba-made torta is then mixed with salt, sugar, egg yolks, and oil before it is carefully arranged on pans that have paper wrappers and are greased with oil and butter. After which, the mixture is put inside the hot clay furnace, where the torta is baked for about 18-25 minutes.



How to make TORTA?