CAGAYAN de Oro City Councilor Maximo Rodriguez III, an Asian specialty chef with 15 years of experience in public service and a deep passion for Asian cuisine – showcased his unique twist on pako salad and crispy dinuguan with sisig and lechon kawali during the kickoff of the three-day annual Kaon Ta Bai last August 7 at Ayala Malls Centrio.
Chef Max – also a licensed physical therapist – brought a wealth of knowledge to his culinary creation and livened up the crowd, making this a must-see event for all food enthusiasts until Sunday, August 9 at the mall’s activity center.
Second district Rep. Rufus Rodriguez, together with the Office of Vice Mayor Bebot Rodriguez, launched Kaon Ta Bai Season 4 at the Ayala Malls Centrio Grounds, celebrating the homegrown flavors of Cagayan de Oro City such as puto maya from Nanol’s, a familiar name in Cogon Market since the 1950s.
Enjoy the well-loved ham and chicharon from SLERS, and don’t miss the signature baked siopao and palabok from Persimmon, a favorite of Kagay-anons for over 30 years.
They were joined by chief-of-staff and Nazareth Punong Barangay Atty. Regine Rodriguez, DTI Misamis Oriental provincial director Jesusa Abear, Misamis Oriental provincial tourism officer Cinderella Faye Obenita, and students and faculty of the Culinary Institute of Cagayan de Oro.
During the launch, Vice Mayor Bebot cooked the Rodriguez family favorite kiseo which brought back sweet and happy memories from their childhood.
Cong. Rufus also shared copies of his coffee table book “Cagayan de Oro 400 Years” with the owners and representatives of Nanol’s, Tutiks, Sler’s Industries, Humba ni Aling Violy and Steve’s Barbeque — honoring their place in the city’s rich culinary history.
