People don’t just visit Tagaytay for the views. They come for the warmth of bulalo—slow-simmered marrow broth, fall-off-the-bone shanks, and crisp mountain air that sharpens the appetite. It’s the dish that defines the city. But now, there’s a new version worth the drive.
At this year’s Tagaytay Food Festival, 13 hotels and restaurants competed in the Creative Bulalo Challenge at Sky Ranch. The task: reinvent bulalo without losing its soul.
Now on its second run, the competition was spearheaded by Chef Rhea Castro SyCip, co-founder of The Fatted Calf and festival chair. “We wanted to spark collaboration and strengthen the culinary community in Tagaytay,” she shared. The entries reflected that vision: Sinigang Bulalo, Goto Bulalo, a Tausug-style Itum Bulalo with burnt coconut, even Bulalo Paella.
But one dish stood out.
Taal Vista’s Bulalo Pozole Takes the Crown
The winning entry came from a name already synonymous with Tagaytay dining: Taal Vista Hotel. Their Bulalo Pozole reimagines Filipino comfort food through a Mexican lens—unexpected yet instantly familiar.
Executive Chef Jayme Natividad drew inspiration from pozole, a stew he often enjoys abroad. “It gives me the same warmth as bulalo or tinola,” he said.
He slow-cooked beef shanks in a deeply flavorful broth made from guajillo, ancho, and a hint of chipotle. Puréed onions and garlic added body, while chickpeas stood in for hominy—earthy, toothsome, and readily available.
Chef Jayme prepared a test batch and invited his GM and senior managers to weigh in. “Everyone agreed—it had depth, but still tasted like bulalo,” he shared.
Judges: ‘It Honored the Soul of Bulalo’
Chef Tatung Sarthou, one of the judges, praised the dish for finding that rare balance between tradition and reinvention. “It had the DNA of bulalo but offered a new reason to come back,” he said.
Fellow judge Chef Mikel Zaguirre added that it was technically sound and emotionally satisfying. “It kept us intrigued—and it delivered.”
While many entries were heartfelt and creative, a few missed the mark in terms of finesse. “In a competition, precision matters,” Chef Tatung noted. But among the standouts, three dishes rose to the top. Leading them was the Taal Vista Hotel team—Executive Chef Jayme Natividad, Executive Sous Chef Godfrey Vincenz Dalisay, Sous Chef Flagyl Suedad, Chef de Partie Raymond Calinawan, Cook II John Mark Ambion, and Steward Dante Dimaranan—whose Bulalo Pozole blended the marrow-rich comfort of Tagaytay’s signature soup with the deep, spiced warmth of Mexican pozole.
Close behind was Hotel Montecillo’s Bulalo Paella, a festive rice-based twist that carried the heartiness of the original in a new form. Sol Victoria’s La Tiyula Itum took third, winning over the judges with its bold, smoky broth made from burnt coconut, a Tausug hallmark.
Why the Tagaytay Bulalo Champion Matters
Tagaytay isn’t just a stopover—it’s part of a living food system. Bordering Batangas, it has direct access to some of the country’s best beef. That proximity helps make its bulalo exceptional.
Events like the Creative Bulalo Challenge help cement Tagaytay’s place on the culinary map—not just as a weekend escape, but as a destination where food tells stories and builds community.
Taal Vista’s entry delivered not only on flavor but also on narrative. It’s a reminder that dishes can evolve without losing their soul.
A Legacy Reinvented at Taal Vista
Opened in 1939, Taal Vista Hotel has long been part of Tagaytay’s heritage. Generations of travelers have warmed themselves with bowls of steaming bulalo here. The Bulalo Pozole, now served at Veranda, its all-day dining restaurant, adds a new chapter to that legacy.
Served with rice, the dish arrives with the full shank, chickpeas, and a rich, reddish broth. It’s made for sharing—made even better by the cool air, the view, and good company.
There’s nothing wrong with the original. But this one coexists beautifully. It’s thoughtful, soul-warming, and—like Tagaytay itself—comforting in all the right ways.
Plan Your Next Bowl
Headed to Tagaytay? Book a table at Veranda to try the Tagaytay Bulalo Champion. For more on culinary creativity, explore:
Would you try a bold twist on your comfort food—or do you stick to the original? Tell us in the comments.
