For the people of Quezon, a gathering with alcohol is more than just a time for merriment; it is a sacred ritual. It begins with the phrase "Naay po," meaning "Here's the drink," followed by the reply "Pakinabangan po," which translates to "Make good use of it." 

We had the privilege of experiencing this unique tradition firsthand while exploring some of Quezon's renowned farm tourism destinations. This was part of the "Tara na sa Quezon" agri-tourism familiarization tour, attended by various tourism stakeholders.

The two-day event kicked off in Dolores, situated along Quezon Province's western boundary. Dolores is known as the province's faith and wellness capital. 

Our first stop was Lukong Valley Farm, perched on a hill with the majestic Mt. Banahaw and Mt. San Cristobal as its stunning backdrops. This farm is famous for its expansive dragon fruit plantation.

Lukong Valley Farm offers a wonderful retreat with Sinsayan Café serving healthy dishes, a quaint chapel, and cozy rustic cottages for accommodation. Imagine waking up to stunning farm views every morning, surrounded by the tranquility of nature.

We were warmly welcomed by vibrant street dancers from Dolores and Tiaong, which set the festive tone of the tour. 

After a brief introduction, we enjoyed a delicious breakfast. One standout dish was Kulawong Puso ng Saging, which quickly became my favorite. 

Traditionally, kulawong is made with char-grilled eggplants served in a coconut cream sauce, where the coconut meat is burnt over hot embers. This version we had was made with banana hearts.

The breakfast spread also featured crispy dilis (anchovies), tapang kabayo (dried or cured horse meat), and spicy turon (banana wrapped in a spring roll wrapper with a kick from chilis). These were served with sinangag (fried rice) and complemented by refreshing dragon fruit juice.

From Dolores, we proceeded to Tayabas to visit Habilin Farm. I've been eager to see this farm, as it is owned by a good friend's family, and I've followed its story closely.

Habilin is a permaculture farm that champions nutritious and organic produce, including Indigenous varieties. It is committed to ensuring these varieties do not go extinct and remain available for future generations.

The farm offers camping and accommodations in Bahay Kubos, or traditional Filipino houses, for those who wish to stay overnight. Habilin Farm also serves food, often depending on what can be harvested from the farm, making it a truly authentic farm-to-table experience.

In addition to farm stays and dining, Habilin welcomes volunteers who receive free accommodation and food in exchange for a few hours of labor and learning.

During our visit, we were entertained by a rondalla group. 

We also enjoyed a delicious lunch with two of my favorite dishes, pinais and sinaing na tulingan. Pinais is a Southern Tagalog dish made of fish, small shrimp, or other seafood and shredded coconut wrapped in banana leaves. Sinaing na tulingan is a braised fish dish. Both dishes are not widely available in Metro Manila, making this lunch a special treat for me.

We used banana sheaths as plates and ate with our hands, which makes it a true eco-friendly, back-to-nature dining experience.

Before we left the farm, we also participated in our first tagayan ritual, which deepened our connection to the local culture and community of Tayabas.

On the second day of our Quezon agri-tourism tour, we continued by visiting Four K Kakao Farm in Gumaca, one of the oldest towns in Quezon Province.

This farm is renowned for its brand of chocolate, "Tangerine," crafted from cacao grown by local farmers and members of the Kakao Integrated Development for Livelihood and Transformation (KIDLAT). These members, who were once marginalized farmers, are now the backbone of the province's thriving cacao industry.

Upon our arrival, the elderly residents of Gumaca warmly welcomed us with a serenade of Filipino love songs. 

We then toured the expansive 16-hectare cacao farm, which boasts over 1,000 cacao trees and a dedicated production facility. The visit included an engaging chocolate-making session, during which we learned about the process from bean to bar.

Our time at the farm was beautifully concluded with a delicious boodle fight, a communal feast laid out on banana leaves. The spread featured pinais, steamed vegetables paired with bagoong (anchovy paste), grilled fish, and lechon or suckling pig.

Our last and the tour's highlight was Mikastra Integrated Farm in Macalelon. 

Mikastra's flagship product is the lambanog, TasteAtlas‘ second-best spirit in the world. 

This coconut wine, or Philippine vodka, is predominantly produced in this coconut-rich province.

During our visit, a “mangangaret” demonstrated his incredible agility, moving from coconut tree to tree using sky bridges made from slim bamboo poles connecting the trees. He showed us how he skillfully collected sap from each tree, the initial process in producing this award-winning liquor.

The rain forced us to move our tagayan ritual indoors, but the experience remained enjoyable.

It was a fun way to cap off our two-day Quezon experience, leaving us with a deep appreciation for the province's rich agricultural and cultural heritage.

Napakinabangan po!