Tapsilog is a popular Filipino dish commonly served for breakfast. The term is coined from combining the Filipino words tapa, sinangag, and itlog which are the main components of the dish. We chose to show how tapsilog can be geographical because we want to emphasize that anything can be geographical, and tapsilog, a common Filipino dish is usually not the kind of product that people would associate with geography. As mentioned, tapsilog is made up of tapa (dried meat), sinangag (fried rice) and itlog (egg), but it doesn’t stop there. Each ingredient is also made up of even more ingredients that we have traced to have originated from and traveled through different places in and out of the country before it reaches our plates. This further supports the idea that tapsilog, like every product, is geographical.
Tapa, the first and main ingredient, is made from beef marinated in different spices. The beef is usually bought at the nearest local market by most cooks, but before reaching the local markets, it is first brought from a farmer’s market which is locally called bulungan or bagsakan. One example of this bagsakan is the Farmer’s Market Cubao from which its name was derived from. Slaughter houses and cow farms from different municipalities sell their product to the said farmer’s market. One of the biggest sources of cow meat in the Philippines is Padre Garcia, Batangas, the cattle trading capital of the Philippines, where they have the best temperature here in the country for raising cows. Cow breeders ensure that their livestock are bred well by supplying them with good feeds and steroids. Their diet usually contains well-grown grass and corn.
The marinade consists of a blend of sugar, garlic, pepper, and salt, which are locally- found ingredients. The sugar comes from sugar mills like the San Carlos Bio Energy Inc. in Negros Occidental, while the sugarcanes are provided by small sugarcane farmers from Bukidnon, Misamis...
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