As a melting pot of crisscrossing cultures, Mindanao was a land of diverse heritage, where one could savor a myriad of cuisines distinct to every region. In Davao City, where there were eleven known tribes, a culinary movement aimed at promoting olden traditions of preparing food was slowly partaking in the local gastronomic scene.
A Taste of Maa To Ro’s Bagobo-Klata Cuisine in Davao
Maa To Ro—a Lumad-themed restaurant serving traditional cuisines of the Bagobo Klata tribe—was quickly generating positive word-of-mouth raves. Translated to “Let’s eat” in English, Maa To Ro served Mindanaoan tribal dishes aimed at preserving and promoting the culinary culture of the tribe to diners in search of sumptuous, bold flavors.
Owner Kessia Tar—herself a member of the Bagobo Klata tribe—explained their process of food preparation. “Our food is authentically native and is prepared laboriously, using only fresh ingredients like vegetables, spices, and herbs that are picked right outside in our garden. The food is then slowly cooked to achieve its ultimate taste.”
Preserving Bagobo-Klata Cuisine
Situated in Purok Rose, Baguio District, and near two of Davao's most popular tourist destinations—the Philippine Eagle Center and Malagos Garden Resort—Maa To Ro was built with a traditional vibe. Thanks to its mostly bamboo interior, it summoned a homey atmosphere, as if guests were invited inside the humble homes of the Bagobo Klata people.
The restaurant served a mouth-watering set of native dishes, such as the Lol'lot, which featured meat (fish, chicken, or shrimp) mixed with grated coconut and spices, stuffed inside fire-heated bamboo. Another favorite was the Pletek to Pandan, consisting of chicken wrapped in pandan leaves and prepared with an assortment of herbs and spices. Probably the most unique dish was the Pancit to Iyog; instead of using conventional noodles, strips of young coconut flesh were used in lieu of pancit noodles.
Other bestsellers, like the Pas ni Mor (stir-fried shrimps with corn) and Ginataan Ngo Monok (chicken bathed in coconut milk and cooked with a local twist), were also some of the restaurant's absolute must-tries.
If you were a foodie committed to exploring Filipino cuisine, then Mindanao with its rich cookery culture should be a great place to start. And what better way to kick off your gastronomic journey than getting a taste of Bagobo-Klata's food culture there at Maa To Ro.
School of Living Tradition
Another special thing about Maa To Ro was the tribe's weaving school built at the back of the restaurant. Called the "El’lom," the weaving center provided another advocacy avenue for Kessia Tar to preserve the dying tradition of Bagobo-Klata weaving.
“A few years back, as a young Bagobo, I was really in thirst to know more about my tribe, but everyone would just tell me, 'During the olden days, our elders used to do this and that,' but us, the younger generation, could not see how it was made because no one makes it. Our traditions were not passed on; thus, we risked becoming a diminishing tribe. So now, our goal is to bring back our weaving tradition for the next generations to see, experience, and learn. We set our journey in bringing back the lost tradition—the weaving. Because it plays a big part in our identity. This would also provide sustainable livelihood to the people in the community and the people of Bagobo Klata,” Kessia Tar explained.
As the guests enjoyed their food, children belonging to the Bagobo-Klata performed a special traditional dance number accompanied by the upbeat kulintang drumming of the elders—this time promoting the other aspects of the tribe’s culture: the arts of dance and music.
Summing it all up—great food, fascinating weaving workmanship, and vibrant music and dance performances—dining at Maa To Ro indeed brought forth a total cultural experience.
