The Filipinos are a gregarious and sociable people who love to party, and the food is often at the center of their many celebrations. Filipino food combines Eastern and Western ideas and is strongly influenced by Chinese, Spanish and American traditions. For example, in the robust and popular Pork Menudo dish, some recipes have it blending tomato sauce with soy sauce, while others have it combining cheese and bay leaf with soy sauce. (Dennis Sim 2017).
Many dishes have its origin from other places of our country but Putong Polo originated here in Valenzuela. In the year 1920, a competition was held in the town of Polo, Bulacan. It was then that the Nieva Family, who made the Putong Polo, was chosen to be given the Presidential Awardee of the most delicious delicacy. But the highlight of this piece is focused on Delfin Guttierez Jr. owner of the Mang Delfin’s Putong Polo, who amidst of not winning the competition still paved their way into making their putong polo and later, to success. Mang Delfin’s Putong Polo, owned by Delfin Gutierrez Jr., 42, from Libo, now J. Santiago, Malanday Valenzuela City, had his business roots in 1944, Polo Bulacan from his Lolo Olimpio Gutierrez and Lola Felisisima De Guzman. The business was passed on to continue with the help of his sister and brother-in-law Virginia Gutierrez and Jesus Gerona,year 1968 to 1982. The couple had no children, thus the business was given to Delfin Sr. which became their sole source of living. And from 2001, passed on to generations and generations, until the present owner Mang Delfin Jr. took over. Now they celebrate the Putong Polo Festival. It features the famous putong polo, a native delicacy in the town of Polo. The food festival is part of the San Diego de Alcala Feast Day. It’s held every 12th of November. (AhaValenzuela, 2013)
According to the man himself, in making putong polo, there are things that should be prepared and keep close at hand. A corn mill to grill the rice, a swet to form the puto and lansungan made from kawayan to steam the puto. Soak the rice for 24 hours. After soaking it, grind the rice using a corn mill while it still wet from the soaking. Mix all the given ingredients according to the desired or given measurements. Place the mixed ingredients it on a swet or hulmahan to form it into puto. Place it into the steamer. Then, let it cool.
Mang Delfin's putong polo achievement was not just about the buyers or the puto itself; however it came from perseverance, hard work and faith in one's own work. Truly a man is successful if he gets up in the morning and gets to bed at night, and in between he does what he wants to do.
