Kaldereta around the country
One of the classic dishes of the Filipino culinary canon is the Kaldereta. Whether it is eaten at home, a party, a restaurant, or a roadside karinderia, it is one of the most instantly recognizable Filipino foods there are. Its an easy choice for one that is new to an area and want a comforting taste of home. While this dish is almost always available in any eatery (and even groceries and gas stations in instant form) there are differences between regions. Some regions swear by only using goat meat while others might take offence at the inclusion or exclusion of chilli peppers. This list aims to describe 3 regional variations of Philippine Kaldereta dishes from Luzon, Visayas, and Mindanao to shed some light on what might be some lesser known but no less delicious variations of Kaldereta.
Luzon — the Kalderetang Batangas is an interesting take on the usually tomato based stew, incorporating spice from chili peppers and adding pickle relish and peanut butter. Still present in most recipes of course are the usual suspects, namely, liver spread, bay leaves, and cheese. Some parts of Luzon even add coconut milk to this recipe, creating an almost curry like dish that seems quite far from the original version but is no doubt still very good.
Visayas — the traditional goat meat Kaldereta is more commonly found in Visayas as a specialty that must be tried at least once. A well cooked Kaldereta is sure to have tender pieces of goat meat in a slightly spicy sauce. From here different places might use fresh tomatoes over tomato sauce or add more liver spread to create a thicker and richer sauce that goes better with rice. The potential variations are limited only by the preferences of those preparing the dish.
Mindanao — the usual Kaldereta found in Mindanao is also made of goat but versions using beef are still common. A notable example is the Beef Kaldereta from Malagos Garden Resort, one of the best places to eat in Davao City. Their version of the dish incorporates tender beef with a bright tomato sauce. With colourful vegetables like bell peppers, green peas, and carrots it’s a healthy and delicious take on the classic kaldereta.
