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The Philippines Through My Lens

2019-2020 2nd Prize UNESCO International Photo Contest (Paris, France)
2018 Bronze Medalist - UNESCO-ICM International Photo Contest (South Korea)
2018 Finalist UNESCO International Photo Contest (Paris,France)

Was Tuguegarao Really Cleared by Fire? Read the Story.
27/08/2026

Was Tuguegarao Really Cleared by Fire? Read the Story.

Ever since the dawn of humankind, people have told stories of their experiences through spoken words, gestures, songs, a...
24/08/2026

Ever since the dawn of humankind, people have told stories of their experiences through spoken words, gestures, songs, and art. Among the oldest traces of this human tradition are drawings on rock surfaces—images created to express stories, ideas, and experiences, never knowing that they would outlive their makers and be seen by generations to come.

Thousands of years ago, in what is now Peñablanca, Cagayan, people painted images on the walls of limestone caves. Of the 22 known rock art sites in the Philippines, 12 are found in Peñablanca. Here, they created abstract designs alongside human, animal, and plant figures. These paintings offer a rare glimpse into the creativity and lifeways of the people who once inhabited the Cagayan Valley.

The drawings featured here come from Segismundo Daquioag Cave, Hermoso Tuliao Cave, and Gumahong Cave. These caves are closed to tourism because of their exceptional archaeological importance and the fragile condition of the surviving artworks.

The National Museum of the Philippines first systematically surveyed the rock art of Peñablanca in 1976–1977, through the work of archaeologists Wilfredo P. Ronquillo and Rey A. Santiago. The records were later compiled and expanded by Carol Tobias in 1998, drawing from museum reports, maps, tracings, photographs, and field visits. At the time, 12 sites had been documented, preserving hundreds of black pictograms across the caves and rock shelters.

More than four decades after the initial surveys, an expedition led by Dr. Andrea C. Jalandoni revisited and reassessed the rock art in 2019. The survey found that only 94 figures remained, with many of the previously documented images lost to natural deterioration over time. The finding highlights the fragile nature of these irreplaceable traces of the past.

One of the paintings has been directly dated to around 3,500 years ago through accelerator mass spectrometry (AMS) radiocarbon dating. The pictograms may form part of the broader Austronesian rock art tradition of Island Southeast Asia, as some of their motifs resemble those found elsewhere in the region. Their age also falls within the period associated with the expansion of Austronesian-speaking peoples across the Philippine archipelago.

We cannot yet translate the meanings of these ancient images with certainty. Yet perhaps we do not need to fully understand them to recognize something deeply human in them.

Humans have never truly changed. Like us, they expressed themselves, told stories, and marked their presence for someone to see. Though their voices have faded, their art remains—a quiet reminder that they were here, they left a mark, and now, we see it.

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The Church of Santa AnaSanta Ana, PampangaThe Church of Santa Ana was established by Augustinian missionaries as a visit...
09/08/2026

The Church of Santa Ana
Santa Ana, Pampanga

The Church of Santa Ana was established by Augustinian missionaries as a visita of Arayat on December 19, 1598. It was elevated to the status of a parish in 1756, and Fr. Lorenzo Guerra was appointed as its first parish priest.

Construction of the present stone church began in 1760 under the leadership of Fr. Vicente Ferrer, who laid its cornerstone. The church was completed in 1857 during the tenure of Fr. Lucas Gonzales.

During the Second World War, the church convent was occupied by Japanese soldiers and used as a military garrison. The church patio also became a site where many Filipino guerrillas were subjected to the brutal "water cure" as a form of torture.

Photographs: John Leonardo Rosales Dimain IV

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Biscoti de San AntonioPila, LagunaI traveled to the historic town of Pila, Laguna to document Biscoti de San Antonio, a ...
02/08/2026

Biscoti de San Antonio
Pila, Laguna

I traveled to the historic town of Pila, Laguna to document Biscoti de San Antonio, a biscuit created by the Parish of Saint Anthony of Padua as an expression of devotion to its patron saint. After attending the Mass, an elderly woman from the parish handed me a biscuit free of charge, allowing me to experience firsthand a simple tradition that brings together faith, generosity, and community.

Bread has long been associated with Saint Anthony of Padua as a symbol of charity, compassion, and God's providence. For centuries, the tradition of sharing blessed bread in his honor has been practiced in many Catholic communities as a reminder to extend generosity and kindness to those in need.

In Pila, Laguna, this spirit of sharing has found a unique local expression through Biscoti de San Antonio, a biscuit dedicated to Saint Anthony of Padua.

According to the Parish of Saint Anthony of Padua, the initiative was started by Fr. Emil Uriquia in 2022. Although it is a relatively new tradition, it was introduced as a simple way of bringing the faithful together through sharing, thanksgiving, and devotion to the beloved saint. Since then, the parish has continued the practice each year with the hope of passing it on to future generations.

To create the biscuit, local bakeries in Pila collaborated with the parish to develop its design and recipe. Made from simple ingredients such as butter, flour, and baking powder, the dough is pressed using a custom-made plastic food mold that imprints the image of Saint Anthony of Padua onto each biscuit before it is baked. The biscuit is available exclusively through the parish and is not sold commercially.

Every June 13, the feast day of Saint Anthony of Padua, Biscoti de San Antonio is distributed free of charge to everyone who attends the Mass. It is also given to devotees after every first Tuesday Mass, a day dedicated to the saint in the parish.

Best enjoyed with a cup of coffee during merienda, Biscoti de San Antonio is more than just a local delicacy. Although the tradition began only in 2022, it has already become a meaningful expression of faith, community, and generosity in Pila. Inspired by the tradition of Saint Anthony's Bread, the parish hopes this simple act of sharing will continue to strengthen devotion and be passed on to future generations.

Text and Photographs: John Leonardo Rosales Dimain IV

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The Ruins of Fort San Pablo de TuaoTuao, CagayanHidden in Barangay Cato, beside the Tuao Public Cemetery, stand the forg...
01/08/2026

The Ruins of Fort San Pablo de Tuao
Tuao, Cagayan

Hidden in Barangay Cato, beside the Tuao Public Cemetery, stand the forgotten ruins of Fort San Pablo de Tuao, one of the few surviving Spanish military fortifications in the Cagayan Valley. Located within a privately owned property, the site has remained largely unknown despite being among the region's most intact remnants of the Spanish colonial period.

According to architect and heritage researcher Ar. Michael T. Tabao, the ruins may represent a groundbreaking discovery in Philippine colonial archaeology, potentially confirming the location of the long lost Fort San Pablo de Tuao, locally remembered as the kota. Through a study of archival records, historical maps including the 1719 map of Cagayan by Juan Luis de Acosta preserved in the Archivo General de Indias, and surviving architectural remains, Tabao concluded that the site's physical characteristics closely correspond to historical descriptions of the fort.

The existing ruins reflect the documented layout of Fort San Pablo de Tuao, a square stone fort enclosed by defensive walls with two corner bastions positioned diagonally opposite one another. The close correspondence between the historical records and the surviving architectural features presents compelling evidence for identifying the site as the long lost Spanish fort. While archaeological investigations would provide additional material evidence and deepen our understanding of the site, the existing documentary, cartographic, architectural, and geographical evidence already presents a strong case for its identification.

Constructed of stone masonry bonded with lime mortar, the fort occupied an estimated area of more than 1,197 square meters. Historical records describe it as a complete military complex comprising a storage building, guardhouse and accommodations, a gunpowder storage facility, barracks for Pampango soldiers, a kitchen, a chapel, a fortified gate, a staircase leading to the bastion, and the corporal's quarters. The Pampango soldiers were native troops recruited from Pampanga who served under the Spanish colonial government and were frequently deployed to frontier garrisons throughout northern Luzon.

During the Spanish colonial period, Tuao served as an important frontier settlement along the upper Cagayan Valley. Fort San Pablo formed part of Spain's defensive network established to secure the area against resistance from the Itawit and Kalinga peoples, whose continued opposition challenged Spanish expansion into the region. Because of these frontier conflicts, Spanish authorities organized the territory into the Comandancia de Itaves, a vast military jurisdiction extending from present day Tuao to Bulanao, now part of Tabuk City, Kalinga. Considered one of the most militarized frontiers in northern Luzon, the region relied on forts such as Fort San Pablo de Tuao to project Spanish authority and defend colonial settlements.

Visitors can still observe sections of the fort's surviving stone walls, including a series of circular holes embedded within the masonry. Their original function remains uncertain. Some researchers suggest they may have served as defensive loopholes for fi****ms, allowing soldiers to fire upon attackers while remaining protected behind the thick stone walls. Others propose that they are putlog holes, which supported bamboo scaffolding during the fort's construction or later maintenance, a common feature found in many Spanish colonial stone structures throughout the Philippines. Further archaeological and architectural investigations may help determine their original purpose.

Today, the ruins remain within a privately owned property. Visitors wishing to explore the site are encouraged to coordinate with the Tourism Office of Tuao, which can assist in arranging access with the landowner.

As one of the few substantially intact Spanish forts remaining in the Cagayan Valley, Fort San Pablo de Tuao stands as a remarkable reminder of the region's colonial frontier and the centuries long encounters between Spanish forces and the Indigenous communities of northern Luzon. Whether viewed as a historical landmark, an archaeological site, or a symbol of the valley's frontier past, the fort deserves greater recognition, continued research, and long term conservation. Preserving its surviving remains will help ensure that one of Cagayan's most significant Spanish colonial military sites endures for future generations.

Sources
Tabao, Michael T. Mapping and Visualizing the 18th Century Spanish Fortifications in Cagayan Valley.
Tabao, Michael T. FUERZA CAGAYANA: Interpreting and Visualizing the 18th Century Fortifications in Cagayan Under the Spanish Crown.
de Acosta, Juan Luis. Map of Cagayan (1719). Archivo General de Indias, MP FILIPINAS,22QUATER.

Text and Photographs: John Leonardo Rosales Dimain IV

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The Art of Making Turumba Cookies (Birhen Birhenan)Pakil, LagunaWhile Turumba Cookies, locally known as Birhen Birhenan,...
31/07/2026

The Art of Making Turumba Cookies (Birhen Birhenan)
Pakil, Laguna

While Turumba Cookies, locally known as Birhen Birhenan, are closely associated with the annual Turumba Festival, the true beauty of this devotional delicacy lies in the painstaking craftsmanship behind every piece.

The process begins by soaking glutinous rice with turmeric, allowing the grains to absorb its vibrant color and subtle flavor. The rice is then spread over a white linen cloth and left to dry. Meanwhile, panutsa is slowly melted over heat, with pandan leaves added to infuse their delicate fragrance. Once the rice has dried completely, it is ground into a fine flour using an electric grinder before being sifted to separate the finest particles. In earlier times, however, this was done entirely by hand using a traditional mortar and pestle.

After sifting, the fine glutinous rice flour is gently heated before the freshly melted panutsa is gradually incorporated while still hot. This is followed by the kneading stage, widely considered the most physically demanding part of the process. Because the mixture remains extremely hot, the dough must be worked continuously by hand until it reaches the proper consistency. According to Nanay Nits, this stage often leaves her hands burned and blistered from the intense heat of the melted panutsa, yet it is essential to achieving the cookies’ distinctive texture.

Once the dough reaches the desired consistency, it is rolled into thin sheets and prepared for shaping.

One of the most distinctive features of Birhen Birhenan is the way each cookie is formed. Unlike many traditional Philippine biscuits that are pressed into carved wooden molds, Turumba cookies are shaped entirely by hand. A plastic stencil of the Blessed Virgin is carefully placed over the rolled dough before the figure is traced and cut. The facial features, folds of the veil, and other intricate details are then added individually using a series of handmade punchers. The cookies are made in two distinct Marian designs: a larger figure with an elongated robe and an elaborate halo with radiant rays, and a smaller version with a shorter silhouette and a more compact halo. Though they differ in size and ornamentation, both represent Our Lady of Turumba and are crafted using the same meticulous hand-cutting technique.

The shaping tools are also handmade by Nanay Nits. The original tools once used by her and her mother-in-law, Felicitas Castro, have long been lost, so she painstakingly crafted a new set herself. Because each tool is individually made, the appearance of today’s Birhen Birhenan differs slightly from those created by Felicitas Castro, whose cookies were known for their finer and more intricate details. Even so, every cookie remains a remarkable example of Philippine folk craftsmanship.

Once the design is complete, the cookies are cooked on a hot flat pan until firm. They are cooked for approximately ten minutes on one side, or until small bubbles begin to appear on the surface, signaling that they are ready to be turned over. The opposite side is then cooked until fully done.

Every Birhen Birhenan is crafted entirely by hand, making mass production nearly impossible. Today, the cookies remain one of the Philippines’ rarest surviving devotional delicacies, with Nanay Nits and her granddaughters recognized as the only known makers continuing this unique culinary tradition in Pakil.

Now 74 years old, Nanay Nits continues to accept orders whenever she can despite the physical demands of the work. Years of kneading dough and carefully shaping each cookie have taken a toll on her hands, yet she perseveres because making Birhen Birhenan is more than a livelihood. For her, it is an act of devotion to Mama Mary and a family legacy worth preserving.

The future of Birhen Birhenan now rests with the next generation. Nanay Nits has already passed the craft on to her granddaughters, Aejen Sayo, 17, and Aleeya Castro, 13, who have learned the original recipe and traditional techniques from their grandmother. While faithfully preserving the classic image of the Blessed Virgin, they have also begun creating new biscuit designs, including anime-inspired figures, using the same traditional dough and methods. Although both are still in school and cannot yet assist with large orders on a regular basis, they represent the hope that this rare culinary heritage will continue to be preserved and passed on to future generations.

Text and Photographs: John Leonardo Rosales Dimain IV

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📸🤙
30/07/2026

📸🤙

Work spotted! 📸
29/07/2026

Work spotted! 📸

𝗦𝘁𝗮𝘁𝗲𝗺𝗲𝗻𝘁 𝗼𝗳 𝗧𝗼𝘂𝗿𝗶𝘀𝗺 𝗦𝗲𝗰𝗿𝗲𝘁𝗮𝗿𝘆 𝗗𝗶𝘁𝗮 𝗔𝗻𝗴𝗮𝗿𝗮-𝗠𝗮𝘁𝗵𝗮𝘆 𝗼𝗻 𝘁𝗵𝗲 𝗦𝘁𝗮𝘁𝗲 𝗼𝗳 𝘁𝗵𝗲 𝗡𝗮𝘁𝗶𝗼𝗻 𝗔𝗱𝗱𝗿𝗲𝘀𝘀 𝟮𝟬𝟮𝟲

The President’s State of the Nation Address clearly placed the Filipino people’s economic concerns at the center of the national agenda—particularly the high cost of living, the need for more jobs, and the need to create greater opportunities for ordinary Filipinos.

Happy 15K Followers! 🇵🇭We’ve officially reached 15K followers, and we’re filled with nothing but gratitude!Thank you to ...
28/07/2026

Happy 15K Followers! 🇵🇭

We’ve officially reached 15K followers, and we’re filled with nothing but gratitude!

Thank you to each and every one of you who liked, followed, shared, commented, and supported us along the way. Whether you’ve been here since the beginning or just recently joined us, you’re part of this milestone.

Your support inspires us to continue sharing meaningful stories, beautiful destinations, rich culture, traditions, food, and faith from all across the Philippines.

Here’s to more meaningful journeys and discoveries about our beloved Philippines.

Maraming salamat sa inyong patuloy na tiwala at suporta. ❤️🇵🇭

Lakbayin at tuklasin pa natin ang mas marami pang natatagong ganda ng Pilipinas!

A Photographic Documentation of Philippine Catholic Devotional FoodsFood has always been an important part of Filipino l...
28/07/2026

A Photographic Documentation of Philippine Catholic Devotional Foods

Food has always been an important part of Filipino life. Beyond nourishment, it preserves memories, celebrates milestones, and brings communities together. Yet among the country's rich culinary traditions is a lesser known group of foods whose stories extend beyond the kitchen and into the heart of faith.

Across the Philippines, some traditional foods were created or have become closely associated with Catholic devotion. Many are inspired by saints, Marian devotions, the Eucharist, or longstanding religious traditions observed by local communities. They are prepared not simply to be eaten, but to commemorate religious celebrations, honor sacred figures, fulfill a panata (religious vow), or express beliefs that have been passed down through generations. More than food, they have become expressions of faith and symbols of local identity, reflecting the close relationship between religion, culture, and tradition.

This photographic documentation seeks to preserve and tell the stories behind these remarkable traditions. Rather than focusing solely on recipes or culinary techniques, the project explores the history, symbolism, and devotional practices behind each food, revealing how ordinary ingredients can carry extraordinary meaning.

Among the traditions documented so far are the Sanikulas of Pampanga, a biscuit bearing the image of San Nicolas de Tolentino; the Santa Rita Cookies, made in honor of Saint Rita of Cascia; the Biscoti de San Antonio, dedicated to Saint Anthony of Padua; the Turumba or Birhen Birhenan Cookies of Laguna, made in honor of Our Lady of Turumba; and the Binallay of Cagayan, whose form and symbolism are closely associated with the Body and Blood of Christ during Holy Week. Though different in appearance and origin, these foods share a common purpose. They are expressions of faith made tangible through food.

Some of these traditions are now becoming increasingly difficult to find. As communities change and fewer people continue making these devotional foods, some are gradually fading from everyday life and surviving only in a handful of towns, families, or parish communities. Documenting them today helps preserve not only the foods themselves, but also the stories, beliefs, and traditions that surround them.

This is an ongoing documentation project, and I continue to search for more devotional foods from different parts of the Philippines. Over the next few posts, I will be sharing the stories behind these foods, their origins, the traditions they represent, and the faith, history, and communities that continue to preserve them.

If you know of a traditional food, delicacy, bread, pastry, rice cake, or drink that is closely associated with Catholic faith and devotion in your hometown or province, I would be grateful to learn about it. Your recommendations may help document and preserve another meaningful piece of the Philippines' rich religious and culinary heritage.

Text and Photographs: John Leonardo Rosales Dimain IV
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