Bulalo, But Make It Mexican

When you think of bulalo, you think of a simmering broth heavy with marrow, and meat so tender it barely clings to the bone. But at this year’s  Creative Bulalo Challenge held during the Tagaytay Food Festival, Taal Vista Hotel flipped that comforting narrative on its head. With a bold move that could make purists raise their eyebrows (and then slowly nod in approval), the hotel’s culinary team took home the Grand Champion title at the Creative Bulalo Challenge with a bowlful of something both familiar and intriguingly foreign.

What if Bulalo and Pozole had a love child? That might as well have been the question on Chef Jayme Natividad’s mind when he led his team into the Creative Bulalo Challenge.

The result was a cross-cultural comfort dish that somehow made sense—a fusion of warmth, spice, and texture that paid homage to both traditions without compromising either. 

Chef Jayme Natividad (third from left) and his culinary team (from left) John Mark Ambion, Chef Raymond Calinawan, Chef Godfrey Vincenz Dalisay, Chef Flagyl Suedad, and Dante Dimaranan

“Pozole is a well-loved comfort dish in Mexico, much like bulalo is for us Filipinos,” said Natividad. “We were curious to see how both dishes could harmonize, and it turned out to be a perfect match.”

But the win wasn’t part of a master plan, he said. “Honestly, I had no expectations. Taste is relative. We just wanted to offer something that would spark curiosity and comfort at the same time.”

His kitchen brigade—Executive Sous Chef Godfrey Vincenz Dalisay, Sous Chef Flagyl Suedad, Chef de Partie Raymond Calinawan, Cook II John Mark Ambion, and Steward Mr. Ambion—worked together to bring the dish to life, balancing technique with creativity for the Sky Ranch Tagaytay cook-off.

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The competition brought together 13 restaurants and hotels from around Tagaytay, each putting their own spin on the iconic local dish. Taal Vista’s Bulalo Pozole offered a surprising take that added a memorable note to the festival’s second year.

Craving a bowl yourself? The award-winning Bulalo Pozole is now available at Veranda, the hotel’s all-day dining restaurant. It’s a dish designed to challenge your palate just enough, while still offering the kind of warmth that brings you home.