Meet Teresita “Teray” Bering, a "pusó" maker from Barangay Tico in Panay town, who has a great affection for her family's tradition. Inspired by her grandmother, she has gone on a culinary journey to discover the secrets of her ancestor's traditional cuisine.

Bering has been cooking pusó for three years, armed with her grandmother's prized recipe.

Pusó is a traditional Capiznon delicacy that is made of glutinous rice or sticky rice cake, slowly cooked with nipa wine or "tuba" for five long hours.

Most of the ingredients Bering uses are farm-to-table and locally sourced. 

With her husband, they extract tuba and "sapin" (pusó covering from their ingrafted nipa trees).

Aside from making pusó, Bering also sells "basa-basa sa nipa" (sticky rice porridge) made of glutinous rice and nipa wine that is sweet; "biko sa nipa" which is made of glutinous rice, brown sugar, and nipa wine; and "wet wet" which is made of glutinous rice balls, coconut milk, tapioca pearl, banana, and sweet potatoes.

While traditional cooks like Teray struggle to preserve the culinary heritage, the provincial government of Capiz through the Provincial Tourism and Cultural Affairs Office (PTCAO) has its way of helping small traditional delicacies business owners like her by organizing the monthly Maragtas Street Market every 15th and 30th of the month in the Capiz Government and Business Center in Roxas City.

Apart from staging bi-monthly the Maragtas Street Market, the PTCAO also