When the season turns hot and dry most people crave something cold and sweet. When you hear the word Halo-halo, what comes to your mind? Is it the freezing ice? The vibrant mix of flavors? Or the taste of evaporated milk?
Digman, situated in Bacoor Cavite, attracts visitors with its renowned classic halo-halo and stands out as one of the sweetest places around. Within this dynamic community, a restaurant serves a special local take on mix-mix or halo-halo.
Although people have popularized their own versions of halo-halo throughout the country. Digman Classic Halo-Halo, arguably the most recognizable iteration of this beloved Filipino treat in Cavite, captured the hearts of locals and visitors alike for decades. It is said that Digman halo-halo originated during the Japanese colonization, with halo-halo believed to be inspired by Japanese dessert ‘Kakigori’, a sweet, frozen treat made from shaved ice.
This once simple endeavor in the early 1930s now stands as a family-owned and operated business that has survived and thrived through the test of time. Despite the old store destroyed by fire in 1980. They rebuilt and transformed into a restaurant.
A Humble Beginning
The story of Digman Halo-Halo traces back to the entrepreneurial spirit of Aling Raymunda Ugalde-Toledo or Lola “Nene” Gonzales hailed as the much-disputed “original” inventor of the famous halo-halo. While the exact date remains lost to time, Aling Raymunda began selling her halo-halo in recycled evaporated milk cans in the early 1930s.
According to her granddaughter, Donita Gonzales-Manumbas, the ability to pack so many sweet, colorful ingredients into those small cans was a mystery. Yet, it was precisely this innovation that made her halo-halo stand out in the community. To this day,their store in Digman displays a patented logo, even though everyone claims they are the original.
Aling Raymunda’s “cute” little halo-halo creations quickly became a local favorite. People were drawn to the charm of the unique presentation and the burst of flavors and textures that each can offer. Little did she know, her simple yet creative idea would be the beginning of a family legacy that would span generations.
The Iconic Treat
By the 1970s, old coffee glasses replaced the classic evaporated milk cans, a clever upgrade in the presentation and accessibility. For 75 centavos, customers could indulge in a glass of classic halo-halo filled to the brim with a wonderful mix of shaved ice, sweetened beans, jellies, fruits, and sometimes topped with a dollop of leche flan or a scoop of ice cream.
It became an affordable indulgence and a cherished part of Bacoor’s culture. The halo-halo was no longer just a snack but a symbol of ingenuity, reflecting the creativity and resilience that defines Filipino food culture. Over time, the family business slowly grew, firmly solidifying in the hearts of many. Digman Halo-Halo became synonymous with family, community, and tradition.
Passing the Sweetness
Ma’am Donita, her brother Edilberto “Kuya Boy” Gonzales, and his wife Minda now run the store. These three are carrying forward the legacy of Aling Raymunda, preparing the ingredients fresh every day and serving up to 400 to 500 glasses of halo-halo daily. For them, making halo-halo is not just a business; it’s both an art and a science. Over time, they have perfected the blend of ingredients, making sure each glass tastes just right.
What makes it special is their addition of homemade sweetened garbanzos and the leche flan, which is cooked in an antique llanera passed down by Lola Nene. The llanera, over 50 years old, has been a cherished family heirloom. They have been doing it for so long that it has become second nature— “it is in the blood…” They know what works, and how to make each glass of halo-halo perfect.
It’s not just the volume of glasses sold, but the impact on their family that has made the business successful. The income from the halo-halo business has allowed the Gonzales children to attend school, proving that hard work and dedication can really change lives.
Sweet Success
It’s not just about a dessert—it’s about passion, perseverance, and the love a family has for their craft.
What started from a small, simple business flourished into an institution in Bacoor, delighting people of all ages. In every glass of halo-halo, there’s more than just a treat; it’s a piece of history, a reminder of the Filipino spirit of finding joy even in the simplest things in life.
As Ma’am Donita continues to serve halo-halo, the legacy of Aling Raymunda lives on. The tradition, which started from a small can of halo-halo, now symbolizes a sweet representation of the past, present, and future of Filipino cuisine.