QUEZON PROVINCE HISTORY AND ORIGIN

 Quezon is also known as “The Coconut Capital of the Philippines” because it produces more
coconut than any other place in the Philippines.
 Quezon province has a total land area of 870,660 hectares or 8,706.60 square kilometres. It is
the largest province in CALABARZON having 54% of the total land area of the region. On the
other hand, it has a rugged terrain with few plains, valleys and swamps. The undulating lowlands
along the coast are well-drained. The province is very narrow, with an average width of about 30
kilometers.
 The Province of Quezon in the Philippines is located in the flat south-central portion of Luzon.
Quezon is southeast of Metro Manila and is bordered by the provinces of Aurora to the north,
Bulacan, Rizal, Laguna and Batangas to the west and the provinces of Camarines Norte and
Camarines Sur to the east.
 Part of Quezon lies on an isthmus (a narrow strip of Iand that connects two larger landmasses
and separates two bodies of water) connecting the Bicol Peninsula to the main part of Luzon.
The province also includes the Polillo Islands in the Philippine Sea.
 It is part of the CALABARZON Region having Lucena City as its capital and largest city. Most
inhabitants here are Tagalogs but after World War II, many migrants from the neighboring
provinces decided to live here.
 Quezon Province is the largest province in Calabarzon and the eighth largest province in the
country.
 There are a total of 39 municipalities, 1 independent city, and 1 component city that make
up the Province of Quezon:
 It's considered a highly urbanized metropolis. It is politically separated from the province of
Quezon, even though geographically it is a part of that province.
 Tayabas is located on the southeast foothills of Mount Banahaw, and it shares borders with the
municipalities of Lucban to the north, Atimonan to the east, Lucena City and Pagbilao to the
south, and Sariaya as its western towns.
 Kaliraya/Kalilayan was the first known name of the province upon its creation in 1591.
( Kalilayan is a Tagalog word that means tenderness. It is the name that was given to the first
town established in the province of Tayabas before the Spanish regime, which is now called
Unisan.
 Quezon Province was formerly known as Tayabas, which was established by two Spanish
Franciscan Friars in 1578. it was named after the second president of the Philippines, Manuel
Luis Quezon. Now, Quezon Province is the largest province in Calabarzon and the eighth largest
province in the country.
 The province formerly known as Tayabas, was explored by the Spaniards in 1571 and 1572 when
Juan de Salcedo visited and explored upon the order of the first Spanish Governor General of
the Philippines, Miguel Lopez de Legaspi. They passed through the central portion of Tayabas in
his march across Laguna Province to Paracale.
 The following years, Salcedo led his famous expeditions around the northern coast of Luzon. He
visited the "CONTRACOSTA" towns of Casiguran, Baler and Infanta. In 1574, Father Diego de
Oropesa, who found a group of native barangays with their own culture and government,
founded the municipality of Gumaca, then called Bumaka.
 At one time, Quezon was under the jurisdiction of various provinces. In 1858, the central
portionwas under the authority of Batangas. The northern portion was divided between Laguna
and Nueva Ecija while the other portion was divided between the provinces of Mindoro,
Marinduque,and Camarines.
 On 12 March 1902, the civil government was established in Tayabas with Lucena as its capital.
On 12 June 1902, the district of Principe, formerly under Nueva Ecija, and the district of Infanta,
including Polillo, was annexed to Tayabas. Tayabas was among the first provinces to rise up in
arms against Spain. At the close of Filipino-American hostilities, a civil government was
established in the province in 1901, and Lucena was appointed the capital.
 On September 7, 1946 , Manuel A. Roxas, president of the Philippine Republic, changed the
province's name from Tayabas to Quezon, in honor of Manuel L. Quezon, President of the
Philippine Commonwealth, who hailed from the town of Baler.
 Later, in1951, a northern municipality, Aurora, was created into a subprovince, and named in
honor of the President’s spouse, Doña Aurora Quezon.
 Archaeological excavations in the province attest to its rich precolonial past. Archaeological
materials including burial jars, human bones, shell midden and pot shreds have been discovered
at different sites in Bondoc Peninsula including the towns of San Narciso, San Andres, Mulanay
and Catanauan.
 The province includes the Polilio group of islands and Alabat Island.

Commerce and Industry

 Quezon is the country´s leading coconut producer. Other crops grown are rice, corn, banana
and coffee.

 Although the province has vast forest lands, timber and other forest products are available
only in very small quantities.

 The province's vast off shore waters and inland fishponds provide a rich source of fish and
marine products.

 Quezon province is known for its coconut product. With its people's creativity and
resourcefulness, they made various products from the same main ingredient – coconut. One of
the most popular coconut product of Quezon province is the lambanog, a coconut vodka which
comes with different flavors to choose from.
 Other Information

 Quezon Province is best known for its historic churches –The province has two well known
churches. St. Michael Archangel Basilica in Tayabas, is one of the oldest in the country, and
the church of Saint Louis of Toulouse in Lucban.

 The town of Lucban is the site of the "Pahiyas Festival", a thanksgiving to the patron saint for
the past year´s bountiful harvest. All houses in the town are lavishly-decked with colorful rice
wafers and other crops. Other towns also celebrate the "Pahiyas Festival" but not as grandiose
as that of Lucban.

 Mt. Banahaw, The highest peak, Mt Banahaw, rises to 2,177 meters( It supplies geothermal
power to the Makban Geothermal Power Plant. )The range precipitously dips at the Tayabas
Isthmus. Here and in the Bondoc Peninsula, plains dominate the coastal areas while low-
wooded hills form the interior, an extinct volcano, is known for its supposedly mystical
attributes. Unique rites are held during Holy Week by religious sects here.

 Gintong Yaman ng Quezon Museum houses the memorabilia of President Quezon and other
prominent sons and daughters of the province.

 White-sand beaches can be seen throughout the province.

 The province is also quite religious as they annually honor the patron saint of farmers, San
Isidro Labrador.

 Quezon Province - “Cradle of Philippine Art”, The province of Quezon, flocked for a festival and
venerated for a volcano, is Metropolitan Manila's gateway to Southern Luzon and the Bicol
Region.

 Its tourist resorts and sweet treats have made it famous. The island is also home to the
alcoholic beverage lambanog. As a result of its many vibrant celebrations, Tayabas is also
known as the City of Festivals.

DISHES AND DELICACIES IN QUEZON CITY

PANCIT CHAMI IN QUEZON PROVINCE

Ingdrients of Pancit Chami

 Pork Belly
 Garlic
 Pork Liver
 Onion
 Carrots
 Cabbage
 Green Beans
 Red and Green Bell Pepper
 Ground Black Pepper
 Brown Stock
 Miki Noodles
 Oyster Sauce
 Cornstarch
 Water
 Quail Egg (Optional)

Procedure of Pancit Chami

 In a pan put the pork belly and add the ¼ cup water then simmer atleast 5 to 10 mins until the
pork belly turn into a golden brown.
 Arter that saute the garlic and onion for about 1 min.

 Then add the chicken liver saute until it

change color.
 After add the ground black pepper and soy sauce then mix it.
 After that add the veggies like carrots, green beans, cabbage, and red and green bell pepper.
Then stir fry.
 After the stir frying we need to remove all the veggies and meet and set aside.
 Next in a same pan, put the brown stock(beef bones, OCC and sachet) then let it boil for atleast
2-3 mins, after 2-3 mins of boiling add the miki noodles.
 Add the oyster sauce and the stir fry veggies and meet. Stir until well combined.
 Add the slurry( cornstarch and water)
 Second to the last add the cabbage then stir. Lastly add the quail egg this is optional.
 Then ready to serve.