A Taste of the Nation: SONA 2026 Cocktails Celebrate Regional Flavors
President Ferdinand Marcos Jr.'s fifth State of the Nation Address (SONA) on July 27, 2026, offered guests more than a political speech. It served up a vibrant cocktail menu that brought the flavors of Luzon, Visayas, and Mindanao to the heart of Manila. Titled 'A Taste of the Philippines: Filipino Regional Cocktail Bites,' the spread was a deliberate nod to the country's rich culinary diversity, with each dish telling a story of its home province.
For Chef Mackoy Alfonso, the man behind the menu, this was a childhood dream come true. 'It's really my dream to cater for SONA,' he said, speaking on the sidelines of the event. 'I've been watching a lot of presidents deliver their SONA, and I've always been curious about the food that they serve. It's really a childhood dream. It's a lifelong dream.'
What Dishes Were Served at SONA 2026?
The menu was a culinary tour of the archipelago, arranged on a buffet table shaped like the Philippine map. From the Ilocos Region came Longganiza de Pollo & Manchego on Mini Croissant, while Pampanga offered Chicken Sisig Croquettas. Nueva Ecija contributed Bringhe Arancini, Batangas sent Baked Beef Lasagna, and Palawan provided Garlic Roasted Cashew. Sweets included Pastillas de Leche from Bulacan, Pilipit dipped in Malagos Chocolate from Quezon, Macapuno Balls from Laguna, Dried Mango Bars from Guimaras, and Ube Yema Roll inspired by Nueva Ecija and Quezon.
The Visayas selection featured Muscovado Glazed Pusit from Negros Occidental, Barquillos con Tinapa Mayonessa representing Iloilo and Negros Occidental, Carcar Chicharon from Cebu, and Barquillos de Polvoron from Iloilo and Negros Occidental. Mindanao dishes included Beef Kulma Empanaditas from Zamboanga Peninsula, Slow-Braised Beef Balbacua, Chicken Pastil with Toasted Palapa Rice Bowl from Maguindanao/Maranao, Apahap Fishballs from Soccsksargen, and Durian Macaron from the Davao Region. The welcome drink was a Pineapple Ginger & Mint Spritz with Muscovado Rock Stick, inspired by Bukidnon and Antique.
How Did Chef Alfonso Pitch His Idea to the House Speaker?
Alfonso said he presented his regional cuisine concept to House Speaker Bojie Dy III, who immediately appreciated the storytelling behind the presentation. 'I presented my idea to the Speaker, and he was very impressed. He said, 'Ang ganda nito, may kuwento.' This is the House of Representatives, and every region has representation. Who knows? The congressmen might see dishes from their own provinces. That made me really happy,' Alfonso recalled.
What Was the Budget for the SONA Cocktail Reception?
Despite the elaborate spread, Alfonso insisted it was prepared on a modest budget. 'I heard really talagang modest of the modest, talagang sobrang need ng budget. But as I've told you, I did not mind the budget. I just wanted to express what I wanted to do, just to make that dream come into reality,' he said. He declined to disclose the exact amount but described it as 'super mura lang' and said the team simply worked within the allotted budget. 'Talagang ito ay buhos para sa akin. So parang budget is just, you know, you cannot define it by how much it is. But super mura lang, pinagkasya lang. At fueled talaga ng pangarap, kaya ibinongga. Para sa Pilipinas 'to.'
Which Dish Does the Chef Recommend?
When asked for a personal favorite, Alfonso pointed to his signature lasagna, made using Batangas beef and based on his mother's recipe. 'It's my mom's recipe. It's a bestseller in Nueva Ecija,' he said. 'Everything else is just a byproduct of what I learned from my mommy. She's really my inspiration.'
From starting his business in Nueva Ecija to catering one of the country's biggest annual events, Alfonso said the journey has been deeply meaningful. 'From the province, now we're in Manila. Now we're in SONA,' he said proudly. 'I'm just a provincial boy from Nueva Ecija.'