Why a pig-cow stew is the centerpiece of TSPC's 'Paklay Para Canta Misa'

Behind every celebration, there’s always some behind-the-scenes drama.

- By JANUAR JUNIOR AGUJA

That’s one of the main takeaways of Teatro de San Pedro Calungsod’s (TSPC) newest play, “Paklay Para Canta Misa,” which premiered to the public for the first time at the Chapel of San Pedro Calungsod’s Black Box Theater on July 25.

Rev. Fr. Mhar Vincent Balili, rector of Seminario Mayor de San Carlos, reacted: “The play is very realistic. I am sure the seminarians can relate.”

Written and directed by TSPC founder Msgr. Agustin Ancajas, the play centers on a priest, Fr. Junax, reuniting with his family as he conducts his canta misa (a sung mass) in his hometown. Much of the story takes place in the kitchen, where his family is cooking. The atmosphere is a mix of joy, nostalgia, and the reopening of old wounds.

“The characters are realistic,” Balili said. “The party may look nice, but when you peek behind the curtain, you can see there was some argument, but the hosts come out with a smile.”

The central piece of the play is the paklay, a stew made of pig and cow innards. It was the returning priest’s favorite dish and served as the main course of the canta misa. For some, it brings joy to see Fr. Junax’s comfort food shared with everyone. Others, however, question why such a dish was served, uncertain whether foreign guests would appreciate it.