Part 6/10:
Beyond the culinary craftsmanship, the vendors reveal how Tuslob has become a livelihood for many. One vendor, Mario Lucio Tapon, aged 51, shares that his Tuslob stall is more than a business—it's a tradition. Starting early, usually around 7 a.m., he serves customers continuously until around 2 p.m., selling puso (hanging rice wrapped in coconut leaves) along with Tuslob at affordable prices. He emphasizes that the key to successful Tuslob selling is consistency and maintaining quality, which keeps his customers coming back.