Kuya June’s Taho: A Cup Filled with Grit

Every morning, along the busy streets near Manila’s universities, the familiar call of “Tahooo!” echoes from the voice of Benjamin—better known as Kuya June. At 58, he has been selling taho for 20 years, serving sweet silken tofu to generations of students. 

Long before selling taho, Kuya June was a high school valedictorian with dreams of becoming an engineer. He pursued an engineering degree but wasn’t able to finish, turning instead to work so he could help his family. 

In his earlier years, his taho made its way through the streets of Adamson, the National Museum, and across Manila. These days, he serves at the corner of Agno Street and DLSU’s Gokongwei building, ladling warm cups of taho every Tuesday to Thursday.

He began selling taho to support his family, striving each day to put his two children through college. “Mahirap lang ako pero masipag. Sa sipag at tiyaga, may nilaga,” (“I may be poor, but I’m hardworking. With hard work and perseverance, you’ll reap the rewards.”), he says with firm resolve. Dedication has always been at the heart of his journey. Each morning begins at 5 am, preparing the tofu and brewing his own arnibal sauce, the sweet syrup that gives his taho its familiar warmth. He sources his ingredients from Blumentritt, at the market behind the church. By 7 am, he heads out, ready to sell the fresh batch he’s prepared.

What makes Kuya June’s taho special? It is always freshly made and served warm. He keeps the tofu sealed in a silver container, preserving its heat and softness until it’s time to serve. “Ang gusto ng mga estudyante ‘yung mainit. ‘Yan ang papakinggan mo. Para actually, hahanap hanapin ka,” (“Students like their food hot. That’s what you should listen to. That way, they’ll actually keep coming back for you.”), he shares. 

While most days are spent serving fresh taho to Lasallians, Kuya June still makes his way to UST (University of Santo Tomas) and UE (University of the East) on Fridays. But even in Taft, he is always on the move—sometimes stationed in front of Green Residences, and other times at Manila Residences. Asked if the back-and-forth is tiring, he simply smiles and says, “Nakakailang balik ako umaga at saka hapon. Kayang kaya ko naman, eh. May pamilya ako.” (“I go back and forth several times in the morning and afternoon. I can definitely handle it—I have a family.”). For Kuya June, every step is worth it if it means providing for the people he loves. 

Stepping into different streets and schools over the years, Kuya June has become more than just a taho vendor. He’s a familiar face, a constant presence, and a quiet reminder of the value of hard work. So the next time you hear “Tahooo!” ring out through the streets, remember Kuya June—not just a taho vendor, but a man of unwavering determination—and maybe grab a cup of his warm, sweet taho while you’re at it.