Comments on: Snacks from Carcar, Cebu

by: Wilson Cariaga

Mon, 04 Sep 2006 16:06:02 +0000

colors of the coconut reminds me of some era . . . hmmmm hehe

by: mardie

Sun, 03 Sep 2006 12:11:18 +0000

whenever my family would visit my mother’s hometown down south of cebu we have to pass by carcar whether you’re coming from badian or argao. and the constant activity in carcar circle never fails to brighten my day after travelling on a car or bus for hours on end. the shouts of the vendors trying to sell their varied products are like music to my ears. in cebu, chicharon is synonymous to carcar.

by: anonymous paul

Sun, 03 Sep 2006 04:26:35 +0000

you always think you’re strong and determined enough to stick to a lifestyle change…… till you’re faced with some glorious chicharon. why does it have to be so good, goddamit!!!

by: Apicio

Sat, 02 Sep 2006 23:32:20 +0000

This may come as a big surprise to some of you out there but I perceived the rich taste of chicharon sans the thick mouth feel the very first time I tasted black truffles and in one magic moment the reason for all those Filipino dishes we top with crushed chicharron fell into place for me.

by: Katrina

Sat, 02 Sep 2006 07:54:29 +0000

The color of those bocarillos remind me of kiping from Lucban, Quezon (where my dad’s mom’s family is from). They’re made from ground rice, very thin and flat, usually leaf-shaped, and used to decorate houses during the San Isidro Pahiyas fiesta in May. Afterwards, they’re broken up and deep-fried till crisp. They’re like a blander and more colorful version of kropek. We used to enjoy this a lot when we were kids. And shocking as it might sound, I’d choose this over kropek or even chicharon any time!