Comments on: Snacks from Carcar, Cebu

By: Wilson Cariaga

Wilson Cariaga — Mon, 04 Sep 2006 16:06:02 +0000

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

By: mardie

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

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

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

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!

By: Jean

Jean — Sat, 02 Sep 2006 02:58:18 +0000

MM, dude, diet is NOT a 60 day regiment chore, it’s supposed to be a lifetime change.

By: Rampau

Rampau — Fri, 01 Sep 2006 21:22:18 +0000

I’ve never had bocarillos. I dont think going ona diet is a good idea. It’s a losing proposition. Think like Julia Child, she of the famous, “what is life without butter”! She lived to be past 90 and she ate what she wanted. Go for it MM.

By: Maria Clara

Maria Clara — Fri, 01 Sep 2006 16:51:22 +0000

A friend handed me a bag of bocarillos. I chopped them well and sprinkled my ganache glazed chocolate cake with them. Not only had my cake looked good they added another layer of flavor and texture. They make great cake dÃ©cor for Easter. From Jolo to Aparri every region incorporates chicharon into their dish â€“ just to name a few pinakbet, pancit palabok, pancit malabon, La Paz batchoy . . . .. Chicharon gives great flavor to a dish. It brings a dish to another dimension. It is a magic wand. If chicharon is a play it could be comedy or tragedy whichever side of the spectrum you look!

By: millet

millet — Fri, 01 Sep 2006 13:55:04 +0000

and no, cebu chicharon is not a snack for me – it’s ulam! great paired with paksiw na bangus with ampalaya, with a small bowl of chopped tomatoes, cilantro and patis. aarrgggh! (no, i won’t mention rice ’cause you’re on a diet, shhh!)

By: millet

millet — Fri, 01 Sep 2006 13:51:59 +0000

i knew it was a matter of time before you did a post on cebu chicharon, ampaw and bocarillos. let them have otap and hojaldres, i want my chicharon. the longanizas of carcar (or, i think, minglanilla?) are also something else. whenever i come home from a trip to cebu, my family starts tearing into the pack of carcar chicharon even before my bags have been stowed in the trunk of the car. beats lapid’s, original and otherwise, hands-down, anytime!