Deep-fried pork rinds of the Philippines… That’s chicharon!

Munch, munch, munch… dip in vinegar spiked with chili peppers and pray you don’t get a heart attack later in the day.

Did you know that there are many different kinds of chicharon in the Philippines?

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This word is from the Spanish phrase pan (de) bonete.

Pambonete: Filipino Bonnet Bread

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Also see balut.

hardboiled duck egg


Photo of Penoy Balut

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Filipino turon consists of a plantain wrapped like a spring roll and then deep fried — sort of like banana lumpia.

banana “fritter”

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from the Spanish leche, meaning ‘milk’


It is an old-fashioned exclamation of annoyance, displeasure or anger. Often shortened to tse.

Leche: Minsan Flan, Minsan Ikaw

letse plan / letseplan
leche flan

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from the Spanish word barquillos, meaning “wafer rolls” or “rolled wafers” 

Barkilyos look like empty tubes.

Barkilyos (Barquillos)

Iloilo in the Visayas region is known for barkilyos.

Watch how barkilyos are made. Click here!


Pandesal is a type of Filipino bread that’s slightly sweet and baked as small, oval loaves. The name comes from the Spanish pan de sal, which literally means ‘bread of salt.’

Pandesal with butter

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Also spelled as champoy.

Tsampóy is a popular Chinese sweet in the Phlippines. It is made from the Myrica rubra fruit called yangmei, which has also been called Chinese bayberry or Chinese strawberry. The raw fruit at its prime is a briliant red (see photo below), but the preserved fruit that is sold as a treat is dark brown to black in color. Each fruit has a single seed in the center.

The origin of the name may somehow be related to Chenpi (陳皮), which in Hong Kong is transliterated as Chanpui and literally means “citrus peel.” A popular Cantonese sweet is called Chanpuimui (陳皮梅 or “tangerine-peel plum”).

The Difference Between Champoy and Kiamoy? →