Merienda is the Filipino tradition of an afternoon snack, bridging the stretch between lunch and dinner. Rooted in Spanish colonial custom, it can be as simple as pandesal and coffee or as elaborate as a spread of kakanin. Merienda reflects a relaxed approach to eating.
Merienda
From cheesy ensaymadas and tres leches treats to Negrense comfort food and sticky kakanin, these spots deserve a place on your Bacolod food trip.
The culinary historian’s second book finally makes its long-awaited debut, preserving the kakanin, forgotten recipes, and sweet traditions of Cebu before they disappear.
One woman is reviving the tradition with her own version that introduces a present-day twist.
Musings on why we have meryenda between meals.
Whether it be cubed or cut into rings, the best way to cut a pineapple entirely rests on what you want to do with it.
Inside "Kakanin…Kain!," a celebration of Filipino kakanin and the artisans behind them.
From chocolatey Flat Tops to sour Yakee! and cheese-covered chichirya, these childhood favorites are still worth remembering in 2026.
From Cebu and Bacolod to Samar and Leyte, there’s a lot of good bread in the Visayas. What’s your favorite?
From crispy kakiage rice bowls to creamy shrimp noodles, every dish at Pura is thoughtfully designed to highlight the sweetness and texture of premium shrimp.
Page of 3
You May Also Like
Advertisement