The light mid-afternoon snack or mini meal that punctuates the Filipino day, often taken between lunch and dinner. It can be simple, like pandesal and coffee, or heartier, like pancit, turon, and halo-halo, and it remains a cherished daily ritual for families and friends.
Meryenda
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.
A guide to hidden, cost-effective lunch spots offering home-style comfort food for office workers and visitors.
One woman is reviving the tradition with her own version that introduces a present-day twist.
It’s a staple food in the Philippines for a reason.
Musings on why we have meryenda between meals.
Through their tasting events, this two-person venture spotlights stingless bee honey from different parts of the Philippines.
For decades, Lourdes Luz has helped keep Bustos' centuries-old minasa tradition alive, proving that one humble biscuit can preserve a community's history and livelihood.
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