Filipinos have a deep love for food. Eating and sharing meals are integral to Filipino culture, bringing people together and fostering a sense of community. It’s rare to attend a gathering or celebration in the Philippines without food playing a central role.

In fact, one of the most common greetings in the Philippines, even among strangers, is “kain na” or “kumain ka na?” These phrases literally translate to “let’s eat” or “have you eaten?” Sometimes, the invitation to eat isn’t expected to be accepted, but it’s considered good manners to offer anyway.

Filipino snacks, often referred to as “Pinoy snacks,” are a significant part of Filipino food culture. This is exemplified by the light afternoon meal known as “merienda.” Merienda refers to any small meal, both savory and sweet, typically consumed between lunch and dinner. The word “merienda” translates to “snack.”

This food tradition is not unique to the Philippines and is also practiced in countries like Spain, Portugal, Italy, Argentina, Croatia, Morocco, and Brazil. Due to over 300 years of Spanish colonization, it’s clear that Filipinos inherited this tradition from Spain. However, it’s a beloved custom in many cultures worldwide.

In Filipino cuisine, merienda is typically enjoyed in the mid-afternoon, around 3 or 4 PM. It’s a light snack, whether savory or sweet, meant to keep you satisfied until dinner.

Most Filipinos, whether raised in the Philippines or abroad, are familiar with merienda, as it’s a custom often carried by parents. It’s as common as having breakfast, lunch, or dinner in the Philippines.

Here’s a list of 15 irresistible Filipino snacks:

Turon: Turon is a delightful dish made with thinly sliced saba banana coated in brown sugar and deep-fried in a lumpia wrapper. It’s a sweet and crunchy Filipino snack, often enjoyed for dessert or sold as street food.

Banana Cue: Similar to Turon, Banana Cue involves skewering whole saba bananas, coating them with brown sugar, and deep-frying them.

Puto / Kutsinta: Puto, iconic in Filipino cuisine, refers to steamed rice cakes made from slightly fermented glutinous rice dough (galapong). They’re typically small and muffin-shaped.

Suman: Suman, made from glutinous rice cooked in coconut milk and wrapped in banana leaves before steaming, is beloved in Filipino snacks. It’s often served warm with sugar or drizzled with latik, a caramelized syrup made with coconut cream.

Mangga’t Bagoong: Mangga (unripe green mango) is cut into slivers and enjoyed with bagoong, a pungent condiment made from fermented shrimp or krill. It’s a unique combination of salty, savory, sweet, and fishy flavors.

Taho: Taho is the Filipino version of douhua, featuring silken tofu served with arnibal (brown sugar syrup) and sago (tapioca) pearls.

Fish Balls: Fish balls are iconic Filipino street food, consisting of flour mixed with flaked fish meat, deep-fried, skewered, and served with a choice of sauces.

Banana Chips: Banana chips, made from thinly sliced saba bananas coated in brown sugar and deep-fried, are sweet snacks enjoyed throughout the day.

Dried Mangoes: Dried mangoes from Cebu are popular Filipino souvenirs due to their long shelf life and delicious flavor.

Chicharon: Chicharon, crunchy pork rinds, is a well-loved Filipino snack. They can be made from various parts of animals, including pork skin.

Bibingka: Bibingka, especially popular during the holiday season, is a rice cake made with sticky rice and coconut milk, baked in a clay pot lined with banana leaves.

Biko: Biko is a sweet rice cake made by cooking sticky rice with coconut milk, topped with caramelized brown sugar and coconut cream.

Ensaymada: Ensaymada is a Filipino brioche bread baked with butter and topped with buttercream, sugar, and cheese.

Empanada: Empanada, a Spanish import, is a baked or fried pastry filled with ground meat, potatoes, carrots, onions, and raisins.

Balut: Balut is a unique and somewhat controversial Filipino snack, featuring an unfertilized duck egg embryo that’s incubated, boiled, and eaten directly from the shell.

Source: Will Fly For Food Magazine

(JR AMIGO/AI/MNM)