Visayan Foods

Piaya

A piaya is a muscovado-filled unleavened flatbread from the Philippines especially common in Negros
Occidental where it is a popular delicacy. It is made by filling dough with a mixture of muscovado and
glucose syrup. The filled dough is then flattened with a rolling pin, sprinkled with sesame seeds and
baked on a griddle.

Barquillos

Barquillo is a crispy rolled wafer pastry originating from Spain. It is made from basic cookie ingredients
of flour, sugar, egg whites and butter rolled out thinly and then shaped into a hollow cylinder or a cone.
It was traditionally sold by roadside vendors known as barquilleros that carry a characteristic red
roulette tin (the ruleta de barquillero).

Barquiron

Barquiron are barkilyos filled with pulburon, then individually wrapped in colorful cellophane. It is highly
likely the name barquiron is a portmanteau of the words barquillos and polvoron.

Biscocho

Biscocho, also spelled biskotso (from Spanish: bizcocho), refers to various types of Filipino twice-baked
breads, usually coated with butter and sugar, or garlic in some cases. Biscocho is most strongly
associated with the versions from the province of Iloilo, although it actually exists nationwide in various
forms. It is also known as biscocho duro, machacao, or matsakaw.

Lechon Manok

Lechon manok is a Filipino spit-roasted chicken dish made with chicken marinated in a mixture of garlic,
bay leaf, onion, black pepper, soy sauce, and patis (fish sauce). The marinade may also be sweetened
with muscovado or brown sugar. It is stuffed with tanglad (lemongrass) and roasted over charcoals. It is
typically eaten dipped in a toyomansi or silimansi mixture of soy sauce, calamansi, and labuyo chilis. It is
paired with white rice or puso and commonly served with atchara pickles as a side dish. It is a very
popular dish in the Philippines and is readily available along roadside restaurants.