Exploring the Origins of Champurrado in the Philippines
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Exploring the Origins of Champurrado in the Philippines
916.8K viewsOct 10, 2024
TikTokchamuyt
Cooking Champorado: A Journey Through Filipino History
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Cooking Champorado: A Journey Through Filipino History
5.3K viewsApr 1, 2023
TikToksagoshow
Our last breakfast in the Philippines had to be champorado — ube and chocolate, the ultimate comfort bowl. What a lot of people don’t know is that champorado actually came from Mexico. It started as champurrado, a thick chocolate drink brought here during the Manila–Acapulco Galleon Trade. Filipinos swapped the corn for sticky rice, used locally grown cacao, and turned it into the warm porridge we all grew up with. Tuyo is optional — the early versions were eaten plain, with sugar or milk. Ube c
1:29
Our last breakfast in the Philippines had to be champorado — ube and chocolate, the ultimate comfort bowl. What a lot of people don’t know is that champorado actually came from Mexico. It started as champurrado, a thick chocolate drink brought here during the Manila–Acapulco Galleon Trade. Filipinos swapped the corn for sticky rice, used locally grown cacao, and turned it into the warm porridge we all grew up with. Tuyo is optional — the early versions were eaten plain, with sugar or milk. Ube c
15.8K views5 months ago
TikTokthelumayalife
Kasen | Food | Travel | Lifestyle on Instagram: "Did you know… Champorado has Mexican Roots. The base comes from Mexico’s champurrado, a thick drink made from corn dough (masa) and chocolate, introduced to the Philippines via Spanish trade. Filipinos integrated their staple crop, rice, replacing the corn, and cooked it into a porridge rather than a drink, adding local sweetness. Manila Galleon Era: This exchange happened between the 16th and 19th centuries, linking Mexico (New Spain) and the Phi
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Kasen | Food | Travel | Lifestyle on Instagram: "Did you know… Champorado has Mexican Roots. The base comes from Mexico’s champurrado, a thick drink made from corn dough (masa) and chocolate, introduced to the Philippines via Spanish trade. Filipinos integrated their staple crop, rice, replacing the corn, and cooked it into a porridge rather than a drink, adding local sweetness. Manila Galleon Era: This exchange happened between the 16th and 19th centuries, linking Mexico (New Spain) and the Phi
10.3K views5 months ago
Instagramkasen.eats
have you ever had champorado? it’s a filipino dish, which is a thick chocolate rice porridge
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have you ever had champorado? it’s a filipino dish, which is a thick chocolate rice porridge
28.6K views3 months ago
YouTubeBianca Fernandez
Our last breakfast in the Philippines
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Our last breakfast in the Philippines
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