Filipino Food Month is in full swing this April, and one particular comfort food has taken social media by storm, captivating the taste buds and curiosity of many.
Eager to indulge in this viral sensation, our office team embarked on an adventure to interview, capture photos, and record videos of the famed ube champorado.
Our journey led us to “Angelique & John Merienda,” a small snack business located in Barangay 28, Landaska Block 2, near Dagat-Dagatan Avenue in South Caloocan City. They offer a variety of snacks, including maja blanca, sopas, ginatang mais palabok, and their best-selling champorado available in two flavors: Hershey’s chocolate and ube.
Traditionally, champorado has always been chocolate-flavored, but how did they come up with the idea of creating ube-flavored champorado?
According to Angelique, they have been running their business for four years, along with a nearby competitor who sells similar snacks. In search of a unique product to offer, they decided on ube champorado. They also worked on enhancing the creaminess and flavor of their other products.
A video posted by a vlogger on YouTube caught the attention of netizens, and soon enough, customers started lining up at their snack place.
Angelique shared that their day starts early, as they begin preparing and cooking at 5:00 a.m. They spend the entire morning dedicated to the cooking process, and customers begin lining up as early as noon, eagerly awaiting their delicious treats. Managing a food business, regardless of its size, requires meticulous planning and attention to detail in order to thrive.
According to Angelique, besides hard work, it is essential to ensure that the food you serve is not only delicious but also safe, clean, and of high quality to satisfy customers.
The roots of champurrado can be traced back to the galleon trade between Mexico and the Philippines during the Spanish colonial era. Over time, the preparation of champurrado evolved, incorporating whole grains of glutinous rice instead of masa, giving rise to the unique Filipino variant known as champorado.
While different variations of champorado exist, the core elements of whole rice, milk, chocolate, and sugar make this dish truly distinct to the Philippines. To add an extra layer of flavor, it is often paired with the savory tuyo (dried fish) for a delightful balance.
As we celebrate Filipino Food Month 2023 with the theme “Pagkaing Sariling Atin, Mahalin at Pagyamanin” (Our Own Cuisine, Love and Enrich It), the viral sensation of ube champorado reminds us of the culinary treasures found within our own culture.
