A chat on ‘chicharon’: Claude Tayag tackles all kinds
The topic was chicharon, deep-fried pork belly and rind, with Claude Tayag presiding in an event at Unilab’s MusKKat (Museo ng Kaalamang Katutubo). Tayag is a chicharon connoisseur who
The topic was chicharon, deep-fried pork belly and rind, with Claude Tayag presiding in an event at Unilab’s MusKKat (Museo ng Kaalamang Katutubo). Tayag is a chicharon connoisseur who
Sometimes we find excuses to feast on the most decadent food. Take chicharon, for instance. Crunchy yet full of fat, these deep-fried pork rinds, sometimes with fat attached to them, are so delightful when dipped in vinegar, or just eaten by itself.
As a college student in UP Manila, my route then would pass through Quezon Boulevard, Quiapo, all the way to Padre Faura, Manila. I would pass many food institutions such
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