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Kalibo Ati-Atihan Festival in the Philippines The Kalibo Santo Niño—Ati-Atihan Festival , [ 1 ] also simply called Ati-Atihan Festival , is a Philippine festival held annually in January in honor of the Santo Niño ( Holy Child or Infant Jesus ) in several towns of the province of Aklan , Panay Island .
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
The Dinagyang Festival is a religious and cultural festival held annually on the fourth Sunday of January in Iloilo City, Philippines, in honor of Santo Niño, the Holy Child, and to commemorate the historic pact between the Malay settlers and the indigenous Ati people of Panay. It is considered one of the largest and grandest festivals in the ...
Tamales, corn dough stuffed with meat, cheese and other delicious additions and wrapped in a banana leaf or a corn husk, make appearances at pretty much every special occasion in Mexico.
According to Demeterio, early Visayans made five different kinds of liquor namely; Tuba, Kabawaran, Pangasi, Intus, and Alak. [4]Tuba, as said before, is a liquor made by boring a hole into the heart of a coconut palm which is then stored in bamboo canes.5 Furthermore, this method was brought to Mexico by Philippine tripulantes that escaped from Spanish trading ships.
The particulars vary, but the general theme is the same: Enjoy food and drink to usher in a year of prosperity. Here are 10 good-luck servings of New Year’s food traditions around the world: 1.
As the calendar turns to Jan. 1, millions of families across the globe experience many different kinds of traditions to ring in the New Year. These customs vary from culture to culture and ...
Tupig, also known as intemtem or kangkanen, is a Filipino rice cake originating from northwestern Luzon, particularly the regions of Pangasinan, Tarlac, and Ilocos. It is made from ground slightly-fermented soaked glutinous rice ( galapong ) mixed with coconut milk , muscovado sugar, and young coconut ( buko ) strips.