Champorado

In the Philippines, champorado is a chocolate, riced-based porridge typically eaten for breakfast. In Mexico, champurrado is a chocolate-based drink (made with masa — lime treated corn dough, or corn flour) also served for breakfast.
The common ingredient is chocolate — but which version came first?
The answer is the Mexican champurrado, as the cacao trees (source of chocolate) grown in the Philippines originally came from Mexico. And the connection, of course, is that Mexico and the Philippines were colonies of Spain.
Champurrado To Champorado: Origin of a Favorite Fililino Breakfast

---

It has been a custom here in our country to have champorado for breakfast. In most cases, champorado goes best with tuyo or dried fish. The salty taste of the tuyo makes a good complement to the sweet, chocolatey taste of chanporado.

Today's rainy weather made this homemade champorado possible. Photo taken in Pasay City, Philippines.

Thank you for dropping by. ❤

All the best! {always}
~filnette 🍀