Sunday, August 31, 2008

Rosquillos




We can never talk about Liloan if we don't mention the mouth-watering and sweet-tasting cookie called rosquillos from Titay's. For many Cebuanos, Liloan is even synonymous to rosquillos. If Carcar has ampao and "itlog mo noy orange", Liloan's perennial pride has been the rosquillos. The truth of the matter is that when Liloan joined Pasigarbo Sa Sugbo's Festival of Festivals, the town showcased its uniqueness and pride by featuring the Rosquillos Festival to all onlookers.



Rosquillos is a cookie curiously shaped as ringlets. The Spanish word “rosca” means ringlet. The ingredients for rosquillos include flour, egg, sugar, shortening and baking powder. But many people have felt that there must be a secret ingredient why rosquillos tastes so good.



Titay’s Rosquillos traces its roots all the way to 1907 (the year before UP’s founding), when Margarita “Na Titay” Frasco one day got bored and started experimenting with her baking ingredients and all of a sudden made her new culinary creation. Like a real scientist, Na Titay used her neighbors and passerby as lab rats who were offered the snack as a freebie for every purchase of a bottle of soda. The yet-to-be-named cookie was “baptized” by then Cebu governor Sergio Osmeña, Sr., who called it rosquillos in reference to the Spanish wine ring cookie known as Rosquillos de Vino.


After more than a century of home baking tradition, the patented secret family recipe has been passed on to the next Frasco generations paving the way for Titay’s to continue making delicious and one of a kind rosquillos. People going to northern Cebu have made it a habit to drop by her store to buy and enjoy the rosquillos. Titay’s Rosquillos gains the prestige of being known domestically and internationally. For foreign nationals who want to get a taste of rosquillos, most Filipino stores abroad have a display of this cookie wunderkind.

While Titay’s is synonymous with rosquillos, the family baking business has expanded to an array of homemade delicacies ranging from galletas de bato, torta, peñato, binangkal, polvoron, mamon, monay, otap, caycay, CPA (chicken pork adobo), bao-bao, elorde and a lot more mouth-watering pastries.

But before you taste other different animals, you got to try out rosquillos first for its charming tongue treat. And because rosquillos recipe can never be replicated in any other home than Liloan.
Group Presentation - Festival Queen - Rosquillos Festival 2008.mp3 - Liloan

7 comments:

aliza said...

patskie cool ni da..author at the same model?

unsa ni, gcommission ka to promote liloan?curios lang....

nasvin said...

http://www.alibaba.com/member/titays/aboutus.html

nasvin said...

very interesting too...

http://hoz49.wordpress.com/2008/04/27/back-to-titays/

nakakita mo sa "man playing a harp"?

darmae said...

nas, wala mi kakita atong man...nalahi naman ang titays pag-adto namo...two years ago naa man to...mao pa to last time before atong pad-adto namo naka adto ko titays aie....

Anne said...

love this picture!
http://www.quizbunker.com/

sarcasmness said...

I like this biscuit!

Anonymous said...

nice au ang man nga nag play sa harp..