Pintos, anyone? That’s one question that always garners positive responses. It’s hard to find someone who doesn’t like this succulent snack, and if this snack is new to you, then you’re up for a wonderful surprise.
This tightly-wrapped treat originates from Bogo, Cebu. While it comes from way up north, it has gained quite the reputation among locals and tourists alike.
Who wouldn’t fall in love with this delectable delicacy? Pintos is a soft yet firm, starchy yet moist, simple yet delicious bar of cornmeal traditionally wrapped and served in corn husk. It is typically consumed hot or warm, when its salty-sweet flavor and its tender-grainy texture shine the brightest.
Most Cebuanos enjoy this delicacy with a cup of local hot chocolate or sikwate.
How does this delicious corn confection get made? Fresh corn is scraped off the cob and ground and then combined with milk, sugar, and margarine or butter. The resulting mixture is then wrapped steamed or boiled in hot water for 30 to 60 minutes, depending on the recipe. Afterwards, a steamy husk of tasty pintos is born!
If a richer taste is desired, one can use young corn cobs and add condensed and evaporated milk to elevate the flavors.
Pintos is a treat that is deliciously enjoyed in many occasions. It is often bought and given as pasalubong, to be later eaten as a snack, and it can also appear in parties as desserts or finger food.
In Bogo City, The corn treat is celebrated in a grandiose way; they celebrate the Pintos Festival! The lively fiesta is celebrated in the later parts of May, and coincides with the feast of its patron saint, Saint Vincent Ferrer on May 26.
Whether it’s snack time, dinnertime, or time for a celebration, pintos will always have space in our hearts and bellies.
