History
![Picture](/uploads/8/6/7/7/86771104/427084702.jpg?263)
Champorado originated as Mexican cuisine. During the Galleon Trade when both Mexico and the Philippines were under Spanish rule, the recipe came with it. The recipe soon became a Filipino delicacy as well. Nowadays, there are dry packs that can become the familiar champorado if water is added.
Recipe
INGRIDIENTS
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PROCEDURES
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Ways of Cooking
The ways for cooking are either you boil the rice and chocolate seperately or you boil them together in one pot. But there are 2 ways for it to be served. You could either just eat the dish itself or if you want to have tuyo involved, the champorado would be used as its dipping.