In the Philippines, merienda (Filipino: meryenda) means a generic term encompassing two light meals: the first is a morning snack that may correspond to either brunch or second breakfast; the second one is the equivalent of afternoon tea. Merienda taken in the early evening around sunset just before or in place of dinner is meanwhile distinctly referred to as merienda cena.

One hot afternoon at my parent’s house, I was craving for my favorite “lumpia” (Spring Rolls) made by a local restaurant in Ilocos Sur. The owner/chef graduated from Les Roches- Switzerland and Culinary Institute of America-New York- trained chef de cuisine. Chef Nic Rodriguez runs his own Bistro Candon Resto and Catering specializing in genuine Ilocano cuisine. He’s also done spreads for high profile weddings/gatherings across Ilocos. 

I just had to share this photo of one of the catering Chef Nic has done. It’s the governor’s wedding and table after table stretched out along the famous Vigan Heritage Site.

 

  

Amongst all the other Filipino spring rolls I have tasted, their version (whether fresh or fried) is my ultimate favorite.

He also makes the best chocolate cake. Old- fashioned, premium chocolate cake using Bensdorp Dutch-pressed cocoa and Hershey’s. It was Philippine Daily Inquirer’s 25 Best Desserts across the country in 2010. 

I love carrot cakes. They also make the best Brazo De Mercedes but it was not available that day. 😭

My delectable spread…

      

Merienda is best enjoyed when shared with your favorite niece.😻

Look who came crashing in to our tea time! My brother (in purple) and my husband. 😂