THE CHARMING TOWN OF CARCAR
Carcar is a junction town whose prosperity is still evidenced by large antique residences, quaint houses decorated with intricate lacy woodwork, and an imposing town plaza. It was a thriving settlement located on a small peninsula called Sialo. Sialo was the southernmost boundary of the big parish of San Nicolas, Cebu City. The Spaniards made the settlement into a town on June 21, 1599 and renamed it as Villadolid, after a famous city in Spain. Because it was along the coastline, it was vulnerable to Moslem piratical attacks. Year in and year out, it was pillaged by the Moros, taking away inhabitants and killing more. Finally, the survivors left their hometown for a safer place and agreed on a site: a crossroad leading to Sibonga to the south; Barili to the west; and San Fernando to the north. It was aptly called Mowag. Here fellow travelers coming form the fiesta Señor of Cebu City would split apart for their respective towns. But because of the presence of abundant tree-climbing plants called kabkad, they renamed the place Kabhad. The present name Carcar was given by its parish priest after his hometown in Spain.
CARCAR'S DELICACIES
If you travel to Carcar, you will see rows and rows of small stalls selling chicharon along with other Carcar products. Packs come in 100 grams, 500 grams, and one kilogram, which makes it easy for consumers to choose.
Chicharon can be used as viand for puso (hanging rice); it can also be taken as a stand-alone snack dipped in spicy sauce. But people with healthy lifestyles avoid this kind of food due to high cholesterol and fats content. The best recourse, as with all matters, is to take this with moderation.
Ampao is also shaped or formed in various ways; flat and rectangular, round, squares, thin slabs and the more common ball-shaped rice puffs. Ball-shaped ampao also comes in various colours, obviously as come-on to kids. From green, red, rose pink, yellow to blue, these colored rice puffs are often sold in small sari-sari stores.
Carcar’s ampao makers used cooked rice that are sun-dried to make it crispier. Rectangular in shape, Carcar ampao has peanuts embedded in the rice puff as an added treat.
Atchara is an appetizer made from pickled green papaya. Julienned or grated green papaya are placed in airtight containers and soaked for a week in cooked vinegar and sugar mixture with onions, garlic, ginger, pepper corn, and red bell pepper.
This is probably the most famous appetizer in Carcar because every region seems to have their own version. This sweet and sour tasting appetizer is usually served with fried dishes such as fried tapa, longganisa, tocino, and even lechon manok. In addition, this can also give life to dull dishes.
Bocarillos are large pieces of coconut meat that are sugared and dried. They tasted like dessicated coconut and were crusty and slightly crispy exterior and a slightly softer moister coconut meat.The flavor of coconut is clear and the sweetness of sugar is almost overpowering. The color was a bit over-the-top.
Kabkaban Festival of Carcar
The procession will feature the life and martyrdom of the town's patron saint, St. Catherine of Alexandria.
Four carrozas carrying life-size religious statues will respectively depict the Emperor's marriage proposal to Catherine, the Broken Wheel, Catherine's beheading and the transport of her body by angels to Mt. Sinai in Egypt.
More than 100 dancers from the St. Catherine College of Carcar wearing colorful costumes and specially designed lantern headgear and carrying hand lights will illuminate the procession route.
They will accompany the four carrozas along with the main fiesta carroza carrying the image of St. Catherine.
A grand finale fireworks display will end the Kabkaban Festival , The Festival of Lights at the church plaza.
