Champorado

To celebrate the crossover of Hispanic Heritage Month with Filipino American History Month, we’re making protein-packed champorado. This warm porridge is perfect for the cooler months. Instead of using glutinous rice or refined cornmeal, we are using buckwheat — a gluten-free whole grain that is already a complete protein with lots of fiber.

Champorado is a hearty breakfast dish I grew up with in the Philippines that has Mexican roots, very similar to atole – a thick, warm corn-based drink. When chocolate is added to atole, it is called champurrado. Notice how similar the spelling and pronunciation are.

The confluence of ingredients and culinary approaches between Mexico and the Philippines took place during Spain’s colonial rule over both countries in the late 1500s. This intercultural exchange was documented in the chapter, “The Flavors of Mexico in Philippine Food and Culture” in the book, “Tikim: Essays on Philippine Food and Culture” by Doreen G. Fernandez. Filipino and Mexican culture is very connected.