Spices, Sails, and Stories: A Culinary Voyage Through the Galleon Trade
- museomaritimo
- 4 hours ago
- 3 min read
September 11, 2025 - Pasay City, Metro Manila, Philippines
Article by AIMS Museo Maritimo Personnel
In the current era, Filipinos enjoy a cup of hot chocolate for breakfast and during lunch time, they eat local fares served at their nearby Carinderias such as Ginisang Sayote (Sautéed Chayote), Pininyahang Manok (Pineapple Chicken), and Menudo (Pork stew with carrots, liver, and potatoes in tomato sauce). For a sweet snack, they add condensed milk to avocado.
What is interesting about some of the ingredients used in the dishes that were mentioned is that they were brought by galleons (trading ships) during the Manila Galleon Trade which lasted for 250 years (Meryenda, 2021).
The Galleon Trade was not just simply about trading goods and cultural exchanges as it also depicted how life at sea was not easy. The voyage from Manila to Acapulco and vice versa usually takes a couple of months and seafarers rely on winds and celestial bodies to reach their destination. In addition to foodstuffs, the galleon carried items such as silk and porcelain from Chinese merchants.
Aside from Manila, Cavite had a key part in the Galleon Trade since it was used for shipbuilding and port area for Galleons. The said province’s cuisine was also influenced by the trade itself as well as the Spanish and Chinese migrants who settled in the area. One example of a Caviteño dish that has Galleon Trade roots is the Bacalao (a codfish dish which contains tomatoes, bell pepper, garbanzos, as well as various herbs and spices) (Ricio et al., 2021).
The foodstuffs part of the Galleon Trade which are now part of Filipino cuisine continue to have a lasting impact. Corn and Peanuts, which are now used in making street food favorites, were originally from Mexico as well as fruits such as guyabano (soursop) and papaya that are common ingredients for producing juices and smoothies. The Manila side, on the other hand, sent tuba (coconut wine and coconut vinegar), mangoes, and rice (Besa & Dorotan, 2006).
Inside AIMS Museo Maritimo, there’s an exhibit dedicated to the Galleon Trade which features scale models of Galleons as well as items that became part of the trade such as the Manila rope, porcelain, and spices.
Galleon Trade-inspired Recipe - Traditional Filipino Hot Chocolate (Tsokolate de Batirol)
During the Galleon Trade between the Philippines and Mexico (1565–1815), chocolate emerged as a valuable commodity exchanged across the Pacific. Cacao was introduced to the Philippines through Spanish colonization. As part of the trade, cacao beans and chocolate-making techniques were brought from Mexico, where chocolate was already a cultural staple. In return, goods like Filipino spices and crafts were shipped to the Americas. Because of the trade, chocolate became part of Filipino cuisine and is now a key ingredient in making hot chocolate as well as Champorado (rice porridge with chocolate).
Ingredients
4–6 pieces tablea (Filipino cacao tablets)
2 cups water or milk (or a mix of both)
2–3 tbsp. sugar (adjust to taste)
A pinch of salt (optional, enhances flavor)
1/4 tsp vanilla extract (optional, for aroma)
Evaporated milk (optional, for creaminess)
Procedure
In a saucepan, bring 2 cups of water, milk, or a combination of both to a gentle boil over medium heat.
Drop in the tablea and stir continuously until fully melted and blended. This may take about 5–10 minutes. Note: Use a traditional batirol (wooden whisk) if available to froth the mixture.
Add sugar to taste. Then, add a pinch of salt and a bit of vanilla extract if desired.
Let it simmer for another 2–3 minutes while whisking to make it smooth and slightly frothy.
Serve Hot.
References
Besa, A. & Dorotan, R. (2006). Memories of Philippine Kitchens. New York: Stewart, Tabori & Chang.
Meryenda. (2021, July 12). On the Manila Galleon Trade. Meryenda. https://meryenda.substack.com/p/manila-galleon-trade.
Ricio, J.C., Lara, B.C., Repiso, J.R., & Gueco, I.S. A CASE STUDY ON THE SELECTED CAVITE HERITAGE CUISINE: A BASIS FOR PRESERVATION. International Journal of Thesis Projects and Dissertations (IJTPD). 9(2), 98-110. https://www.researchpublish.com/papers/a-case-study-on-the-selected-cavite-heritage-cuisine-a-basis-for-preservation
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