Before bread, pancakes, and even cereal invaded the Visayan breakfast tables, there was puto and sikwate. Puto is steamed sticky rice which is gradually mixed with coconut milk while being cooked. To taste, sugar, small amounts of salt, and ginger are added. Sikwate, on the other hand, is hot choco drink from chocolate tablets called tabliya made of dried and pulverized cacao seeds. Sometimes, the puto was occasionally paired with ripe mango which is also a very abundant fruit in Cebu (one of the popular local delicacies are dried mangoes). In the Visayas they often call the hot treat painit or to get warm for the cold dawn or daybreak. A whole and heavier morning meal may follow moments after the painit. Innovations like 3-in-1 instant tabliya are already available in the market which means you would just need to add hot water and you already have tasty sikwate. Then again, the original tablets melted in boiling water to make the chocolate drink are still preferred for its unique taste and pleasing aroma. With the Winter season kicking into full gear, these Filipino delicacies that I had growing up as a Boholano in Chicago are my recommendations for all to get through the cold weather. For recipes on how to make these delicious Filipino delicacies please go to Market Manila and Wanderlustha.