One of my favorite gastronomical flair every Sinulog sunday is the barbeque being sold on the streets.
It’s lean meat skewered with a fat end. Tasty and dangerously mouthwatering. Marinated in a sweet and salty sauce for hours, it gaves the barbeque its scary orange tinge. Then while being cooked, it is continuosly basted with a thick secondary sauce we Cebuanos call a “dicer”. I can honestly eat this stuff like potato chips – one after the other.