Culbos

Culbos are a traditional type of bread or flatbread commonly found in various regions of the Philippines, particularly in the northern islands such as Ilocos, Cagayan, and parts of the Cordillera. The name "culbos" comes from the Ilocano word *kulbos*, which refers to a type of flatbread made from rice flour or cornmeal. These breads are often prepared using simple ingredients and are known for their versatility in both savory and sweet dishes.

Traditionally, culbos are made by mixing rice flour or cornmeal with water, salt, and sometimes a small amount of sugar or oil. The dough is then rolled out thinly and cooked on a griddle or flat pan until golden brown on both sides. Some variations include adding grated coconut, cheese, or even minced meat for a savory twist. They can be eaten plain, dipped in salt, or served with meals like *longganisa* (Filipino sausage) or *tuyo* (dried fish).

Culbos are a staple in Filipino cuisine, often enjoyed as a snack, breakfast item, or side dish. They are also popular in street food markets and local eateries, where vendors sell them fresh and warm. In modern times, culbos have been adapted into various recipes, including sweet versions with toppings like cheese, jam, or chocolate spread. Their simplicity and adaptability have made them a beloved part of Filipino culinary culture.