I. Facts and observations on Carcar
a. Historical background
b. A little description on its famous landmarks and tourist spots
c. Description on how the townspeople do their livelihood.
II. Delicacies found in Carcar
a. Chicharon is the most common delicacy found in Carcar
b. Ampao is also found along with chicharon in food stalls
c. Carcar's public market also sells scrumptious lechon
d. Bucarillo is another delicacy in Carcar
III. Experiences about my visit in Carcar and observation on the workers
a. Shoe vendors never fail to produce unique and durable footwear
b. Numerous food stalls are found in the center of the province
c. Delicacy vendors are all working hard to sell their products to townspeople, tourists and passers-by
My sister and cousin go to school at Philippines Science High School in Argao. Often times, I’d join my relatives and parents visit them. We would always pass by the busy streets of Carcar. I was already familiar with the place.
According to the website that I read, Carcar was progressive during the Spanish colonization. The large antique residences and the town plaza and serve as evidence. The Spaniards settled in Carcar and then later named it as Villadolid. The province is also located near the coastal area that made it vulnerable to attacks. Settlers left the place for security reasons. After some time, travelers came back and gave the name Kabkad but then, it was later changed into Carcar.
Carcar has lots of landmarks and tourist spots. The Saint Catherine of Alexandria Parish Church is the second oldest church found here in Cebu. This parish is right in front of the town plaza. Another landmark is the Carcar rotunda. It is located in Carcar’s plaza. This is the place where I always see busy people doing their own works. There is also an interesting cave in Barangay Mainit. Inside the cave sites are broken statues of saints and crosses. A lot of people, especially to who are looking for adventure come to this place.
The livelihood of its people is mostly related to the products they are famous for. Since Carcar is best known for its footwear, a lot of the settlers there work as shoemakers and shoe manufacturers. They make durable shoes and sandals which tourists always come back for. Carcar is also known for its tasty chicharon and ampao. A lot of the townspeople own chicharon businesses, some of them are just plain chicharon vendors.
Carcar is known for its chicharon. When you pass by the Carcar rotunda, it’s filled with chicharon stalls. Packed in plastic, placed and displayed in boxes; fresh chicharons always dominate my sight whenever I pass the busy street. I always wonder why people always crave for chicharon from Carcar. What makes it different from other chicharons that are found and made in other places? I immediately answered my own question after I had a taste of Carcar’s chicharon. Its crispiness and taste is unique. I can now easily identify a chicharon from Carcar. I also read from a website (http://www.ngkhai.com/pointcebu/business/chicharon.htm), “The tempting smell and mouth-watering sight of this Carcaranon delicacy could sweep any visitor off his feet, making him too restless for a bite. Seasoned with salt and deep-fried in the hot carajay, Carcarchicharon is sought-after in the entire Province. It is crispy and it satisfies the taste buds after a dip in a saucer of vinegar. Indeed, one bite makes one hunger for another.” I was really convinced by this statement. My family, relatives and friends would also prefer to buy chicharon from Carcar. Whenever we by pass by to visit/fetch my cousin and sister, we’d always stop by and purchase chicharon along with ampao – our snacks along the road. 
“The best ampao can be found in Carcar, located at the southeastern part of Cebu. Our own version of rice crispies, it is a white, sweet and crunchy treat sprinkled with peanuts. It is rectangular in shape and has a thick width that would require one to open up his mouth wider than usual, else he would not be able to get a good taste of it at all. Cooked rice is layed out in the sun to dry up, making it crunchy in the process. So you could say that every bite has a little bit of sunshine in them. Apiece of peanut or two can be found somewhere around its thick body. I have to admit the taste of the peanuts goes very well with the sweetness of dried rice. I just wish they put more peanuts in it; most of the time I can only find two.” (http://www.ngkhai.com/pointcebu/business/chicharon.htm)
“I tried out the famous Carcar’s lechonlechons makes me want to eat more than I could, but good thing though, my resolved to moderation succeeded but I still enjoyed every bit of it chugging down my throat after it scratched its way through my tounge’s taste buds.” (http://www.nomadicexperiences.com/2011/06/cebu-foodtrip-larsian-siomai-sa-tisa-at.html)This is something that I got from a blog talking about her experience in Carcar. It was first time to taste the lechon there and I can say that she was really impressed and satisfied with the taste and all.
I always hear from my uncle that Carcar’s public market serves good lechon. I haven’t had the chance to taste that lechon or even visit the public market. My sister has an acquaintance that is originally from Carcar. I had the chance to interview him through a phone call. He said that he tasted the lechon there a couple of times. The meat is tender and the taste is just right. There are also times when the skin is still crispy. This is the description that I got from my sister’s friend. He also said that a lot of tourists and by-passers would prefer to have lechon in the public market.
“There are bukayo (caramelized coconut strips) and there are bukayo. The special bukayo of the old town of Carcar, aptly called bucarillo, takes the prize as the best in the lot. Imagine wonderfully colored coconut strips caramelized in white sugar. Carcar has lots ofbucarillo makers but unfortunately, most of the packs being sold in the local market are on the tough side. The best bucarillo can only be had by special order from the original bucarillo maker in the photocopy shop behind the Carcar City Hall. One piece is about P5 each, quite a sum versus the regular pack of six at P10 something sold publicly. But what a heady difference! Boasting of only the tenderest slivers of young coconut (butong in Cebuano) tinted in the slightest shade of pink or green, this special bucarillo rolls and melts in your mouth. I only got to try this last November during Carcar’s fiesta and I still am trying to obtain the contact details of the maker. I will definitely publish the trail someday.” (http://colloidfarl.blogspot.com/2008/04/sugar-rush-in-cebu-part-2.html)
I am aware that Carcar is also famous in bucarillo but I haven’t tasted one yet. I have read some blogs and articles about bucarillo. It is a delicacy made from coconut strips. Generally, it comes with a sweet taste due to the white sugar that is included in the ingredients. It also comes in different colors. The pictures and descriptions that I have seen makes me want to try to eat bucarillos.
I never had a full tour to Carcar. We only stop-by’s. We commonly go to the shoe expo. It has lots of stalls selling shoes, sandals, belts and even bags. It’s really nice because their products are sold at a very low price. I even got a pair of slippers there.
Carcar is indeed a province full of hard working people. It was once declared a city but the title was taken away from them saying that they did not pass the requirements. But still, people there continued with their own livelihoods. As I mentioned about the shoe expo a while ago, I have observed that the workers are really serious about their jobs. They just don’t sit and wait for costumers to come. I always feel welcome because of their treatment. They help us in finding and choosing their products. They are not also after the amount they’re going to earn. They also have prompt deliveries of supplies. 
Numerous food stalls are found in the streets of Carcar. Most of them are found in the rotunda, wherein a lot of busy people can be found. The food stalls usually sell chicharon, ampao and buracillo. Some of the stalls are already big dealers, others are the manufacturers. There are also small-scale stalls located there. There is always this particular brand/ manufacturer where we would always get the chicharon and ampaw from them. Somehow, we find it more delicious than other manufacturers.Aside from the stalls and delicacy business that can be found; there a lot of roaming vendors, carrying their products, and shouting the names [of the delicacies.] They would always chase passer-by’s and insist to buy the delicacies from them. When someone gets out from their cars and go to stalls, they would always approach you and convince you to get the delicacies from them instead, offering discounts and “pakapin.”
Whenever we pass by the province of Carcar, I always have this want to come down and be lost in the busy streets.
