From Mindanao to Manila: A Beloved Halal Snack Brings Southern Flavors to the Capital
Assalamu alaikum - Widely known as a favorite breakfast street food in the Muslim south of the Philippines, pastil has moved from being a regional halal staple to a common snack enjoyed in many parts of the country.
Also called pater, patel, or patil, it’s a neat parcel of rice topped with shredded meat - usually chicken, beef, or fish - wrapped in a banana leaf. Originating in Maguindanao province, it spread across other areas of Mindanao, where families and communities added their own seasonings and touches.
“You see the change in spelling, different inflections of language,” says Datu Shariff Pendatun, a chef and food writer with roots in the region. “They say things differently and then add different ingredients as well to it to make it more palatable to them or to give it their signature flair by adding different spices.”
The basic pastil is simply steamed white rice with sauteed shredded meat on top, and sometimes a boiled egg. Compact, easy to carry, and simple to serve, the snack has recently become one of the go-to treats in Manila, helping more Filipinos get to know the Muslim south’s cuisine.
For Pendatun, pastil’s rise shows how culture changes and grows when people share food and ideas. “For many years, Mindanao food was seen as a novelty because for so long, nobody was interested,” he notes. “The proliferation is a good thing … People get to enjoy it more.”
Its straightforwardness has also encouraged new small halal businesses around the country to meet demand. In the coastal town of Bagac, about 170 km west of Manila, Dennis Balboa parks his tricycle in the afternoons with a sign selling chicken pastil for 15 pesos. He makes 40–50 servings daily and usually sells out as nearby high school students buy them. He learned the recipe from his wife, who is from Cotabato City, and says he’s made a few tweaks that made it a hit with students.
Other ventures, like the women-run Bosa-Boss Kitchen on the outskirts of Manila, have made the meat topping easier to use by bottling it - making a convenient halal meal even more simple to assemble. They sell about 200 jars a week, according to Ma. Cerel Sto. Domingo, who runs the business with her partners. She learned the recipe from relatives in Maguindanao and found quick success in the capital.
“We think pastil has become well-loved even among non-Muslims because it’s very convenient, affordable and filling - perfect for students, workers, or anyone looking for budget-friendly yet tasty food. It’s perfect for people on the go,” she says. “Pastil also carries a rich cultural background. It’s not just food, but the story of Mindanao where a simple meal becomes a symbol of unity, hospitality, and tradition. So when others taste it, they also get a glimpse of that culture and authenticity.”
Maa sha Allah - it’s good to see halal traditions being appreciated more widely while keeping their roots alive.
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