Cebuano flavors
Rosquillos
Small ring-shaped shortbread biscuits from Liloan, Cebu — pale golden, lightly sweet, delicately crumbly. Created in 1907 by Margarita 'Titay' Frasco using a closely guarded four-generation recipe. A Cebuano pasalubong staple for over a century.
About this dish
Rosquillos were created in 1907 by Margarita 'Titay' Frasco in Liloan, a quiet town north of Cebu City, when she began baking ring-shaped biscuits using a recipe she developed from common household pantry ingredients. The name was reportedly coined when a visiting governor asked what they were called and Frasco had no name ready — he dubbed them rosquillos after the Spanish rosca (ring). The biscuits came to the attention of President Sergio Osmeña, a Cebuano, who helped popularize them nationally. Titay's Liloan Rosquillos and Delicacies Inc. has operated continuously since then, and the recipe has been closely guarded across four generations of the Frasco family. In 2008, Liloan established an annual Rosquillos Festival to celebrate the biscuit and the heritage brand.
Allergen information
Preparation methods may vary by restaurant. Always confirm with staff if you have severe allergies.
Where to try
Titay's flagship store (Liloan, Cebu — ~20 min north of Cebu City); Ayala Center Cebu; Mactan Airport
