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Merienda

Merienda is a traditional light meal or snack enjoyed in the late afternoon, typically between 5:00 and 7:00 p.m., in Spain, the Philippines, and many Spanish-speaking countries across Latin America, serving as a bridge between lunch and the late evening dinner.^[1]^[2] The term derives from the Latin merenda, meaning a collation or deserved repast, originally referring to a simple midday or afternoon snack that workers or harvesters earned through their labor.^[1] In its modern form, it emphasizes relaxation and social bonding, often shared among family, friends, or colleagues before the main evening meal.^[3]^[2] Historically, the practice traces back to Roman times, as noted in a letter by Marcus Aurelius describing a vintage-time snack of bread, beans, onions, and herring, which evolved into a cultural staple in Mediterranean regions influenced by Spanish traditions.^[1] Upon Spain's colonization of the Americas and the Philippines, merienda spread to these regions, adapting to local ingredients and customs while retaining its role as a communal afternoon ritual.^[1] In Spain, it can also denote an outdoor picnic, reflecting its versatile nature beyond urban settings.^[1] The tradition persists as a daily highlight, particularly for children after school and adults seeking a brief respite from the day.^[2]^[4] Typical offerings vary by region but focus on simple, satisfying items that balance sweet and savory elements. In Spain, common choices include bocadillos (small sandwiches filled with jamón, cheese, or tortilla), churros dipped in thick hot chocolate, fresh fruit, yogurt, or olive oil cake (bizcocho de aceite), paired with milky coffee or juice.^[2] In Latin American countries like Argentina and Mexico, it often features café con leche with medialunas (sweet croissants), empanadas, or pan dulce (sweet bread), incorporating indigenous flavors such as corn-based treats or tropical fruits.^[5]^[6] These selections underscore merienda's emphasis on accessibility and enjoyment rather than indulgence.^[2] Culturally, merienda fosters social connections and reflects the siesta-influenced rhythm of life in these regions, where late dinners necessitate an energizing interlude.^[2] It is especially vital for children, providing nourishment during long afternoons, and for workers, offering a moment of deserved pause akin to its etymological roots.^[1]^[3] In contemporary settings, it promotes mindfulness and community, adapting to modern lifestyles while preserving its historical essence as a cherished daily custom.^[4]

Etymology and Definition

Origin of the Term

The word merienda derives from the Latin merenda, which denoted a light collation or snack, often taken in the afternoon and associated with workers' repast. This Latin term evolved from the verb merēre, meaning "to deserve" or "to earn," reflecting the notion of the meal as something merited through labor, akin to "that which is to be repaid" in the sense of recompense for effort.^[7]^[8] In ancient Roman usage, merenda typically referred to a simple midday or afternoon snack, as evidenced by Marcus Aurelius's description in a letter to his tutor Marcus Cornelius Fronto (c. AD 148–149) of a modest merenda during vintage time, in which he ate only bread while others consumed beans, onions, and herring—foods suited to laborers in the fields.^[1] The term transitioned into Old Spanish during the medieval period, appearing in texts around the 13th century to describe a light meal provided to agricultural workers during harvest seasons. This adoption preserved much of the Latin form, with phonetic shifts typical of Old Spanish, such as the palatalization and vowel harmony that resulted in merienda from merenda. Early medieval references framed it as a practical sustenance for manual toil, aligning with its Roman roots in earned refreshment.^[9] In the broader Romance language family, merienda shares direct cognates like Italian and Portuguese merenda, both inheriting the Latin sense of a deserved inter-meal snack. By contrast, the French equivalent goûter—an afternoon tasting or snack—stems from a separate Latin etymology (gustāre, "to taste"), though it parallels merienda conceptually as a mid-afternoon break. The Spanish term later spread through colonial expansion, influencing culinary traditions in regions like the Philippines.^[10]

Modern Meanings and Equivalents

In contemporary Spain, merienda is defined as a light meal or snack consumed in the mid-afternoon, specifically between lunch and dinner, typically around 5:00 to 6:30 PM.^[11]^[12] This timing accommodates the Spanish schedule, where lunch often ends by 3:00 PM and dinner begins no earlier than 9:00 PM, creating a significant gap that merienda helps to bridge.^[12] Merienda shares similarities with afternoon snack traditions in other cultures, such as the English "afternoon tea," which involves light refreshments like tea and scones in a social setting; the French "goûter," a casual post-school or mid-afternoon bite often featuring pastries or fruit; the Italian "merenda," a simple snack akin to a light collation; and the Portuguese "lanche da tarde," an informal late-afternoon break with coffee or small eats.^[2]^[13]^[14] These equivalents reflect a common European custom of pausing for sustenance and relaxation before the evening meal. Unlike full meals such as lunch or dinner, merienda emphasizes informality, allowing for quick, portable options that fit into busy routines without requiring formal preparation or seating.^[2] Its primary role is to alleviate hunger during the extended interval between main meals, promoting sustained energy rather than satiety.^[12]

Historical Development

Ancient and Medieval Roots

The merienda tradition traces its origins to ancient Rome, where the term merenda denoted a light afternoon snack, often consumed by farm workers around the ninth hour (approximately 3 p.m.) if they had missed the midday prandium. This practice provided essential sustenance during long workdays in the fields, reflecting the practical needs of rural laborers in a society where the primary meals were structured around ientaculum (breakfast), prandium (lunch), and cena (dinner).^[15] Typical components included simple, portable items such as bread, cheese, and olives, which were staples of the lower-class Roman diet and easily carried to worksites.^[16] Pliny the Elder, in his Natural History (1st century AD), details the cultivation and varieties of olives and cheeses, underscoring their ubiquity in everyday Roman provisions for workers. During the medieval period in Iberia, particularly under the Muslim occupation of al-Andalus (711–1492), agricultural practices were profoundly shaped by Moorish innovations, which introduced advanced irrigation systems, new crops like oranges, almonds, and rice, and enhanced olive cultivation, thereby enriching the ingredients available for such snacks among both Muslim and Christian populations.^[17]^[18]

Spanish Colonial Influence

The practice of merienda, a light afternoon or mid-morning snack rooted in Spanish tradition, was exported to the colonies during the 16th century alongside other elements of European culture and daily life. Spanish explorers and settlers introduced it to the Americas beginning with Christopher Columbus's voyages in 1492, which initiated the establishment of settlements in regions like Hispaniola and Mexico (New Spain). In Asia, the tradition arrived with Miguel López de Legazpi's expedition, which founded the first permanent Spanish colony in the Philippines at Cebu in 1565, marking the onset of over three centuries of colonial rule.^[19] In colonial settings, merienda was adapted to support the demands of labor-intensive economies, serving as an essential break to maintain workforce productivity in plantations, mines, and missions across the empire. This frequent eating pattern, emphasizing snacks between main meals, helped sustain energy for indigenous and enslaved laborers as well as Spanish overseers during long workdays, often incorporating readily available local resources to make it practical. This reflected a broader emphasis on regular nourishment to bolster colonial operations. Documentation of merienda appears in 18th-century colonial records, highlighting its entrenched role in Hispanic culinary life. A notable example is Fray Gerónimo de San Pelayo's 1780 recipe book from Mexico, which devotes sections (folios 30-32) to merienda as a category of between-meal snacks, illustrating its adaptation within the dietary routines of New Spain. During the Spanish Empire's zenith from 1492 to 1898, merienda facilitated cultural assimilation by embedding Spanish social eating norms into indigenous routines, fostering interactions that reinforced colonial hierarchies while allowing for localized variations.^[20]

Cultural Significance in Spain

In Spain, merienda de la tarde, the primary afternoon snack, is traditionally timed for the mid-afternoon, typically around 5:00 p.m., serving as a bridge between the substantial lunch (comida) around 2:00-3:00 p.m. and the late dinner (cena) after 8:00 p.m..^[2]^[21] This timing aligns with the end of the school day for children and the resumption of activities after lunch, providing an energy boost during the long gap between main meals..^[12] A variant known as merienda cena offers a lighter evening option, often consumed after 8:00 p.m. as a modest supper substitute for those opting out of a full late dinner..^[2] Merienda plays a key social role in Spanish daily life, fostering family gatherings where parents and children reconvene after school or work, strengthening bonds through shared moments of relaxation..^[21] In workplaces, it functions as a brief communal break, allowing colleagues to pause amid the flexible schedule that runs from roughly 9:00 a.m. to 8:00 p.m., thus supporting Spain's emphasis on work-life balance by integrating rest and socialization..^[22] Community events, such as casual meetups in parks or cafes, further highlight its informal etiquette, where sharing snacks encourages conversation and people-watching without rigid formality..^[23] As of 2025, merienda remains a cherished daily custom, particularly in family and rural settings, adapting to modern lifestyles while preserving its role in social bonding..^[24]

Traditional Foods and Beverages

Traditional merienda in Spain features simple, light foods that emphasize fresh, high-quality ingredients, often balancing savory and sweet elements to provide energy for the late afternoon. Savory staples include bocadillos, small sandwiches typically filled with jamón ibérico, the renowned cured ham from Iberian pigs raised on acorns, which offers a rich, nutty flavor.^[25] Another classic is pan con tomate, a toasted bread rubbed with ripe tomato, garlic, and drizzled with olive oil, prized for its simplicity and use of seasonal produce.^[26] On the sweet side, churros—crispy fried dough pastries—dipped in thick hot chocolate remain a beloved option, especially in urban areas and during cooler months, providing a comforting contrast to the day's routine. Pastries like ensaimadas, spiral-shaped coiled dough dusted with powdered sugar and originating from Mallorca, add a fluffy, lightly sweet texture to merienda tables across Spain.^[27] Beverages complement these foods with warmth or refreshment; café con leche, a strong coffee mixed with steamed milk, is ubiquitous for its invigorating effect.^[12] Horchata, a creamy, non-dairy drink made from tiger nuts, water, and sugar, popular in Valencia, pairs well with pastries like fartons.^[28] In rural settings, a light wine such as vermouth may accompany snacks, while seasonal fruits like oranges provide a fresh, hydrating alternative.^[29] Regional variations highlight Spain's diverse culinary landscape. In Catalonia, pan con tomate embodies the merienda's emphasis on local tomatoes and rustic bread, often enjoyed plain or topped with cured meats.^[30] Andalusian styles lean toward cooling options in the warm climate, such as gazpacho, a chilled tomato-based soup blended with vegetables, olive oil, and vinegar, serving as a refreshing savory choice.^[31]

Adoption and Variations in the Philippines

Introduction and Localization

Merienda was introduced to the Philippines during the Spanish colonial period, which began in 1565 with the arrival of Miguel López de Legazpi's expedition and the establishment of the first permanent settlement in Cebu.^[32] This custom, a light afternoon snack rooted in Spanish tradition, entered Filipino life through colonial influences, including trade routes like the Manila galleons that facilitated exchanges between Mexico and the archipelago, embedding European eating habits into local culture.^[33] Spanish colonizers further integrated merienda into daily routines amid agricultural and missionary activities that shaped schedules during the colonial era.^[34] The localization of merienda involved a gradual fusion with pre-colonial indigenous snacks, transforming the Spanish import into a distinctly Filipino practice over more than 300 years of colonization, which ended in 1898.^[32] Pre-existing Austronesian staples, such as rice cakes known as kakanin—dating back to at least the 9th century and influenced by early Chinese trade—were adapted to fill the merienda slot, blending sticky glutinous rice and coconut milk with occasional Spanish additions like chocolate or bread.^[35] This cultural blending reflects the broader Spanish influence on Filipino cuisine, where indigenous ingredients and preparation methods adapted foreign traditions to the tropical climate and labor-intensive lifestyles.^[34] Following Philippine independence from Spain in 1898, merienda continued through the American colonial era (1898–1946) and into modern times, solidifying as a core element of Filipino identity that bridges work, family, and social bonds in contemporary urban and rural settings alike.^[36] Today, this enduring habit underscores the archipelago's hybrid culinary heritage, observed consistently across generations as a light interlude between lunch and dinner.^[36]

Types and Daily Practices

In the Philippines, merienda is commonly categorized into two primary types based on timing and substance: the morning merienda, typically enjoyed around 10 a.m. between breakfast and lunch, and merienda cena, which occurs in the afternoon or early evening. The morning version is generally light, consisting of simple items like bread paired with coffee or other beverages to provide a quick energy boost for the day ahead.^[36] In contrast, merienda cena, often taken between 4:30 p.m. and 6:30 p.m. just before dinner, tends to be more substantial, functioning almost as a mini-meal to sustain individuals through the evening. This distinction reflects the adaptation of the Spanish tradition to the Philippine tropical climate and daily routines, where extended meal gaps necessitate these breaks.^[36] Merienda integrates seamlessly into everyday Philippine life, bridging the prolonged intervals between main meals like breakfast and dinner, which can span several hours due to work, school, or household schedules. It is commonly sourced from street vendors who roam neighborhoods and markets, offering portable options during commutes or breaks; prepared at home by family members using available ingredients; or shared during office pauses to foster camaraderie among colleagues.^[37] This practice not only addresses hunger but also reinforces social bonds, as merienda often becomes a communal activity in households, workplaces, or community gatherings.^[38] In modern urban settings, merienda has evolved with technological and lifestyle shifts, including the widespread use of food delivery apps like GrabFood and Foodpanda, which allow busy professionals and families to order snacks directly to homes or offices for quick consumption.^[39] Despite these conveniences, the cultural emphasis on sharing persists, with merienda frequently serving as a platform for family conversations or social interactions, preserving its role as a cherished ritual amid fast-paced city life.^[40]

Iconic Filipino Merienda Dishes

Merienda in the Philippines features a variety of savory dishes that highlight local ingredients and simple preparations, often enjoyed during afternoon breaks. Pandesal, a soft and slightly crusty salted bread roll made from wheat flour, is a staple, commonly paired with kesong puti, a fresh, mild white cheese produced from carabao milk and wrapped in banana leaves for a subtle tangy flavor.^[36]^[41] Alternatively, pandesal is frequently filled or served alongside longganisa, a garlicky pork sausage that varies by region but is typically sweet-savory and fried until crispy.^[36] Kakanin, a category of glutinous rice-based snacks, includes bibingka, a layered rice cake baked in a clay oven or over charcoal, topped with salted duck eggs, grated coconut, and butter for a contrast of sweet and savory notes. Sweet treats form another cornerstone of Filipino merienda, blending indigenous rice products with tropical fruits and condensed milk. Halo-halo, a refreshing shaved ice dessert, layers crushed ice with sweetened fruits like ube, beans, coconut, and leche flan, then drenched in evaporated milk and topped with a scoop of ice cream for a medley of textures and flavors.^[36] Puto consists of steamed rice cakes made from rice flour and coconut milk, often topped with cheese or butter, offering a light, fluffy bite that's versatile for any time of day. Ensaymada, a coiled pastry enriched with butter and topped with sugar and grated cheese, draws from colonial adaptations but has evolved into a distinctly Filipino indulgence with its airy crumb and sweet-salty profile.^[42] Beverages complement these snacks, providing warmth or refreshment to balance the meal. Tsokolate, a thick hot chocolate prepared from pure cacao tablets (tablea) dissolved in water or milk and sweetened with sugar, is frothed traditionally with a wooden molinillo for a frothy texture, often paired with pandesal.^[43] Sago't gulaman, a chilled drink featuring tapioca pearls (sago) and agar jelly (gulaman) in a brown sugar syrup flavored with pandan, offers a cooling contrast to heavier treats.^[44] Strong black coffee, brewed simply or as kapeng barako from robusta beans, is a ubiquitous pairing, while regional specialties like Cebuano masi—a chewy glutinous rice ball stuffed with sweetened peanut paste—serves as a portable sweet snack.^[45]

Presence in Other Regions

Latin America

In Latin America, merienda adapted from Spanish colonial traditions into a light afternoon snack, typically consumed between 4 and 6 PM, blending European influences with indigenous staples like maize introduced widely after the 16th century conquests.^[46] This integration enriched local cuisines, where maize-based foods became central to portable, communal eating rituals that bridged lunch and dinner without overwhelming the palate.^[47] In Mexico, merienda—often called an afternoon onces or simply a light repast—occurs around 4-5 PM and features comforting items such as tamales (steamed corn masa packets filled with meats or cheeses), atole (a warm maize-based drink thickened with corn flour and flavored with chocolate or fruit), or empanadas (fried or baked dough pockets stuffed with savory fillings like spiced potatoes or beef).^[48] These selections emphasize maize's versatility, providing sustenance for workers or families in a social setting lighter than main meals.^[49] In Argentina and Chile, merienda intertwines with yerba mate tea culture, where the bitter, stimulating infusion is shared communally from a gourd using a metal straw, fostering conversation during the late afternoon.^[50] Accompaniments include facturas (assorted sweet pastries like vigilantes—elongated sugar-dusted rolls—or bolas de fraile—fried dough balls filled with dulce de leche) and medialunas (buttery, crescent-shaped croissants similar to but sweeter and less flaky than French versions).^[51] This pairing reflects a blend of European baking techniques with the ritualistic mate, consumed daily as a social anchor rather than a heavy feast.^[52] Regional variations highlight portability and indigenous elements, such as in Venezuela, where arepas—griddled maize patties split and filled with cheese, avocado, or shredded meats—serve as convenient, handheld snacks for merienda, echoing pre-colonial maize reliance adapted into everyday fare.^[53] Across Latin America, these meriendas remain intentionally modest compared to lunch or dinner, prioritizing maize-derived textures and flavors that sustain without satiety, a legacy of post-16th-century culinary fusions.^[54]

Global Adaptations and Modern Twists

In Filipino-American communities in the United States, particularly in California, merienda traditions have evolved into innovative fusions that blend Filipino flavors with American culinary styles since the early 20th century, when waves of Filipino immigrants began establishing communities there.^[55] For instance, fusion items like "pandesalwiches," which repurpose the traditional Filipino pandesal bread roll as buns for savory fillings such as bistek (beef steak) or chicken adobo, have appeared in eateries, creating portable, handheld versions of classic merienda items.^[56] Similarly, coffee shops have introduced halo-halo lattes, a drink that infuses the layered, fruity essence of the iconic Filipino shaved ice dessert into a creamy espresso beverage, available at spots like Teofilo Coffee Company in Carson.^[57] These adaptations reflect the diaspora’s efforts to maintain cultural ties while appealing to broader American palates, often served in casual settings that echo merienda's social role. In contemporary Spain itself, modern health-conscious twists have emerged in the 21st century, such as vegan churros enjoyed without the traditional dairy-based chocolate dip or with dairy-free alternatives, and served during Veganuary campaigns, aligning merienda with global wellness movements by offering lower-sugar options without altering the fried pastry's crispy appeal.^[58] Globally, the merienda concept has influenced post-2020 trends toward portable wellness snacks, emphasizing light, nutrient-dense options for busy lifestyles amid pandemic-induced shifts in daily routines.^[59] For example, healthier reinterpretations of Filipino merienda staples—like oat-based champorado (chocolate rice porridge) or air-fried turon (banana spring rolls)—have gained traction as grab-and-go items that support balanced snacking, drawing on the tradition's focus on afternoon energy boosts.^[60] In pop culture, merienda appears in media as a symbol of cultural nostalgia and indulgence, such as in the anime series One Piece, where the episode "The Forbidden Secret! Katakuri's Merienda!" (2018) humorously depicts a character's secretive snacking ritual, highlighting the meal's lighthearted, personal significance.^[61]

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... Empanadas · Legumbres, Frijoles y Otros Granos · Galletas · Harinas ... tamales. Excelente opción para el desayuno o como merienda si lo acompañas ...
[52]
Why Do We Feast With Tamales & Atole on Candelaria Every Feb. 2?
Rating 4.9 (8) · 20 minJan 25, 2022 · The Dia de Candelaria Mexican tradition of tamales, atole and hot chocolate with blends religion, history and culture.
[53]
How to drink mate in Argentina - Lonely Planet
Mar 23, 2024 · Many Argentinians start their day with mate, but it's also common to drink it in the afternoon, perhaps accompanied by a merienda (early evening ...
[54]
Ultimate Guide to Argentina's Facturas, Pastries and Croissants
Mar 22, 2024 · Pictured here: medialunas, bolas de fraile, churros, bombas de crema, libritos. Churros: The Argentine Churro pastries are an adaptation of the ...
[55]
3 Gastronomic and Drink Traditions of Argentina | Say Hueque
Jul 1, 2015 · Mate can be drunk all throughout the day, but it is most popular during afternoon snack time, called merienda. Merienda is a time to take a late ...
[56]
Arepas, a Venezuelan, (Pre-)Colombian Snack | Sandwich Tribunal
Feb 27, 2023 · A Venezuelan arepa might have as simple a filling as a couple slices of ham and some shredded cheese, returned to a griddle or to the oven just ...
[57]
Maiz Culture in the Americas: Resisting Colonialism Through ...
Oct 13, 2014 · Indigenous people have resisted colonialism in many ways – holding fast to traditional foods, like maíz, performing ancestral dances and songs, and passing ...
[58]
Filipino Food Finds a Place in the American Mainstream
Mar 12, 2018 · Bagoong and other Filipino foods are finally entering the American mainstream, more than a century after the United States Navy sailed into Manila Bay.
[59]
Filipino American food truck Meryenda brings 'pandesalwiches' to ...
Jun 5, 2024 · Filipino American food truck Meryenda brings 'pandesalwiches' to Belmont. Find sandwich versions of bistek, Spam silog, chicken adobo and more ...
[60]
714 East Carson - Halo Halo Latte
Order Halo Halo Latte online from 714 East Carson ... Filipino Coffee Blend. $20.00 · Ilocos #1 Robusta ... The Filipino Coffee Ambassador Kit is your ...
[61]
Why the Spanish love tea, Marmite and Cathedral City cheddar
Feb 15, 2016 · Spanish people love quality and strong flavours, so it doesn't surprise me that they are going for cheddar and Marmite.
[62]
A Healthy Start to 2024: Veganuary and the Delightful Flavours of ...
Dec 17, 2023 · Veganuary offers plant-based Spanish dishes like tapas, paellas, and breakfast options such as pan con tomate and churros, with vegan wine ...Missing: modern | Show results with:modern
[63]
Snackification: The Future of Occasions in a Post-Pandemic Normal
Leading snacks players offloading indulgence products to focus on health and wellness. Focus on nutrition and healthful positioning must balance with the ...
[64]
7 Healthier Versions of Classic Filipino Merienda - Recipedia
enough to ...
[65]
"One Piece" The Forbidden Secret! Katakuri's Merienda! (TV ... - IMDb
Rating 9.3/10 (3,347) Katakuri begins to eat but he does it alone so no one sees him. Luffy sees something that Katakuri doesn't want anyone to see and sends him into a rage.