Blink and you might miss it. Just a green wall and a hand-painted sign that reads “Char’s,” with “Hinolan Barquillos” scrawled underneath—no neon lights, no Instagram hype. Yet for those in the know, it’s a cue to stop, not stroll past. Step inside this quiet house on Libertad Street, and you’ll find a tradition still alive: barquillos rolled by hand, just as they’ve been since 1951. Over the decades, these crisp, delicate, and impossibly nostalgic wafers have quietly won over generations of Ilonggos—and they’re still doing so, one roll at a time.
A Legacy in Every Roll
Over 70 years ago, Ma’am Julieta Hinolan Mempin’s mother fired up her humble kitchen and began crafting barquillos from scratch. She mixed the batter, rolled each delicate wafer by hand, packed them herself, and walked door-to-door to sell them. What started as a modest neighborhood hustle steadily grew into a quiet culinary landmark—one lovingly passed from mother to daughter, never once losing its heart. At 82, Ma’am Julieta still carries the torch with cheerful resolve. She greets every guest with grace, humor, and the kind of warmth that makes you feel instantly at home. Her house doesn’t just shelter a family—it hums with activity. It’s a rolling station, a packing line, a living archive of Ilonggo tradition, all kept alive by one woman’s hands and an enduring love for the craft.
On the left, barquillos are made the traditional way—batter poured onto hot flat irons, then hand-rolled with precision. On the right, Chef Ariel Castañeda takes a closer look at the finished product, still warm and golden from the pan.
Every corner of the house hums with purpose. Cardboard boxes—donated by loyal customers and neighbors—are stacked on chairs, tucked under tables, and lined up beside bookshelves, all waiting to carry barquillos to homes near and far.
“No need to buy packaging just to throw it away,” Ma’am Julieta says, flashing a smile. “We make do with what we have.”
She doesn’t talk about sustainability—she lives it. No hashtags. No eco-labels. Just plain wisdom, passed down with the recipe.
Where Craft Meets Mastery
Venture to the back of the house, and you’ll find a small cooking station that springs to life. A lone cook mans two special pans, moving between them in a steady rhythm. He pours, spreads, flips, and rolls—each motion fluid, each barquillo shaped with the ease of someone who’s done it thousands of times. The result? Hinolan’s signature triple-roll, crisp and golden.
Meanwhile, the soft staccato of metal against metal fills the air, punctuated by bursts of laughter from curious visitors giving the craft a go. On one recent afternoon, an Ilonggo and an Australian chef stepped up to the challenge. They walked away with scorched fingertips, crumpled rolls, and a fresh respect for what first seemed deceptively simple.
“Looks easy,” one muttered, shaking his head. “Until you try it.”
Shorter Rolls, Longer Memories
Not all barquillos here are the same. Some come out shorter than expected. Why? “A customer asked for them that way,” Ma’am Julieta explains. “We never stopped making them like that.”
From roll length to crispness, every detail can be customized. Each box follows someone’s specific request, shaped by years of loyal patronage. Here, it’s not just about fulfilling orders—it’s about honoring relationships. Every purchase feels like a quiet exchange. A shared memory. Something far more than just a sale.
Tradition Meets Innovation
Today, Hinolan’s Barquillos continues to evolve. It now plays a delicious role in LaMeza Ilonggo, Richmonde Hotel Iloilo’s cultural gastronomy project. There, the humble wafer roll takes on new life in inventive creations like the Ilonggo Halo-Halo Series and a dreamy Ilonggo Bananas Foster.
It’s proof that heritage and innovation aren’t at odds—they’re ingredients in the same recipe. And together, they taste even better.
Let’s Not Keep This a Secret
Even many Ilonggos overlook Hinolan’s. That’s how quietly this legacy has endured. For decades, it has thrived without fanfare—just steady hands, loyal customers, and word of mouth. But it shouldn’t stay hidden forever. After all, some secrets—especially the sweet, hand-rolled kind—are meant to be shared.
So next time you find yourself in Iloilo, make the trip to Jaro. Skip the usual souvenir stalls. Look for the green gate. Knock gently. Say hello to Ma’am Julieta. Take home a box. And more importantly, pass on the story.
Because in Filipino food culture, the best flavors don’t just taste good—they carry history, heart, and just enough crunch to bring you back, bite after bite.
Where to Find Hinolan Barquillos
13 Libertad Street, Jaro, Iloilo City
0928 705 1049
Also available at Richmonde Hotel Iloilo’s LaMeza Ilonggo
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