Gaining popularity across the Philippines, calamares is an adaptation of the Spanish calamari.
It has been eaten as pulutan or dry finger foods that accompany alcoholic drinks.
Recently, however, creative street food hawkers have served this same dish with a twist.
Calamares is made of sliced squid rings and heads, dipped in egg whites, dredged in flour, and then
deep fried.
Instead of serving the calamares in the common mayonnaise dip, street food hawkers offer buyers two
kinds of dip.
One dip is spicy, made of water, vinegar, chili, pepper, and onion.
The other one has the same ingredients, just minus the chili.
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