The concept of the carinderia can be traced back to the early 1800s when it emerged as a native food shop and a convenient stop for travelers. Prior to 1764, there was no specific Filipino term to describe a commercial establishment selling cooked food. However, with the growth of busy crossroads, carinderias developed into a quick food service option for locals and travelers in need of sustenance. Over time, carinderias have adapted and evolved to meet the needs and preferences of Filipinos. Today, variations of carinderias can be found, including traveling carinderias and high-class carinderias, each offering its own unique dining experience and menu options.
Influence of British Sepoys According to Filipino food historian Felice Prudente-Sta. Maria, carinderias and "karihans" (a term used interchangeably with carinderias) in the Philippines were influenced by the presence of British
Sepoys. British Sepoys were Indian natives who deserted British General William Draper's fleet around 1764 during the
British occupation of Manila. These Sepoys integrated into the local community, marrying Filipina wives and settling in towns in the
province of Tondo such as
Taytay and
Cainta, which were located along the Maytime Pilgrimage route to
Antipolo Church.
Role in pilgrimage routes and tourism Carinderias played a crucial role in providing sustenance to travelers and pilgrims along pilgrimage routes. As tourist transportation options emerged, such as the inauguration of the Philippine railway in 1892, towns like Cainta and Taytay became important stops for pilgrims embarking on the trek to the Antipolo town shrine. These towns witnessed an increase in the number of carinderias, offering a diverse menu that often included dishes like curry. The term "carinderia" has been linked by Spanish authority Wenceslao E. Retana to the Tagalog word for curry, "kari," which is also the root word for the native dish called Kare-kare. == Health concerns ==