Hella-Halo makes halo-halo more fun with toppings like matcha, strawberry, and even cinnamon

From their halo-halo with a rainbow of toppings, their Bru-be will give you that caffeine boost you need with an ube twist

By: Mary Villegas - @inquirerdotnet

09:17 AM November 02, 2023

From their halo-halo with a rainbow of toppings of all sorts, their brUBE will give you that caffeine boost you need

Photos from hellahalo_sac/Instagram

More than just stories, “you eat over lessons,” that’s what Hella-Halo owner Pipo Carrasca reflects on his halo-halo food truck business in Sacramento, California.

While Filipino American History Month celebrations are in full swing, Pipo Carasca is busy shaving ice and drizzling a bunch of toppings in his food truck—a rolling sensation of Filipino halo-halo, one sweet scoop at a time.

Not your average halo-halo (halo means mix in Filipino), Hella-Halo serves theirs with matcha or ube ice cream. These sweet treats also come in caramel cinnamon crunch, topped with sweet and velvety leche flan.

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They also have various other flavors available. Fancy something refreshing and fruity? Check. Their Hapa strawberry got you. Need a caffeine boost? Another check! Their coffee bru-be (with some ube twist) is a must-try.

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Aside from satisfying your craving for Pinoy sweets, Hella-Halo also boasts of their pork adobo “frys,” and an adobo grilled cheese sandwich oozing with that flavor that tastes like home.

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Hella-Halo’s legacy

Carrasca, the mind behind this mobile food haven, fondly recalls, “My grandmother owned a restaurant in South Sac called Halo Halo,” Carrasca said. “It was essentially my daycare for a long time.”

After his grandmother died, Carrasca embarked on this sweet journey, giving birth to Hella-Halo armed with the goal of sharing the flavors of his childhood to his fellow Filipino-Americans.

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As he puts it, “I wouldn’t say I’m carrying the torch rather than continuing what she started.”

A father of four, he has big dreams of having fleet trucks, a brick-and-mortar space, and to continue the legacy that started in his grandmother’s restaurant.