Crispy pata, that mouthwatering Filipino delicacy resembling German Schweinshaxe, has a relatively brief origin story dating back to the 1950s. The credit for its inception goes to Rodolfo Ongpauco, whose mother was the proprietor of Barrio Fiesta, a restaurant located in Caloocan, just north of Manila. The delectable dish came to life when Rodolfo, inspired by creativity and resourcefulness, decided to transform discarded pork legs into the crispy delight we know and love today, through the magical process of deep frying.