Food historian and author Ige Ramos described in his cookbook “Republic of Taste: The Untold Stories of Cavite Cuisine that Pancit Choco en su Tinta (Pancit Pusit) is an archetypal Chabacano dish, choko being the Chabacano for cuttlefish, also known as pancit pusit or pancit negra, because of its black color, it was at one time only eaten during Lent or funerals.