It may not seem like it, but the history of the beloved lechon has political and religious roots. The name would suggest that lechon was adapted from the Spanish invaders who colonized the Philippines for over 300 years. Leche means “milk,” referencing the suckling...
As Filipino cuisine gains ground overseas, not many Filipinos seem to realize that local gastronomy is spreading beyond the efforts of celebrity chefs and trending restaurants. In the last few years, Filipino cookbooks have been gaining momentum quietly. They have...
Calamansi plays a significant role in the Philippines’ culinary heritage—perhaps just as much as vinegar or patis. In fact, this green citrus fruit, no bigger than a shallot, is ubiquitous in Filipino cuisine, from mixing it with soy sauce to make a salty-tangy...
The thing with homestyle dishes is that you will always harbor a personal penchant for the version to which you are most attached to—your mom’s, your lola’s, the one you order every Christmas for the last 20 years. It is why you can rarely find traditional adobo in...
Adobo is a homonymous culinary term. In the Philippines, where it is the unofficial national dish, adobo is a cooking process that involves stewing something in vinegar, soy sauce, and other ingredients. The word adobo likely made its way around the globe centuries...
Bicol Express, perhaps the dish most commonly associated with the Bicol Region, may not even be from Bicol. Bicol Express is a famous stew made with gata (coconut milk) and wild chilies. Traditionally, pork and balaw (shrimp paste) take centerstage, cooking in a...
There was a point, a few years ago, when a Filipino restaurant overseas was a cause for celebration. At a time when Filipino cuisine was generating global buzz, it was, perhaps, the most measurable form of validation. But in the 1970s, when social media was...
The brands championing Philippine specialty coffee in the global marketplace The Philippines has always been known for coffee. The country has been producing coffee since the 18th century and supplying it to the United States since the 19th century. Back then,...
The durian offers a polarizing experience. So-called the “king of fruits” in various parts of Southeast Asia, its most common variation comes as large and thorny, with a strong, pungent smell and a delicious, creamy texture that’s akin to an ice cream bar. The...
We won’t blame you if you’ve never heard of Johanne Siy or tried her cooking. Most of us haven’t. Even some of the most seasoned foodies and culinary personalities in the Philippines only learned her name in early June 2021 when Singapore's World Gourmet Awards named...