{"id":4106,"date":"2014-03-13T00:06:23","date_gmt":"2014-03-12T16:06:23","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=4106"},"modified":"2014-04-05T19:16:31","modified_gmt":"2014-04-05T11:16:31","slug":"filipino-food-on-the-global-menu","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2014\/03\/13\/filipino-food-on-the-global-menu\/","title":{"rendered":"Filipino Food on the Global Menu"},"content":{"rendered":"
\"Pinoy<\/a>
Pinoy Food. Photo courtesy of Department of Tourism via Wiki Commons<\/a>.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

In the Philippines, we just call it \u201cfood.\u201d To the rest of the world, it\u2019s \u201cFilipino food.\u201d<\/p>\n

Much like every Pinoy kid, I grew up with my mom\u2019s hearty home cooking (but I don\u2019t blame her for my weight). From her humble yet delectable adobo<\/i> to her \u201cspecial occasions only\u201d pancit palabok<\/i>, my mom taught me more about Filipino food more than any 5-star chef.<\/p>\n

Based on my personal observations, Pinoys are fans of sarsa<\/i>\u2014a thick sauce that just tickles the palate, whetting it to make you crave for more. When we say sarsa<\/i>, think of the brown soy sauce lacquer that coats the meat when one cooks adobo<\/i>; imagine the golden color of the lip-smacking peanut sauce of kare-kare<\/i>; dream of exquisite caldereta<\/i>\u2019s dark sauce made of the uncanny yet wonderful m\u00e9lange of liver and tomato paste.<\/p>\n

Another observation is our innate love for spices and aromatics. Most Filipino dishes start by saut\u00e9ing garlic and onions. I think it\u2019s safe to say that the mouthwatering aroma of this combination to Pinoys is like Pavlov\u2019s dog\u2019s bell. In short, the smell alone makes people drool. Pinoys are not afraid of bold flavors and we appreciate flavor extremes and everything in between.<\/p>\n

 <\/p>\n

\"Street<\/a>
Street Food. Photo courtesy of LCQGirl on Wikipedia<\/a>.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

\u2018The next big thing\u2019<\/b><\/p>\n

In 2012, Travel Channel\u2019s \u201cBizarre Foods\u201d host and renowned food critic Andrew Zimmern said in a Today Show Food Blog<\/a> that he predicts \u201ctwo years from now, Filipino food will be what we will have been talking about for six months.\u201d<\/p>\n

\u201cI think that\u2019s going to be the next big thing,\u201d Zimmern said in the article.<\/p>\n

\u201cSan Diego is now a big enough ethnic population of Filipinos that chefs are going there and seeing stuff. I think it\u2019ll creep up into Los Angeles and from there go around the rest of the country,\u201d Zimmern predicted.<\/p>\n

And from Zimmern\u2019s lips to God\u2019s ears, Filipino food is slowly\u2014and deliciously\u2014making a buzz around the globe. I say it\u2019s about time!<\/p>\n

\u201cIt\u2019s just starting. I think it\u2019s going to take another year and a half to get up to critical mass, but everybody loves Chinese food, Thai food, Japanese food, and it\u2019s all been exploited. The Filipinos combined the best of all of that with Spanish technique,\u201d Zimmern continued.<\/p>\n

Andrew Zimmern is not the only chef-clash-food critic who found love at first taste with Filipino food.<\/p>\n

 <\/p>\n

\"Lechon.<\/a>
Lechon. Photo courtesy Arcade on Wikipedia<\/a>.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

In 2009, after his show \u201cNo Reservations\u201d created a fan special, chef, host, and all-around culinary expert Anthony Bourdain found himself in Manila, Cebu, and the Philippines\u2019 culinary capital Pampanga.<\/p>\n

In Manila, Bourdain and local tour guide Ivan Man Dy sampled dishes cooked in Dampa<\/i>: shrimp and crabs cooked in coconut milk and Ilocano specialty pinakbet<\/i>.<\/p>\n

 <\/p>\n

\"Sisig<\/a>
Sisig on a sizzling platter. Photo courtesy of Bing Ramos on Wiki Commons<\/a>.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

In Pampanga, he dined with Claud Tayug in Balay Datung<\/i> where he experienced local fern salad with quail eggs, a deconstructed version of kare-kare<\/i>, a fancified adobo<\/i>, and sinigang sa miso<\/i>. He also had kambing<\/i> (goat) four ways (one of which is papaitan<\/i>) and sisig<\/i> at its birthplace Aling Lucing\u2019s<\/i>. Bourdain described sisig<\/i> as just \u201cthe thing you need\u201d while enjoying a cold beer.<\/p>\n

In Cebu, the culmination of his culinary trip around the country, Bourdain had a life-changing encounter with a pig courtesy of Augusto Elefano\u2014a roasted pig, that is. After tasting Cebu lechon<\/i>, he ranked it number one in his \u201cHierarchy of Pork.\u201d<\/p>\n

 <\/p>\n

\"Tapsilog.<\/a>
Tapsilog. Photo courtesy of Halil S. Mucaram via Wiki Commons<\/a>.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

Truly Pinoy in Toronto<\/b><\/p>\n

Back in college, I asked my friends, \u201cWhat’s your biggest, greatest dream? Answer as if God has given you all the resources that you need (money, intelligence, looks). Even if it sounds crazy\u2014I don’t care.\u201d<\/p>\n

One of my dear friends, Anna Balmonte (now proudly Mrs. Anna Dolores) answered, \u201cIt’s not a ‘crazy’ dream\u2026 I want to make a Cinderella out of our traditional Filipino dishes so foreigners can rave about those the way they rave (about) Thai and Vietnamese food.\u201d<\/p>\n

I would like to think that much like Ate<\/i> Anna, many Filipinos dream about making Pinoy food a star\u2014\u201cthe next big thing.\u201d Thankfully, with numerous efforts of Filipinos around the world, our local cuisine is slowly becoming global.<\/p>\n

In Toronto, Len Cervantes of www.blogto.com<\/a> wrote about the best Filipino restaurants<\/a> in the area for 2013.<\/p>\n

 <\/p>\n

\"Crispy<\/a>
Crispy Pata. Photo courtesy of Roland on Wikipedia<\/a>.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

Cervantes mentioned Lamesa Filipino Kitchen<\/a> in Queen and Bathurst for its caldereta, crispy pata, and kare-kare. Next is Sampaguita Village Restaurant<\/a> where lechon kawali and bistek are hits. Tocino Boys<\/a> is another restaurant where people in Toronto can enjoy typical Filipino breakfast staples like longganisa and\u2014well\u2014tocino. If you\u2019re craving for the musical crunch of chicharon, head on to Remely\u2019s<\/a>.<\/p>\n

On those bitterly cold days, there\u2019s nothing like a piping hot bowl of bulalo, sinigang, or arroz caldo from Casa Manila<\/a>. For a fusion of Chinese and Filipino influences, Co-China Manila<\/a> is the place to dine. Their BBQ pork skewers and lumpiang shanghai will bring life to any party.<\/p>\n

Paying homage to a famous Pinoy fast food chain is probably where Jollytops<\/a> got its name, but not their dinuguan because you\u2019ll surely not see that in Jollibee\u2019s menu. For a wonderful twist on Pinoy classics\u2014read: pork ribs adobo and pork binagoongan\u2014Ritz Restaurant<\/a> has it. Kanto by Tita Flips<\/a> is another Pinoy food spot if you\u2019re in the Bathurst-Dundas area where you can munch on pancit palabok, crispy lechon kawali, and sisig fries\u2014Tita Flips\u2019 take on the Canadian poutine.<\/p>\n

Lastly, Mayette\u2019s<\/a> serves almost anything grilled to perfection. So, if you\u2019re craving for inihaw na bangus, squid, tilapia, and pork, pull up a chair at Mayette\u2019s.<\/p>\n

 <\/p>\n

\"Chicken<\/a>
Chicken Adobo. Photo courtesy of dbgg1979 on Wikipedia<\/a>.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

Filipino food, the Brits, and Uncle Sam<\/b><\/p>\n

The United States is no stranger to immigrants and certainly the culture they bring with them. And with this culture comes cuisine and with cuisine comes good times.<\/p>\n

Pinoy food definitely hits the right spot for many Americans: it\u2019s hearty, tasty, and almost dirt cheap. So, when some Pinoys found the opportunity to introduce our cuisine to their new neighbors, they jumped on the prospect with gusto\u2014and some adobo.<\/p>\n

In 2012, Maharlika Filipino Moderno, a restaurant in New York City, was named one of the best new restaurants in the U.S by MetroMix New York.<\/p>\n

“Maharlika has been a smashing success since they debuted in the East Village in January, booking all of their seatings weeks in advance,” according to MetroMix, who raved about Maharlika\u2019s longanisa slider, goat adobo, crispy pata, ube waffles, and the endearingly Pinoy special: spaghetti with chopped hotdogs.<\/p>\n

“A win of this magnitude would not be possible without our die hard supporters,\u201d Maharlika said after getting the culinary accolade.<\/p>\n

A year later and now in Manhattan, Maharlika creators started a new restaurant named Jeepney. Thursday night is the best time to dine and experience Pinoy culture as they encourage eating without utensils\u2014and even plates\u2014or what we Pinoys call \u201ckamayan.\u201d<\/p>\n

\u201cAs a Filipino American I grew up having my American friends over at my house and when I was 5, I would beg my dad not to eat with his hands when they\u2019re there\u2026 Now I\u2019m so thankful that my dad made me remember that I\u2019m Filipino,\u201d Maharlika and Jeepney co-owner Nicole Ponseca said in an interview.<\/p>\n

 <\/p>\n

\"Halo-Halo.<\/a>
Halo-Halo. Photo courtesy of BingBing on Wikipedia<\/a>.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

With no utensils and only banana leaves to contain one\u2019s food, the diner goes from the mere act of eating to a unique dining experience. A Zagat reviewer, noted for hopping from one restaurant to another, piped that Jeepney\u2019s food was the best thing they ate that night.<\/p>\n

\u201cWe have a terrific Filipino community in Jersey City. I\u2019ve had a tremendous amount of Filipino food in my life though I\u2019ve never had this sort of kamayan. It\u2019s a new experience, the food was delicious, it\u2019s a little bit more messy than I\u2019m used to,\u201d Jersey City Mayor Steve Fulop said.<\/p>\n

Grub Street<\/a> posted a lumpia special<\/a> on its website, setting its sights on the Filipino party staple and listing the best places in New York to get the humble pika food that packs a punch. The list also featured classic Pinoy dishes and restaurants like Vekslers (that serves lobster rolls in pan de sal), Lumpia Shack Snackbar (with its halo-halo and pork adobo), Papa\u2019s Kitchen (for some palabok and caldereta), and The Ugly Kitchen (for tapsilog).<\/p>\n

Food trucks are fun and convenient ways of serving delicious food without putting a dent in one\u2019s bank account. The rise of food trucks in the U.S. also gave rise to Filipino food and its strong following.<\/p>\n

 <\/p>\n

\"Tapa<\/a>
Tapa Boy’s beef tapa bowl. Photo courtesy of Tapa Boy website.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

In Los Angeles, California, Tapa Boy<\/a> is making waves with its food truck. Serving everything from beef tapa bowl with atchara (pickled papaya and carrots) to turon (fried banana fritters wrapped in pastry) to buko juice, Tapa Boy has certainly created a following\u2014Pinoys and non-Filipinos alike.<\/p>\n

\u201cOur menu, primarily, is consisting of the traditional Philippine breakfast: tapsilog, tapa, garlic fried rice, fried egg, tocilog, with tocino, longsilog with longanisa. We also do crispy adobo,\u201d said Lawrence Fama, co-owner of Tapa Boy.<\/p>\n

Their breakfast meals and snacks will surely make any homesick Filipino feel at home.<\/p>\n

 <\/p>\n

\"Manila<\/a>
Manila Machine’s Marvin and Nastassia. Photo courtesy of MM website<\/a>.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

Another famous Pinoy food truck in California is Manila Machine<\/a>, the brainchild of Marvin Gapuitos and Nastassia Johnson. Although in hiatus (as announced on their website), Manila Machine is currently working on a cookbook. They serve sisig, adobo, lumpia, and pan de sal sliders with their signature Manila dip. Filipino breakfast meals and desserts (did someone say leche flan?) can also enjoyed courtesy of MM.<\/p>\n

 <\/p>\n

\"Senor<\/a>
Senor Sisig Food Truck by the San Francisco Bay Area. Photo courtesy of Esque Magazine via Wiki Commons<\/a>.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

Perhaps Bourdain is right, the most heartfelt recollection of Pinoys when it comes to happy hour food is sisig. But thanks to Senor Sisig, you don\u2019t have to wait for happy hour to get your pig fix.<\/p>\n

With its long line of patrons, Senor Sisig stands out in the San Francisco Bay Area. One can enjoy Senor Sisig Burrito and California Sisig Burrito courtesy of Senor, as well nachos and sisig-silog\u2014as if you\u2019re munching after a hard night\u2019s partying back in college.<\/p>\n

Sharon Lim, food reviewer<\/a> from www.examiner.com<\/a> wrote, \u201cThe sisig has a perfect amount of savory with a hint of smokiness like it was barbequed on a grill. There’s a nice crust on the edges of each square piece, but a tender\u2014slightly juicy\u2014middle that provokes one to keep going for another bite.\u201d<\/p>\n

 <\/p>\n

\"Photos<\/a>
Photos courtesy of Hey Joe website<\/a>.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

In Phoenix, Hey Joe! food truck<\/a> is also making a name and introducing bold Pinoy street food like balut, adidas (chicken feet), and even chicken\u2014ehem\u2014butt.<\/p>\n

 <\/p>\n

\"Hey<\/a>
Hey Joe’s “Adidas” or chicken feet. Photo courtesy of Jacq Davis.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

With all the shenanigans in the States about Pinoy food, Brits need not fret.<\/p>\n

Londoners can now enjoy Pinoy comfort food\u2014like okoy and lumpiang sariwa\u2014courtesy of husband and wife Felix and Tess Pe\u00f1as.<\/p>\n

\u201cOur aim is to promote Filipino food in London.\u00a0 We also eat in Filipino restaurants here and sometimes the guests… so I told my wife, we better start our own, and if we do start our own, we better make it big, so people can make a good impression of the food,\u201d Felix shared.<\/p>\n

A few months after starting their restaurant, the couple won an award recognizing the quality of the food they were serving. Their offerings even piqued the interest of their patrons, some of which even flew to the Philippines for more of its cuisine.<\/p>\n

\u201cWe got a nice review so when they went there, they were surprised, all the way, they started the okoy, lumpiang sariwa, down to the halo-halo and the selection of dessert. They finished everything. Okay, it was positive. At least they know that they ate some Filipino food,\u201d Tess recalled.<\/p>\n

 <\/p>\n

\"Kare-kare.<\/a>
Kare-kare. Photo courtesy of Gracinha Marco Abundo on Wiki Commons<\/a>.<\/em><\/figcaption><\/figure>\n

 <\/p>\n

The couple dreams of making Filipino food readily available in London supermarkets, like Indian, Thai, and Chinese food.<\/p>\n

With the rise of awareness about the culinary gift that is Filipino food, it\u2019s safe to say that more Pinoys will have the guts to get the word\u2014and food business\u2014out there. Anthony Bourdain himself extends the invitation to Filipinos and foreigners:<\/p>\n

\u201cIf nothing else, I hope that homesick Filipinos living abroad get a glimpse of some of the food and scenery they\u2019ve no doubt been missing. And for viewers who weren\u2019t previously familiar with the wide and tasty spectrum of flavors available over there, I hope the sight of me shoving a lot of very tasty stuff into my maw provides\u2014if nothing else\u2014inspiration to look further.\u201d<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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