Filipino cuisine: Food that deserves to be known and eaten (via FnBReport)
Filipino cuisine is now being embraced by the whole world as the next big thing.
Yet it wasn’t only those “fear factor” foods that stymied the promotion of our cooking. When doing my initial research into regional cuisine 20 years ago, the local cooks would cite fiesta food because it was “special.” We do tend to undermine our simple paksiw, sinigang, inihaw—vinegar-stewed, sour soup, charcoal-grilled. That made me rephrase my question to “What did you eat today?” just to get their daily dishes.
That Filipino food has arrived doesn’t come as a surprise for those of us who write about it. It has taken years, but slowly and surely it has surfaced to declare what it is—food that deserves to be known and eaten. But there were also unknown owners of restaurants like the one in Amsterdam reported by my relatives as a small success in the 1980s.
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