“The fact that Filipino food is so slept-on is really hard to understand, given how many people of Filipino heritage live and cook in the United States.”
. So how is it possible for the foods of the first Asian settlers in America to be put quite literally on the backburner? Ponseca points to immigrants pursuing less risk-averse careers like the medical field . She credits the relatively modest rise of Filipino food during the past couple years to the media seeking out new cuisines to explore and promote.
But we both can agree that there’s hope for home cooks to gravitate towards the dishes of the Philippines. They just need to know where to start.The Philippines were once a Spanish colony and declared independence in 1898. They now consist of over 7,000 islands with nearly 20 languages spoken.
So, when learning about Filipino food, pork becomes the starting point. But Ponseca points out that other proteins emerge as you travel through the island nation. “Visayans are seafood driven. Mindanao is beef, goat or seafood driven, as it is predominantly Muslim. And the more ubiquitous and classic Filipino dishes are found in central Luzon, so you'll see that pork is the highlighted protein there.
Banana ketchup was invented during World War II when a tomato shortage forced people to improvise. It’s made with mashed banana, sugar, vinegar and a spice—made fire engine red with food coloring. It’s sweeter than its distant cousin Heinz, and closer to Thai chili sauce. Both are indispensible when cooking Filipino at home. “Bagoong could be the next gochujang, but my money is on banana ketchup,” says Ponseca. Like its Western counterpart, banana ketchup is used as a condiment for fried foods .
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