Tuesday, January 27, 2015

The Time of Adobo and Halo-Halo is now

Published by Planet Philippines

(Planet Philippines is a news magazine distributed in Vancouver, Calgary, Edmonton, Toronto, London, Melbourne, Chicago, Boston, and Los Angeles)

Qui Austin's kinilaw right in the middle

In almost every corner in the world you will find a little Chinese restaurant. Like the famed dumplings, Asian treats like sushi, pad thai, kimchee, curry, or pho have forever enjoyed the warm spotlight on the international dining table while our humble adobo grows cold in the shadows. But soon all that may change. Filipino cuisine, a melting pot of flavors from different cultures, is about to make its global debut, steaming and bursting with fresh flavors.

Multicultural ingredients

Filipino fare may be a bit strange to the foreign tongue, but the world is craving for new unusual flavors. According to an article in Thrillist, America is looking for a new East Asian food obsession and “signs are pointing to a boom in Filipino food.”  The spark of that flavor explosion started a few years back when Andrew Zimmern of Bizarre Foods told Today.com that 2 years from now Filipino food is “going to be the next big thing.” He revealed this in 2012. That was about 2 years ago which means that the time for adobo is now.

Pig and Khao's sisig
“It’s just starting,” Zimmern explained. “I think it’s 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’s all been exploited. The Filipinos combined the best of all of that with Spanish technique." Add our Indonesian, Malaysian, and even American influences are thrown into the pot along with our indigenous flavors and techniques from over 7,000 islands, making into one exciting cuisine.

We’re blessed with fertile land and oceans teeming with the freshest catch for us to create flavors and food art that should open the global palate to us. Our creativity and our practice of using every part of the ingredient (pig blood, chicken intestines, etc.) and using pork in almost every dish should make Filipino fare even more intriguing to whet the world’s appetite.

Looking sexy for 2014

Last year, in addition to Zimmern’s thumbs up, he also named Pinoy food as one of the highlights of 2013. In People.com, he named “brilliant Filipino food” as one of the highs of 2013, second to cronuts. “This is the year, finally, that Pinoy foods have their day in the sun.” 

Maharlika's longganisa

Other food authorities are backing up Zimmern’s endorsement. Details magazine named Philippine fare as “the next great Asian food trend” and Zagat, an influential travel and food guide, named Pinoy Cuisine as one of the most exciting emerging cuisines. At the start of this year, Thrillist, a men’s lifestyle brand, was thrilled to report that Lumpia, Adobo, Pancit, Menudo, Inasal, Kare-kare, and Lechon Kawali will be the next East Asian food obsession. 

Meanwhile Andrew Knowlton of Bon Appetit claims that this year will be all about Filipino inspired food, greatly influencing how the world eats. Perhaps foodies are looking for a new twist on the pad thai or are finally acquiring the taste for oxtail stew livened with shrimp paste. Although considered strange, confusing, and even ugly (pig blood stew, anyone?), it is now considered as one of the sexiest cuisines in the world. 


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