https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AFilipino_cuisine%2F15%2Fen 2026-09-11T21:21:13Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Filipino_cuisine/15/en&diff=159292&oldid=prev 2025-06-27T06:27:08Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>The galleon exchange was mainly between [[Manila]] and [[Acapulco]], mainland [[New Spain]] (present-day [[Mexico]]), hence influence from Mexican cuisine brought a vast array of both New World and Spanish foodstuffs and techniques. Directly from the Americas were primarily crops: [[maize]], [[chili pepper]]s, [[bell pepper]]s, [[tomato]]es, [[potato]]es, [[peanut]]s, [[chocolate]], [[pineapple]]s, [[coffee bean]]s, [[Pachyrhizus erosus|&#039;&#039;jicama&#039;&#039;]], various [[Cucurbita|squashes]], [[annatto]], and [[avocado]]s, among others. Mexicans and other Latin Americans also brought various Spanish cooking techniques, including [[sofrito]], sausage making (&#039;&#039;longganisa&#039;&#039;, despite more akin to [[Chorizo|&#039;&#039;chorizos&#039;&#039;]]), [[Baking|bread baking]], alongside many dishes giving way to locally adapted [[empanada]]s, [[paella]]s, [[omelette]]s called &#039;&#039;tortas&#039;&#039;, and [[tamale]]s.</div>

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