Filipino cuisine/ja: Difference between revisions

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|''jicama'']], various [[Cucurbita|squashes]], [[annatto]], and [[avocado]]s, among others. Mexicans and other Latin Americans also brought various Spanish cooking techniques, including [[sofrito]], sausage making (''longganisa'', despite more akin to [[Chorizo|''chorizos'']]), [[Baking|bread baking]], alongside many dishes giving way to locally adapted [[empanada]]s, [[paella]]s, [[omelette]]s called ''tortas'', and [[tamale]]s.

Likewise, migrating Filipinos brought their culinary techniques, dishes, and produce to the Americas and several Pacific islands also under Spanish rule, notably [[Guam]] and the [[Mariana Islands|Marianas]]. Rice, [[sugarcane]], [[coconut]]s, [[citrus]]es, [[mango]]es, and [[tamarind]] from the Philippine islands were all naturalized in these areas. Within [[Mexican cuisine]], Filipino influence is particularly prevalent in the west coast of [[Guerrero]], which includes ''tuba'' winemaking, ''guinatan'' coconut milk-based dishes, and probably [[ceviche]]. In Guam, several Filipino dishes like ''pancit'' and ''lumpia'' became regular fare, and dishes like ''[[kelaguen]]'' and ''[[Kalamai (dessert)|kalamai]]'' were local adaptations of Filipino predecessors (respectively, ''[[kilawin]]'' and ''[[kalamay]]'').

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=== American colonial period ===

The United States emerged as the victor of the [[Spanish–American War]] in 1898, purchasing the Philippines from Spain for $20 million during the [[Treaty of Paris (1898)|Treaty of Paris]]. The Philippines remained a colony until 1946. Americans introduced Filipinos to fast food, including [[hot dog]]s, [[hamburger]]s, [[ice cream]], and American-style [[fried chicken]], different from the fried chicken already known in the country since pre-colonial times. They also introduced convenient foods such as [[Spam (food)|Spam]], [[corned beef]], [[instant coffee]], and [[evaporated milk]]. Today, Spam is a common breakfast item often served with garlic fried rice.

=== Contemporary period ===

Filipino cuisine continues to evolve as new techniques and styles of cooking, and ingredients find their way into the country. Traditional dishes both simple and elaborate, indigenous and foreign-influenced, are seen as are more current popular international dishes and [[fast food]] fare. However, the Filipino diet is higher in total fat, [[saturated fat]], and [[cholesterol]] than other Asian diets. In 2013, President [[Noynoy Aquino]] signed Republic Act No. 10611, or the Food Safety Act, to establish safeguards for the Filipino people's diet and health in regards to food quality and consumption. In 2022, [[TasteAtlas]] ranked Filipino cuisine as the 23rd best in the world, while [[chicken inasal]] and [[sisig]] were ranked one of the best dishes globally.

In 2025, the ''[[Michelin Guide]]'' announced that it would release its first selection of restaurants in the [[Greater Manila Area|Greater Manila]] and [[Cebu]] areas by 2026. This marks the first time that the Philippines will be included in the prestigious international restaurant guide.

==Characteristics==

[[File:Pinakbet ni Lakay Jesse.jpg|thumb|''[[Pinakbet]]'']]

Filipino cuisine centres around the combination of sweet (''tamis''), sour (''asim''), and salty (''alat''), although in [[Bicol Region|Bicol]], the [[Cordillera Administrative Region|Cordilleras]] and among [[Moro people|Muslim Filipinos]], spicy (''anghang'') is a base of cooking flavor.

Counterpoint is a feature in Filipino cuisine which normally comes in a pairing of something sweet with something salty. Examples include ''[[champorado]]'' (a sweet cocoa rice porridge), being paired with ''[[Daing|tuyo]]'' (salted, sun-dried fish); ''[[dinuguan]]'' (a savory stew made of pig's blood), paired with ''[[Puto (food)|puto]]'' (sweet, steamed rice cakes); unripe fruits such as green [[mango]]es (which are only slightly sweet but very sour), are eaten dipped in salt or ''bagoong''; the use of [[cheese]] (which is salty-sweet) in sweetcakes (such as ''[[bibingka]]'' and ''puto''), as well as an [[ice cream]] flavoring.

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===Native ingredients===

[[File:Citrus x microcarpa Kalamondin 2018-09-02 03.jpg|thumb|240px|''[[Calamondin|Kalamansi]]'']]

[[File:Ube halaya, Filipino dessert.jpg|thumb|240px|''[[Ube halaya]]'']]

Filipino cuisine has a variety of native ingredients used. The biota that developed yielded a particular landscape and in turn gave the place local ingredients that enhanced flavors to the dishes. [[Kalamansi]], a fruit that belongs to the genus citrus, is one of these well known ingredients and is mostly used to contribute sourness to a dish. Another is the [[Atuna excelsa subsp. racemosa|tabon-tabon]], a tropical fruit used by pre-colonial Filipinos as an anti-bacterial ingredient, especially in [[Kinilaw]] dishes.

The country also cultivates different type of nuts and one of them is the [[pili nut]], of which the Philippines is the only known exporter of edible varieties. It is usually made as a merienda or is incorporated in other desserts to enhance the flavor due to the milky texture it gives off as it melts in the mouth.

[[Vinegar]] is a common ingredient. ''[[Philippine adobo|Adobo]]'' is popular not solely for its simplicity and ease of preparation, but also for its ability to be stored for days without spoiling, and even improve in flavor with a day or two of storage. ''[[Tinapa]]'' is a smoke-cured fish while ''tuyo'', ''daing'', and ''dangit'' are corned, sun-dried fish popular because they can last for weeks without spoiling, even without refrigeration.