Pinoy Food | our cultural fabric

“Philippine food was shaped by the land in which it was born, and so were its cooking processes, ingredients, meal patterns, flavor principles, ways of serving and social functions…land, history and society have been the determinants of Philippine food. And it is the story of our country.” ~ Doreen Fernandez - Palayok: Philippine Food Through Time, on Site, in the Pot

Pinoy adobo is best eaten the day after over fresh steamed rice.

It has just been declared that Filipino Food Month will be celebrated every April according to Presidential Proclamation 469. Why it took this long for food to have its own declared holiday boggles every Pinoy mind.

Pre-Colonial Kinilaw - sour, salty, sweet,
refreshing with a sprinkling of duldul, traditional salt.