The Philippines remained a colony until 1946. 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. Likewise, from the Philippines brought rice, sugarcane, coconuts, limes, mangoes, and tamarind to the Americas, and Filipino influence on Mexican cuisine, particularly in Guerrero, includes tuba winemaking, guinatan coconut milk dishes, and probably ceviche. Mexicans also brought various Spanish cooking techniques, including sofrito, sausage making ( longganisa, despite more akin to chorizos), and bread baking. Directly from the Americas were primarily crops: maize, chili peppers, bell peppers, tomatoes, potatoes, peanuts, chocolate, pineapples, jicama, chayote, annatto, and avocados, among others. 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. Rice-based dishes are common among all regions, with influences from various countries, e.g., arroz caldo is similar to Chinese congee. Like much of Asia, rice is a staple of Filipino cuisine. Using only basic tools, the Ifugao built the terraces using stone and mud walls to create flat surfaces on the steep mountain slopes, which allowed them to cultivate rice in the highlands. In Northern Luzon, the famous Banaue rice terraces were created over 2,000 years ago by the Ifugao people. The start of rice cultivation was a major development in Filipino cuisine. The Chinese introduced rice noodles to the islands, the main ingredient of pancit, and eggrolls the Philippine version is known as lumpia.
Their trade with Chinese merchants was frequent enough to where there were Chinese outposts along some of the coastal cities of the Philippines. Pre-dating their colonization by the Spaniards, the Philippines had frequent trade with China. While the colonial periods brought much influence to the culture and cuisine of the Philippines, it should not be understated the importance of the influences of countries surrounding the Philippines before those times, as well as the origins of that cuisine within the Philippines itself. Rice was a symbol of wealth, with many rice-based delicacies used as offerings in important ceremonies.
The plains of central and southwestern Luzon, Bicol peninsula, and eastern Panay were major producers of rice, exporting surplus elsewhere to the rest of the archipelago. Negritos, the first peoples of the Philippine archipelago, were nomadic hunter-gatherers whose diet consisted of foraged wild tubers, seafood, and game meat.Īround 6000 BP, subsequent migrations of seafaring Austronesians, whom the majority of contemporary Filipinos descend from, brought new techniques in aquaculture and agriculture, and various domesticated foodstuffs and animals. Popular dishes include lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (vinegar and soy sauce-based stew ), kaldereta (meat stewed in tomato sauce and liver paste), mechado (larded beef in soy and tomato sauce), pochero (beef and bananas in tomato sauce), afritada (chicken or beef and vegetables simmered in tomato sauce), kare-kare ( oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, bitter melon, and tomato stew flavored with shrimp paste), sinigang (meat or seafood with vegetables in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).Īustronesian maritime trade routes (including the Spice Trade and Maritime Silk Road) which enabled the exchange of cuisine and ingredients between Island Southeast Asia, South Asia, and China. ĭishes range from the very simple meal of fried salted fish and rice to curries, paellas, and cozidos of Iberian origin made for fiestas. The dishes associated with these groups evolved over the centuries from a largely indigenous (largely Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago and adapted using indigenous ingredients to meet local preferences.
A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. Filipino cuisine ( Filipino: lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.
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