Filipino Dishes Recognized By The American Palate

“Other Asian cuisines have been part of the American landscape for decades. But only in recent years have Filipino dishes started gaining recognition outside immigrant communities,” writes Ligaya Mishan in the article by The New York Times entitled, “Filipino Food Finds a Place in the American Mainstream.” If we look back, it was Andrew Zimmerman who predicted that Filipino cuisine is going to be the “next big thing.” More than five years later we see this happening and every Filipino should be more than proud.

Filipino food is known to marry savory flavors with acidity and sweetness that is best described by the Filipino word, “malinamnam.” Anyone grew up with these dishes understands this completely. But because our Pinoy culinary heroes are introducing the best of Filipino cuisine to the world, so many other cultures are coming to love our Sariling Atin in food.

Four Pinoy Dishes on Most Filipino Menus in the US

According to The New York Times article, you will most likely find Adobo, Sinigang, Kare-Kare and Dinugan on the menu in turo-turo joints to high-end restaurants. Adobo is the best known of all Filipino dishes. Novelist Gina Apostol said that adobo has “the most leeway for a cook’s imagination, hubris, art or bigoted sense of one’s own mother’s love-and-greatness.” Every Filipino family has their own version of the classic ulam.

The sourness of Sinigang, on the other hand, is also reflective of the Filipino soul. It is comfort food in its purest sense because of the healing wonders of its broth made sour with either tamarind, kamias, batuan, unriped pineapple, or alibangbang leaves. Each region in the country has its own souring agent.

Kare-Kare leans towards the creamier side of the Filipino palate. The ox-tail dish is made delicious with is nutty sauce made from grounded rice and crushed peanuts. The addition of lowland vegetables (banana blossom, eggplants, string beans) makes it a balanced meal all in one pot. Eaten with alamang (shrimp paste), you’ll instantly feel like your lola (grandmother) is giving you a hug.

Finally, Dinuguan which is otherwise called “chocolate meat.” Genevieve Villamora, one of the owners of the Bad Saint, a Filipino restaurant in Washington DC, said that dinuguan was a kind of “culinary boogeyman, a dish that adults would tell gory stories about to scare children.” Beyond the scary stories, of course, it is one dish that someone should try to really say they have tried Filipino food. This rich blood stew, when cooked right, turns “velvet.” Dinuguan is one of Bad Saint’s best-selling dishes.

The article also mentions Lechon and Pancit as dishes that are served in any Pinoy celebration. Other Filipino food mentioned are Tortang Talong, Daing na Bangus, Bicol Express, and Laing. Of course, for dessert, Filipinos cannot do without kakanin, suman, puto, bibingka, ube halaya, leche flan, Sans Rival, and Mango Royale.

In the United States, those who are curious enough to know about Filipino cuisine would be happy to know that there are a number of recommended places to try. In New York, Filipino restos Kuma Inn, Puple Yam, Jeepney, Maharlika, and Pig and Khao are must-tries. In Washington DC, you can find Bad Saint while in Los Angeles, Lasa is there to fulfill every Filipino craving. Vogue also featured Filipino restaurants naming Isla Filipino in Chicago and Full House BBQ in Las Vegas.