Hi ,

Last week I wrote about our love for Pinoy foods and the one thing that keeps us from fully enjoying them - the perception that our local dishes are unhealthy.

In this newsletter, I want to share with you one of the 3 reasons that make us believe that Filipino cuisine is unhealthy:

Mindset #1: Culinary Stereotyping

This happens when we judge an entire cuisine based on a few dishes we’ve tasted or heard about.

While popular dishes such as lechon, lumpia, and sisig are undeniably flavorful and celebratory, they’re just a fraction of what our entire cuisine offers.

The Philippines’ tropical climate and biodiversity provide an abundance of fresh ingredients, from seafoods to tropical fruits and nutrient-rich vegetables, all integral to Filipino cuisine.

Moreover, iconic dishes like adobo, pancit, sinigang, arroz caldo, and leche flan - while often considered distinctly Filipino - actually reflect a fusion of foreign influences.

As the late food columnist Doreen Fernandez described, authentic Filipino cuisine originates from the land and sea, fields and forests, enriched by culinary traditions and techniques from China, Spain, Mexico, and the United States.

Filipino cuisine is characterized by five major regional flavors:

1. The bitterness of Ilocano dishes, which often highlight the bold flavors of local produce.
2. The sweetness of Kapampangan cuisine, known for its indulgent and intricate recipes.
3. The rich spiciness of Bicolano dishes, featuring bold coconut and chili flavors.
4. The subtle freshness of Bisaya cooking, with its emphasis on seafood and natural flavors.
5. The ornate complexity of Mindanao cuisine, influenced by its diverse cultural heritage and spices.

Our cuisine also showcases versatility and ingenuity through diverse cooking methods, including slow-cooked stews like Lao-ya (one of my favorites!), grilled foods like inihaw na bangus, and fermented staples like burong mustasa, reflecting both tradition and creativity.

Culinary stereotyping misses the beauty and balance of so many Filipino dishes that are both healthy and flavorful.

This kind of thinking can make you feel like you have to choose between your cultural roots and your health, but that’s simply not true.

When we embrace the depth and variety of Filipino cuisine, we’re not just honoring our heritage - we’re creating a sustainable, meaningful relationship with the food that truly connects us to who we are.

How to Break Free from Culinary Stereotyping

To change this mindset, we need to explore Filipino cuisine with curiosity and openness.

1. Visit local markets or food festivals to try dishes from different regions, such as Visayan Binakol (chicken cooked with coconut water) or Tausug Tiyula itum (black beef stew). If dining out, seek restaurants that serve regional cuisines you’re less familiar with.
2. Challenge yourself to prepare a new Filipino dish at home. Look up recipes for less common meals like Ilocos' Poqui-poqui or Batangas' Bulanglang and experience the diversity firsthand.
3. Invest in cookbooks authored by Filipino culinarians, like Doreen Fernandez or Amy Besa, to understand the cultural context of recipes. Follow local food bloggers or chefs who provide insights into traditional and modern Filipino dishes.
4. Adjust cooking methods to make familiar dishes more healthful. For example, use chicken for Adobo instead of fatty pork, or add more vegetables to Sinigang to boost fiber and nutrients.
5. Choose native produce like mustasa, native mushrooms, or talong over imported alternatives. Visit your local palengke and plan meals around what’s fresh and in season.

Small, consistent efforts will not only enrich your meals but also deepen your connection to your culinary heritage.

By actively learning and celebrating the breadth of Filipino cuisine, we can shift from stereotyping to appreciation and build a deeper connection to our food and culture.

In the next newsletter, I'll write about Mindset #2 - Undervaluing what's inherently ours.

Til next time,

Grace