It turns out we’re not the only ones addicted to ube. Restaurant consulting company Baum + Whiteman LLC recently released their 2018 forecast and under the “Next-Wave Cuisines” category is Philippine cuisine.
According to the report, Google searches for Filipino food “doubled” since 2012. It took a while for others to catch on but we’re glad it’s finally getting the spotlight. Paksiw na isda (fish cooked in vinegar), ube, pork belly adobo, and sisig are some of the foods which are getting recognized in the U.S. and in some parts of Europe.
Immigrants from San Francisco, Los Angeles, New York, and Florida are “cooking largely for their own communities” and food writers are beginning to take notice. Foreigners seem to enjoy our fragrant and spicy dishes, especially those that use vinegar or citrus juices.
You can find your favorite southeast Asian fare and more at Bad Saint in Washington, RiceBar and Sari Sari Store in L.A., Jeepney and Maharlika in New York, Luto in London, and Manila Munchies in Birmingham.
Featured image courtesy of One Green Planet
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The extra value meal was created by a Filipino
In case you didn’t know, white adobo was the original, pre-hispanic adobo
