by Kris Landrito
Day Two of Madrid Fusion Manila 2017 continues with the theme “Towards a Sustainable Gastronomic Planet”, focusing on “Nose-To-Tail” for the Regional Lunch.
A buzzword that spread throughout the culinary world, Nose-To-Tail is actually more a tradition than a trend in the Philippines. It’s part of our culinary lifeblood as evidenced by our wide range of food that uses ingredients or parts of an animal that some would consider as trash. Just look at our streets filled with hawkers selling adidas (chicken feet), isaw (skewers of intestines), and even betamax (congealed pork blood).
Because of the deep history of nose-to-tail cooking in the Philippines that transcends social classes, the entire hall was abuzz with excitement to see (and taste) how the chefs would take this style of cooking to the next level.
Madrid Fusion 2017 Series:
• @MadridFusionManila 2017: A Gastronomical Roadmap to Sustainability! (Photo Essay Recap)
• 10 Most Awesome Heirloom Rice Creations! @MadridFusionManila (Day 1)
• 10 Most Awesome "Nose-to-Tail" Creations! @MadridFusionManila (Day 2)
• 5 Most Awesome Corn Creations! @MadridFusionManila (Day 3)
Here are our Top 10 favorites from Day 2 of Madrid Fusion Manila’s Regional Lunch curated by Nina Daza Puyat, Sasha Lim Uy Mariposa, and Idge Mendiola:
1. Next Generation Adobo by JP Anglo of Sarsa Kitchen + Bar
This dish was a culinary journey through the Philippines as much as it was a culinary feast for the palate. Adobo, being one of the most iconic Filipino dishes, has no agreed universal recipe in the country. Each region (sometimes even each household) has their own version of Adobo that they claim to be authentic.
This dish doesn’t choose sides but instead takes us through the different ways Adobo can be prepared. From the sweet and comforting chicken tail braised in gata all the way to the chicken liver in XO sauce, JP Anglo has shown us that the only authentic adobo is the one we love to eat.