Ruone is on the road

The Philippine gastronomy is a mixture of different cultures as the composition of the population of this country. The early Spanish colonial culture left the Philippines with huge amount of heritage in their language, religious and social life, but didn’t affect much the local cuisine. The only Spanish trail that can be found in the Philippine food right now is a street snack made of deep fried pork skin which maintains the original Spanish name Chicharron. Other Mediterranean foods were gradually taken places by hamburgers and fried chips after The United States took over the Philippines in 1950s. Actually, for Filipinos, American high-calorie fast food may be way much easier to be accepted than light Mediterranean menu because living in such a tropical country, you have to ensure the intake of sugar and fat to compensate the consumption of energy. Japanese and Chinese foods also play an important role in the Philippine cuisine. The former was introduced to the Philippines during the Second World War and the latter was brought by Fukien merchants who kept immigrating to the Philippines since Ming dynasty, 1500AD. Chinese Dim Sun are seen on the tables of Filipinos as local food, for example, Siaopao, Siaomai, or lumpia. Chopsuey, Pancit, Lechón and Crispy Pata are also popular dishes with actual Chinese or Japanese origin. The difference between Chinese or Japanese food and the their Philippine variation is that vegetables is not the protagonist, even though, there is a curry-like local dish called kare-kare is made of only vegetables. Philippine cuisine is as creative and passionate as their people and graffti art. Don´t be shocked to find pork stew with banana or intestines on the table. By the way, the locals will accompany every dish with rice and soya sauce as their other South Asian neighbors.