Gaudi's prime ribs
(Published in Yehey! Lifestyle) To us Filipinos, Spanish cuisine shouldn’t be that alien. They are about us, around us and in us. In fact, some 99 percent of Filipino cuisine is probably of Spanish origin without us knowing it including the famous Bulalo! (It’s original name was pochero, which is how it is still called in heavily hispanized Dumaguete and Bacolod). Even the tuyo is probably of Spanish origin (referred to as Sardinas Secas during Rizal’s time). In fact, my first experience in an authentic Spanish restaurant didn’t thrill me as much with the dishes being heavily similar to Filipino –raw dilis in vinegar, lechon de leche, arroz valenciana but of course bearing its original Iberian names. In upland Cavite in the town of Silang, the fiestas are so filled with mechado, menudo and leche flan that in the innocence of my youth I thought anything Spanish was promdi. This shouldn’t be a surprise as majority of the European immigrants that settled in the islands during the colonial...