After eating at La Salsa Fil-Mex Cantina (the restaurant is from Zamboanga), I suddenly became interested in Mexico, Pampanga. I find the food delicious and I want to eat more of their dishes. Someone cooks sisig and I would think of chimichanga or burrito. Sisig is a pork dish made from the muscles of the pig's head. I looked into a Mexican menu and found the word barbacoa, which sounds like balbacua. I got into a conversation with a Mexican tourist. The Philippines was a Spanish colony. Spanish influence would be more prevalent in Luzon and Visayas than in Mindanao. Not all of Mindanao was conquered by Spain.
I looked into the history of Mexico, Pampanga, from the official website:
That the town of Mexico was said to have been founded in the year 1581. In the book of a certain Fr. Buzeta, conquerors arrived in this town in small boats coming from the south landing in a bushy place now called San Jose Matulid. But according to Augustininan records, the town was probably founded earlier in 1581 or 10 years after colonizers entered Manila Bay. It was originally named Novo Mexico or New Mexico.
The Pilipino Express gives this interesting history this trivia:
Mexican culture in the Philippines
Spain governed the Philippine colony through Mexico. Many Spaniards in the government, the military, the Church and merchants were either born in Mexico or had lived there for a few years before coming to the Philippines. These colonial Spaniards, along with Mexican mestizos, brought with them Mexican influences that can still be seen in the Philippines.
One notable link to Mexico is the basic monetary unit of the Philippines. Spain’s currency was the peseta before the euro replaced it in 2002, but the Philippines share the peso with Mexico and several other Latin American countries.
Some may think that the town of Mexico in Pampanga is the most obvious evidence of Mexicans in the Philippines but that may just be a historical coincidence. The town was originally called Masicu, possibly from the word for elbow, which referred to a bend in the nearby Pampanga River. During the colonial era, Spaniards changed the name, either intentionally or by accident, to the similar sounding and more familiar, Mexico, which is a Nahuatl word.
Along with loads of silver, the galleons also brought supplies from America, such as horses, books and new kinds of plants and foods. Fruits and vegetables are probably the largest contributors of Latin American words to the Filipino vocabulary. It is estimated that there are about 250 Nahuatl words in the Filipino language. (See the chart below for some examples.)
Some Latin American foods became so popular that their Nahuatl names have entered languages around the world – xocolatl (chocolate), xitomatl (tomato), potatl (potato), ahuacamolli (guacamole) and mizquitl (mesquite). Even the name of the popular American chewing gum, Chiclets, is rooted in the Nahuatl word tzictli, which means “sticky”. And of course, corn or mais and tobacco were originally grown in the Americas. Their names can be traced back to the Arawak people of the Caribbean. Other fruits and vegetables such as the pineapple, the peanut, papaya, lima beans, cassava, chico/zapote and balimbing came from Central and South America, too.
Many traditional Filipino melodies and dances such as La Paloma and Sandunga Mia also originated in Mexico.
When I looked into the similarities of Filipino and Mexican food, here's an interesting trivia:
3. Comparing Mexican and Filipino Flavors and Ingredients
At first glance, Filipino and Mexican cuisines may seem poles apart, but they share more in common than you think. Both cuisines cherish rice, corn, and a variety of fruits and vegetables, with love for grilling and slow-cooking techniques that coax out flavors from the simplest ingredients.
Adobo, a Filipino staple, mirrors Mexican adobo's use of vinegar, soy sauce (or salt), and spices to marinate and cook meat. Similarly, the Filipino pancit has a distant cousin in Mexican fideo - both noodle dishes packed with vegetables and meat.
The burst of flavors from Mexican chilies might be an adventurous leap from the typically sweet-spicy Filipino palate, but it's an adventure worth embarking on. After all, both cuisines are a testament to the joy and unity that food can bring - across continents, cultures, and kitchens.
So, fellow foodies, armed with an understanding of the rich diversity and vibrant flavors that await in Mexican cuisine, it's time to step into your kitchen and start your flavor-packed fiesta. From the smoky heat of chipotle to the comforting warmth of a homemade tortilla, a world of new tastes awaits your discovery! Vamos, let's go on this culinary adventure together!
A Taste of Tradition: Mexican Home Cooking and Family Recipes
Mexican cuisine is deeply rooted in tradition and family, with recipes passed down generations like cherished heirlooms. These traditions come to life at the family table, much like the Filipino "salu-salo" or shared meal tradition.
Mexican dishes like Mole Poblano, a rich, flavorful sauce served over meat, and Chiles en Nogada, stuffed peppers draped in a walnut-based cream sauce, are perfect for sharing with your Filipino family. They are hearty, full of flavor, and embody the spirit of communal dining.
Planning a Mexican-themed dinner at home? Start with a vibrant tablescape of colorful linens and pottery. For the menu, balance heat with cool elements - a spicy salsa with refreshing guacamole. Pair your main dishes with sides like Mexican rice or refried beans, and remember a sweet ending like flan or tres leches cake. And try your hand at making tortillas - they're the heart of many Mexican meals.
Embracing the spirit of Mexican home cooking means bringing together family and friends over a feast that celebrates love, tradition, and a shared appreciation for good food. So why not add a Mexican flavor to your next family gathering?
Sweet Temptations: Mexican Desserts and Beverages
Mexican cuisine also offers a tempting array of sweets. Churros, deep-fried pastries sprinkled with sugar and often served with a side of rich, thick chocolate, are a famous delight. Flan, a creamy caramel custard, will entice those who love leche flan in Filipino cuisine.
Comparing Mexican desserts with Filipino treats reveals more similarities. Both cultures relish rice-based desserts - Mexico's Arroz con Leche mirrors our Ginataang Bilo-bilo in comforting creaminess. Candied fruits and vegetables, popular in both cuisines, demonstrate shared resourcefulness and respect for ingredients.
To wash down these delights, Mexican beverages are equally captivating. Try Horchata, a refreshing rice drink with cinnamon, or Agua de Jamaica, a tart hibiscus tea. For those special occasions, a sip of Tequila or Mezcal, quintessentially Mexican spirits, add an extra dash of authenticity.
Whether you're seeking a comforting dessert reminiscent of your favorite Filipino sweets or thirsting for a cooling beverage to complement the heat of Mexican dishes, Mexico's range of desserts and drinks promises a satisfying conclusion to any meal. Every moment is a sweet celebration of culture and culinary artistry, from your first crunchy churro to your last sip of Horchata.
Hopefully, I'll be able to go to Mexico, Pampanga, one day!
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