# data[].attributes.headline
The Galleon Trade known as Manila - Acapulco Trade

# data[].attributes.subject
The Galleon Trade known as Manila - Acapulco Trade

# data[].attributes.headline
Chinese settlers selling food to the locals

# data[].attributes.subject
Chinese settlers selling food to the locals

# data[].attributes.attachment_link.readable_text
While historians have never established a definitive date for the first contact between China and the Philippines, the date currently accepted is 982. This was the year when merchants from the Philippines first took their items to Guangzhou and Quanzhou in search of trade opportunities, as noted by Ma Tuan-lin when compiling other historical records in the Wen-hsien T'ung-K'ao during the transition between the Sung and Yuan dynasties.

Permanent Chinese trading posts were set up in the coastal towns of the Philippines during this time, with traders regularly travelling over to the archipelago to sell their wares. Common items being exchanged included silk, porcelain, glass, beads, pearls and tortoise shells.

The island of Siquijor in the Philippines, known at the time as Katagusan, also saw many of its traders hit the high seas in search of new trade networks. However, people of the kingdom are thought to have already been in contact with Chinese traders, with many archaeological digs leading to the discovery of Chinese ceramics around this part of the Philippines.

# data[].attributes.attachment_link.description
While historians have never established a definitive date for the first contact between China and the Philippines, the date currently accepted is 982. This was the year when merchants from the Philippines first took their items to Guangzhou and Quanzhou in search of trade opportunities, as noted by Ma Tuan-lin when compiling other historical records in the Wen-hsien T'ung-K'ao during the transition between the Sung and Yuan dynasties.

# data[].attributes.headline
Chinese Traders in the Philippines pre-Spanish colonization 

# data[].attributes.subject
Chinese Traders in the Philippines pre-Spanish colonization 

# data[].attributes.headline
On March 31, 1521, Ferdinand Magellan arrived in the Philippines and the first Spanish Catholic Mass in the Philippines was held.

# data[].attributes.subject
On March 31, 1521, Ferdinand Magellan arrived in the Philippines and the first Spanish Catholic Mass in the Philippines was held.

# data[].attributes.headline
How has modern Filipino cuisine been influenced by pre-colonial Chinese and colonial Spain?

# data[].attributes.subject
How has modern Filipino cuisine been influenced by pre-colonial Chinese and colonial Spain?

# data[].attributes.attachment_caption
The Philippine culinary culture is diverse. Aside from the multi-cultural influences, it is also very regionalistic. 

# data[].attributes.attachment_link.readable_text
Filipino cuisine is steadily gaining popularity around the world for its spice-packed flavorful dishes. Over thousands of years, other countries' occupation in the Philippines have influenced the Filipino food we know today. Filipino cuisine is constantly growing and changing -- from the their first encounter with the Chinese, who introduced the small group of islands in the Pacific to rice, soy sauce, and the egg roll (aka future lumpia), siu mai (hello pockets!) to their interaction with the Spanish, who introduced cutlery, tomatoes and cattle-raising, and the Americans who brought canned meats and kitchen appliances. While the cuisine is always evolving, traditional Filipino culture and cooking are still represented in each dish, some even with a hint of peaceful resistance.

# data[].attributes.attachment_link.title
History of the Philippines & its Food: A Timeline - The World in a Pocket

# data[].attributes.attachment_link.description
Filipino cuisine is steadily gaining popularity around the world for its spice-packed flavorful dishes. Over thousands of years, other countries' occupation in the Philippines have influenced the Filipino food we know today. Filipino cuisine is constantly growing and changing -- from the their fir

# data[].attributes.body
Having been a Spanish colony from 1565 to 1898, not only brought Catholicism to the Philippines but also its rich culinary culture and way of life. with the introduction of new ingredients, cooking methods, and techniques, Philippine culinary culture also evolved.

# data[].attributes.attachment_link.readable_text
Pull up a global map and put your finger on the Philippines. Looking at its location, you might assume food in the archipelagic country is heavily influenced by its neighbors: China, Indonesia, Vietnam, and Japan. However, one of the biggest influences on Filipino food is located thousands of miles away: Spain. From 1571 to 1898, the Philippines were a Spanish colony, and the island nation absorbed many culinary elements of the Spanish empire, like warm rice soaking up a bowl of Filipino menudo.

The Spanish brought many non-Asian ingredients to the Philippines which kicked off a culinary revolution. Tomatoes aren't native to Southeast Asia, but they fit right in with the traditional sour soups of the Philippines. Spanish beef wasn't wholly appreciated at first, but beef eventually made its way into all kinds of now-classic Filipino dishes. The Europeans also brought the bounty of their other colonies, including tropical New World fruits and vegetables like guava, pineapple, papaya, sweet potato, and avocado (via South China Morning Post).

In addition to bringing new ingredients, the Spanish also brought culinary techniques. Adobo involves stewing meats and vegetables in a vinegar-based liquid, and when Filipinos began adding soy sauce to the equation, it took on a life of its own, with adobo now considered to be the national dish of the Philippines. Bread baking was also introduced by the Spanish, and the use of various bread doughs has become a defining characteristic of Filipino food.

Lechon

Famously described by Anthony Bourdain as the best pig dish he's ever eaten, lechon is another dish that has strong connections to Spain. The word lechon actually refers to the technique of spit-roasting a whole animal, and it's common for Filipinos to spit-roast both cows and goats. However, pig is strongly associated with this technique and pork lechon is implied by default.

To be fair, the Spanish didn't invent spit roasting. However, traditional Filipino lechon strongly resembles a Spanish dish called cochinillo asado, or oven-roasted suckling pig. Therefore, it's reasonable to assume that more than 300 years of Spanish rule likely had an influence on modern-day lechon. Naturally, some modern chefs have put their own spin on lechon, with two of the more popular being a deep-fried version and paella-stuffed version.

Roasting a whole pig over an open fire is both time-consuming and somewhat expensive. Because of this, lechon is usually reserved for special occasions, especially the Christmas season. Lechon is also commonly served for special guests. In the Philippines, it is common to order the dish from a specialist called a lechonero. In some Manila restaurants, it can be ordered by the pound, in the same way many Texas barbecue joints served their meat by the pound.

Empanada

In the West, we strongly associate empanadas with Latin America, but these crispy pockets of goodness are common in the Philippines and come in many different regional varieties. One of the most iconic is the empanada de kaliskis. This empanada offers a distinct texture contrast between a flaky crust that's reminiscent of phyllo dough and a smooth, rich filling. Ilocos empanada is distinctive for its crispy orange shell, made with a rice paper wrapper, and filling made of green papaya, longaniza sausage, and egg. Empanada Danao is a sweet and savory version filled with Filipino chorizo and chayote.

The Philippines is just one stop in the long migratory history of the empanada. Arguably, empanadas are most strongly associated with Argentina. As in the Philippines, Argentina features many different regional styles of empanadas. The empanada jujeña comes from northern Argentina and it can be filled with beef, chicken, goat, or llama meat. The empanadas from the southern coastal region of Patagonia are typically filled with seafood, everything from octopus to spider crab (via Backpacker South America).

Longaniza

Some Spanish influences on Filipino food were adopted and slightly tweaked, while others inspired an entire genre of food products. Derived from Spanish chorizo, Filipino longaniza is definitely in the latter category. As with other Filipino foods, types of longaniza will vary by region. They can generally be grouped into two different categories. De recado sausages tend to be salty and savory, while hamonado longaniza tend to be sweet. Both types can come with or without casing (via Ang Sarap).

Pampanga is known as the culinary capital of the Philippines, and this region's signature sausage is the most popular, with a sweet and salty taste that is very approachable. Vigan longaniza from the Ilocos region combines sourness with a distinctly smoky flavor. The Bicol region is known for its spicy coconut dishes, but its signature longaniza de Guinobatan forgoes the region's signature flavors for a salty pork filling with hand-chopped chunks of meat. Lucban longaniza is one sausage that wears its Spanish influence on its sleeve, with good amounts of oregano and paprika.

Menudo

Both Mexico and the Philippines have a stewed dish called menudo, but these two dishes with the same name couldn't be more different. The word "menudo" is the Spanish word for small, and it probably refers to the idea that the ingredients in the dish menudo are chopped up into small, bite-sized pieces. But that's about where the similarities between Mexican menudo and Filipino menudo end.

Beef tripe is a defining ingredient in Mexican menudo, but it's nowhere to be found in the Filipino version. Filipino menudo is a tomato-based stew that includes pork, pork or beef liver, potatoes, carrots, and occasionally bell peppers. Also called caldereta, menudo is another Fillipino dish that varies from region to region. in the culinary region of Pampanga, menudo is made with oxtail instead of pork and liver. This regional variation also includes ham, chorizo de Bilbao, and chickpeas. In the Batangas region, menudo has less sauce and includes both raisins and green peas.

Pochero

Named for the clay pot in which it was traditionally cooked, pochero (or puchero) is a stew that the Spanish brought with them to their various colonies around the world, including the Philippines. The ingredients used in pochero vary by country and region, typically making use of local ingredients. The dish is almost always cooked in a single pot. However, the style in which it's served can vary significantly. In the Spanish region of Andalusia, pochero is traditionally eaten over the course of several days, each time with a different side dish. In central Mexico, pochero is traditionally presented as three separate courses. First, the cooking broth is served as a soup course, possibly with bread or rice. Next, the stewed vegetables are presented. Finally, the stewed meat is served on a platter.

In the Philippines, you're much less likely to see pochero served as separate courses. If the dish is served as separate courses, Filipinos are less likely to follow the traditional sequence of: soup, vegetables, meat. According to the South China Morning Post, Filipino pochero takes on more of an Asian-style presentation by being served with several sauces and relishes, along with plain rice.

Leche flan

Mexican and Filipino flans look and taste fairly similar, so you'd be forgiven for not being able to tell the difference between the two. But there are differences between Mexican flan and Filipino flan - important ones.

Each flan is made differently. Mexican flan is made by pouring custard into a pan called a flanera and baking it in a water bath. Filipino flan is also cooked in a shallow pan, but it is steamed rather than baked in an oven. Filipino flan is also made using mostly egg yolks, while Mexican flan tends to incorporate whole eggs. As a result, Filipino flan tends to be denser and has more moisture compared to Mexican flan.

Filipino flan is also distinctive for its use in the iconic Filipino dessert called halo-halo. This shaved ice dessert is topped with fruit, sweetened beans, gelatin, evaporated milk, and ube ice cream. For a decadent touch, some Filipinos top their halo-halo with a small slice of flan.

Tamales

Introduced to the Philippines via Mexico, tamales likely caught on in the archipelago because they strongly resemble a pre-colonial food called soman, which involved boiled glutinous rice wrapped in leaves (via South China Morning Post).

In Mexico, tamales are rectangular banana leaf packages with a corn flour-based filling. In the Philippines, tamales take on more of a pillowy square shape and rice flour is the starch used to bind together all of the fillings. Filipinos also top their tamales with slices of pork or chicken. Occasionally, slices of boiled egg and cooked ham make their way into Filipino tamales. To make a typical version, a rice flour dough is fried with garlic and pork fat and mixed with roasted peanut powder. Sugar and chicken broth are then added to balance out the flavors. Some Filipinos incorporate a bit of coconut milk for added sweetness and moisture. The rice dough is then topped and wrapped in banana leaves into pillow-like packages.

Churros

The rising popularity of churros, particularly in Manila, is a sign that Filipino food still incorporates Hispanic influences to this day. In addition to dedicated churrerias in the capital city, you can also find vendors making them on the street. While they're considered a breakfast food in Spain as donuts are in the United States, churros are more of a dessert in the Philippines.

Churros have a long history in the Mediterranean. There are historical records of the Ancient Greeks and Romans making deep-fried fritters. Also, there is evidence that Spanish Moors made fritters in the 12th century (via BBC Travel). However, so-called syringe fritters like the churro didn't become popular in Europe until the 16th century.

If you're looking to make your own, the recipe for churros is pretty simple. Some purists will say all you need for churro dough is flour, water, and a pinch of salt. Our churro dough recipe gets a bit extra with the additions of sugar, butter, and vanilla extract. There's less debate about how to top churros, but powdered sugar and chocolate are the two most popular.

# data[].attributes.attachment_link.title
13 Filipino Dishes With Hispanic Influence - Tasting Table

# data[].attributes.attachment_link.description
Filipino food is distinct and delicious, and many of its staples and classics draw influences from a variety of Hispanic cultures and countires.

# data[].attributes.body
China has been trading with the Philippines for centuries before the Spanish colonization. Filipino cuisine was already influenced by the Chinese culinary culture long before the Spaniards came.

# data[].attributes.attachment_link.readable_text
David Y.H. Wu received his anthropological training in Taiwan, the United States and Australia, and has carried out field research in China, Taiwan, Southeast Asia and the South Pacfic. Sidney C.H. Cheung received his anthropological training in Japan and has carried out field research in Japan, Hong Kong and Fujian.

# data[].attributes.attachment_link.description
By considering the practice of globalisation, these essays describe changes, variations and innovations to Chinese food in many parts of the world. The book reviews and broadens classic theories about ethnic and social identity formation through the examination of Chinese food, providing a powerful testimony to the impact of late 20th century globalisation.

# data[].attributes.body
To have a better understanding of the complex history of the Philippine culinary culture.

To establish that multicultural influences on Philippine cuisine through adaptation can lead to elevated flavors.

To have a greater appreciation of the Philippine cuisine that we enjoy today.

# data[].attributes.body
“Filipino food is soul food. It’s food that nourishes not only the body, but also the spirit. It’s food that tells stories, that connects us to our ancestors, that bridges generations. It’s food that makes us feel at home, wherever we are in the world.” - Mia P. Manansala, author of Arsenic and Adobo

“Filipino food is a complex and evolving expression of identity, influenced by centuries of colonization, trade, and migration. It is a cuisine that embraces the new without forgetting the old, that adapts to its surroundings without losing its roots, that finds unity in diversity.” - Nicole Ponseca and Miguel Trinidad, authors of I Am a Filipino ²