Exploring the distinct flavors of Filipino festival

IT is a known fact that Filipinos have a long list of cultural traditions and celebrations, and it shows in the way every city and municipality hosts its own festival each year.

Festivals, also called fiestas, are deeply embedded in the Philippines’ rich history, from culture to cuisine. There is no festival without classic Filipino food. Pinoy dishes easily complete the whole festival experience – both for locals and foreigners.

Lechon is popular among foreigners who take food recommendations from Filipinos based overseas. They like the crispiness and succulent meat of Lechon, especially when paired with the Mang Tomas All-Around Sarsa or a homemade sauce. Trusted brand Mang Tomas also offers a spicy variant for Pinoys who want to spice up their Lechon dish.

This dish comes in varieties, such as adobong lechon, lechon paksiw, lechon roll, lechon binagoongan, lechon sisig, lechon pata tim, and lechon sinigang, among others.

Here in Cagayan de Oro, seafood enthusiasts are in for a treat as the city is famous for its sutukil dish, which can be found in food stalls near tourist spots. Sutukil stands for sugba (grill on charcoal), tula (stew with spices), and kilaw (raw seafood dish mixed with white vinegar).

According to local food stall owners, their kinilaw recipes appeal to the taste buds of foreigners, particularly South Americans, because the dish is similar to ceviche.

The difference in taste lies in the condiments used. One food stall owner said he uses local condiments, such as Silver Swan vinegar, to give his dishes a unique Filipino taste.

The natural acidity of Silver Swan vinegar also makes it a perfect partner for chicharon, the favorite snack of many Filipinos.

Another must-try food during festivals is an adobo dish. It can be pork or chicken, braised in a mixture of soy sauce, vinegar, and garlic.
The Philippines has more to offer, and the best time to taste the distinct flavors of Pinoy dishes is during fiestas. (cbc)