Essays on Filipino Food Culture
“What is more fulfilling than sharing the flavors that hold a special place in our hearts? What is more sensuous than the pleasures of the table described in words? Follow me on a journey where food becomes a vessel for telling stories, appreciating culture, and creating dreams.”—Merce Jose-dela Cruz
The Sweet Side of Adobo
In our household, we favor a blend that fuses Tagalog adobo with the Visayan humba. Humba is based on the Chinese hong-ba, a pork stew that adds black beans and muscovado sugar to the standard adobo mix. This adaptation is simmered until the pork is crumbly tender, creating a thick, sticky sauce that coats cuts of chicken, pork, hard boiled eggs, and chicken liver. The result is a balanced flavor profile of sour, bitter, and salty, with a distinct leaning toward a rich, mellow sweetness.
The Filipino Table Spread and Tablescape
For me, gathering loved ones around a carefully curated table has always brought immense joy. It is not just about the food—it is about creating an experience that feels both abundant and intentional, blending tradition and artistry to craft a Filipino-inspired tablescape that delights the senses and celebrates our heritage.