MEXICO CITY—Part of its gender and development and cultural-diplomacy initiatives, the Philippine Embassy in Mexico organized in August the first master class on Filipino cuisine at the prestigious Le Cordon Bleu School, in collaboration with the Philippine Trade and Investment Center, in Mexico.
Headed by Buenos Aires-based Chef Christina Sunae, who owns and runs the renowned Southeast Asian restaurant Cantina Sunae in Buenos Aires, three recipes from various regions of the Philippines were presented to and shared with a full house of 44 participants, which included professional chefs and members of the media.
Tiyula itum (burnt coconut beef dish from Mindanao), sisig and bibingka cassava were prepared. Sunae spoke about Filipino cuisine, cooking and culture, focusing on comfort food that is easily shared with friends and family. She explained the many similarities between the Philippine, as well as Mexican cooking, and the way both share great respect for local ingredients.
Students also learned about the importance of the Manila-Acapulco Galleon Trade, which facilitated the exchange of fruits and vegetables emblematic to Philippine and Mexican cuisine. Sunae, likewise, explained the importance of the coconut tree, which Filipinos consider as the “arbol de la vida,” or the “tree of life.” DFA
Image credits: MEXICO PE/DFA