the ties that bind us: S1E3 Philippines + Mexico
In-PersonEdgewood, Washington
$55.00
Pop-up space
Available for purchase
Banquet (20+ Guests)
mexican, filipino
Gluten Free, Local
In-Person
the ties that bind us is a new dinner concept exploring the historical culinary relationships that existed pre through post colonial philippines. This was a way to highlight the similarities between the two cuisines and celebrate them. It is also a way to trace the roots and influences that shaped Filipino cuisine to where it is now.
I wanted to share the stories behind how certain ingredients traveled to where they're from to where they've taken root.
The first cuisine pair is Mexico + Philippines.
www.fb.com/TTTbindus
Menu detail
Papaya (Atchara | Pico de Gallo)
Small Plate
Papaya is an ingredient Mexico and Philippines share. We're doing it two ways: Atchara -- pickled young papaya with carrots and radishes with spiced coconut vinegar.
Pico de Gallo -- ripe papaya, limon and tajin
Kinilaw vs Ceviche
Appetizer
Local fish*, filipino ceviche style: cane vinegar, thai chilies and finished with coconut milk. VS Mexican ceviche.
Tamales
Small Plate
Tamales: Corn vs Rice
adobo
Entree
adobo mexican vs adobo philippines
champorado vs champurrado
Dessert
the rice porridge or the hot chocolate drink?
the ties that bind us: S1E3 Philippines + Mexico
In-PersonEdgewood, Washington