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the ties that bind us: S1E3 Philippines + Mexico

In-Person Edgewood, 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-Person Edgewood, Washington
(Exact Address will be shared upon purchase.)