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Andrew Zimmern, host of “Bizarre Foods” on the Travel Channel, told Today.com that a new food fad is making its way to the top rankings in the U.S., and it’s not fried mayonnaise or butter for a change. Clawing its way to the top and joining the ranks of the hottest food trends today – Peruvian and Korean cuisines – Filipino cooking is making its debut to food fad-dom in a very big way. Zimmern predicts that Filipino food will become the next big thing within the next two years. 

Andrew Zimmern, host of "Bizarre Foods."

Andrew Zimmern, host of "Bizarre Foods."

“I want to go on record — this is not something that’s hot now somewhere and will get hot everywhere else,” Zimmern told Today.com. “It’s just starting. I think it’s going to take another year and a half to get up to critical mass, but everybody loves Chinese food, Thai food, Japanese food, and it’s all been exploited. The Filipinos combined the best of all of that with Spanish technique. The Spanish were a colonial power there for 500 years, and they left behind adobo and cooking in vinegar — techniques that, applied to those tropical Asian ingredients, are miraculous.”

Hapa SF (@HapaSF)

Hapa SF (@HapaSF)

We’ve seen this trend picking up momentum, ourselves, and wouldn’t be surprised if Zimmern is actually incorrect. Perhaps this Filipino heatwave will gain its full momentum within this year. Hapa SF, a San Francisco-based organic Filipino food truck recently tied in first place with long-time Bay Area favorite, ShackMobile, serving up fresh Maine lobster rolls, for the Best Food Truck award at the Monterey County Fairground. When Filipino food ties with decadent lobster, it’s clear that the masses have spoken. This is nothing new for Hapa SF – their food is sought after from the South Bay, all the way up to Nevada County, and it doesn’t seem to be letting up.

It’s speculated that the draw of Filipino cuisine is in its diverse foreign influence. Filipino food packs a powerful flavor punch with its Chinese, Spanish, Indonesian and Malaysian influence, offering an exciting flavor explosion in almost any dish.

Zimmern also told Today.com that San Diego is witnessing its birth of the Filipino food fad, and he predicts it will soon reach Los Angeles, where he expects the fad to emerge throughout the U.S. He told Today.com that “San Diego is now a big enough ethnic population of Filipinos that chefs are going there and seeing stuff. I think it’ll creep up into Los Angeles and from there go around the rest of the country.”

Read the entire story, and an interview with Cristina Quackenbush, chef / owner at Milkfish, a popular Filipino pop-up restaurant found inside Marie’s Bar, a Marigny neighborhood favorite in New Orleans, and her recipe for Spam Fried Rice

http://bites.today.msnbc.msn.com/_news/2012/06/12/12185035-andrew-zimmern-filipino-food-is-the-next-big-thing

 

 

 

 

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About the Author

Chris Ford is the founder of Stitches 'n Dishes and editor in chief with a passion for food, photography and travel. Chris is a Media Correspondent for the Food Network TV show, Eat St, a syndicated blogger, seasoned event organizer and promoter, a food critic, a marketing consultant and Social Media Marketing expert. Chris is also a fashion and entertainment photographer. When he's not dining on the sidewalk, he's snapping photos on the catwalk.

  • http://www.droolius.com Julius Droolius

    Sounds right on point! A Filipino Food Truck is about to open in Orlando. Every time I post a photo of Filipino food, readers go crazy asking where to find it. Makes me proud to have grown up on Filipino food and share my culture. Every city needs good Filipino food! Nice post!

    • http://www.stitchesndishes.com StitchesnDishes

      Thanks Julius! Filipino gets my vote! It’s great to see the awesome Filipino food trucks popping up, too. I’m planning a visit to the White Rabbit truck down here very soon!