Filipino identity shared through ‘Lasa at Salaysay’ food tasting event

The Philippine Center’s Kalayaan Hall was transformed into a celebration of Filipino heritage and regional cuisine on April 27, 2026, through “Lasa at Salaysay: Taste Across Borders,” a signature event for Filipino Food Month.

Held under the Philippines’ 2026 ASEAN Chairmanship theme, “Connected by Taste: The Filipino Food in the Flavors of ASEAN,” the gathering highlighted how Filipino cuisine reflects centuries of migration, trade, colonization, and cultural exchange across Southeast Asia and beyond.

In his welcome remarks, Senen Mangalile described the Philippine Center as “our slice of the Philippines in Manhattan” and emphasized the role of food as a bridge connecting nations and cultures.

“While the 10 ASEAN member states maintain distinct culinary traditions, we are bound by shared histories and common indigenous knowledge,” he said. “This afternoon, we explore how Filipino flavors, rooted in the fruits of the land and sea, serve as a shared language that connects our archipelago to the diverse flavors of the ASEAN region.”

He traced the evolution of Filipino cuisine through history. As an archipelago, he noted, the Philippines developed diverse regional dishes shaped by local ingredients and centuries of interaction with neighboring Southeast Asian cultures. Spanish colonization introduced Western influences, while the Manila-Acapulco galleon trade brought Latin American flavors into Philippine kitchens long before globalization became a modern concept.

Mangalile also acknowledged how modern Filipino cuisine continues to evolve through overseas migration and global influence.

“It is not uncommon to attend a gathering where adobo is served alongside beef stroganoff,” he remarked, drawing laughter from the audience.

Among the diplomatic guests in attendance were representatives from Australia, Spain, Peru, and the Russian Federation, underscoring the event’s theme of cross-cultural culinary exchange.

At the center of the showcase were three celebrated Filipino American culinary talents in New York City whose dishes highlighted Philippine ingredients calamansi, coconut milk, and ube.

Eric Valdez of Naks presented Sutukil, a Cebu-inspired dish featuring Spanish mackerel prepared grilled, souped, and cured. The tasting emphasized the versatility of the citrusy calamansi fruit.

Home chef and content creator Jojo Dizon offered a deeply personal interpretation of coconut milk through a deboned Ginataang Manok stuffed with pork and shrimp, inspired by the Bicolano dish Tinuktok.

For dessert, Kimberly Camara and Kevin Borja of Kora served Purple Reign, a trio of ube creations composed of Ube Brioche, Ube Coconut Cookies, and Ube Affogato.

Guiding the afternoon’s discussion was Joaquin Cariaso, whose moderation encouraged the featured chefs to reflect on how Filipino identity shapes both their cuisine and their style of hospitality.

The chefs spoke about how Filipino flavors—particularly the interplay of acidity, sweetness, and the savory depth known as “linamnam” connect naturally with cuisines across ASEAN nations such as Indonesia, Malaysia, Thailand, and Vietnam. They also shared how their Filipino upbringing continues to influence the warmth and storytelling embedded in their food and service.

Adding depth to the tasting experience, guests viewed behind-the-scenes reels prepared by the chefs, offering intimate glimpses into their culinary journeys, inspirations, and family traditions.

As attendees sampled the curated menu, the event reinforced food’s power not only to nourish but also to preserve memory, strengthen cultural identity, and foster international understanding.

“Food is our shared heritage,” Mangalile said. “It strengthens our identity and projects it to the world. It is ours, but at the same time it is our region’s, and it is enriched by wherever in the world you can find a Filipino who loves to cook.” – Cristina DC Pastor