Each region of the Philippines has a palatable menu of local dishes to boast. The variety of cooking methods employed and distinct ingredients used blend perfectly to create signature dishes that have contributed to making Filipino cuisine the next big thing in the foodie scene.
Filipino cuisine reflects Philippine history. Centuries of trading with the Chinese and the colonization of Spain yield the introduction of unique ingredients as well as cooking styles that have created rich diversity in food preparation throughout the country. Carinderia and the affordable home-cooked Filipino specialties they serve have become an integral part of this country’s culinary and social identity.
While eating in this humble food stand by the roadside may be considered as plebeian pleasure for some, those who knew better appreciate the fact that there’s more to this enterprise that has uplifted the lives of some 3 million individuals and their families.
Carinderia offers a glimpse into Filipino’s culture and customs – they are the closest to what one gets at Filipino homes, where great recipes are handed down through generations.
Marylindbert International, Inc. acknowledged this when, in 2011, initiated a unique advocacy called Carinderia Fiesta which was later on renamed Buhay Carinderia to help improve the carideria’s image, help the entrepreneurs behind them and present their unique style of cooking to a wider audience.
“Generous portions, Affordable prices, short waits, and sumptuous dishes. Is it an wonder that carinderias are continuously growing everywhere in the country?” says Linda Legaspi of Mayrlindbert International Inc. who shares that on the 6th staging of the event, “Buhay Carinderia.. Redifined” will be more expansive in scope.
Supported for the first time by the Tourism Promotions Board of the Department of Tourism, as its Sole Presentor, this year’s event is scheduled to scour the whole country in search for the best of the best in our culinary scene.
First to be visited will be the areas of Northern Luzon – 15 provinces that comprise Regions 1 and 2 as well as the Cordillera Administrative Region. “From these cities and towns we will identify the best dishes, the individuals that prepared them, and the carinderies where they where for,” Legaspi relates.
Eventually these local culinary experts will gather at Vigan Convention Center from June 28 to June 29 where they will not only share their talent to everyone but also interact with chosen students of the area – through mentoring partnership – so they could also pass on their skills and experiences. The respective region’s best practices will be shared as well as discussions on availability of local ingredients. It is likewise an opportunity for cross selling of produce and talents.
“During this two-day exposition to showcase all the surrounding provinces’ culinary gems, we will also be searching for young individuals who will become our Philippine Tourism Millennial Ambassadors. They should be able to enlighten everyone of their town’s (or city’s) deep and multicultural food history,” says Legaspi.
This same framework will be followed as “Buhay Carinderia.. Redefined” explores Central Luzon (particularly Pampanga, regarded as one of the culinary capitals of the Philippines) area, the Bicol region, the Visayas region (Region 6. 7. and 8) and finally the Mindanao region (Regions 9, 10, 11, 12, and 13). Like what happen in Vigan, there will also be a culmination 2-day event in San Fernando, Pampanga; in Naga; in Cebu; and finally in Davao City.
“To cap off this nine-month long culinary journey all over the Philippines, ‘Buhay Carinderia.. Redefined” will stage its biggest culinary exposition in November where the regional bests under one roof will be showcased. There will be exchange of knowledge and with the experts and most successful personalities we will invite, we will be honoring if not refine previously undiscovered talents from the audience,” believes Legaspi.
She explains that as its proponent, “Buhay Carenderia.. Redefined” is convinced that food plays a key part of all cultures, a major element of global intangible heritage and an increasingly important attraction for tourists.
“The linkages between food and tourism also provide a platform for national but also regional economic development. These days anyone could notice to focus of many tourists has changed from the classic “must see” physical sights such as natural wonders or monuments towards a “must-experience” imperative to consume intangible expressions of culture.”
Legaspi explains that there’s a real pride in each of town or city visited. “Not only of the community’s rich agricultural heritage, but of the many recipes linked to it. And based on what we have seen so far, with the help of the Tourism Promotions Board and city’s or town’s ongoing appetite for celebrating its culinary roots, the future is bound to be just as delicious”.