Namit's Laksa
The basis of Filipino food is an authentic sampler of flavors from different countries around the world. At first, the islands were muslim kingdom , with all the culinary influences that this entails. Then the arrival of the chinese merchants s, marked the introduction of noodles and rice. During the spanish colonization of the islands, gastronomy underwent a drastic change, with the discovery of dishes as characteristic as the Valencian paella. And, at a much more recent stage and closely related to the rise of capitalist consumption, the american fast food made its appearance modifying the uses and customs when sitting at the table. With all these influences, we can firmly affirm that the Philippine Islands are a true bridge of gastronomic connection between the cultures of the East and the West.
VI-VALDEZ
Located in the multicultural neighborhood of Tetouan , Vi-Valdez offers the most authentic Philippine dishes. Unforgettable your Bicol Express , which contains the two fundamental ingredients of Bicol Province: chiles and coconut milk. In this dish, the most daring ways of cooking are combined in a balanced way, represented by the very spicy flavors, with the techniques to sauté the bacon accompanied by the delicious coconut milk, which provides its characteristic touch of softness. _(Alonso Castrillo Street, 4) _
Pancti Lang Lang (stir-fried rice noodles with chicken, prawns and vegetables)
NAMIT BAR
Located between the stations Gregorio Maranon and Ruben Dario , this luxurious restaurant offers another point of view on Madrid's Filipino gastronomy scene. One of the proposals with more quality and elegance , Namit knows how to perfectly combine gourmet cuisine with tropical flavors. A dish that stands out is the pinakbet, which is usually eaten during the rainy season, with its prawns and vegetables. This thick and delicious stew, similar to a “cocido”, combines the crunchy texture of vegetables , (zucchini, okra and green beans) with the shrimp broth, in which this fresh ingredient is combined with shrimp paste to provide greater flavor. _(38 Rafael Calvo Street) _
Filipino Elegance
JIMMY'S BAR
As soon as you walk through the door of this pleasant home cooking restaurant in Moncloa, Jimmy and his wife they greet you with a smile from ear to ear . Which, together with a crowded restaurant, are nothing but predictions that you are going to eat very well. One of my favorite dishes is tortoang talong , very similar to Spanish tortilla , but which in the Philippines we accompany with some kind of meat or seafood along with a good mix of vegetables. The incorporation of eggplant makes it, for example, a slightly healthier option. _(5 Hilarion Eslava Street) _
PINOY-MADRID RESTAURANT
Located near the Bilbao station, the Pinoy-Madrid It is a site where Filipinos take refuge and comfort after a long day at work . This restaurant offers both Spanish and Filipino food options, even available in separate menus. One of the dishes that most catches my attention is the pancit palabok. Pancit is another denomination tagalog (the national language of the Philippines) to refer to noodles, of which we have a wide variety. Specifically for this dish, finer rice noodles are used. Countless flavors are represented in this dish, combining the sweet with the sour. The mix of unique ingredients makes us experience many textures, reminding us of the very variety of islands that our archipelago contains (7107, to be specific). It is a perfect dish to experience the variety and quality that Filipino cuisine has to offer. _(35 Luchana Street) _
BAR DOMINGUEZ
Hidden among the alleys of the Palos de las Frontera area, the Bar Dominguez It is the typical family restaurant where you feel at home with your grandmother, who is always ready to cook for the whole family. Here love is tasted in every spoonful. there I experienced the irrepressible craving to try the stew: a stew (once again we can't help but think of the Spanish "cocido"...) based on tomato, onion, and garlic, which represents the typical flavors of peasant cuisine from the provinces. The goat meat is cooked slowly and to such a point of tenderness that it is able to separate easily from the bone. And, at the same time, as I noticed the nostalgic symphony of vegetables and meat on my palate, I couldn't stop thinking about my grandmother... _(Calle Batalla del Salado 4) _
Buchi
*Ridge Ramos is from a Filipino mother and has been raised between Los Angeles and the Philippines. He currently resides in Madrid and is an English teacher.
Nasig Oreng