Every April, it is celebrated by Filipino communities in the Philippines and other countries around the world.
Philippine cuisine is a blend of Spanish, Chinese, Malay and American influences. It is characterized by bold and delicious flavors, the use of fresh herbs and spices, and a focus on family and group meals.
Popular dishes include sinigang, a spicy tamarind soup, and adobo, a spicy and savory stew made with pork or vegetables and flavoring agents. Pancit, on the other hand, is a popular noodle dish eaten at parties and other events.
During this month, culinary festivals, cooking competitions and food tours are held all over the Philippines and around the world.
In addition to promoting Filipino cuisine, the Filipino Food Month supports the farmers and producers who supply those resources by promoting the use of local and sustainable ingredients.
The celebration promotes a more sustainable and responsible approach to food production and consumption, highlighting the value of using local and sustainable food.
The purpose of the Filipino Food Month is to promote, honor and appreciate the unique flavors, ingredients and culinary customs of the Philippines, as well as the country’s contribution to global cuisine.
Food allows people to learn more about the history and traditions of the Philippines and gain a deeper understanding of the country’s unique cultural identity.
It is also an opportunity to promote sustainable development and cultural heritage and strengthen the bond between Filipinos and the international community.