Take A Culinary Journey With Chef Phillip Esteban For Filipino American History Month
Award-winning Chef Phillip Esteban, one of the leading voices of Filipino food, community, and culture in San Diego, is taking San Diego on a culinary journey through Filipino History the entire month of October in celebration of Filipino American History Month.
Your tour starts at White Rice
Known for bringing his own Filipino heritage and culture to each of his concepts (White Rice Bodega, White Rice at Liberty Public Market, Weapon Ramen), Chef Phillip will be offering special menu items at both White Rice locations in Liberty Public Market in Point Loma and the newly opened White Rice Bodega in Normal Heights, representing a special theme each week that started Friday, October 7.
Malayo-Polynesian Beginnings | October 7-9
To kick off the journey, week one shared the history of early inhabitants of the Philippines and the coming weeks will continue the journey through spice trades, regional fusion, and the American influence. Quantities are limited and available on a first-come, first-serve basis.
Early inhabitants of the Philippines came from the islands that are now called Indonesia and Malaysia. Those who came from the islands were responsible for introducing the most common ingredient, rice, which allowed for new cooking methods and condiments including steaming, boiling, stews and roasting over fire.
Menu offerings included Shortrib Kare-Kare made with burnet eggplant, bagoong and peanut salsa and Urlang Escabeche made with grilled half spiny lobster, sweet and sour XO sauce, pickled vegetables and red onions.
Chinese Traders | October 14-16
The Philippines is comprised of 7,017 islands tucked between the South China Sea and the Philippine Sea. Surrounded by oceans and lined with rivers, the watery lanes brought boats of Arab traders from the Middle East and opened the gates to Chinese traders.
This brought new culinary ingredients, methods and dishes that were adapted by local Filipinos such as soy sauce, tofu, lemongrass, bamboo shoots and noodles.
Menu offerings this week will include Pancit Bihon made with seasonal gulay, wood ear mushroom, tofu, charred cabbage and rice noodles and Bicol Express made with crispy pork, long beans, coconut milk, chili peppers and garlic rice.
Spanish Conquistadors | October 21-24
Portuguese navigator, Ferdinand Magellan, traveled to the Philippines in 1521 and brought Spanish ingredients and new cooking methods. While the Galleon trade brought fruits, vegetables and root crops from Mexico, it also introduced sautéing and braising the new world stables, potatoes and corn.
Menu offerings this week will include Bulalo made with beef bone broth, charred cabbage and corn and potato and Empanadas made with ground beef, red bell peppers, carrots and potatoes.
American Influence | October 28-30
The Philippines became a colony of the United States in 1898 until 1946. The United States military introduced a plethora of American fast foods including hot dogs, hamburgers, pizza, SPAM, and fried chicken.
A popular product throughout the islands as a cooking sauce, marinade or dipping sauce was Banana Ketchup, which was produced in the Philippines due to high production of bananas and a wartime shortage of tomatoes.
Menu offerings will include Filipino Spaghetti made with hot dog bolognese, egg noodles, queso de bola, and fresh herbs, and The Wavy “OG” made on a brioche bun with two beef patties, caramelized onion, umami aioli, and white American cheese.
Explore the best of Filipino food in San Diego!
The Filipino community here is one of the largest and strongest in the country – take this opportunity to explore the Filipino food and culture in San Diego without having to hop on a plane!
See you there, San Diego!