We’re back and Filipino food has blown the f*ck up! YAS! 2016 is the year of Filipino food. If I see another damn picture of leche flan atop some sort of ube concoction, I’m going to poke my eyes out. Ok, maybe I won’t be that dramatic, but you get what I’m saying. There’s so much love for Filipino food on the Gram that I almost can’t take it, almost. We here at Pig Parts & Beer started promoting our love and passion for Filipino food long ago in 2009. This is when our first and oh so popular “Pork, The Filipino Way” design was conceived (eh hem, now available on Amazon). Our pretty piggy blog started oinking its way into your hearts in 2011. That same year, we hosted the first Filipino food and beer pairing event, The Pleasure of Pig Parts & Beer. Much has changed in the Filipino food scene since then, most notably, closeted Filipino food lovers have come out! Let your flag fly. Thanks to the OG’s, the pioneers of Filipino food, this generation of foodtrepreneurs get to bask in the spotlight like a pig in sh*t. Bad Saint in DC, Maharlika in NY and Rice Bar in LA are all examples of this new advocacy for Filipino food.
I truly believe this generation of Filipinos and Filipinas aren’t seeking the approval of other cultures anymore. We’ve done it for so long and in terms of food, it’s not gotten us very far, so we, just started to say f*ck it. I’m not apologizing, nor will I be embarrassed or ashamed about my food anymore”. My experience, the experience of my parents and grandparents is as valuable as yours and I’m gonna stand behind it, loud and proud.
So happy to be back.
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