Top US food critic says Filipino food is 'next big thing' in America
Filipinos love their food, and it seems as though the US is poised to fall in love with it as well — at least according to top American food critic and “Bizarre Foods” host Andrew Zimmern.
“I predict, two years from now, Filipino food will be what we will have been talking about for six months… I think that’s going to be the next big thing,” Zimmern said in an article on the Today Show food blog.
“San Diego is now a big enough ethnic population of Filipinos that chefs are going there and seeing stuff. I think it’ll creep up into Los Angeles and from there go around the rest of the country,” Zimmern explained in the article.
“It’s just starting. I think it’s going to take another year and a half to get up to critical mass, but everybody loves Chinese food, Thai food, Japanese food, and it’s all been exploited. The Filipinos combined the best of all of that with Spanish technique,” Zimmern added.
He also said in the article that Spanish cooking techniques applied to Asian ingredients are “miraculous.”
In 2009, another culinary expert, chef and “No Reservations” host Anthony Bourdain, also sang praises to Filipino cuisine, ranking the Philippines number one in his “Hierarchy of Pork.”
In a blog on the Travel Channel website, Bourdain called sisig a “divine mosaic of pig parts,” and hailed it as “one of the world’s best beer-drinking dishes.” He also said that the Cebu lechon was the best whole roasted pig dish he’s had in the world.
“If nothing else, I hope that homesick Filipinos living abroad get a glimpse of some of the food and scenery they’ve no doubt been missing. And for viewers who weren’t previously familiar with the wide and tasty spectrum of flavors available over there, I hope the sight of me shoving a lot of very tasty stuff into my maw provides — if nothing else — inspiration to look further,” Bourdain wrote. –Amanda Lago/KG/HS, GMA News