Menudo's Spanish Roots: Tracing the History of a Filipino Culinary Icon

 

Another beloved dish in the Philippines, the Menudo. Menudo is a favorites among many Filipinos especially during special occasions, like Birthdays, Weddings, Fiesta, and Anniversary, valued  for its delicous, savory taste and the ability to feed a crowd because of it's added ingredients of cubed carrots and potatoes, making it the favorite among many gatherings and family meals

Its origins can be traced to Spanish colonial influence, specifically from the Spanish term menudencias, which refers to tiny small parts of flesh and organs which are considered scrap . During Spain’s colonization of the Philippines (16th–19th centuries), many culinary traditions and dishes were introduced, including stews that used offal and inexpensive cuts of meat.  This influence is evident in both the dish’s name and its use of pork liver and other "menudencias".

While the name and some conceptual roots are shared with the Mexican dish menudo, the two are quite different. Mexican menudo is a tripe-based soup with a red chili broth, often considered a hangover cure.  In contrast, Filipino menudo is a thick, hearty stew made primarily with pork, pork liver, potatoes, carrots, and bell peppers, all simmered in a tomato-based sauce. The Filipino version does not use tripe, hominy, or chili sauce, distinguishing it from its Mexican namesake. It is also milder and sweeter, emphasizing the harmonious balance of tomatoes, lemon(sometimes calamansi), and a medley of vegetables. 

The connection between the two dishes is likely due to the broader Spanish colonial network, which included both Mexico and the Philippines. The Manila-Acapulco Galleon Trade (1565–1815) facilitated not only the exchange of goods but also culinary ideas between Mexico and the Philippines, further blending and adapting recipes across continents 

It is clearly influenced by Spanish cuisine during the colonial period, however there is no direct evidence that the Filipinos cooked a dish closed to our Menudo as it is known today. 

Over time, Filipino menudo evolved to incorporate local tastes and available ingredients. The dish typically features cubed pork and pork liver, potatoes, carrots, bell peppers, and sometimes garbanzo beans and raisins, all stewed in a rich tomato sauce. Soy sauce and fish sauce are often added for depth of flavor, reflecting local Filipino seasoning preferences

 The dish Philippine Menudo, as it is known today, is a tomato-based stew with pork, liver, potatoes, carrots, and sometimes raisins or bell peppers—clearly influenced by Spanish cuisine during the colonial period (1565–1898). However, before Spanish colonization, there is no direct evidence that Filipinos cooked a dish exactly like menudo, but they did have their own versions of meat stews using native ingredients and cooking methods.

The Filipino Menudo is a beloved dish that often graces the table during big celebrations because of it's long history and tradition that is deeply tide to each and every Filipinos. Like the Adobo, we grew up eating this tomato-based stew that is packed with cubed tender pork, liver, potatoes, carrots, bell peppers, sweet peas and garbanzo beans, creating a colorful and satisfying meal that pairs strongly with steam rice.

 I hope you find this short article informative. 

 

 

Ka Tato's Corner June 11, 2025

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Unearthing The History of Adobo, The Soul of the Philippine

Here, I will explore the roots of the delicious Filipino Adobo Dish. To find out where this famous dish came from and how it came about, I first must determine what a Filipino Adobo is.

The Adobo dish is basically a protein braised in vinegar and salt with spices like garlic, bay leaves, and peppercorns. The protein can be pork, beef, or chicken; sometimes, you can also use seafood like squid and fish. 

There are many variations and cooking methods of the Filipino Adobo, the most common is to just put everything together, including the braising liquid, and cook it at a slow to medium heat until the meat is tender. In some regions of the Philippines, the meat is first seared in hot oil until it browns, and then we add the braising liquids and leave it to simmer on low heat until the meat is tender.

Adobo has a fascinating history that reflects the Philippines' complex cultural heritage. The dish predates Spanish colonization, with indigenous Filipinos already practicing cooking methods of meat, seafood, and vegetables in vinegar and salt as early as the pre-colonial period. This technique was essential for food preservation in the tropical climate.

 

The name "adobo" itself comes from the Spanish word "adobar," meaning "to marinate" or "to pickle." When Spanish colonizers arrived in the 16th century, they noticed that the native Filipinos used the same cooking method and gave it the Spanish name because it reminded them of their own adobo preparations, though the Filipino version was quite different. The only similarities are our use of vinegar and salt as the main ingredients for the marinate.

The original Filipino technique involved cooking with native ingredients like coconut vinegar, sea salt, and later soy sauce (introduced through Chinese trade). Each region developed its own variations - some using coconut milk, others adding different spices, and varying the ratios of vinegar to soy sauce. Pork and chicken became the most common proteins, though fish, vegetables, and other meats are also used. 

There are many different kinds of Adobo, and it goes beyond the usual Chicken and Pork. some of the most famous ones are known by their color such as:

• Adobo Sa Puti(White Adobo) - Regarded as the original, pre-colonial adobo, this way of cooking adobo doesn't use soy sauce, relying mainly on vinegar and salt for seasoning, resulting in a lighter color. This way of cooking adobo is common in the Visayas and Mindanao regions of the Philippines.
• Adobo Sa Pula(Red Adobo) - In some areas of Southern Philippines, like Laguna, Batangas and Cavite, a red variant exists, using achuete seeds (annatto seeds) to impart a reddish color and a mild, earthy flavor.
• Adobo Sa Itim(Black Adobo) - This is the most widely recognized way of cooking adobo, made with vinegar, salt, and soy sauce, which gives it a darker, browner hue.
• Adobong Sa Dilaw(Yellow Adobo) - Found in regions like Batangas, Visayas, and Mindanao, this variation gets its distinctive yellow color from the inclusion of turmeric (luyang dilaw).

These variations show the diversity within the Filipino adobo tradition, where ingredients and cooking methods vary region to region, family to generations. and individual preferences, leading to distinct flavors and colors.

What makes Filipino adobo unique is its emphasis on the balance of sour (vinegar), salty (soy sauce and salt), and sometimes sweet elements, creating a complex flavor profile that's distinctly Filipino. The cooking method - braising in the acidic liquid until tender - also creates the characteristic dark, glossy sauce. Today, adobo is considered the unofficial national dish of the Philippines, with every Filipino family having their own cherished recipe passed down through generations. It represents how Filipino cuisine evolved through indigenous practices, colonial influences, and trade relationships while maintaining its distinct identity.

I hope you find this short article informative. 

Ka Tato's Corner June 04, 2025

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