ME:: Recipes that probably :-) work:: Irene Arita:: May 2022:: Adobong Sitaw with Chicharon:: Filipino-Mexican Culinary and Cultural Exchange – My Slice of Mexico
Discovered: Jun 13, 2025 01:38 ME:: Recipes that probably :-) work:: Irene Arita:: May 2022:: Adobong Sitaw with Chicharon:: Filipino-Mexican Culinary and Cultural Exchange – My Slice of Mexico <— gotta try this but with 1/2 cup of chicharon not 3 cups! LOL! <– QUOTE: The month of May is recognized as Asian Heritage month in Canada; this time, I am writing about the Filipino-Mexican connection, and sharing a recipe from the Philippines that could almost be Mexican. ... Green pods of Phaseolus vulgaris, known as ejotes (in Spanish in Mexico, judías verdes, in Spain) – sitaw (Filipino) – string/green beans (English), one of the many contributions of Mexico to the world, are the featured vegetable in this recipe. Pork or chicken are common meat additions, but I chose fried pork rinds to continue my chicharrones theme from previous posts. As a snack, fried pork rinds are ubiquitous around the world, known as khaep mu in Thailand, cracklings in the US, scratchings in the UK, etc., but in Mexico and The Philippines, they definitely came from Spain, called chicharrón in Spanish, and chicharon in Filipino/Tagalog. Finally, red hot peppers are optional, but I included some to enhance the culinary fusion of the dish.
Previously
- June 26, 2024: Tamales, adobo, leche flan – Spanish, Mexican dishes Filipinos took as their own, along with New World fruits such as tomato, avocado, and papaya ¦ South China Morning Post
- December 17, 2024: Me tl;dr-ing:: Filipino tech enabled Acapulco-Manila trade starting in the 1500s until the 1800s aka Philippines<->Mexico Spanish empire was built with Filipino tech as well as the usual colonial oppression :-) Andrew Christian Petersen for his PhD in 2014:: Making the first global trade route : the southeast Asian foundations of the Acapulco-Manila galleon trade, 1519-1650