Nauusong mix and match ng iba't ibang meryenda, tikman! | Dapat Alam Mo! - video Dailymotion

GMA Public Affairs

Aired (January 5, 2024): Sushi at shawarma na taco? Burrito pero lasang Pinoy? Ilan lang ‘yan sa mga nauusong food fusion o mix and match ng iba't ibang meryenda. Kung saan ‘yan mabibili, alamin sa video na ito.

Transcript

00:00 Atanja, Kaloy, we usually like to try different foods from our own habits,

00:04 especially now that the holidays are over and we have a lot of things to do.

00:07 That's right, Mommy Sue.

00:09 We have a lot of things to do.

00:10 When it comes to food, Filipinos are very creative.

00:13 But what if we combine our favorite snacks and dishes?

00:20 Wow!

00:21 That's possible with the story of Tina Panganiban Perez.

00:24 Wow!

00:26 Sushi and shawarma tacos, burrito but with a Filipino taste,

00:30 that's the popular fusion of mix and match of different snacks.

00:34 In Makati, tuna and salmon, which are usually in sushi and sashimi,

00:47 is made into a filling in Chef Ina Bilbao's taco.

00:50 It's like Mexican and Japanese and Hawaiian combined in one type of food,

00:56 which is poke tacos.

00:59 So it's nori, seaweed, and then I fry it, I make it as a tempura,

01:05 and then I double bake it.

01:06 And then inside are different varieties of seafood, like salmon, tuna, cani.

01:14 And then we also have meat variants that are sisig and shawarma.

01:19 The nori sheet, which is coated with tempura batter, is made into a taco shell.

01:24 Inside each taco, she puts rice,

01:28 and then she combines salmon, tuna, or cani with a special sauce.

01:33 If the food is Filipino, she adds sisig and shawarma to the variety of their tacos.

01:39 It's something new to Filipinos.

01:43 So when we launched it, a lot of people said, "Hey, this is new."

01:47 The co-owner, Kitschie, helped in making their product known online.

01:53 We started with our family and friends because they were the first ones to believe in it.

01:58 After the pandemic, that's when we started our physical stores.

02:05 We had several pop-ups in different locations.

02:08 And our physical stores, we have three now.

02:12 They thought of making a bite-sized taco.

02:15 As for the flavors, you can choose between seafood or meat.

02:22 They are really, really good.

02:23 First time here, different from any tacos I've ever had.

02:27 In Manila, the fried rice with adobo, kare-kare, and sisig

02:33 was made into a Mexican food burrito by Justin.

02:37 We have two partners, a chef, and they're experimental in how they cook.

02:43 I think we were able to edge them out so that they're different from other restaurants here in the Philippines.

02:48 Introducing Filipino flavors would make it more easier for Filipinos to appreciate Mexican food.

02:53 We started with kare-kare because we felt it was different.

02:58 And then we said we shouldn't stop with kare-kare.

03:01 We should experiment more.

03:03 And after a few months, we added adobo and sisig.

03:06 We targeted students or young professionals, and then we marketed it as Mexican food for the Filipino palate.

03:13 It's easy to make Mexican burrito.

03:16 First, you put the rice in a soft tortilla wrap.

03:20 Then you put the meat, kare-kare sauce, and steamed pechay and beans.

03:25 For their other Filipino burritos, they have adobo and sisig.

03:35 Aside from burritos, they also tried eating sisig taco, sisig taco pizza, and sisig quesadilla.

03:43 Before tasting, it's not like sisig that's made with rice.

03:52 This one is made with rice and vegetables. It's delicious.

03:56 Don't be shy to leave your habits.

03:59 Because when it comes to food, being unique is the key to being sold.

04:05 I'm Tina Panganiban Perez, and that's the story you need to know.

04:12 [music]

04:34 [BLANK_AUDIO]

Nauusong mix and match ng iba't ibang meryenda, tikman! | Dapat Alam Mo!

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