A taste of the Philippines at the stand

MANILA, Philippines – A Philippine stand was first set up at Madrid Fusion in 2015. The stand was located near the entrance of Palacio Municipal de Congresos in Madrid and aimed to introduce all who attended Madrid Fusión to the flavors of the Philippines to serve as a platform to promote Madrid Fusión Manila.

This year, with the sustainability angle in mind, in keeping with the MFM theme, the Philippine booth featured “Ark of Taste” ingredients of the country which are indigenous or endemic.  Many of these featured products were donated by private companies from the Philippines.  The booth offered servings of champorado using Philippine cacao and heirloom rice, chicken adobo with adlai (Jacob’s tears) and papaya achara, turon with langka and turmeric tea for the first day.  On Jan. 24 visitors got a sampling of tsokolate with puto manapla, arroz caldo, mini ube and cheese puto with barako coffee and ice cream with Pinoy Flavors of ube and mango. On the last day, dishes were champorado with crispy dilis, sinuglaw (pork sinugba prepared kinilaw style) and cuchinta, ube ensaymada. Cornicks, dried mango with chocolate, chicharon, ube dimples, pili nuts (in sea salt and caramelized),  polvoron, torones de casuy were available all day, everyday at the stand.

The stand also had a counter to promote  the Madrid Fusión Manila congress, the Fusión Manila International Gastronomy Expo and the Flavors of the Philippines month-long calendar of culinary events happening in different parts of the country from mid March to the end of April this year.  Booth guests were encouraged to register as congress delegates, expo trade exhibitors, visitors or buyers.

And in keeping with the bayanihan spirit, the Philippine delegation, including members of media, Filipino chefs, private sector partners and tourism and agriculture officers helped in whatever way they could.

Some donated products to be shared in the booth, others manned  the booth and whipped up their yummy Filipino dishes, still others helped by carrying extra luggage in their bags – of products for the booth and then there were those who helped clean up the booth at the end of the day.

It was indeed a concerted effort, which made each person, who was part of the delegation, an ambassador of the country — and a partner in helping put the Philippines in the gastronomical map of the world.

Pinoy treats like dried mangoes with chocolate, achara, puto and bibingka, among others, are served at the Philippine booth in Madrid.

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For information, visit  www.madridfusionmanila.com.