Rica Buenaflor, a Le Cordon Bleu Paris grand diplome alumna, embodies the fusion of gastronomy and wanderlust. Her journey began with her love for travel and food adventures, igniting a passion that transcends borders.
“It was my grandmother on my father’s side who inspired me,” shares Rica. “She was an Ilongga from Bacolod and she cooked until she was in her 80s. I was always in her kitchen.”
Rica found her calling in the early 2000s, when she immersed herself in Bicol cuisine’s vibrant tapestry. Inspired by this newfound discovery, she created QueRica.
I lived in Bicol for 10 years when I married my Bicolano husband, Carlo. I fell in love with Bicol cuisine because of the way the Bicolano cooks have instinctively developed their innate technique in cooking using coconut milk,” Rica elaborates. “It is very similar to how the French cook with butter,” she adds. “Bicol is a very poor region with limited fresh ingredients whenever they are visited by typhoons, which is quite frequent. So, Bicol has developed a very ‘resilient’ cuisine. They have to make do with the ingredients that they have that’s available at any given moment. So, they have honed techniques when they cannot rely on ingredients. That to me is the magic of Bicolano cuisine — a very resilient cuisine that’s driven by instinctive cooking techniques.”
We asked her what inspired her to put up QueRica and her reply was, “After culinary school in Paris, I was inspired to champion Bicolano cuisine. I first started making Laing Longganisa but through the process I stumbled upon pili nuts and when I realized how special and unique they are and that they are endemic to the Bicol region, I decided to focus on pili nuts.”
Rica aims to see QueRica as the purveyor of fine Filipino ingredients and flavors that can be found all over the world. Her advice to the next generation is to always be proud of their roots because that forms the very foundation of who they are.
Rica’s expertise extends beyond traditional cuisine. In 2023, she became a certified plant-based retreat chef, reflecting her commitment to sustainable and holistic food practices.
In 2024, she further expanded her wellness expertise by becoming a certified yoga teacher, bringing a mindful and balanced approach to her culinary creations.
“In QueRica, we celebrate the very essence of what makes this nut so exceptional.”
1. Hand-harvested and meticulously crafted in small batches by skilled artisans.
2. Pili nuts have been a part of Filipino culture for several decades, particularly in the Bicol region where they are traditionally harvested. They hold a special place in our culinary heritage.
3. Pili nuts are native to the Philippines. Grown wild in the rich volcanic soil of the Bicol Region, pili nuts benefit from the region’s unique weather conditions, nature’s perfect recipe for cultivating the world’s greatest nut. This mineral-rich environment imbues each pili nut with a depth of flavor unmatched anywhere else.
4. Our pili nuts undergo an intricate process to unlock their full potential.
5. Pili nuts are one of the most nutritious nuts available. They are rich in healthy fats, protein, magnesium, and vitamin E, making them a perfect snack for health-conscious individuals. It is also keto-friendly and perfect for plant-based/vegan and paleo diets.
6. Pili nuts have a unique flavor. They have a distinctively rich, buttery flavor with a hint of sweetness. This makes them versatile for both savory and sweet applications, from snacks to gourmet dishes.
7. Pili nuts are quickly gaining recognition worldwide for their health benefits and unique taste.
8. There is a diverse range of pili nut products. There is the plain variety, the pili nut in its simplest form, creamy and rich that tantalizes the palate. There is the Philippine Sea Salt, a savory twist with enhanced richness; Ube, which is sweet yet still creamy and rich; Davao Chocolate; Coffee; Truffle Pecorino; Miso Salted Caramel; Matcha and Asin Tibuok.
9. Pili nuts are incredibly versatile. Whether enjoyed on their own, added to salads, blended into smoothies, or used in baking and cooking, their rich, buttery flavor enhances a wide range of dishes.
10. Pili nuts are more than just a snack; they are a symbol of Filipino resilience and creativity.
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