Of tequila + chuba, chips + mahu, cooks + food books
Irresistibly good: Eat MY SPuDs’ Spicy Pork Floss and Chips are potato chips with a lot of kick made with imported spiced pork floss (Chinese mahu.) For inquiries and orders, contact0917-PATATAS (7282827) or email eatmyspuds@gmail.com.
Of tequila + chuba, chips + mahu, cooks + food books
TURO-TURO - Claude Tayag (The Philippine Star) - November 24, 2016 - 12:00am

While spud is another British-English word for potato, SPuDs is an acronym of a group of foodies who got together to create a line of premium potato chips or “crisps” as the Brits call them. 

Thus, Eat MY SPuDs was born. Margaret, Yvette, Shen, Penk (last name Ching, the internationally multi-awarded queen of cakes) and Dennis ventured into the growing snacks food arena with the aim of producing tasty, premium snacks and to share this creation with the food-loving Pinoys. 

So far, they have two initial offerings: Truffle and Chips for those who adore Italian white truffle oil and some secret ingredients to make an addicting snack; and Spicy Pork Floss and Chips for those who like their food with a little bit of kick made with imported spiced pork floss (Chinese mahu) and a secret blend of seasonings that makes you want to have more. 

As these two variants were just launched to the public sometime last week at Chef Jessie’s at Rockwell, Makati City, other flavors are already being developed. For inquiries and orders, contact +63 917 PATATAS(728-2827) or email eatmyspuds@gmail.com.

We Say Tubá, They Say Tequila 

Of all things Mexican, it is perhaps tacos, burritos and tequila Filipinos are most familiar with. But did you know that the Mexican’s world-famous iconic alcohol traces its origins to our lowly coconut liquor tuba? And, did you know, too, that of all things Filipino it is the mango and chuba (tubá) that Mexicans associate with Las Filipinas?

Thus, narrates Mexican Ambassador to the Philippines Julio Camarena Villaseñor, in his introduction at the launch of Casa Noble Tequila in his residence two weeks ago. He said it was during the 250 years of the Manila-Acapulco Galleon Trade that some Filipinos (who may have jumped shipped in Acapulco, my opinion) taught the Mexicans the art of distilling alcohol from the coconut. The Mexicans in turn applied this new-found process to the succulent blue agave (aka agave azul and agave tequilana.)

Considered one of the best tequila in the world, Casa Noble Tequila is triple distilled from 100-percent estate-grown organic blue agave. Its founder and CEO Jose “Pepe” Hermosillo, flew in from Jalisco, Mexico, where the Ambassador is also from, to personally launch Casa Noble Tequilla to the Filipino market. It comes in variants Crystal or Blanco, Reposado and its top-of-the-line Añejo. 

The Ties That Bind

Today, Thursday, Nov. 24, marks the inaugural opening of the exhibition “Flavors That Sail Across The Sea (Sabores Que Cruzaron Los Oceanos).” It is a special exhibit that Spanish chef Chele Gonzalez of Vask Gallery labored, together with the Spanish Embassy and Antonio Sanchez Mora of the General Archives of the Indies in Seville for almost two years. 

The interaction between Spain and the Philippines contributed greatly into molding Philippine cuisine. The Galleon Trade allowed Spain to reach the Philippines (in search of spices) and the Americas that allowed these nations to exchange, adapt and create. This auspicious circumstance molded the cuisine of these nations to what they are today.

The “Flavors That Sail Across The Sea” exhibition is open to the public at the Old Congress Building of the National Museum. Admission is free.

40 Years + And Counting

The indefatigable doyenne of Filipino restaurateurs Glenda Rosales Barretto is celebrating her 40th year in the food industry with a big bang. 

Today, the moving force, CEO and president of Via Mare, Tita Glenda as everybody endearingly calls her, will launch her latest book to commemorate this milestone. This new book, ViaMare: 40 Years of Iconic Events Through Menus, Recipes, and Memories is also a tribute to the woman whose vision of excellence remains constant and Via Mare’s fount of ideas. It is also a memoir on the stories, people and, of course, food that built such feasts: documenting in detail the recipes created and the menus served.

To speak of Via Mare’s story is to speak of Philippine culture. In the ‘70s, when fine dining and quality fares were synonymous with hotels and foreign cuisine, Via Mare stood its ground: that Philippine cuisine and talent is world-class. Throughout the years, this advocacy has been their pillar in orchestrating the grandest feasts of Philippine society: from political functions like the recent APEC and ASEAN Summits, religious functions like the Papal visits, colorful cultural festivals like Madrid Fusion and World Expositions, down to the private events of the country’s most illustrious families. 

It is available for P795 in National Book Store and Powerbooks and online at www.anvilpublishing.com.

Cook + Book Day

Anvil Publishing, Inc. and National Book Store are holding the first mini cookbook and food fair “Cook + Book Day” on Sunday, Nov. 27, 10 a.m. to 7 p.m., at National Book Store, Glorietta 1, Makati City. 

It will feature its bestselling and award-winning cookbooks, as well as showcasing different types of Filipino cuisine with the well-known Anvil food authors and their restaurants. The event will also be composed of cooking demos, food samplings and book signings. Walk-in attendees are also welcome to join for every purchase of any cookbook from Anvil Publishing during the event.

This author will be part of a panel discussion “Pen and Palate: Food Writing and Its Role in the Culinary Industry”  from 11 a.m. to 12 noon, together with other Anvil Publishing food book authors Blanche Gallardo, Nancy Reyes Lumen, Editha Singian and Clinton Palanca.


  • Latest
Are you sure you want to log out?

Philstar.com is one of the most vibrant, opinionated, discerning communities of readers on cyberspace. With your meaningful insights, help shape the stories that can shape the country. Sign up now!

or sign in with