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.
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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]