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Magbibigay tayo ng cooking demo dito sa kanila.

Yes, nakabarong tayo.

Yes, yes, coming, coming.

Okay, sige, mamaya na ulit.

Nico Mejia, Embakador ng Kusina Pilipinas.

Hola!

Lina Alchef, GPR, Loyal Embakador ng Kusina Pilipinas.

Hola!

Dos, entre nuestras culturas.

Saludo.

Quiero hacer un pequeño síntesis de.

Para estar aquí, con ustedes,

a discutir mi español todavía es...

Because as you know, as I mentioned earlier,

there are 7,000 plus islands in the Philippines, no?

Yes, you look very nice.

So, ito yung tradition.

Well, shirt ko to, na binili ko sa market,

sa Mexico City.

Ginagamit na ni Camille ngayon.

And then, guys, yun yung kasombrero.

Pilipino yan.

Tapos, yung negosyo niya dito ay tequila.

Hindi siya mukhang Pilipino.

Mukhang siya Mexicano.

Siya, Tagalog na Tagalog.

Taga Isabela.

And, guys, tingnan niyo ito.

Vino de Cocos.

Distilado de Tuba.

Lambanog to.

May lambanog sila dito,

na galing sa atin.

Tayo nagturo sa kanila ng lambanog.

Then, ito yung tequila.

Tequila ba yan?

Hindi, mezcal yan eh.

Well, hindi ako sure kung ito yung company niya.

Hindi ako sure kung ito yung brand niya.

To be continued,

dito kami ngayon sa University ng Colima.

And, magbibigay tayo ng cooking demo sa kanila.

Gagawa ako ng talangka arroz caldo.

Hindi kasi sila sanay kumakain ng bigas dito

kasi puro corn sila.

Ito si Chef Carlos.

Chef Carlos, how are you?

Buenos dias.

Chef Carlos loves manipakyaw.

So, ito si Samuel.

Samuel, tama?

Yes, Samuel.

He's from Isabela.

He moved to America when?

1975.

How long have you been in Mexico?

I got overgrown, maybe like 20 years, 25 years.

Jalisco, Guadalajara, tequila.

And then, you have a tequila brand here?

Yes, ma'am.

Tequila brand Adelan Tequila.

Which will be, hopefully, hitting the market in Asia

before the end of this year.

Hopefully.

We're based in Dubai now.

Ah, ganun?

May Pilipino restaurant kami doon.

Ah, ganun pa?

Ganun pa?

Ganun pa?

La Jota Mongradeña.

La Jota de Mongradeña es una danza tradicional filipina de origen español.

Originalmente, se presentaban en una...

durante el periodo español en Filipinas.

Los Filipinos adaptaron la Jota Española en diferentes versiones

para hindi naman ito pwede.

Ito yung station natin.

We're gonna do a demo for everyone here later.

And gagawa tayo ng...

Talangka Arroz Caldo.

So, this is a talangka.

I call it a talangka.

Crab fat salsa.

Like a talangka.

We call it in the Philippines.

Chicharon.

Right?

Then...

Give me your...

Give me some lime.

Give me some lime.

And then...

Give me...

your appetite.

Ah.

Ques?

Ques?

Really good?

Really good.

Yeah.

It's a crab fat.

With a...

Okay, you can have this.

Like a...

Is it tostada?

Tostada.

Green onions.

And then...

Can I get some lime in here?

Yes.

So, this is...

Two cultures.

Mexico and Pilipinas.

In one bite.

Who wants to have it?

Me.

Oh, you. Okay.

Okay.

Okay.

Is it good?

It's really good.

Really good?

Yeah.

Okay.

Let's make David one.

Lime, lime, lime.

No?

Yes.

Sopa?

Sopa de que?

De que?

Sopa de que?

A ver.

Sopa de carajol.

Sopa...

Oh, man.

Arroz.

Oh, it's good?

It's good.

Olive oil.

Black pepper.

Onion, lime.

Thank you, amigo.

No, for me.

For me?

No, for me.

It's good, right?

It's really good.

It's really good.

I like it.

It's really good.

Wow.

Just to make you feel good after you have a long day.

This one's a ginger soup rice.

Ginger soup.

It's a ginger, so I flavored it with a...

This is a...

We call it crab cata.

So it's crab meat, paprika, garlic powder, onion powder, and a little bit of soy sauce.

Wow.

So that's why it's...

Thank you.

I'll take this.

What is this again?

This is the tatamado.

Okay.

And we just have a fruit with...

He said it's a fruit and vinegar.

It's vegetables with vinegar.

Wow.

Mmm.

Mmm.

I like it with the lard.

Yes?

This is good.

Yes?

Yes?

Yes?

We start at 1.

So I suppose they're gonna come.

And so three of us are gonna do a demo.

Chef Carlos, Chef Nico, and myself.

Toma ne!

I know it's heavy.

Por supuesto.

You're gonna put something in here?

Mmm.

I'm gonna put rice.

Okay.

I think it's okay.

Avanti, mon amies!

Avanti, mon amies!

Pase por aqui.

Gracias.

Ah, que tal?

Muy bien.

Sure, sure, sure.

Take it now?

Otra vez por aca.

Ah, no, no, no.

Because I need to explain what it is.

I might forget.

I don't see it.

Uno viene de Dubai, de Manila.

Otro viene de La Paz.

Y los dos están en los restaurantes para estar aquí presentes y poder dejar también su propio legado.

Seeing the mangoes, seeing the bananas, it's mind-blowing how our similarities are so much.

And I overheard Chef Carlos was saying earlier to one of the students that you don't have to look elsewhere for inspiration.

We have each other.

This unity, this friendship, this relationship.

We have so much to learn.

We're just scratching the surface.

I met Chef Nico in Spain and at first I didn't want to go up to him because he was very scary.

I was very intimidated by him.

He was like this and he wasn't smiling.

He wasn't smiling at all.

And my wife said, go up to him.

I think he's a nice guy.

Anyway, the next day he comes to our table.

He said, hola Chef, are you from the Philippines?

I said, yes.

We have so much in common.

And he said, Dubai, everything.

And he said, come to Montenegro.

We cook together.

So here I am.

I'm excited to cook for you guys.

I can't wait to share our culture to you guys because it's part of our, it's part of who we are.

And I guess, also, you are who you are also because of us.

And I think this is the, the gallantry happened 300 years ago.

And this is the new version.

Nico, Carlos, all these students here, the future.

You know, and this is something that, I don't know, I don't know what's going to happen next.

But I know it's going to be good.

Alright, let's cook some food.

Thank you.

Do you want to say something to Chef JP?

Do you want to say something to him?

No.

Okay.

What are you going to cook?

Mariscos, rice, and sopa.

Sopa, rice, and mariscos.

And then?

Basically, it's crab fat, crab meat, ahong, cebulla.

Crab fat, crab meat, cebulla, and acai.

Acai.

Soy sauce, and paprika.

So, I add some to our broth.

So, I flavor the broth.

I think we should start plating.

I flavor the broth with talangka.

Then, we like using fish sauce.

Salsa de pescado.

A little bit of fish sauce.

Ginger.

Lots of ginger.

Ajo.

Mucho ajo.

It's my favorite ingredient.

I even have a tattoo.

Tomorrow, I will get a corn tattoo from Nico.

So, then I solidify our friendship.

I will add spring onions.

Yes.

I'm going surfing the next day.

But even if it fades, I don't care.

I just want it to be there.

Okay.

Then, cooked rice.

So, when you make arroz caldo, you don't have to start from uncooked rice.

You can always start from cooked rice.

If you have uncooked rice, it's already cooked.

It's already cooked.

Yes, it's already cooked.

And then, just cook it longer.

Like that.

Use a whisk.

Take your time.

And this is...

When you do this, this is the time you open your bottle of wine or your tupa.

And you drink it.

So, when you cook...

I don't know with Chef Nico.

Chef Nico starts drinking in the morning.

I start drinking after the dish.

I'm not you.

This is Rockstar.

You know, like...

The most senior Rockstar.

He's the second.

Translate.

He says that all the cooks are Rockstars.

But, don't get confused, guys.

There are many years of work behind this.

I was on the grill for 14 years.

Working.

14 hours a day, 15 hours a day.

I burned my domingo macula.

So, it's all because of the grill, because of the passion.

You have to have passion.

Okay, Chef.

Okay, and...

Since I'm in Mexico and I'm learning so much from you guys.

I got our crab fat.

And then it's with achiote.

Achiote.

In all my cooking style, there's always annatto oil.

Always.

He uses annatto oil and achiote oil in his cooking.

So, crab fat, cilantro, chicharron.

Crab fat?

Chicharron.

Chicharron?

A lot of chicharron?

Chicharron.

This looks like the sauce we make in the chicharron tacos.

Look at this.

Lime?

A little bit of lime.

A little bit?

A little bit.

Just to cut through the richness of the crab fat.

Just to cut through the richness of the crab fat.

Okay, I think...

What else did I forget?

Okay, I think I'm okay.

Alright, so I will do one plating here.

Where's my plate?

I'll do one plate here.

For you guys.

And then while David and Eliana are starting to plate.

We have, I think, enough for everyone.

If we don't have enough, then just look for your own steel bowl and I think we have more rice here.

Spring onions, fried ginger, fried garlic, chicharron, chicharron, and then eggs.

So, when you make hard-boiled eggs at home, just find this, cut it in half, and you don't have to...

You don't have to...

And I dedicate this dish to Chef Nico and Chef Carlos because they've been very, very tired.

Especially Chef Carlos, I think.

And also Nico because he organized this.

I mean, a hearty, gingery soup is always good at the end of the day.

This is like a menu for us.

And then, because to celebrate our two cultures, I put everything I put in the broth into a...

I put everything I put in the broth into a...

Okay, so this is our dish.

We'll put it there, and I'll make another one.

And let's start putting the toppings.

It's good, it's good.

Who else wants to help? Come.

Put chicharon.

And...

Okay.

Chicharon.

But I'll make another one.

Wait. Can you...

Chicharon, chicharon.

Okay, sure.

Thank you.

How is it?

Did you like it?

I love it.

The chicharon.

Cold.

It's a revelation.

It's amazing. I haven't tried this one yet.

Good job. Thank you.

Thank you for your help.

What did he say?

The most important thing in making a ceviche is to put first the salt.

Because the salt is going to dissolve.

The salt will be in the base of the poutine.

Like the old way of doing it.

And then?

And then ice on the bottom?

Yeah, and then ice.

He put lime.

For us, it's vinegar.

I don't understand much.

If you know, just comment.

So his ceviche has...

Oh, it has...

Cucumber, carrots...

Tomatoes...

Onions...

It's cooked. It's cooked.

Is it cooked, chef?

Yeah.

There. It's ready.

It's ready to drink.

Let's drink.

So apparently, guys, our influence on them is our barong.

And then it evolved into their clothing.

But we brought barong to them.

Cheers to Colima and the Philippines.

Hey, David.

Is it possible that I interview you in the hotel later?

Yeah, of course.

Just like 15 minutes.

Sure, sure.

Okay. A little bit? With a beer?

With a beer.

More relaxed.

And?

Yes, just a small interview.

Sure.

Thank you, my honor.