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c h i k k a
b u z z
MARVIN GAPULTOS’
journey from food
blogger to gourmet food trucker, and
finally to author of
The Adobo Road
Cookbook
might ring familiar to many
Pinoy foodies: as a Filipino–American
growing up in Los Angeles, he preferred
a diet of pizza, burritos and burgers
over the local classics, such as
adobo
(
marinated dishes) and
sinigang
(
tamarind stew) that his parents couldn’t
live without.
“
Soon enough, the doldrums of dorm
food made me see the error of my ways,”
he writes in the introduction of the book,
a kind of timeline that describes how his
relationship with Filipino food intensified
over time. “Weekend trips back home
became more than just a chance to do
my laundry for free — [they] were also
opportunities to eat as much of my
mother’s cooking as possible.”
This newfound love for Pinoy food
led to a more methodical exploration
of the culinary heritage. Quick phone
calls to his mom and aunts for cooking
advice progressed to hours of hanging
out, mentor–and–protégé style, in their
kitchens. Learning family recipes from
grandmothers led to greater confidence
in experimenting (his trial-by-fire
education is documented in his blog,
,
and
eventually to his mission: to share the joys
of Pinoy food. His mobile restaurant, The
Manila Machine, is his “personal vehicle
for bringing Filipino food to the masses.”
Adobo agent
Blogger, author and mobile restaurateur
Marvin Gapultos wasn’t always a fan of
Pinoy food — now he’s an evangelist
What was the driving
idea behind The Manila
Machine food truck, and
how did you get things
rolling?
My ultimate goal has always been to bring
a greater awareness and appreciation of
Filipino food to the rest of the world. So
I knew that in order to do so, I had to go
beyond food blogging. I decided to take
my recipes and open The Manila Machine.
It took months of planning, research, and
recipe testing before I got anything rolling.
To the rest of the world,
Pinoy food is adobo. What
makes it so special?
I think adobo is the representative dish of
Pinoy cuisine simply because it’s so well
known – that said, it can also be argued
that sinigang is a representative dish. In the
case of adobo, I think it’s special to Pinoys
because it is comfort food, and because
there are so many different ways to make
adobo. I think adobo showcases the great
diversity in our cuisine.
How would you best
describe Filipino cuisine?
Filipino cuisine is family cuisine. Above
all else, Filipino food is largely shaped by
individual family traditions and customs.
A dish made in one household will differ
greatly in the household next door. Again,
the sheer diversity of our cuisine is one of
its greatest characteristics.
What should people
around the world know
about our food?
I’d like the world to know that the food of
the Philippines is a complex melting pot
of flavors and textures that can appeal to
anyone’s taste buds. Filipino food is worth
knowing, and it’s worth eating.
The Adobo Road Cookbook: A Filipino Food
Journey
is published by Tuttle Publishing.
For Marvin’s recipe of the
Chicken Adobo Pot Pie, visit
PHOTOS
COURTESY OF TUTTLE PUBLISHING
q & a
