The Spanish-Mexican Connection

The Spanish food that was brought to the Philippines beginning in the late 1500s was a Mediterranean melting pot, a fusion of indigenous European food and substantial culinary influences from the Arabs and Sephardic Jews. The Arabs were responsible for bringing important crops to Europe and cultivating them. Many of these still carry their Arabic names: sugar [azucar/al-sukkar], saffron [zafaran/al-zafran], rice [arroz/al-ruzz], and many citrus fruits and vegetables, including lemon [limon/laymun], orange [naranja/naranj], and spinach [espinaca /sbanikh]. Spain brought its passion for pork (chorizo and ham) to Manila via the galleon trade (in order to ferret out Jews during the Spanish Inquisition, the Catholic Church mandated the use and consumption of pork and pork products).