Life
Bernadette Lunas, Issue Editor manilastandardlife@gmail.com @manilastandardlife @MStandardLIFE
FOOD
MONDAY, MAY 13, 2019
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Mexican dishes made of Filipino ingredients Mexican chef Jose Carlos Redon with Benilde’s School of Hotel, Restaurant, and Institution Management faculty members during the Flavors of Mexico cooking demo at the college’s La Cuisine Theater.
P
OPULAR guest chef in global culinary festivals, Mexican Chef Jose Carlos Redon recently flew to Manila for the first time to showcase how Filipino ingredients may be used to create Mexican staples.
In a workshop before culinary aspirants of De La Salle-College of Saint Benilde’s School of Hotel, Restaurant, and Institution Management, Redon, who has worked with hotels in Australia, France, Greece, Italy, and Mexico, conducted a cooking demo wherein he shared the process of preparing aguachile de camaron (shrimp aguachile), guacamole, pico de gallo (a salsalike dip), and capirotada (Mexican bread pudding) in an exclusive session entitled Flavors of Mexico. The said session was a component of the weeklong celebration of Cinco de Mayo, spearheaded by the Embassy of Mexico in the Philippines, held at the college’s La Cuisine Theater in Angelo King International Center.
Admired for applying ancient techniques with global ingredients, Redon, who owns the Teotlacualli Organic Farm located in the Valley of the Mezquital, highlighted their country’s rich indigenous heritage cuisine. He is also a known advocate of using edible vegetables and insects in creating dishes. “Filipino and Mexican cuisines share a lot of similarities such as the choices of ingredients, but what is most important is that they both have the essence of family values and traditions and it reflects well in their food,” he noted.
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Rebisco launches new snack items
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Mexican chef Jose Carlos Redon prepares Mexican staples
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HOMEGROWN snack giant Rebisco beefs up its growing snack portfolio with a new roster of products perfect for snack-loving Filipinos of all ages. The well-loved Rebisco and Hansel Premium line now includes the Japanese flavor-inspired Hansel Premium with White Cheese Filling and the light and crunchy Rebisco Premium Crackers with Black Sesame Seeds, deliciously roasted to create that delightful umami flavor. Over on the chips and curls section, Rebisco adds Tostas—thin and crispy dual-flavored corn chips. It comes in two flavors—smoky BBQ and savory cheese—in one pack, for that one-ofa-kind corn chip experience. Also now available are Goofers and Cornkalog. Goofers are crunchy corn puffs with a distinctly sweet and creamy peanut butter flavor that bursts in the mouth with every bite. Cornkalog is another corn snack variety, this time with a rich and sweet corn flavor and creamy filling. For the kids and kids-at-heart, the alltime favorite cupcakes now come in two new mouth-watering flavors—Topps Sarap Yema and Topps Sarap Choco Peanut. Topps Sarap Yema has yema frosting, peanut candy bits, and yema filling, while Topps Sarap Choco Peanut features choco-peanut frosting, peanut butter filling, and nutty chips topping. For a fruity burst of flavor, Rebisco offers GumBitz—crunchy candy-coated bubble gum bits in strawberry and green apple. And for those who like the irresistible combination of sweet and spicy tamarind flavor, Dolce Fruity Bon Tamarind Balls is now available for a quick perk-me-up snack. Healthand weight-conscious snackers can now enjoy the delightful goodness of Jeanne & Jamie’s Recipes—three varieties of delicious crackers that can be enjoyed as part of a healthy and balanced diet. The tasty and crunchy Water Crackers with flaxseeds and sesame seeds support heart health. It has Omega-3, low sodium, and zero trans fat. Whole Thins, whole wheat crackers with rolled oats, supports weight management goals. It is high in fiber with L-Carnitine and zero trans fat. Completing the Jeanne & Jamie’s Recipes line are Digestives—semi-sweet honey
Jeanne & Jamie’s Recipes, 100-calorie Fudgee Bar
Tostas, Cornkalog, Goofers, Dolce Fruity Bon Tamarind Balls, Topps
Rebisco and Hansel Premium lines, Bueno Pasta
biscuits with a hint of nutty oat flavor. It is fortified with fiber, prebiotic inulin, and has zero trans fat. Inulin is a soluble fiber that helps improve digestion, among other health benefits. Chocolate lovers can now indulge guilt-free with the 100-calorie Fudgee Barr and Choco Mucho variants, ideal for satisfying those cravings while staying on track of fitness goals. Rebisco also expands its product offerings with the addition of Bueno Pasta—firm but soft-to-the-bite premium pasta made with Semolina wheat. It is available in spaghetti and elbow macaroni varieties. “We are excited to share these new products with our consumers,” said Rebisco president Jonathan C. Ng. “Rebisco has always been an integral part of Filipinos’ snacking culture, and we are committed to developing new products that will create more opportunities for sharing and bonding.”