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Cristina Quackenbush hasn't even opened a full time restaurant yet, but already the woman behind New Orleans' popular Filipino pop up Milkfish is getting interviewed in national stories about the future of Filipino food. The Today Show's food blog—yes, apparently the Today Show has a food blog—talked to food personality Andrew Zimmern about the "next big thing" in food, and he pointed to Filipino food. Zimmern told Today, "It’s just starting. I think it’s going to take another year and a half to get up to critical mass, but everybody loves Chinese food, Thai food, Japanese food, and it’s all been exploited. The Filipinos combined the best of all of that with Spanish technique."
Few types of cuisine are hard to find anymore. Mexican and Tex-Mex are readily available, Indian buffets are standard fare, sushi just seems to keep growing in popularity, and Chinese, Thai, and Vietnamese are easily accessible. And food experts claim that Peruvian and Korean cuisine are the fare du jour.
So what’s the next fad food? Andrew Zimmern, host of “Bizarre Foods” on the Travel Channel, has a theory: “I predict, two years from now, Filipino food will be what we will have been talking about for six months … I think that’s going to be the next big thing,” he told TODAY.com.
Filipino cuisine has a variety of foreign influences. The impact of China is evidenced in their use of noodles (pancit), fried rice (sinangang) and spring rolls (lumpia), as well as the soy sauce and fish sauce found in many other dishes. Indonesian and Malaysian influence can be seen in the use of coconut milk and rice, particularly in desserts, as well as the use of chilis (though most Filipino food isn’t very spice-heavy).
