CCP Encyclopedia of Philippine Art showcases Filipino food artistry in celebration of Filipino Food Month this April

 With its diverse and rich flavors rooted in indigenous cultures and influences, Filipino cuisine reflects the country’s history and abundant culture. From iconic savory dishes to regional fares,

Filipino food offers not only to satiate hunger but also tells the story of local ingredients and family traditions.

Beyond its taste, the preparation and presentation of every dish highlights the overall appeal of Filipino cuisine and adds visual depth and storytelling. It shows that Filipinos do not just cook food but they do it to show care and express their hospitality.

Filipino food goes far beyond simple nourishment. It reflects a deep sense of creativity and artistry that appears at every stage of the culinary experience: from preparation to plating.

Cooking involves skillful techniques and balanced flavors, often adapted with resourcefulness. Serving styles, like communal meals on banana leaves, emphasize culture and connection. The presentation is vibrant and carefully arranged, making dishes visually appealing as well as delicious.

In celebration of Filipino Food Month this April, the CCP Encyclopedia of Philippine Art (CCP EPA) showcases and promotes the rich Philippine cuisine while also emphasizing how they shape our national and cultural identity and open conversations on its sustainability and conservation.

Do you know your Filipino dishes and local ingredients, as well as their cooking processes and more? Learn more about them through CCP EPA’s comprehensive article on Food Art.

FRUITS AND RELISHES

Relishes and desserts are mostly the preferred mediums for food art since they can be prepared in advance, offering more time for creating designs. A good example is achara, it’s a pickle relish made of grated unripe papaya and other vegetables like cucumber and bell pepper. Its textures and colors are ideal for carving various shapes, figures, and even small scenes, which are then arranged in glass jars to create decorative displays. The natural colors of the ingredients provide many ways for them to express their artistry through arranging these relishes.

Pan de San Nicolas (Photo courtesy of Nicanor G. Tiongson)

Mayumo, the Pampango word for sweet, is a food art from San Miguel de Mayumo in Bulacan.

They preserve different kinds of fruits, mainly suha (pomelo), dayap (lime), kundol (wax gourd), etc. They are carved with decorative patterns before being put in jars for display.

In some provinces, like Laguna, creativity is shown differently, such as stuffing limes with coconut jelly, adding both visual and textural contrast to the dessert.

KAKANIN

The arrangements and packaging of kakanin is another medium for food art. One of the most popular ways of arranging kakanin is by serving it in bilao (flat baskets) which highlights its patterns and colorful visuals. Puto and kutsinta, for instance, are steamed in bamboo tubes or molds, made in different sizes and colors, and arranged in bilao when served.

Other kakanin like suman, ibus, tupig, tamales, and puso also highlight the creativity of wrapping using materials such as coconut fronds, banana leaves, and nipa leaves. For example, suman sa ibus is mostly wrapped in pale young coconut fronds, while in Obando, Bulacan, darker fronds are woven into small triangular baskets.

Tupig from Ilocos is both decorative and practical, commonly enjoyed during holidays or cockpits. In Cebu and Cagayan de Oro, they have puso also known as “hanging rice” encased in woven coconut leaves shaped into portable pouches, with various regional names like balisungsong, lambay, patupat, and tamu.

PASTILLAS

The famous pastillas de leche, sweets made from carabao milk and sugar from San Miguel de Mayumo, are also known for its pabalat (wrappings), made of multicolored thin paper, called papel de japon. They are cut into stars, leaves, flowers, palm leaves and branches, letters and other designs.

Pabalat or pastillas wrappers of papel de japon, Nicanor G. Tiongson Collection

Pabalat artist Luz Mendoza Ocampo uses patterns she personally designed, such as the so-called Maria Clara motif, tinikling, pounding rice grains, nipa hut, birds, and various flowers. She traces the pattern into layers of papel de hapon using a pencil, and then cuts the paper using a cuticle scissor.

Other pabalat artists prefer the freestyle method without using any patterns or drawings by cutting a folded paper freehand. The pabalat tradition in Bulacan is usually practiced by women. Well-known pabalat artists are Amparo Pengson, Rosa David, Nene Pineda, Luz Reyes, and Teresita Ramos.

COOKIES AND BREADS

In Pampanga, during feast day of San Nicolas, cookies designed in his iconography are sold outside churches. Meanwhile, in Bago City, Negros Occidental, alfajor cookies are also popular amongst migrant families from Panay who settled there in the 1920s. The cookies are made of rice flour and sugar then pressed into wooden molds showcasing various designs including symbols like USAFFE and Boy Scouts insignias, flowers, etc. They are typically cooked by being sun-dried.

Animal-shaped bread from Domalaon Bakery, Antipolo City (Photo by Kiko del Rosario)

Breads also serve as an ideal medium for creative food art. In Silay, Negros Occidental, empanadas are meticulously fluted in a milles feuilles style, while in Vigan, Ilocos Sur, panaras are crafted with pinched edges and distinctive patterns. The shaping of tortas reales and castillos, sweets influenced by Spanish heritage, continues alongside more modern cake decorations inspired by American traditions. In Antipolo, Rizal, one bakery is popular for making bread into playful shapes, including lobsters, pigs, turtles, and crocodiles, showcasing a unique form of food artistry.