Aired (November 16, 2025): Ang Chorizo de Bilbao ay isang fusion dish ng kulturang Pinoy at Español na mula sa Filipino-Spanish na si Vicente Genato. Paano kaya ito ginagawa? Panoorin ang video.
00:00Kung may pamana ang mga Kastila na hanggang ngayon ay lasap na lasap natin mga pagkaing desarsayan o kaya'y karneng pinaespesyal ng sarisaring sangkap at kakaibang proseso, tulad ng hamon at chorizo, na mas kilala natin ngayong Longganisa.
00:18It was the Spanish who introduced the concept of the sausage that we know today. There are two types of chorizo. One is the Visayan counterpart of what we call Longganisa here. And another part is kopya ng Spanish chorizo, which is the one with the paprika, bawang. You will likely find that in wealthy mestizo families in the country.
00:48Di man sa atin, pwede na rin makatikim ng certified Spanish chorizo. Gawa ng pamilya ng kahuander nating Spanish mestizo na si Paulo. Ang chorizo ito, mas inakmaraw sa panlasa ni Juan.
01:03My father, when he came to the Philippines, his mission is to introduce the Spanish cuisine to the Filipinos. He didn't adapt all the Spanish cuisine. In fact, what he did, he adapted to the taste of the Filipinos.
01:15Sa mahigit pitong dekada ng Alba restaurante Espanyol, isa sa Pinoy na Pinoy na Spanish recipe nila, ang chorizo de Bilbao. Pero alam niyo ba, walang chorizo de Bilbao sa Espanya.
01:30Ang Bilbao ay isang siyudad sa Espanya.
01:34Funny thing, there's no chorizo de Bilbao in Spain. It's really created here in the Philippines for the adjustment of the Filipino palate.
01:40But in Spain, you have different kinds of chorizo. Mainly like this one, the Pamplona, which is in the region of Pamplona.
01:47So like the Philippines, each region in Spain would have their own type of chorizo or their sausage, depending on what's local to them.
01:58Mula sa giniling na karni ng baboy, hahaluan nito ng mga pampalasa tulad ng paprika at asin.
02:04For the chorizo, the biggest difference is the paprika. So paprika is the main ingredient of the chorizo, which is very popular in Spain.
02:11For us, wala kaming suka for preservation. It's really mainly the salt.
02:14Para mas lalong maging swak sa panlasa ng mga Pilipino, ang chorizo, hinahaluan nito ng ala.
02:24Ang chorizo, hindi lang pang ulam, puso rin ng maraming putahe, gaya ng peya.
02:33I like cooking it with fried rice and egg. So parang chorilog.
02:38But in a restaurant, we use it for fabada.
02:42Fabada is mixed beans. Para lang siyang Spanish pork and beans.
02:48Ang chorizo de Bilbao, tunog ba niya, gaantawag, pero Pinoy na Pinoy ang lasa.
02:54I like cooking it with Boris and Holiday.
02:58I like cooking it with a leaf.
03:00I like cooking it with a tree.
03:02And I love making my cup of pasta since годings.
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