Our love for sour flavors may not define Filipino cuisine, but it does illustrate an understanding of complex layers of taste | via FnBReport
, you will sweat and it helps you cool down.” Essentially, eating sour food makes us physically feel better, giving us welcome reprieve from the harsh tropical climate.
“In Southern Tagalog, particularly in Cavite,” where Ramos is from, “we like sour food like adobo and sinigang. But there’s always a counterpoint or taste balancing. For adobo cooked with vinegar and patis or toyo, we would normally eat ripe, sweetwith it, like lakatan or latundan. And to counteract the sourness of sinigang, we would have a salty condiment like patis.”
Whether it’s a backdrop or focal point, sour flavor is something Filipinos have learned to harness the eclectic qualities of. After all, we are masters of sawsawan, condiments that distinctly appeal to our preferences in flavors. “So when one cooks,” Sarthou imparts, “it can be assumed that he or she has already been introduced to the idea of mixing and matching elements of a meal to create what they perceive to be masarap.
For one, the penchant for sour is not limited to the archipelago. In Western countries, acidic flavors are almost exclusive to condiments , although Mediterranean flavors seem to favor it. What would Italian food be like without the fresh zing of tomatoes? Greek salads and meats gain extra vibrance with a brisk squeeze of lemon. “China and Thailand have their own sour food,” Ramos points out that and Sarthou looks to his historical research to prove a point.
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