Embutido
There’s a perception that Filipino food is rustic and uncomplicated, but when my lola taught me to make chicken relleno — chicken stuffed with embutido, a kind of meatloaf — I realized that she was using the same techniques I’d learned in professional kitchens cooking French food. She was very particular about ingredients. Even when her memory started fading, her first question when she saw me was always “Are you using chorizo de Bilbao?” (Yes, Lola.) Here, embutido is a centerpiece dish in its own right. I tried chopping the meat for texture, but whipping the ingredients in a food processor, the way my lola did it, integrates everything better.
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