Zamboanga cuisine is like its exotic Chavacano: basically Spanish with a blend of local

tongues; thus, giving it with a delectable gastronomical flavour that provides a rich cultural
experience as well. This was especially true in the old days when Spanish influence rubbed off quite
thickly on the people of that little Spanish town, now called as un glorioso pedaza del corazon de
Castilla (a glorious piece of the heart of Spain). For more than 300 years, Zamboangueos were a
loyal subjects to the mother country of Spain.
Most Zamboanga dishes are Spanish in origin. Others, like bagon de gata, tamales, and those
with heavy dependence on gata (coconut cream/milk) are distinctly indigenous. Yet, even the most
native of local foods, namely the sinigang, Spanish influence is evident in the use of herbal spices,
such as tanglad (lemon grass), and bambawing (a weed which seems to be peculiar to Zamboanga,
and looks and smells like a wild member of the basil family). Olive oil is often used for some fish
preparations.
The use of curry was influenced by Indians. Moreover, the use of gata was brought by the
Spaniards. Therefore, the Iban Talum of Zamboanga peninsula is a combination of Indian and
Spanish culture. This later became their pride when it comes to food, together with the famous
Curacha.
By 1890, the Spanish-American War erupted and the once Spanish-held possessions,
including the Philippines became American territories. Filipinos were introduced to potato and
macaroni salads, baked fruit pies and more recently, fast foods such as hamburgers, french fries and
pizza. In the aftermath of World War II, Filipinos were introduced to canned goods. Fruit salad was
born using canned fruits (drained) mixed with native sweets like buko (fresh young shredded
coconut), kaong (palm nuts) and bits of langka (jackfruit) mixed with all-purpose cream or
condensed milk and cream cheese, top with cherries and served chilled on a bed of lettuce for
presentation. The Zamboangueos adapted the use of cream which led to the making of desserts,
one of which is Sariala, which is a confection of cooked bananas with glazed cream. Moreover, the
use of milk in beverages was also adapted from the American culture which led to the making of
Zamboanga White. Not only is Zamboanga rich in coconut, but also Zamboanga is rich in producing
fruits such as lychees. The delightful concoction of lychees and milk plus the sweetness of sugar led
to the making of Zamboanga White.