Filipino, Peruvian, Singaporean: a shout-out to worthy cuisines that hit the big time in 2011
More likely than not, 2011 was the year you finally discovered what sisig is. (That would be sizzling minced pig ears.) Or, papas la huancaína (sliced boiled potatoes in a cheesy yellow sauce). Or, quih pie tee (fried pastry shells stuffed with shredded yam beans).
From Filipino to Peruvian to Singaporean, this year has seen the emergence of chefs and restaurateurs breathing new life into underrepresented cuisines and spreading the appeal beyond those who've already discovered them. Sure, these cuisines have always been found in the city's outerboroughs and ethnic enclaves—'bout time the city's masses finally embraced worthy global flavors just waiting to break free of their underdog status. —Krista Garcia
