The common theory for most Filipinos is the "lack of identity" plaguing Filipino food. For instance, most foreigners are not aware of chicken and pork adobo as the country's signature dish. This is in contrast to the popular dishes that are instantly associated with their countries of origin--- Vietnam's Pho noodles, China's Peking duck, Thailand's Tom Yum soup, and India's Tandoori Chicken.
Likewise, Filipino food is believed to be suffering from an "identity crisis" in terms of tastes and presentation. In some cases, a number of foreigners get "surprised" each time they sample a chicken or pork adobo because of the inconsistencies of the tastes-- sometimes too salty, too sour, or too spicy. Other times, the adobos served to them look different each time- most are garnished with huge chili peppers or laurel leaves; others are mixed with coconut milk; while some are paired with boiled eggs and potatoes. This is different from the other international dishes that remain original and consistent in their appearance and flavors with minimal variations. For example, Japan's tuna or salmon sashimi is usually sliced thinly and served fresh with wasabi on the side; while Malaysia's Nasi Lemak is predictably simple and spicy with its rice commonly wrapped in banana leaves.
This supposed "lack of identity" or "identity crisis" is all the more aggravated by deliberate attempts to alter Filipino food to suit foreign preferences. In the Foreign Service, for instance, Filipino diplomats are trained to prepare adobo to accommodate the tastes and sensitivities of the countries where they are posted. For those assigned to the Middle East, there is no pork, only chicken or lamb adobo sometimes served with pita bread that are eaten like a shawarma. For those posted in Europe, chicken or pork adobo can evolve into adobo flakes served as toppings for pasta mixed with its savory brown sauce. Thus, these many adobo variations magnify the identity dilemma of Filipino food that ultimately results in the poor international recall of the nation's banner dish.
For many people, this adaptability is perhaps what blurs and confuses the identity of Filipino food. While other countries prepare their dishes the way they are supposed to taste, Filipinos cook their food in a manner that it can be accepted. For Koreans, their kimchi is definitely zesty and spicy--- take it or leave it. Some foreigners may not like the taste and smell of it, but kimchi stays true to its flavors. Meanwhile, for Filipinos, adobo is everything they want it to taste. Its original flavors of vinegary and saltiness are adjustable especially for foreigners. Thus, the identity of Filipino food is perceived to have been "lost" as it blends in and adapts to the tastes of others.
Moreover, too much variety is believed to be another reason behind the identity problem of Filipino food. This is because of the country's archipelagic geography, strong colonial influences, various local cultures, and deep-seated regionalism that reinforce the ambiguous nature of the nation's cuisine. For example, the popular dish known in Manila as laing is commonly called pinangat in the Bicol region. Its different names, due to the country's many local languages, also come with several flavors and presentations brought about by the various regions wanting to make their own interpretations of the dish. Both dishes' main ingredients are taro leaves, chilies, meat, and coconut milk that result in almost the same spicy flavor. However, laing is more saucy and loose while pinangat is neatly wrapped in gabi leaves and tied securely with coconut leaf. Because of these regional varieties, the identity of Filipino food is believed to be less cohesive and ill defined.
Hopefully, as we Filipinos delight in our scrumptious cuisine, we will constantly be reminded and take pride in the unique culture and identity that our food represents. Thats why we made this site...