Hot reputation: Did you know that despite their hot reputation, some chilies are mild? Anyway, the word chili is Spanish for the dried pod or fruit of the capsicum (pepper). The word actually originated from Texas, which was once part of Mexico in the 19th century. Chilies are very important in Chinese and Indian cuisine.
The Mexican Connection: Did you know that Filipino cuisine has many similarities with Mexican cooking? Our adobo, for instance, was probably derived from a similar dish in Mexico. Our very own kilawin is also very similar to the South American ceveche (or ceviche), whish is thinly sliced seafood, cooked and preserved in lime juice. The only difference is that our kilawin uses vinegar (palm, sugar palm, nipa).
Some Filipino fruits may have Mexican origins, e.g., caimito and several varieties of chico (zapote).
A bit of the Pinoy touch may be seen in Mexican cuisine. In Acapulco, for instance, a rice variety is known as arroz de palay.
Mexican national dish: If Filipinos look at as the countrys national dish others would say sinigang is more like it the Mexicans would choose mole as a poultry dish with a dark sauce of unsweetened chocolate and a variety of chilies. Almost every Mexican town has its own version of the mole, very much like the Pinoy pancit. One particularly tasteful version is from the city of Puebla, known as the Mole Poblano.