My love of food is a gift from my family. Any gathering, small or big, that included food was cause for celebration. No one encompassed that sentiment more than a guy named Hermie Ilagan- you can call him Grandy for short.  My grandfather was in marketing and advertisement back in the Philippines. To his friends, he was known as the romantic songwriter, poet, avid golfer and poker player. To me he was a foodie. Grandy loved everything about the eating experience: the flavors, the textures, accompanying side dishes, condiments, the conversations and, most importantly, the company. My fondest memories of him were spent around the Friday night dinner table with food cooked by my Mom and Grammy at my grandparent’s house in Duarte, CA. I was treated to Filipino comfort foods of chicken adobo (chicken brazed in soy sauce, vinegar, garlic and other spices) and Asado (Slow cooked Ox tail in a soy sauce/anise seed concoction). Sometimes though, Grandy made special requests from the kitchen. Dishes like Dinuguan (di-nu-gu-AN, a rich pork blood stew) followed by an interesting dessert of fresh custard apple (an alien looking fruit Grandy left in the garage to over ripen which had similarities to mashed bananas in flavor, consistency and texture). As the 11-year-old kid that I was, my timid taste buds caused my face to grimace at the thought of eating such foods. Grandy would gently shake his head saying, “You kids don’t know how to eat. You have to try everything at least once!”

In fact I did try it once. Twice. Three times even! I ate and enjoyed these foods every time they were presented to me. These Filipino culinary contributions, which at one point bewildered my untrained palat, became foods that defined who I was and what culture I belonged to. Dinuguan, I’ve had that!  Unhatched duck eggs eaten out of the shell, every Easter! Slow brazed cow tounge, delicious!

So when I moved to Spokane I feared that all these foods I have grown to love would be absent. In fact, I made it a requirement that if I decide to move here, I would have to find a Filipino restaurant  where my lazy ass could go if I didn’t want to cook the food myself. Well… after two years of searching I present:Kusina Filipina

As soon as I walked in I was transported back to a familiar place. The walls were adorned with the kitschy décor that comes with most Filipino restaurants. A painting of the Manila sunset - it’s here. Bamboo trimming on the counter tops - you got it. An obnoxiously large fan that God knows how hot, desperate, and strong you have to be to take it down and use it – it’s hung right next to the soda machine. They even have the quintessential Filipino condiment tray! (Complete with stained soy sauce rings)

Out to lunch with a friend of mine, we ordered the Filipino staple of rice and pork adobo (prepared exactly like its chicken counterpart explained above). Additionally we ordered Tortang  Talong, an Asian eggplant omelet with ground pork and onions thrown in. As hard as I am on Filipino restaurants back in LA, I walked into Kusina Filipina with my nose even that much higher. Let me be clear, the food was good. In fact it was delicious. The adobo was as good as any adobo I’ve had and the Tortang Talong was even served with banana ketchup.  Was it the best thing I EVER placed in my mouth? No, but that’s not the point. For the inland northwest, it is a damn good meal. For $6.50 + tax and tip, I got to go home. I got to feel the hospitality of kindly being asked if I wanted more rice like my mom used to do. I sat in a booth lined with plastic that stuck to my thighs as I got up from the table. I ate my rice with Knorr seasoning. Would I come back? Absolutely.

The “dining experience” has the power to bring us places. It can give us a taste of a foreign place or provide a home cooked meal in a new and different city. The secret is taking the chance and trying. “Try it all at least once!” as Grandy would say. You might be surprise what you may learn about yourself. I tried it, and ate it all up.

Peace,

Christian

Kusina Filipina is located on 820 East Francis Avenue. (509) 489-4146