Chef Bruce Goes To Pampanga to Learn How to Make Filipino Tamales

In today’s video, Chef Bruce Ricketts, known for his Mexican and Japanese food, takes us to Pampanga to try an authentic Filipino tamales.
Looking for inspiration outside the kitchen, Bruce drives the Lexus RX450H in search for an experience he can bring back to his restaurant, to create his next dish.
#ExperienceAmazing #LexusRX
Check out Bruce’s restaurants:
Bruce Ricketts - brucericketts
Mecha Uma, Sensei - mechauma
La Chineseca - lachinesca
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[@5ystemError]

This was interesting but I wish you had focused more on the tamales in Pampanga and had allowed the workers there to describe their own food and process.

[@jinroh516]

product placement po ng lexus ito

[@Babybearsclub]

I haven't tried eating or cooking tamales so I searched YT for this. Prior to this vid, I watched Mexican tamales and it's way different from our Tamales. because they use corn flour with chilis and beef fat and wrapped in a corn husk. Ours has glutinous rice cooked in coconut milk and meat, in annatto oil. Both most probably taste amazing.

[@mexicanoamil]

Soy de México, sería un placer probar esos tamales filipinos, no se hacen de harina de maíz, los verdaderos ingredientes es el maíz nixtamalizado molido que genera una masa, se usa manteca de puerco que le da un sabor agradable, en México hay una variedad infinita de tamales, incluso hay de yuca con carne puerco, el del elote tierno, y muchos más....saludos Filipinas...viva Filipinas y México

[@francisgarcia375]

That's a good idea coconut milk on a tamal I will try that. I just made some tamal Mexican style with kaldereta using impossible meat and they came out good. With this recipe with coconut milk I will make some bulgogi meat as a filling. I know I'm breaking the rules of how you make tamal but trying incorporate Asian into Mexican cuisine.

[@saintielrivera6629]

Filipino is asian too

[@sooyoonmin]

In Mindanao we call it binaki. It is made of mashed corn mixed with coconut and sugar. It is wrapped in corn leaves and then steamed. It is a local delicacy which dates back to colonial times.

[@jayolalia6789]

I am from Cabalantian (pronounced as Cabalan-chan) and thank you for featuring bobotu in your videos :)

[@AngryKittens]

Given that banana leaves and coconut milk+galapong rice dishes were already present in the Philippines before colonization (and described by the Magellan expedition), I have a feeling this dish is another of those "oh it looks like what we have back home" situations. In other words, it's NOT derived from Mexican tamales. They just called it that because it looked similar. The same way the Spanish called our native roasted pig dishes as "lechon", and the native vinegar/salt/black pepper stew as "adobo", despite those dishes bearing very little in common in terms of ingredients with their namesakes in Spain. I'm also curious as to how much we've influenced Mexican cuisine. Bananas (like coconuts) did not exist in the Americas before the Spanish brought them over from the Philippines. Yet banana-wrapped tamales are common nowadays. Sadly, it's probably unknowable given that Latin Americans didn't distinguish Filipino immigrants. They called us "Chinos" or "Indios", thus the mistaken belief nowadays that early Asian migrants to Mexico were Chinese or Indians (the Chinese didn't arrive until much later in the late 18th century to the early 20th century, Indian immigrants were rare prior to the modern era, period). Even the tuba (coconut palm wine), which is common in western Mexico, wasn't recognized as being Filipino in origin until recently. The ceviche, which is too suspiciously similar to the kinilaw (and exists in coastal areas along the routes of the Manila galleons) is still being insisted as being "Moorish" in origin, despite the fact that absolutely no similar dish exists in Moorish or Middle Eastern cuisine at all.

[@ea269]

Banana leaves and other tropic fruits exist in southern Mexico and tamales there are steamed in banana leaves as well. Sorry but Mexico has a lot of influences from Europe, Middle East and others so i doubt the Philippines had exclusive influence there. Like you mentioned ceviche is close to a dish in PH, but what about the famous Peruvian ceviche? Would u say the Mexicans took influence from there as well? It is likely that the common denominator here is the European rather Spanish influence (aka colonization) that spread into Mexico, central, South America and Philippines. Your comment struck me as rather ignorant to be honest, given how big the world is and how cultures have come to spread and cross interact. Each country has a unique take on their foods and cultures, kinda weird how you were making it seem that the PH food culture is being overly borrowed

[@AngryKittens]

@@ea269 Did you even read what I wrote? Bananas are NOT native to the Americas. LOL They were introduced to Mexico from the Philippines. Along with coconuts, mangoes, sugarcane, tamarind, black pepper, etc. The original pre-colonial tamale used corn husks. The ceviche uses limes, which are also not native to the Americas. Limes, along with citrus fruits, originate from Southeast Asia. Ceviche is _claimed_ by Peru, but it also exists in other former Spanish colonies. There is no evidence that ceviche existed in Peru in pre-colonial times (again, limes did not exist in Peru before the Spanish arrived). Peruvians claim that the dish is of Moorish origin, but no similar dishes exist in the Middle East and North Africa either. In fact, none of the Middle Eastern/North African cultures eat raw fish. Meanwhile ceviche is virtually identical to the Filipino kilawin, as well as the Malaysian hinava, and the Polynesian 'ota 'ika, all of whom are descendants of the ancient Austronesian seafaring migrations. It's funny how you're okay with accepting European influence, but flatly deny any influence from Asia. From a former fellow colony of Spain, to boot. Even though I've already mentioned one irrefutable example of FIlipino influence in Mexican cuisine: the tuba.

[@chrisr6142]

Read the comments. There are examplea using Maize and Corn husks like in Mexico. In Guam, the Chamorros use maize too. Many if not most of those "Spaniards" actually came from Mexico aka New Spain. Legazpi's ships left from what is today Barra de Navidad, Jalisco. The ships were made from trees from the sierras of Jalisco (Xalixco) aka El Reino de la Nueva Galicia. Christianized Nahua warriors from Mexico joined his campaign, hence the Nahuatl words in your languages and Mesoamerican foods.

[@Dolce.Banana]

9:16 Sweet latik with dried shrimps, peanuts, herbs... I imagine that sweet-salty combo is a flavor bomb wow 👏👏

[@ThatDudefromDavao]

Very well documented !! Ganda ng quality ng video

[@lizamendoza18]

Awesome video, great quality and inspiring.

[@maksvlog547]

i really missed tamales. growing up we only have kakanin as snacks - no chips, chichiria and chocolates. Oldies ( they all passed away) did super duper yummy kakanin! one of the highlight of my childhood...the best kakanin...from the scratch

[@Kadayao-telaranrhiodBlogspot]

The tamalos/tamales in Eastern Visayas has a spicy peanut sauce instead.

[@jonathanwaters5005]

I never known them as Tamales but.. I do love he is combining life. That is what our lives are about. Giving, learning and introducing experiences. I do love Tamales though.

[@teresitacabanilla6231]

Kaya iba kaming magluto na kapampangan pinagpaguran talaga pero pa naluto tanggal ang pagod dahil SA lasa at sarap nito. Namimids ko lola ko at Nanay ko SA sta Rita. Msarap silang mag gawa ng TAMALES.

[@LMSVlogLeonardReyMSabadoSABADO]

This kind of videos really makes you learn more..

[@kynanvaldez5481]

namiss ko tuloy lola ko. lagi sya gumagawa ng tamales dati.

[@allencruise6299]

Wow, na-feature ang buboto! Meron version din yan na hubad, or without banana leaves. Same buboto but the consistency is close to champorado.

[@oczamora9876]

One of those food I look forward to when going home in angeles City, the most popular one are those in rotonda palengke in front of jollibee 😍

[@christopherlinag4314]

I have had tamales from Cabalantian and they were really good. Because of this feature, will plan a Cabalantian trip soon. Good job also with what you did to recreate the tamales that you tasted. Mukhang masarap.

[@jewssss]

Proud kapampangan here!!! One of the best delicacy in Pampanga!!

[@melvinyonzon7229]

San po banda sa pampanga we can buy tamales thank you

[@mmacaroni21]

Yan ang namimiss ko tuwing fiesta sa Porac. Tamales na gawa ng tita ko. Kudos sayo Chef Bruce.

[@jayarferras]

You know its perfectly done when you said "SOLID"

[@ionnieredramos4495]

is it different from BINAKE here in mindanao or the PINTOS in cebu?

[@katrinazablan6398]

Precious experience ,hope to experience it too

[@leroyavila3088]

Amazing filapino tamales” with great ingredients “

[@godbless2446]

Ang Ganda Ng lagkabreaearch sayang konti lng views,but this is the most loved tamales making that I loved to watch ❤❤❤

[@ison5037]

HAPPY 3 MILLION SUBS FEATR

[@samestores1631]

Pampanga lang tlga Sakalam.. Proud kapampangan.

[@Lonaticz]

I love the way he pronounce Bobotu and Cabalantian 😁✌🏼

[@jeffreywong5112]

Love your lexus

[@LifeDailyLived]

The tamales I remember from childhood are wrapped in cornhusks. We had them for snacks during long bus rides, typically bought from vendors on the stops. If my memory serves me right they did taste of corn meal, with some small piece of meat, usually chicken, a slice of egg and peanuts; sweet-savory and light.

[@whitepouch0904]

In my place, there’s a lady that peddles boiled corn and sweet tamales during afternoon snacks. The tamale is made with I believe corn flour mixed with ground corn kernel and coconut milk. And wrapped in a corn husk.

[@gabbyrainpelagio8474]

That is not tamales,. When it wrapped in corn husks it called "suman mais"

[@kristelfiore1330]

Masa make it with green plantains ❤omg so good you boiled the plantains until soft the you mashed it adding tons of butter 🧈 or lard , actually look the recipe 😅in KZbin it called bollo from Ecuador 🇪🇨 bollo, tamal Lojano ? They have different tamales all delicious 🤤 hayacas , humitas 🫔 humitas y with corn 🌽

[@davidpeterson8821]

Very Nice! 👏😎

[@sjcc1990]

Oohh look soooo delicious

[@emarr26]

Wow the advertisement of Lexus lol

[@jjSeventy2]

hungry!!!

[@sylvialoo5130]

My favorite

[@featrmedia]

The best!

[@Poonamsmartkitchen]

Good

[@marieljoycebraceros8977]

Proud kapampangan here... #tamales #havencafe

[@cristinauntalan522]

❤️

[@toshiyukisuzuki7610]

Wonderful mindset on creating fusion cuisine... to upgrade and improve on traditions, not just twisting and bending without improving ( and actually making an inferior hybrid of a traditional dish ). This chef cooks not from a place of ego but a place of creative expression and self-improvement. This is a thinking chef! More of Chef Ricketts, please!

[@racheljuanico4756]

...im hungry...😋😋😋

[@renzjeromeurbina868]

💚💚💚

[@kerrvinleongsonreyes887]

Favorite ko tamales

[@aliyatiglao8720]

sarap

[@cierlonespiritu7381]

this is call tupig tamales your new version

[@Banaterako]

This video made me miss tamales 😬

[@hansgabrielt.cabatingan221]

That intro tho

[@febjasreal1360]

😋😍💚

[@prestonspears6078]

10 min add about a luxury Toyota cool

[@Dolce.Banana]

Did you know Lexus is a Japanese brand? It's the luxury arm of Toyota. Sorry just gotta flex that trivia every time I hear Lexus 😂😂

[@mercyblanca6957]

I like the filipino tradition tamales

[@melvinyonzon7229]

Anyone knows were in pampanga we can buy tamales thank you po

[@jonathanwaters5005]

Ask for suman

[@spyhunter15]

Vlog ng kotse na to how to highlight Lexxus😂😂😂

[@wijeec1142]

Where in Pampanga is it located?

[@jfsa4824]

Brgy. Cabalantian, Bacolod, Pampanga

[@wijeec1142]

@@jfsa4824 - Thanks! 😊

[@taratwd1153]

@@jfsa4824 Not Bacolod, it's BACOLOR

[@jfsa4824]

Pardon me for my mistake. I am a Kapampangan, and in our language, we call Bacolor as Baculud.

[@donteporchia1744]

I like Filipino vegan foods no animal ingredients.

[@ays0nable]

Lol weird narration flex. “…In my Lexus 450RH”

[@shogunshogun]

Kali Ilustrisimo

[@TheCooksChronicles]

Gangster AF

[@glennbondoc7607]

your car is more detailed than the cabalantian tamales. lol. be humble homie! 😢

[@rodels.3745]

Your tamale looks like hell. But i'm sure it tastes like heaven.

[@SabDizon]

Aside from butchering the pronunciation of Cabalantian and bobotu at 3:10... As a capampangan, I appreciate how Featr really goes out of its way to spotlight local culinary gems.

[@MrPndng]

Make Pateles

[@letsbereal8188]

This is the type of food vloggers should feature on their channels. Foreigners think all we have to offer is kwek, kwek, mami, pares and other nonsense. The "chef" is a bit pretentious, could use some humility

[@bblsison7335]

I prefer pangasinan's tamales

[@gabriellenunag9141]

tamales na tinupig

[@jpdp7542]

Hindi na man kalbo yung nakasakay

[@NancyRobles-pv2sw]

You’re cooking or bragging about your car ? Hambog ?

[@whitepouch0904]

Why do you need to show the Starbucks cup while talking and also while wearing mask and cooking ? 🙄

[@joydavid2135]

you did not even showcase the tamales, instead you showcased yours.. 😂😂😂 try to give credit to those people who do it authentically.

[@arturobayangos1223]

hombre you advertised too much on your ‘ MASSERATI ‘ ayan tuloy umani ka ng batikos

[@mikemike5206]

Makes me laugh and you have to show off what kinda car you drive lol. Hindi ba pinoy food channel eto? Eh bakit si kupal parang mas pro mexican pa? English ng english pa... hahana move to mexico and only come back when you know your pinoy and proud to be one. PS kung pag balaki mo sa pinas after mexico ewan mo na yan yabang mo. Thanks have a good day.

[@felixmarin5907]

Wow, just in the first minute, you are so very pretentious. " driving my lexus." Give me a break.

[@alkhimirtv]

❤️