La Embajada de la República de Filipinas en Buenos Aires se encarga de promover y proteger los intereses de Filipinas y el bienestar de los ciudadanos Filipinos en Argentina, Bolivia, Paraguay y Uruguay.
- Friday, 15 July 2022 PH Embassy in Argentina Joins the Escuela No. 13, Distrito Escolar 20 – Republica De Filipinas in Celebrating the El Día Del Patron Festivities
- Tuesday, 21 June 2022 Philippines wins seat in United Nations law of the sea body
- Tuesday, 21 June 2022 THE PHILIPPINE EMBASSY IN ARGENTINA COMMEMORATES THE 124TH ANNIVERSARY OF THE PROCLAMATION OF PHILIPPINE INDEPENDENCE WITH THE FILIPINO COMMUNITY
- Tuesday, 07 June 2022 Filipinas inauguro la nueva sede de la Embajada en Argentina
- Friday, 03 June 2022 María Theresa Lazaro: “Argentina y Filipinas tienen una historia compartida”
- Saturday, 02 July 2022 Ambassador Linglingay F. Lacanlale Bids Farewell
- Wednesday, 13 April 2022 PACLAS Online Conference on “Food Culture in Trans-Pacific Exchange: Legacies, Meanings and Impact,” 19-21 April 2022
- Saturday, 09 April 2022 Overseas Voting 2022
- Thursday, 24 February 2022 Philippine Trade and Investment Center - Latin America Website Link
- Thursday, 03 February 2022 Approved Certified List of Overseas Voters for the 2022 National and Local Elections (NLE)
PHILIPPINE EMBASSY IN ARGENTINA HOLDS WEBINAR ON 500TH ANNIVERSARY OF THE PHILIPPINE PART OF THE FIRST CIRCUMNAVIGATION OF THE WORLD
Buenos Aires, Argentina/ 26 May 2021 – When Ferdinand Magellan’s expedition finally reached the island of Homonhon, Eastern Samar, on 18 March 1521, the farthest thing from the minds of his starving, emaciated crew was to find welcome. And yet, to their surprise, they were met by emissaries bearing gifts and food, who taught them how to eat a coconut properly.
The sheer humanity of this image is illustrative of the theme for the Philippines’ commemoration of the 500th anniversary of the circumnavigation of the world, “Victory and Humanity.”
To mark this momentous occasion, and in celebration of the 73rd anniversary of the establishment of diplomatic relations between the Philippines and Argentina, the Sentro Rizal of the Philippine Embassy in Argentina together with the National Commission for Culture and the Arts (NCCA) and the National Historical Commission (NHC), organized a webinar on 26 August 2021 to discuss the part of the Philippines in this momentous historical event.
Professor Ian Christopher Alfonso, a Senior Researcher at the NHC and conference speaker, explained that the numerous kingdoms already existed in the Philippines when the Spaniards arrived. These kingdoms were sophisticated and intricately connected to other kingdoms of island Southeast Asia by trade, marriage, and customs. The Spanish decision to conquer Manila was a defining affair that turned it into what is arguably the first truly global city, uniting Europe, Asia, and the Americas through the Galleon Trade, but at the loss of many traditional privileges of the elite.
In her remarks, Philippine Ambassador to Argentina, Linglingay F. Lacanlale, recalled that the expedition stopped at what is now the Puerto San Julian in Patagonia, Argentina, on the way to the Philippines, thus linking the two countries symbolically through Magellan’s voyage.
Professor Alfonso noted that it is important to depart from narratives that focus only on the European point of view. The humanity shown by the Filipinos to the expedition and the victory over Magellan is part of the same story. They are the shared inheritance of the Filipino people.
PHILIPPINE EMBASSY IN ARGENTINA PROMOTES PHILIPPINE CUISINE VIA A WEBINAR ON THE SPANISH INFLUENCE ON FILIPINO FOOD
Buenos Aires/ 9 September 2021 - There are many ways to make adobo. Widely considered the quintessential Filipino dish, it is said that each province has its own version of making it. One of the more popular takes on adobo prescribes the use of laurel leaf, an herb that is native to theMediterranean, but not the Philippines. The very word adobo comes from Spanish. Why, then, is it so representative of the Philippines?
This was one of the questions tackled by food historian Felice Prudente Sta. Maria in her talk entitled “Tiene un nombre espanol pero tiene un sabor filipino”, held on 9 September 2021. Organized by the Sentro Rizal of the Philippine Embassy in Buenos Aires, in cooperation with the National Commission for Culture and the Arts (NCCA) and the Department of Tourism (DOT)-Los Angeles (USA), the conference sought to trace the curious evolution of Filipino cuisine and its links with Spain and Latin America, drawing on the participation of food historians and gourmands from the Philippines and Argentina
Ms. Sta. Maria describes the encounter between Filipino cuisine with materials and techniques from Spain and Latin America as an irreversible event. Through the Manila–Acapulco galleon trade known as the La Nao de China in Latin America, Spain introduced various fruits and vegetables that would form an indispensable part of our diet. The popular nursery rhyme, Bahay Kubo, taught universally to pre-school Filipino children, is also a catalogue of fruits and vegetables originally from Mexico.
Spain also introduced the concept of the guisado, another essential hallmark of Filipino cooking, which has greatly enriched Filipino cuisine’s flavor base. Meanwhile, the introduction of wheat led to more exposure to European baking traditions, and the rise of bakeries and Filipino pastries.
This encounter was not a one-sided event. The galleon trade also brought Filipino settlers and traditions to Latin America, principally Mexico, where they introduced the fermentation of coconut wine tuba, which is known as tuba fresca in Mexico and is still popularly consumed there.
Among the more talked-about ideas proposed in recent years holds that Peruano ceviche traces its genealogy to kinilaw, which, more than a mere name of a dish, is technique thought to be at least a thousand years old. Chicken also came to Latin America by way of the Spanish maritime trade route.
In the case of adobo, the technique of cooking meat or fish in vinegar is certainly indigenous to the Philippines. However, the base recipe has evolved over time to embrace various ingredients and permutations, making it truly authentic and innovative at the same time. It owes its present name to Spanish attempts to describe its salty, tangy flavor profile.
Any discussion on Filipino food would be remiss without tackling its social function. According to Ms. Sta. Maria, the Filipino context of eating is always communal, serving to reinforce interpersonal bonds.
To complement the lecture by Ms. Sta. Maria, Buenos Aires-based chef Christina Sunae, owner of two popular restaurants in Argentina serving Filipino food Apu Nena and Cantina Sunae, shared her experiences in writing her book, Kusinera Filipina. The book, realized in tandem with the Philippine Embassy in Argentina, is the first Filipino cookbook written entirely in Spanish. Chef Sunae described the many parallels between Filipino and Latin American cuisine, remarking on the similarities in taste, as well as their respective social contexts. In the Philippines, as in Latin America, food is enjoyed within social groups, and not simply eaten.
Philippine Ambassador to Argentina, Linglingay F. Lacanlale, remarked on the diverse and often surprising links between Filipino and Latin American cuisines. She expressed hope that the webinar might serve as a bridge for deeper understanding and appreciation of our culinary traditions and their truly global heritage.