POSITIVELY FILIPINO is the premier digital native magazine celebrating the story of the global Filipino. The POSITIVELY FILIPINO online magazine chronicles the experiences of the global Filipino in all its complexity, providing analysis and discussion about the arts, culture, politics, media, sports, economics, history and social justice.
Food historian and author Ige Ramos described in his cookbook “Republic of Taste: The Untold Stories of Cavite Cuisine that Pancit Choco en su Tinta (Pancit Pusit) is an archetypal Chabacano dish, choko being the Chabacano for cuttlefish, also known as pancit pusit or pancit negra, because of its black color, it was at one time only eaten during Lent or funerals.
Read MorePancit Palabok is a Filipino dish great for potlucks, parties, and gatherings. It has a variety of texture and flavor.
Read More“The word ‘pancit’ (or ‘pansit’ in some cookbooks) comes from the Hokkien words ‘pian-e-sit’, which means something that is conveniently cooked, and originally did not mean noodles. The noodle dish eventually was adapted to local ingredients, tastes and occasions.” (Doreen G. Fernandez, “The Noodles of Our Lives” from the book ‘Tikim’)
Read MorePOSITIVELY FILIPINO is the premier digital native magazine celebrating the story of Filipinos in the diaspora. POSITIVELY FILIPINO online magazine chronicles the experiences of the global Filipino in all its complexity, covering the arts, culture, politics, media, sports, economics, history and social justice. Based in San Francisco, California, POSITIVELY FILIPINO magazine is your window on the Filipino diaspora.
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