What makes Zamboanga City unique?

 Zamboanga, a city that encapsulates the blend of Malay, Spanish, and Islamic traditions.

Datu Ulap

Zamboanga City is unique in that it encapsulates what the Philippines really is all about, and that is the blending of Eastern and Western cultures.

This manifests itself in many unique ways.

• City Hall decorated with traditional vinta boat designs.

The locals speak a unique language called Chavacano, the only Spanish creole language in Asia. The grammar is very Austronesian while the vocabulary is mostly Spanish-derived. Other languages in the country have a lot less Spanish influence.

• Fort Pilar was built in the Spanish colonial era in the 17th century. A Marian shrine was erected on the wall in 1960 showing Catholic influence.

Islam is also represented in the city as well. Today, 35% of Zamboanga residents are Muslim.

• Taluksangay Mosque, built in 1885. 

• Construction of Sadik Grand Mosque, once finished, will be considered the largest mosque in the Philippines.

The vinta boat is the traditional boat of the Sulu Archipelago and Zamboanga, and is one of the most famous symbols of the city.

• The vinta are locally known as lepa-lepa or sakayan, and are used by the Yakan, Sama-Bajau, and Tausug people.

• The Regatta de Zamboanga is an annual vinta boat race.

Indigenous cultures in Zamboanga retain many Islamic, Malay, and native values. The Yakan people are one of the Moro people groups that have settled in Zamboanga.

• The Yakan village is a place to get traditional Yakan weaves. The Yakan are known for their colorful and geometric patterns.

• Many of the Yakan people fled Basilan in the 1970s and 1980s to escape the armed conflict. Today they have established their own communities in Zamboanga.  

• Traditional Yakan wedding in Zamboanga. The wedding ritual is known for its tanyak-tanyak, or facial paintings with geometric shapes made of talcum powder and water.

Zamboanga has always been a mixture of these cultures. 

• Miss Universe 2018 Catriona Gray visiting Zamboanga and indulging in the local culture and food scene. 

• Zamboanga was known as a city of mixed cultures even back in 1966. 

• Zamboanga in 1940, starts at 14:10

Zamboanga, much like Mindanao, has a unique culinary scene.

• Satti is the local version of satay, eaten with sticky rice, and is a popular breakfast item. It is served with a sauce or gravy.

• Spanner crab is another local specialty. This crab is local to the Zamboanga Peninsula and the Sulu Archipelago. The dish is called curacha in Chavacano and kagang pamah in Tausug. It is cooked with coconut milk, ginger, chili, and other spices. 
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Zamboanga cuisine shines in Savores 2017

Kara Santos

Posted at Apr 27 2017 05:16 PM

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Paellas from Alavar Seafood Restaurant are served to guests. Kara Santos

ZAMBOANGA -- The unique and diverse flavors of Zamboanga took center stage at Savores 2017 which opened last Saturday, April 22, in Zamboanga City. Fourteen local restaurants showcased their specialties in the culinary event that highlighted the region's vibrant and progressive foodscape to more than a thousand guests.

Savores, a Chavacano term meaning “flavors,” was organized by the city government, the Department of Tourism regional office and the Hotel-Restaurant Association of Zamboanga City. Currently on its second year, the event highlighted the melting pot of culture, history, and fusion of Spanish, Chinese, and Malay influences presented by nine old-generation restaurateurs and four emerging culinary entrepreneurs in Zamboanga. 

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Zamboanga's iconic Alavar Seafood Restaurant served dishes using its three-generation heirloom recipes such as curacha (spanner crab) in Alavar sauce, mangga con bagon gata (mango with bagoong and coconut milk), and baked imbao (mangrove clams) in Alavar garlic sauce.

Bay Tal Mal Restaurant prepares the native Tausug dish Piyassak. Kara Santos

Bay Tal Mal Restaurant offered a taste of Halal Moro cuisine and spicy Tausug dishes including Piyassak, a native Tausug dish made from beef liver and cooked in coconut milk and burnt coconut; and Beef Kulma, a Tausug dish similar to beef curry cooked in coconut milk and peanut butter.

Young food trendsetters also brought new tastes and flavors with their innovative dishes.

Curacha is normally steamed and served with sauce in traditional seafood restaurants, so the Curacha Pasta from Bistro Fellini’s and Tribeca Modern Kitchen and Bar, where flaked meat from the crab was mixed into a traditional Italian Seafood Aglio Olio pasta, was a hit. 

Curacha pasta from Bistro Fellini's was a hit. Kara Santos

The Bureau by Chef Mikoy served fried curacha in a bento box and “Zambalaya Rice” (a wordplay on Zamboanga and the Cajun-inspired rice pot Jambalaya) infused with local spices.

Chinito’s Asian Kitchen also had a creative take on Tausug cuisine, serving Beef Kulma con Pasta generously topped on noodles instead of rice; and Pastel de Chicken Pianggang, which incorporated the Sulu dish of grilled chicken cooked in coconut milk in a baked pastel dish with a flaky pie crust. 

Chinito's Kitchen goes playful with Pastel de Chicken Pianggang. Kara Santos

Other participating establishments included New Antonios Restaurant, Mel's The Grill King, Ritchoy Marketing, Anuka Beverage Company feat. Monin, Garden Orchid Hotel, Boz Cafe and Kitchen, Greens en Grill and South Avenue Diner Grill.

Acording to DOT Region IX director Antonio Fernando Blanco, the local cuisine is one of the best reasons for tourists to visit Zamboanga City. 

Traditional Muslim delicacies. Kara Santos

Savores 2017 aims to promote the city's tourism in terms of culinary experience. The event was coupled with food demonstrations of iconic Zamboanga specialties including traditional Muslim delicacies prepared during Eidl Fitr and a media familiarization tour organized by Tourism Promotions Board and DOT regional office.