The exact origin of Filipino-style tapa is unclear. In Spain, tapas are appetisers that can be any kind of food – not necessarily meats – eaten cold or hot with bread and wine. Mexican tapas are known as botanas, and are similar to Spanish tapas. Our definition of tapa – salt-cured strips of beef – may have been based on the ancient practice of preserving meat by adding salt and drying them under the sun, a process that older Filipinos learned from the Spaniards when they colonised the country.
Over time, the process of making tapa has sped up and this delicacy has since taken on a wide array of flavours, depending on personal preference and creativity when experimenting new flavours. Now, we enjoy it best as tapsilog, a breakfast meal complete with rice and sunny side up egg. Take a cue from these best tapsilog offerings in Manila and learn to make your very own version of this well-loved favourite.