Culinary star and La Chinesca chef Bruce Ricketts takes the Lexus RX 450h for a spin on a food trip to Pampanga
When Lexus Tasteful Travels invited culinary star and kitchen ninja Bruce Ricketts, Chef Broosy in the foodie circles, to test drive the new RX 450h, he drove it first up north to Pampanga, deep into the culinary capital of the Philippines, a province renowned for its sisig, kamaru, and tamales Kampampangan and its many gastronomic traditions, as well as its exotic take on Spanish food influences. It was the tamales, however, that served as the guiding star on this expedition.
Although Bruce is more known for his Japanese creations at Mecha Uma, he is also quite a star with his La Chinesca, in which, as he does with Japanese dishes at Mecha Uma, he is giving the Mexican specialties a signature all his own. The curiosity that drove him to Pampanga was to find both the similarities and the differences between the Mexican tamales, which is primarily made of corn dough or masa wrapped and cooked in coconut husks, and the Kapampangan tamales, which is made of rice dough or galapong or sticky rice, topped with salted eggs or shredded chicken, then wrapped in banana leaves.
In Pampanga, he met with a local artisan, who showed him the intricate preps needed to make the dish, based on techniques and traditions that might have been passed on or shared from generations of tamales makers.
Here, we ask Bruce to share a few highlights of his culinary adventure, a food trip in every sense of the word, although more than a food trip, it was, to Bruce Ricketts, an education on wheels and a pursuit of inspiration.
What were the highlights of your Pampanga exploration?
The drive and being able to get out of the kitchen to take a break from my daily routine.
What did you learn about this country, Pampanga, tamales, and Mexican influence on our colonial past that you did not know before embarking on this trip to Pampanga and eating tamales the way they would do it?
‘I’m very proud to see how our ancestors have adopted the dish and made it completely ours with the use of local ingredients.’
Our Filipino version reminded me of Yucatán tamales, with the use of banana leaves, and the sweet tamal de elote that my wife and I had in Oaxaca. I’m very proud to see how our ancestors have adopted the dish and made it completely ours with the use of local ingredients. They created an original version based on what we Filipinos are used to eating. Texturally and richness-wise, everything had the same comfort factor.
How drive-worthy is the Philippine countryside?
The drive was really great, especially the experience of escaping city traffic and going to a more quiet town. Sitting in the Lexus and experiencing how comfortable and smooth it is to drive gave me a lot of time to think, reflect, and appreciate the little things that's right under my noses I sometimes take for granted. Driving out of the city was also very special since I don’t get to go out much, and I enjoyed looking forward to the ideas the trip would give me. It was very much like how I look outward to other countries for inspiration. There are so many opportunities to get inspired by our country and community.
Any word on the new Lexus?
The new Lexus showed off its capabilities both for long trips and city driving. It really is a pleasure to drive and ride.
Catch Bruce venturing off into the Philippines’ culinary destinations in a Lexus RX 450h in Lexus Tasteful Travels viewed via the FEATR YouTube (bit. ly/3rIbytr) and Facebook (www. facebook.com/featrmedia) pages. Watch the episodes to get a glimpse of how the Lexus craft story is comparable to how Philippine local delicacies and ingredients are also crafted—with genuine passion and a desire to elevate the norm. To arrange a consultation with your personal sales consultant, visit the Lexus Remote page at fal.cn/3eSWW. lexus.com.ph