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LESSON 6
CONTEMPORARY MEXICAN/FILIPIN@ FUSION FOOD

DESCRIPTION:
THIS LESSSON WILL TALK ABOUT CONTEMPORARY MEXICAN AND FILIPINO FOODS AND EXPLORE
HOW THE MOVEMENT OF FOOD HAS CHANGED. THE GOAL OF THIS LESSON IS TO INRODUCE
STUDENTS TO NEW FORMS OF MEXIPIN@ FOOD AND ALSO DEVELOP CRITICAL CREATIVITY
SKILLS THROUGH ART, COLLABORATIVE THINKING, AND ORAL PRESENTAITONS.

GUIDING QUESTIONS: HOW HAS MEXICAN AND FILIPIN@ CUISINE BEEN REIMAGINGED?

PURPOSE/AIM:
• STUDENTS WILL BE ABLE TO COLLABORATIVELY CREATE THEIR OWN ‘MAKE BELIEVE’
FOOD TRUCK THROUGH A VISUAL ART PRESENTATION

MATERIALS:
Presentation Paper
Pencil
Dry Erase Board
White Board
Colored Pencils

PART 1: CULTURAL ENERGIZER

TITLE:
STEP DESCRIPTION: TIME

1 The instructor will open class with a visioning activity. Students 5 minutes
will be asked to take a moment to relax and breath deeply and
slowly.

Teacher Note
Create a relaxing environment. (i.e. have students adjust posture,
dim the lights, close doors, create a silent environment or add
soothing sounds, etc.)

2 Here is the prompt.

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Breathe in, breathe out (said 3x)

With this next breath feel yourself filling up
with this next breath feel your soul filling up
as you breath, feel yourself at peace
imagine in front of you a beautiful, house
when you are ready begin to walk into the house
smell the fresh scent of food cooking in the kitchen
sit at the kitchen table and know that you feel safe in the environment
imagine a woman who cares about you and who(m?) you care about
imagine her teaching you how to cook
she is there to answer whatever questions you need answered
ask her "what do I need to do to feel less stress?"
ask her "what do I need to let go of to love myself?"
ask her "what do I need to allow in, to love others?"
She asks for a physical representation of what you need to let go of
she takes it into herself and gives you something that represents what
you need to love yourself and others
embrace this, take it into your self
when you are ready, stand up and slowly walk back to the sand
when you are ready, slowly come back into your body, this classroom,
this space
when you are ready, slowly open your eyes
breathe in
Welcome back.

PART 2: CRITICAL CONCEPTS

TITLE OF LECTURE OR KEYNOTE/PPT PRESENTATION:

STEP DESCRIPTION TIME

1 Students will then be introduced to contemporary fusion Mexipin@ Food. 10

The instructor should tell students that the primary focus of the class will minute
be Senor Sisg. Senor Sisig is a Mexican and Filipina/o Fusion Food truck s
that exists in the Bay Area. Two close friends turned entrepreneurs
developed the idea of Senor Sisg.

This is information the instructor can add into the presentation that is
directly from their website:

If anyone has redefined contemporary street food in San Francisco, it’s longtime pals
Evan Kidera and Gil Payumo’s Señor Sisig fusion food truck. With their special twist on
a Filipino happy hour dish sisig, Señor Sisig took the portability of their favorite
Mexican taqueria dishes and melded the two together to reflect their diverse palette and
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down-home appeal. Though sisig is traditionally made from parts of the pig’s head
bought from the butcher to make use of the entire pig, Señor Sisig’s more palatable
version uses the meatier pork shoulder.

Taken from his father’s family’s recipe in Pampanga, a region renowned as the
“breadbasket” of the Philippines for its legacy in culinary traditions, Chef Gil marinates
the pork shoulder for over 24 hours in a special blend of spices and charbroils the meat
until it is packed with succulent juicy flavor. He then uses it as the base for most of the
dishes. Not a pork lover? They also have an outstanding version with chicken and tofu,
every bit as filling as its porky counterpart.

But how did this culinary crossover happen? Though they both met in high school in
Daly City, California, and followed their own respective paths, Evan receiving his MBA
at San Francisco State and Gil graduating from Le Cordon Bleu Culinary Academy,
entrepreneurship and food runs deep in both of their family’s bloodline and it was only a
matter of time that their shared love of Filipino food would turn into a fusion rolling
restaurant, with Chef Gil at the grill and Evan at the wheel.

2 The instructor will then show the following video to the class which tells a
little more background history to Senor Sisig. To preface the video, the
instructor should ask the class if they have seen the show: Diners, Drive-
Ins and Dives, on the Food Network. Explain that Senor Sisg was
featured on the show, and they will watch a clip.
https://vimeo.com/86583064

PART 3: COMMUNITY COLLABORATION AND CULTURAL PRODUCTION

HALO HALO: MIX MIX

STEP DESCRIPTION TIME

1 Students will then get into groups of five. Students will be instructor 5 minutes
to develop a concept for a Food Truck, similar to Senor Sisig.

Here are the instructions: Students must develop a concept for a

food truck and think about one menu item that this food truck would
sell. The concept for the food truck should be some type of Fusion
Food, incorporating tradition foods from two ethnic cultures.
Students are encouraged to choose ethnic foods from Mexican and
Filipina/o cuisine, but they may also venture off and choose foods
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they wish. Students are free to develop any realistic idea they can
come up with.

2 Here are the criteria that must be presented: 25 minutes

• Food Truck Name

• Food Truck Concept (What Fusion Food)
• Food Truck Menu Item
• How they will market the food

3 The instructor will then have groups share their ideas with the 15 minutes
class.

PART 4: CONCLUSIVE DIALOGUE/CRITICAL CIRCULAR EXCHANGE

ASSESSMENT: HOW WILL THE STUDENTS BE ASSESSED?

Students will be assessed as a group. Students will be evaluated on their ability to complete the
task and develop a food truck: name, concept, menu item, and marketing scheme.

RESOURCES AND NOTES

RESOURCES
● HTTP://WWW.SENORSISIG.COM/