MANILA, Philippines (Mar 2026) — When was the last time you cooked with asin tultol, or even knew what pakaskas was? MAYA and food storytelling platform FEATR are betting that a lot of Filipinos have lost touch with the ingredients that once defined the country’s regional cooking — and they want to change that.
The Maya Kitchen has officially revived its Culinary Elite program, a cooking demonstration series that originally ran from 2010 to 2016. The relaunch brings together chefs and food advocates to highlight heritage Filipino ingredients, connect with regional producers, and reintroduce traditional pantry staples to a new generation through contemporary cooking techniques and storytelling.
The first collaborator in the revived series is Erwan Heussaff, founder of FEATR, whose platform has spent years documenting Filipino culinary traditions and the communities behind them.
Six ingredients you probably have not cooked with — but should
Heussaff’s contribution to the series is a culinary concept called “Not-So Modern Filipino Pantry,” which takes heritage ingredients from small regional communities and translates them into recipes designed for everyday modern kitchens.
The six featured ingredients read like a map of the Philippine archipelago. Asin Tultol is a rare cooked sea salt from Guimaras, made by filtering seawater through burned driftwood before evaporating the brine over fire — producing a mineral-rich finishing salt unlike anything you will find on supermarket shelves. Gamet is a hand-harvested dried seaweed from Sta. Praxedes, Cagayan, prized for its natural umami and mineral content.
Pudpod is a traditional smoked fish patty from Eastern Samar, made from flaked fish mixed with aromatics and known for its deep, savory smokiness. Sukang Paombong is a naturally fermented nipa palm vinegar from Bulacan with a complexity and depth that sets it apart from commercial vinegar. Pakaskas is a rare buri palm sugar from Isla Verde, Batangas, valued for its smoky sweetness and grainy texture. Kinuday is a traditional smoked meat from the Cordilleras rooted in indigenous preservation practices tied to the Cañao ritual, with a deep, bacon-like flavor that works in both traditional and modern cooking.
“Filipino food has always been more than sustenance: it’s a record of who we are, where we came from, and what we’ve been through,” Heussaff said. “FEATR exists to help make sure those stories aren’t forgotten.”
Why MAYA is doing this
MAYA has been part of Filipino kitchens since 1962, when its hotcake mix became one of the first products to get many Filipinos comfortable with cooking from scratch. For the brand, the Culinary Elite revival is an extension of that same mission — using food as a bridge between generations.
“Reviving The Maya Kitchen Culinary Elite allows us to strengthen that legacy by working closely with chefs and storytellers who share our passion for promoting Filipino culinary education and innovation,” said Ernesto Fajardo, President of Liberty Commodities Corporation.
The program has previously featured some of the country’s most respected culinary figures, including Glenda Barretto, Claude Tayag, JP Anglo, Jessie Sincioco, Tatung Sarthou, Chele Gonzales, and the late Margarita Forés.
For upcoming classes and recipes, visit themayakitchen.com.
