Mama Sita Foundation's Quiet Mission to Preserve Philippine Culinary Heritage
The Mama Sita Foundation, a beacon in Philippine culinary heritage, has recently been quiet about its efforts to protect and preserve traditional ingredients and flavors. Further research is needed to uncover their latest initiatives. Meanwhile, culinary historian Felice Prudente Sta. Maria lauds Mama Sita as a pivotal chapter in Philippine food history, reflecting centuries of influences yet remaining distinctly Filipino.
Mama Sita, born Teresita Reyes in 1917, grew up in a culinary environment, learning that food was a language of love and nationhood. Her mother, Doña Engracia 'Aling Asiang' Reyes, founded the iconic Aristocrat Restaurant in Manila. Post-WWII, Mama Sita raised her eleven children through food ventures, including ready-to-use mixes that brought Filipino classics to home cooks.
Her legacy continues through her daughter Clara Reyes-Lapus, who leads the Mama Sita Foundation. The foundation focuses on preserving culinary heritage and ensuring the sustainability of ingredients and livelihoods. They support local agriculture and promote sustainable farming. Events like the one at the Philippine Embassy serve as acts of cultural diplomacy, uniting people across borders through Filipino cuisine. One dish, rice champorado, carries within it the memory of the Manila-Acapulco galleons and the devotion of Filipino farmers.
From Mama Sita's humble beginnings to her daughter's leadership of the foundation, their mission remains steadfast: preserving culinary heritage and ensuring the sustainability of ingredients and livelihoods. Despite the lack of recent updates, their impact on Philippine cuisine and culture is undeniable.
