By Ige Ramos
If diplomacy is the art of allowing someone else to have their way, then Secretary Ma. Theresa “Tess” Lazaro spent four decades perfecting the recipe. Secretary Lazaro, a true career diplomat who rose through the ranks, attained the highest position in the Department of Foreign Affairs, demonstrating grit, legal acumen, and the lasting power of institutional memory.
She began her career at the DFA in 1984 and has since become acquainted with the complex machinery of international relations from the ground up. Her diplomatic passport reads like a sommelier’s tour of duty, from the chaotic vibrancy of Bangkok to the corridors of power in New York, the cultural diversity of Sydney, the sun-kissed avenues of Madrid, and the precision of Berne. However, her six-year tenure as Ambassador to Paris—the world’s gastronomic capital—may have refined her understanding of soft power. Amidst the high stakes of UNESCO and bilateral talks, she undoubtedly learned that even the most rigid of protocols can soften with a well-executed repas d’affaires.
However, do not be fooled by her cosmopolitan resume. Secretary Lazaro’s negotiation style is described as “frank and constructive.”
As the former Undersecretary for Bilateral Relations and ASEAN Affairs, she was the country’s chief architect during the precarious maritime negotiations with China, famously brokering the provisional agreement for resupply missions to Ayungin Shoal. She understands that balance is essential in both cuisine and geopolitics and that a little heat can sometimes be necessary to keep the peace.
For this episode of The Diplomat Eats, we spoke with a secretary who recognizes that, while treaties bind nations, shared meals frequently bind people. Secretary Lazaro’s culinary tastes are as sophisticated as her policy, ranging from Southeast Asian street food to Michelin-starred French cuisine.
- If you could take a foreign dignitary to the heart of Filipino cuisine, bypassing all protocols and briefing papers, what dish would it be, and what memory would it unlock?
Adobo is the perfect example of Filipino resilience. It’s a dish that doesn’t spoil easily and stays good even without a fridge—making it the perfect meal for long, busy days. For me, it brings back memories of working late nights at the department. It’s a meal that says, “We are ready for the long journey ahead.” - In times of geopolitical tension or crisis, which Filipino ingredient—known for surviving the harshest storms or longest preservation—best symbolizes our foreign alliances?
Vinegar is what keeps our food fresh for a long time. In the same way, our best friendships with other countries are “preserved” by going through hard times together. It’s sharp and strong, and it ensures that our bonds stay healthy and lasting, no matter how much time passes. - If a negotiation has reached a bitter impasse, what dessert or sweets would you order for the table to metaphorically (and literally) neutralize the acidity of the conversation?
Buko pandan. It’s hard to stay angry when you’re eating something cool, creamy, and sweet. The light scent of pandan and the soft coconut strips give everyone a chance to take a breath and relax. It’s a “sweet” way to get people to stop shouting and start listening to each other again. - What is the most misunderstood aspect of Filipino cuisine that parallels a common diplomatic misconception about the Philippines itself, and how do you propose we correct the palate of the international community?
Balut. People are often afraid of balut because of how it looks on the outside. This is a lot like how some people view our country—they judge us by our appearance or our struggles without seeing the “life” and richness inside. We need to teach the world that you must look deeper to truly understand who we are. - Soft power often requires daring. What is the diplomatic equivalent of offering balut to a guest—a calculated risk that intimidates the uninitiated but earns respect when accepted?
True “soft power” is about being subtle and kind, not shocking. Offering someone balut might be a fun challenge, but serving something like leche flan or Philippine chocolate is what really wins hearts. It’s better to be remembered for being sweet and excellent than for just trying to surprise people. - Given that there are thousands of ways to cook adobo depending on the region, how do you bring the Philippine archipelago’s diverse, local interests together into a single cohesive “national flavor” of foreign policy?
Every region in the Philippines has its own secret method for making adobo. Our foreign policy is consistent—we listen to a variety of perspectives. Despite the differences in flavors, we are all following the same recipe: our national interest, as led by the President. We have many voices, but one team. - If you were hosting the final state dinner of your tenure to establish your legacy, would the menu reflect the cosmopolitan polish of fusion cuisine or the unvarnished, rustic honesty of heritage cooking?
I’ve never wanted to be “fancy” or complicated just for show. I prefer food that is honest and makes you feel at home. Simple cooking shows who I really am. It fosters trust because people understand they are getting the authentic version of me, not a “polished” version. - In the complicated soup of territorial disputes, which local flavor profile—sour (asim), salty (alat), or bitter (pait)—best describes the current state of our maritime defense, and what ingredient is required to balance it?
Our maritime situation is a mix of all three—sour, salty, and bitter. The ingredient we need to balance it all out is sweetness (tamis). In my world, that sweetness is diplomacy. It’s the ingredient that keeps things from boiling over and keeps everyone talking at the table. - Which humble Filipino street food has the natural charisma to disarm a stiff foreign counterpart more effectively than a formal banquet at a five-star hotel?
Pork Barbecue. You can’t be formal or “stiff” while eating barbecue on a stick. It’s sweet, spicy, and sour—just like the Filipino personality. It’s a fun, messy, and delicious snack that makes everyone feel like friends, no matter what their job title is. - After the treaties are signed, the communiqués are released, and the world’s noise has subsided, what is the simple meal you seek that requires no translation, negotiation, or compromise?
Pancit. After a long, hungry day of negotiating, nothing beats a plate of pancit. It’s a meal for celebrations, and it represents a long, happy life. It’s the simple taste of home that doesn’t need any translation or explanation.
Kudos to the chef! Secretary Lazaro during the Welcome Dinner for the ASEAN Foreign Ministers and the ASEAN Secretary-General held in Mactan, Cebu, on 28 January 2026 (photo courtesy of DFA Office of Public Diplomacy, James Ryan Artiaga, and Royce Vann Paul Pantua).
Glossary
adobo—chicken or pork braised in vinegar and soy sauce with aromatics such as peppercorn, garlic, and bay leaves
buko pandan—a cold dessert made of shredded young coconut (buko), cubes of green pandan-flavored gelatin, sweetened cream, and coconut sport (macapuno) ice cream
balut—fertilized duck egg, incubated for 16–21 days, then boiled or steamed; eaten with salt and vinegar
pancit—stir-fried noodles with vegetables and morsels of chicken and pork, flavored with soy sauce and local lime (calamansi)