By Ige Ramos
For this week’s column, we introduce a seasoned envoy who understands that the “layout” of a table is as vital as the text of a communique: His Excellency Wilfredo C. Santos, the Philippine Ambassador to the Hashemite Kingdom of Jordan.
A career diplomat with over 30 years of service, Ambassador Santos holds the rank of Chief of Mission, Class I. His trajectory through the Department of Foreign Affairs is a masterclass in the delicate art of “ceremonials” and “substance.” Before his posting in Amman, he served as the DFA’s Chief of Protocol — a role where he managed the intricate logistics of state visits and presidential inaugurations.
His diplomatic map is extensive, having served as ambassador to Iran (with jurisdiction over Turkmenistan and Uzbekistan) and Qatar, as well as a pivotal stint as deputy consul general in San Francisco. His leadership is defined by a blend of high-stakes crisis management — such as leading the repatriation of Filipinos from Gaza — and a deep-seated belief in mentorship for the next generation of Filipino diplomats.
In Jordan, Ambassador Santos has championed the idea that food is the first territory of peace. Under his leadership, the Embassy in Amman has moved beyond traditional diplomacy into the realm of cultural and gastrodiplomacy.
His tenure has been marked by innovative culinary collaborations, most notably hosting the “Filipino-Jordanian Fusion Cooking Demonstration” at his official residence. This event saw the creation of boundary-crossing dishes like Adobo with Saffron and Pinakbet Fusion using local Jordanian produce — proving that the Filipino palate is as adaptive and resilient as its people.
Ambassador Santos, joined by his wife, Madame Geraldine C. Lucero-Santos (herself a veteran of the tourism sector), views the dining table as a curated space for dialogue. Whether presenting Mama Sita’s gift packages to Jordanian royalty or launching the Kalinangan Amman cultural ensemble at international food festivals, he ensures that the “Filipino brand” is tasted, felt, and remembered.
In this column, we explore how Ambassador Santos navigates the rich, spice-laden landscapes of the Levant while keeping the hearth of Filipino heritage burning bright in the heart of the Middle East.
Proust’s madeleine sparked a flood of memory. For a Filipino worker in Amman or the West Bank, what is the one dish that, when served at an embassy gathering, most effectively dissolves the thousands of miles between Jordan and the Philippines?
For me, pansit and chicken adobo are the two dishes that, when served at an embassy gathering, most effectively dissolve the thousands of miles between Jordan and the Philippines. Pansit and adobo are both staple dishes in Filipino culture. Pansit is always present on important occasions such as birthdays, as it symbolizes long life, good health, and prosperity. Adobo, however, is the soul of the table — a dish that truly defines the feeling of home.
In your presentation of credentials to King Abdullah II and your work within the Hashemite Kingdom, how have you used the communal ritual of Mansaf to find common ground between Jordanian hospitality and the Filipino Bayanihan spirit?
The communal ritual of Mansaf in Jordan and the boodle fight in the Philippines are surprisingly similar, both celebrating hospitality and togetherness. These traditions come alive during gatherings and celebrations, especially during Ramadan and Iftar, and they remind me of the Filipino Bayanihan spirit, where helping each other and sharing are at the heart of community life. Sharing Mansaf and participating in boodle fights have given me many opportunities to connect with people, engage in meaningful conversations, and enjoy moments of laughter and camaraderie, showing how much we have in common.
Reflecting on your time in Tehran, what surprising culinary parallel did you find between the slow-cooked stews of Iran and the patient simmering of our own Filipino adobo or kare-kare?
There is a famous Iranian stew known as Abgoosht, which is usually made with lamb or meat, chickpeas, white beans, onion, potatoes, tomatoes, turmeric, and dried lime. It is a slow-cooked, nutrient-dense, one-pot dish that originated in ancient Persia. Interestingly, it shares a certain rustic soulfulness with Filipino kaldereta — both with a tomato base and potatoes — and similarly represents the pinnacle of deep, developed flavors born from humble ingredients.
While we have the kare-kare, there is another dish in Iran called Fesenjan, a traditional Persian stew (khoresh) known for its rich, complex, and deeply flavorful sauce, typically made from ground walnuts and pomegranate molasses.
Both dishes rely on a rich, nutty base to create a thick, luxurious sauce that transforms simple meat into a celebratory feast.
You have spent years protecting and repatriating our workers. When a worker is in distress or in transition, what role does a simple, warm Filipino meal play in the “assistance to nationals” process? Is food the first step in psychological repatriation?
To a distressed worker, a warm Filipino meal is the first “Welcome Home” they receive, even before they board a plane during their repatriation.
I’ve always believed that food is indeed the first step in psychological repatriation. When you serve a worker Filipino food, you aren’t just feeding them; you are telling them they are safe, they are seen, and they are back among family. It breaks the ice of trauma and begins the transition from ‘victim’ back to ‘Filipino.’ It’s the moment they realize the ordeal is over and the healing has begun. Here in Jordan, during our repatriation activities, we usually serve our Kababayans the famous “Crispy Chicken.” It shares similarities with our Jollibee Chicken Joy and with rice, though with a Jordanian twist.
Having served in San Francisco, Singapore, and Doha, which Filipino ingredient do you believe has the most untapped “diplomatic potential” to become a global staple, much like the olive oil of the Levant or the saffron of Iran?
For me, it must be coconut. Its oil, products, and byproducts have so much untapped potential. We often call it the Filipino “tree of life,” and it’s incredibly versatile. Beyond being well-known globally, it fits naturally into trends like organic food, natural wellness, superfoods, clean beauty, and sustainable agriculture. Sharing coconut and the many ways we use it is a simple way to introduce Filipino culinary heritage, highlight our connection to the land, and show the resourcefulness of our people.
The terroir of the Jordan Valley is ancient and sacred. How do you integrate the local produce of the “Holy Land” into the Filipino kitchen at the ambassadorial residence to create a truly “bilateral” dining experience?
At my official residence, we incorporate local ingredients from Jordan into Filipino cuisine to create a truly bilateral dining experience. We use olive oil and olives in classic Filipino dishes like kaldereta and include lamb chops to showcase regional flavors. Even popular dishes such as shish tawook (chicken skewers) are given a Filipino touch, marinated with ingredients like soy sauce and served with atchara, blending the best of both culinary traditions and offering guests a unique taste of Jordan and the Philippines at the same table.
Every diplomat has a “secret stash.” What is the one dried or preserved Filipino condiment you never travel without, which has followed you from Kuwait to Tehran to Amman?
For me, my stash always includes Magic Sarap, Knorr cubes, Mama Sita’s marinades and mixes, and sinigang mix. These essentials have traveled with me from Kuwait, Singapore, and San Francisco to Doha and Tehran and finally to Amman, allowing me to recreate authentic Filipino flavors wherever I am. They make sure the taste of home is always present, whether in everyday meals or when hosting guests.
In your engagements with ASEAN and UN colleagues in Jordan, how does the specific “flavor profile” of the Philippines — balancing sweet, sour, and salty — help differentiate our national identity in a crowded multilateral arena?
Filipino cuisine offers a unique balance of sweet, sour, and salty flavors that reflects who we are. Dishes like adobo, halo-halo, inasal, and leche flan are not only flavorful but also easy to enjoy and adaptable to different dietary or religious practices. The mix of flavors shows how we Filipinos embrace diversity and welcome differences, sharing a taste of our culture in a way that everyone can appreciate.
With your concurrent jurisdiction in the State of Palestine, you witness a culture where bread is life. How does the Filipino respect for kanin (rice) help you empathize with the Palestinian devotion to their soil and their olive trees?
Rice is a staple in the Philippines and is central to every meal. We really cannot do without it. Just as kanin is woven into Filipino daily life and traditions, olive trees are deeply rooted in Palestinian culture, history, and family life. This respect for rice helps me empathize with the Palestinian devotion to their olive trees, which have become a symbol of resilience and a tangible connection to their land. In both cases, food is more than sustenance. It expresses culture, identity, and a sense of belonging. Seeing this has given me a greater appreciation for the care, pride, and patience that go into preserving traditions and nurturing the land, whether it’s a rice field in the Philippines or an olive grove in Palestine.
After decades of service across the globe, if you were to host a “farewell feast” that summarized your journey from Manila to the Middle East, what would be the centerpiece dish, and what story would it tell of the Filipino’s place in the world?
For a farewell feast that captures my journey from Manila to the Middle East, I would start with molo soup from the Visayas, followed by chicken sisig as an appetizer. The main course would feature adobo and pastil, and for dessert, a spread of halo-halo, kakanin (sticky rice cakes), and Barako coffee. Each dish carries a piece of home, from the comfort of familiar flavors to the joy of sharing something uniquely Filipino. Together, they bring the taste of the Philippines to life on the plate, letting guests taste our islands and traditions.
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Glossary
Abgoosht is a traditional, hearty Iranian stew, typically made by slow-cooking lamb, chickpeas, white beans, potatoes, onions, and tomatoes, often with dried lime.
Atchara (or atsara) is a popular Filipino pickled condiment made from grated unripe green papaya, carrots, bell peppers, and onions, all pickled in a sweet and sour vinegar mixture.
Barako coffee (Kapeng Barako) is a bold, pungent, and fragrant coffee variety from the Philippines, particularly Batangas and Cavite. This rare coffee, derived from Coffea liberica beans, has earthy, smoky, and nutty flavors with a fruity undertone. It is known for its strong flavor and is typically consumed black or sweetened with brown sugar.
Halo-halo is a popular Filipino cold dessert that provides a refreshing treat during the hot summer months. This parfait-style concoction combines shaved ice, evaporated milk, and a variety of sweet, chewy, and crunchy ingredients. It is typically topped with ice cream and leche flan (custard).
Inasal, which means “char-grilled” or “roasted” in Hiligaynon, is a grilled chicken dish from Western Visayas, particularly Bacolod City and Iloilo. The inasal, unlike typical Filipino barbecue, does not include soy sauce in the marinade, instead opting for a tangy and aromatic blend of ginger and lemongrass.
Kaldereta (or caldereta) is a beef or goat meat stew with a rich, savory, and slightly spicy tomato sauce thickened with liver spread.
Kakanin are traditional Filipino foods usually made with glutinous rice, coconut milk, and sugar. Their name comes from the Tagalog words “kain” (to eat) and “kanin” (rice).
Kanin is cooked rice.
Kababayan, meaning “co-countryman,” is derived from the root word “bayan” (town or nation) and the prefix “ka-” (companion/partner). In Filipino, kababayan typically refers to a fellow citizen or compatriot. It is a term with strong roots in community and national identity.
Leche flan is a classic Filipino custard dessert, often described as a richer and denser version of Spanish flan de leche or French crème caramel. Unlike many Western custards that use whole eggs, traditional Filipino leche flan primarily uses egg yolks, resulting in an ultra-creamy, velvety texture. It is a staple at Philippine celebrations, such as fiestas, Christmas, and family parties.
Mansaf, Jordan’s national dish, symbolizes hospitality and social cohesion. This traditional meal, rooted in the region’s Bedouin heritage, serves as a ritual to commemorate life events, honor guests, and resolve tribal conflicts.
Pastil is a low-cost Maguindanaoan rice dish from Mindanao, Southern Philippines. It is made of steamed rice topped with dry, shredded chicken, fish, or beef wrapped in banana leaves. It is commonly consumed for breakfast and is frequently served with side dishes such as eggs, cucumber, or soy-chili sauce.
Pinakbet, also known as pakbet, is a popular and savory vegetable stew from the Ilocos region. The name is derived from the Ilocano word pinakebbet, which means “shrunk” or “shriveled,” and refers to how the vegetables are cooked to reduce their size.
Shish tawook is a popular Middle Eastern dish made with skewered marinated chicken. It has roots in Lebanese, Syrian, and Turkish cuisines. The name means “chicken skewer” and comes from the Turkish words “şiş” (skewer) and “tavuk” (chicken).