Seaspiracy--a documentary which premiered on Netflix in March 2021 starring and directed by British filmmaker Ali Tabrizi--has roused polarizing discussions on the environmental impact of fishing around the world. It brings to light the impact of human activities and waste such as plastic marine debris, ghost nets and overfishing: commercial fisheries being the culprits behind it all. Its call to arms: question dolphin-safe tuna labels, condemn sustainable fishing among cultures with rich maritime history, drive attention away from reducing daily plastic use focusing on ghost nets, and completely eliminate the consumption of fish.
Photo by Baptiste Azais on Unsplash
As a brand that supports local communities through our products, (bottled goods and Pili Nuts), collaborations (products from Bidibidi’s community of women) and efforts to aid post-typhoon livelihood recovery (Fleet of Hope) among affected fishermen, we at Que Rica had to take a closer look. The controversial documentary’s many misrepresentations and sweeping statements need to be revisited through hyper-localized lenses.
While it is true that thirty percent of the world’s fisheries are overexploited from a 2018 report by the United Nations Food and Agriculture Organization, two-thirds of the world’s fisheries are still operating at sustainable levels according to the same report. Charles Clover, co-founder of the Blue Marine Foundation, argues that “there are examples of people fishing responsibly, and for the benefit of coastal communities. Saying that all fishing is irresponsible is just crass.”
This call to action is unrealistic especially for countries and cultures, like the Philippines, that depend on fish for livelihood and food. This statement turns a blind eye on developing, coast-lined countries such as ours who see fish as one of the most affordable meal options. It shrouds the many struggles of small fishermen be it in resources or yield. The UN FAO reports that approximately 120 million people rely on fisheries for food and livelihood. A worldwide fish boycott will deprive smaller fishermen of their livelihood despite their minimal contributions to the destruction of our oceans.
The documentary argues that banning the use of plastic straws completely won’t contribute to the preservation of marine life, as it claims 46% of the Great Pacific Garbage Patch is composed of discarded fishing nets. The film argues that attention should be made towards addressing that big percentage instead of the land-based plastic waste. What it fails to see, however, is the fact that land-based plastic waste ends up first in rivers and estuaries, breaking down into microplastics and sinks into the ocean floors. The environmental impact of waste should be addressed at every angle.
During weeks of fund-raising drives and boat turn-overs for Fleet of Hope interacting with local fishermen in Camarines Sur, Albay and Catanduanes, we’ve witnessed first-hand how their lives revolve around the bounties of the ocean. We’ve seen wives and children repairing patches on torn, old fishing nets everyday because they’re too expensive to dispose of. This only means that discarded fishing nets at sea do not come from our fishermen--they’re from bigger corporations. We’ve seen fishermen power through passing typhoons with little to no guarantee that their boats--their only ticket to livelihood--will survive. We’ve seen them having less and less catch because of overfishing by enormous fishing companies.
Our call? Buy from our local fishermen if you have access to some of them. This not only guarantees them a steady cash flow, but takes business away from bigger fisheries. If you don’t have access to a local community of fishermen, opt for products that are grown locally and sold at the palengke. These local products tend to have a lower carbon footprint than their imported counterparts in their journey to your plates.
Conservation should not be a choice between humans or nature. Good conservation work puts both humans and nature at the fore.
------
Que Rica is a brand of fine tasting products crafted in Bicol for Filipinos in the world. The brainchild of the Le Cordon Bleu Paris-trained Ched Rica Buenaflor, it takes pride in our culinary traditions while continuing to push the boundaries of what delights the Filipino palate. Local, healthy, and proud will be forever in its DNA. It is owned and managed by Phenomenon Group Inc.
A well-prepped, homespun, wholesome lunch (or dinner) won’t exactly sit well on somebody’s busy schedule that’s filled with meetings, to-do lists, and errands. Besides the puzzle of ‘what to have for lunch’ is the challenge in putting together its ingredients from start to finish. There’s also the question of managing leftovers and food waste (skins, trimmings, scraps).
On top of our needs for convenience is that of eating well and supporting local cuisine. How else can we champion eating well for our own health (mind, body, and spirit) and the health of our own planet? How else can we contribute to the nurturing of local culinary traditions?
Flordeli by Que Rica is a nod to the call for convenience, eating well and supporting local cuisine. Flordeli by Que Rica is a capsule concept of home-cooked, frozen, ready-to-eat meals that celebrate the diversity of Bicol cuisine. Each menu is a love letter to our customers looking for healthier, more convenient ways to enjoy meals.
After going through a rigorous process of research and development, the meals are crafted in small batches. This ensures the freshness and quality of each product. By having them made in small batches, our team is able to keep a close eye on the quality of the ingredients, preparation techniques, and the final output.
They’re made by a team whose roots enable them to highlight Bicolano culinary techniques they’ve learned from elders in the kitchens of their youth. Authenticity plays a huge role for us: acknowledging traditions and provenance that detail the beauty of regional cuisine.
Our ready-to-eat dishes are exactly that: simple and ready-to-eat. We’ve eliminated the stages of ingredients preparation and cooking so our customers get to enjoy the best part: eating. Just thaw, reheat in a pan on the stovetop (to preserve quality and nutrients). Another option is to reheat it in a medium setting for about four(4) minutes in a microwave. Each serving is good for two to three (2-3) persons with a steaming plate of brown rice and sides!
Flordeli by Que Rica is made up of dishes that are Bicolano classics. We have the celebrated Vegan Laing that’s meat- and shrimp-free. Our use of balitaka--a local variety of dried taro leaves--makes it one of our bestsellers. It’s best enjoyed as a side or as a dip for crackers. It’s perfect for those with a vegan or non-dairy diets.
Sinantolan is made by mincing cotton fruit (santol) and then cooked in coconut milk and shrimp paste. Perfect as a side for grilled fish or meat, this limited-run product (due to the seasonality of its main ingredient, the cotton fruit) makes this one of our bestsellers. Our Tinutungan Chicken (Chicken in Blackened Coconut Cream) makes use of coconut milk extracted from charcoal-toasted coconut meat, giving it that smoky flavor profile. Topped with papaya, lemongrass and aromatics, this dish is best enjoyed with rice. Sinanglay, another dish, is made by stuffing fish (Tilapia that's grown in Lake Buhi in Camarines Sur) with onion, ginger, garlic, camias, tomatoes and lemongrass, wrapping it in pechay leaves, and then poaching in coconut milk.
Other products include our Laing With Grilled Pork and Chicken Bicol Express Longganisa (a version of the laing that features savory meats as toppings), our Bicol Express with Pineapples (
tender pork meat simmered in coconut milk, salted baby shrimps (balao), cubed pineapples and aromatics), and our Vegan Bicol Express (a meat-free take on the classic Bicolano recipe that’s made with unripe jackfruit, coconut milk, and miso sauce).
Get these items and more via Flordeli by Que Rica.
-------
Que Rica is a brand of fine tasting products crafted in Bicol for Filipinos in the world. The brainchild of the Le Cordon Bleu Paris-trained Ched Rica Buenaflor, it takes pride in our culinary traditions while continuing to push the boundaries of what delights the Filipino palate. Local, healthy, and proud will be forever in its DNA. It is owned and managed by Phenomenon Group Inc.
Instagram: @querica.ph
To say that 2020 was a tough year is the biggest understatement anyone can make. After all, we’ve all lost something last year. Whether it was our jobs, our social freedoms, or just our ability to be close with loved ones, we all felt that loss in some way.
However, some people lost more than others. If you’re reading this through a digital screen, and you have no worries on where you’ll get your next meal, then consider yourself lucky: you still have it good.
The sobering reality is that many of our countrymen have it a lot harder. Late last year, a series of super typhoons battered Southern Luzon, leaving many Bicolanos reeling in the aftermath. Those who were hit the hardest lost their homes, their possessions, their crops, and their ability to make a living.
For the folks at Que Rica, this was unacceptable. As a proudly Bicolano brand that works directly with local food producers, they knew they had to do something to help the people who work the hardest at providing our food. And so, they had a new goal: to help build Bicol back.
To do that, Que Rica had to go beyond the usual donations--they sought a permanent solution. After all, it’s easy to give a man a fish to eat for a day. It’s much harder to give back the capacity to fish for a lifetime.
“At the very start, we knew that relief wasn’t enough. Our end goal is livelihood recovery; to ensure these coastal communities can go back to what they’ve been doing all their lives.” said Que Rica founder Rica Buenaflor.
However, timelines for recovery are different for everyone. Abaca farmers need a year to re-grow their crops, while coconut growers need at least two. Thankfully, the local fishermen only need their boats back to recover their lost income.
And so, they decided to re-establish the Fleet of Hope program. It was first launched in 2006 after a major typhoon, and was able to give away 30 bancas to affected fisherfolk. In 2020, it’s returned as Que Rica’s livelihood rehabilitation and recovery program that aims to provide motorized boats to affected Bicolano fishermen.
“We chose to focus on fishermen because they only need a boat to get back on their feet. Once they receive it, they can immediately start feeding their families again. Plus, a single motorized boat can be shared between 2-3 families, so the sense of rebuilding becomes a more cooperative, community-based effort.” she added.
To raise funds to buy these motorized boats, Fleet of Hope partnered with BIGGS and local on-ground organizations like A-PAD Philippines and Hayag PH. Through their help, they were also able to distribute aid to over 1,000 families in the Bicol region.
Fleet of Hope has also encouraged other organizations to join them in their efforts to rebuild Bicol one boat at a time. By reaching out to their business connections and soliciting donations, they convinced corporations to sponsor entire boats. Some of them include big names like UniOil, the BPI Foundation, Wilcon Depot and GCash.
These sponsorships were a huge help, as a single motorboat costs around P50,000. Thankfully, the response has been great so far. Fleet of Hope has now raised over 6 million pesos, and has donated 125 boats--and counting.
Rica’s husband Carlo Buenaflor, the CEO of BIGGS, (another proudly Bicolano brand) was on-ground for much of Fleet of Hope’s turnover and relief operations. He’s seen firsthand the incredible effect it's had on a community eager to regain their lives.
According to him: “I can never fully explain the joy I feel whenever we turnover boats. The genuine smiles and endless words of gratitude inspire me to keep on going. It gives me an incredible sense of Bayanihan, which I believe is in our nation’s spirit. And as a Bicol-based business owner, it’s only right that I do what I can to help out my fellow Bicolanos.”
And they are not stopping anytime soon. More than just your standard social responsibility initiative, Fleet of Hope is a cause that’s very close to Carlo and Rica Buenaflor’s heart.
According to Rica: “There is no good reason why those who feed us can’t feed themselves. As businesses, it is our social responsibility to give back to our community, as we all benefit from their hard work. How can we ever hope to champion Bicolano food, if we can’t even help the Bicolanos who provide the raw materials we need to make it?”
Today, there are still many Bicolano fishermen seeking to recover their livelihood. If you would like to learn more about this project and how you can donate, please contact Fleet of Hope on Facebook and Instagram.
Fleet of Hope hopes to give away 200 boats by the end of this year. They believe they can hit that as they are already at 134--and it’s only March. With your help, they can go beyond that, and ensure that those who need help the most will receive it.
-------
Que Rica is a brand of fine tasting products crafted in Bicol for Filipinos in the world. The brainchild of the Le Cordon Bleu Paris-trained Ched Rica Buenaflor, it takes pride in our culinary traditions while continuing to push the boundaries of what delights the Filipino palate. Local, healthy, and proud will be forever in its DNA. It is owned and managed by Phenomenon Group Inc.
Instagram: @querica.ph
Que Rica's Sinantolan is unique to Bicol cuisine and is equally as rich and delicious in taste as Laing. Slowly and silently taking over family brunches and weekend soirees, it’s a huge hit for lovers of Bicolano coconut-based dishes, for foodies who enjoy a mouthwatering spread of local goodness, and for people who want to get to know local heritage right in their own homes.
Made from minced cotton fruit (santol) simmered in creamy coconut milk with salted baby shrimps and aromatics, the Sinantolan is traditionally eaten as a viand on the side of grilled or fried fish. Its light pink color (from the salted baby shrimps) gives it that nice contrast with fish or meat. While a tasty dish on its own, people have discovered more delightful ways to indulge in the flavor-packed, sour-salty santol meat.
As a starter, the Sinantolan is great served as a dip, slathered generously on crackers or dolloped on top of a crunchy crostini. Its umami flavor is front and center in each delicious bite.
Its punchy, tangy taste pairs well with a bowl of crisp greens, a refreshing take on salad dressings your guests will crave for.
Another way to enjoy it is to mix it into rice. You’ll experience an explosion of savory and authentic Bicolano flavor in every mouthful!
JJ Yulo, food writer and host of ANCX’s Foodtrip with JJ Yulo, shares via Instagram post (@nekkidchef), “I was excited to try these dishes with a proud Bicolano beating heart. Had this sinantolan today - I LOVE IT - with some vegetarian Laing, both from Rica of Que Rica. Pinoy eating at its finest!”
Gang Capati, founder of RockEd Philippines, also raves via Instagram post (@gangmanila), “Waaaaaah. Oh happy @querica.ph SINANTOLAN day! Cotton fruit in coconut milk - elevate mah meal! Daaaaaamn, what a masterpiece; I had to pose with it! (fan pic) *burp*”
While Instagram food blogger, @patfooddiscoveries, says, "I’ve been so curious as to what Sinantolan tastes like. Good thing we discovered @querica.ph! First time trying the Sinantolan and I super love it! It was a little bit sour and spicy. Two flavors I love the most. Made me eat more rice than usual, but I don’t regret it. It’s that good!!!"
The Sinantolan is crafted in small batches and bottled by a community of women in the town of Gainza, Camarines Sur. Aside from the Sinantolan, Que Rica also bottles vegetarian Laing and Taba ng Talangka. The bottled goods are perfect for gifting.
Since 2015, Rica Dakudao Buenaflor, founder of Que Rica has been on a fierce mission to champion Bicolano cuisine and catapult it into the world stage. From the well-received Laing Longganisa to the premium power-packed Pili Nuts (in truffle pecorino, with Himalayan salt, and PiliCoffee cluster bombs), Que Rica continues to uplift Bicol, from cuisine to community.
Take home and taste Bicol in a bottle with Que Rica’s Sinantolan. If you’re searching for a family sized serving, look no further because you can also get this sour-salty secret in a 400g frozen tub! Available online and in selected specialty stores.
-------
Que Rica is a brand of fine tasting products crafted in Bicol for Filipinos in the world. The brainchild of the Le Cordon Bleu Paris-trained Ched Rica Buenaflor, it takes pride in our culinary traditions while continuing to push the boundaries of what delights the Filipino palate. Local, healthy, and proud will be forever in its DNA. It is owned and managed by Phenomenon Group Inc.
Instagram: @querica.ph
It’s Lenten season once again. For many of us, this is a time to take a break from meat and explore new seafood and vegetable-based alternatives. Thankfully, eating healthy doesn’t have to mean putting up with just salads or steamed fish anymore.
With Que Rica’s lent-friendly offerings, you can still enjoy big, hearty flavors while following a pesco-vegetarian diet. These dishes are prepared in small batches in our kitchen by an all-Bicolana team, and they showcase the region’s expertise in cooking seafood and vegetables.
Our not-so-secret ingredient? Fresh coconut milk. When cooked expertly, it creates a rich, creamy sauce that gives dishes a decadent feel even without animal fat.
It’s no wonder three of Bicol’s most iconic dishes, namely laing, pinangat, and sinantolan feature coconut milk as the main ingredient. Gata is inseparable from our heritage cuisine, as it gives Bicolano food their distinct flavor profiles.
So, which of our lent essentials should you try first? Start with our Vegetarian Laing. It’s available in frozen and bottled versions, and is a great option for those looking for a low-carb, high-fat meal. We also have new varieties like Laing with Shrimps for those who need protein in their meals, and Laing Lasagna (layered with our homemade tomato concasse) for cheese-loving pasta fans.
Another must-try is our Sinantolan. As the name implies, its main ingredient is santol, or cotton fruit. We mince it, then stew it in coconut milk, shrimp paste, and aromatics to create a creamy, tangy side dish that goes well with fried, grilled and even dried fish. You can pair it with our Abo Dried Fish (Tiger-Toothed Croaker) and Biti Dried Fish (dried, salted Abo bladder), or use it as a dip for crackers and chips.
Sinanglay is another Bicolano favorite that’s great for Lent. To make it, we wrap tilapia fillets in pechay leaves together with onions, ginger, garlic, kamias and tomatoes, then slowly poach it in coconut milk. It’s a lighter ulam option for those who prefer gentler, brighter flavors.
And if these are still a bit too exotic for non-adventurous eaters like kids, you can always go with a safe pick like our Vegan Bicol Express (made with unripe Jackfruit and miso) for your everyday meals. Meanwhile, our Rakenrol Chips (Rainbow Cassava Chips) paired with Santol with Laing works great as a hearty snack.
Excited to try these beloved regional favorites yet? Just look for Que Rica products in these locations, or get them conveniently delivered to your door through our online store.
-------
Que Rica is a brand of fine tasting products crafted in Bicol for Filipinos in the world. The brainchild of the Le Cordon Bleu Paris-trained Ched Rica Buenaflor, it takes pride in our culinary traditions while continuing to push the boundaries of what delights the Filipino palate. Local, healthy, and proud will be forever in its DNA. It is owned and managed by Phenomenon Group Inc.
We’ve seen ourselves Googling for creative ways to out-Valentine each other on this annual fête for couples (and singles, too!). When the quarantine season came in right after 2020’s Valentines’ Day, it changed the game completely. Modern conveniences through tech, hassle-free prepping, and reasonable pricing all came into play for the quarantined Romeo & Juliets, Romeo & Romeos, or Juliet and Juliets!
Known originally for its Laing Longganisa, Bicol Express Longganisa, Vegetarian Laing and appearing in the city’s glittering bazaars, Bicolano brand Que Rica has since then pivoted fully to the digitalscape in 2020. Thirty-plus delicious, iconic, new products later, Que Rica has established itself to be the authentic brand with an enviable love affair with Bicol cuisine. You know what they say: find someone who will look at you the way Que Rica looks at Bicol cuisine!
Curated by its team, the Que Rica Romantic Picnic Set is pieced together so you can enjoy it in the comforts of your couches, balconies, dining tables--wherever Valentines got you cornered. Each item is carefully prepared and wrapped so its recipients get to enjoy a special, hassle-free picnic!
Here’s a step-by-step on how to prepare this exciting picnic set:
All these hearty (pun intended) goods delivered to you in a special canvas tote from a brand with Bicol right in its heart! Order your Romantic Picnic Set here.
-------
Que Rica is a brand of fine tasting products crafted in Bicol for Filipinos in the world. The brainchild of the Le Cordon Bleu Paris-trained Ched Rica Buenaflor, it takes pride in our culinary traditions while continuing to push the boundaries of what delights the Filipino palate. Local, healthy, and proud will be forever in its DNA. It is owned and managed by Phenomenon Group Inc.
Instagram: @querica.ph
The long wait is over and the Bicol Express is here to stay–as a longganisa!
That’s exactly what the Bicol Express Longganisa–developed by the same team behind the now-famous Laing Longganisa (after gaining social media momentum and a massive outing as one of the top ten products during the 2019 Ultimate Taste Test by Our Awesome Planet)–is all about.
Like many other Filipino dishes, the Bicol Express has several iterations. What remains constant however is its use of pork, balao/balaw or local salted baby shrimps, coconut milk, chili and aromatics.
In some areas of Bicol, versions of it may incorporate vegetables such as string beans, winged beans and bell pepper.
Some would add pineapples, adding a layer of sweetness to the dish. Others have versions of the Bicol Express as sauteed and pan-fried with little coconut milk, while others would be in its original stew version.
While the origin of the dish (and its name) is widely debated (others credit its roots to a non-Bicolana cook who was inspired by Bicol’s Gulay na Lada, or Sinilihang Gulay during her stay in the region in her youth), it is a fact that the Bicol Express has become synonymous to the region’s cuisine alongside Laing/Katnga/Natong and Pinangat.
“We wanted to bank on the booming national and global interest towards local cuisine,” Rica Buenaflor of Que Rica says, “and we started with the Laing Longganisa.”,
With a massive response towards that idea of regional cuisine being made available and easy to prepare, her team has invested in the development and packaging of Pili Nuts (also a hit) in novel flavors such as Truffle-Pecorino Cheese.
After several successful product launches (bottled ready-to-eat meals such as Sinantolan (minced cotton fruit in coconut milk), Vegan Laing (shrimp- and meat-free dried gabi leaves in coconut milk) and other meat products such as the Pineapple-Cured Chicken Tocino) in events, bazaars, and in the digital space, the Que Rica team is taking Bicol cuisine to new, greater heights.
“The Bicol Express Longganisa is one of the five (5) new products we have developed recently while in quarantine,” she quips, “and instead of pork we used chicken to cater to customers who like healthier options.”
Several products are also in the pipeline and who knows–we’d all end up as passengers to such Bicol Express-sions of food!
Order the Bicol Express Longganisa, in a pack of 8pcs or 350g, here.
-------
Que Rica is a brand of fine tasting products crafted in Bicol for Filipinos in the world. The brainchild of the Le Cordon Bleu Paris-trained Ched Rica Buenaflor, it takes pride in our culinary traditions while continuing to push the boundaries of what delights the Filipino palate. Local, healthy, and proud will be forever in its DNA. It is owned and managed by Phenomenon Group Inc.
Instagram: @querica.ph
Start your day with a full, balanced plate of sweet, savory, juicy, and healthy! Eating right is important, but is not always an option for people pressed with time and busy schedules. There's also no denying that sometimes healthy food is associated with being bland or boring. The lack of flavorful and nutritional food along with having a picky eater has become a problem for a lot of parents. With the Pineapple-Cured Chicken Tocino, it's possible to have breakfast that’s locally made, all-natural without preservatives, and enjoyed by kids!
Que Rica is home to Metro Manila’s latest breakfast cravings, the Pork Laing Longganisa and Pork Bicol Express Longganisa. It’s a gourmet brand of Bicolano food with a twist. It’s a brand that’s passionate about connecting you with Bicol's culinary heritage through its locally-crafted products. At the height of the lockdown in 2020, the team began developing new products. with their customers' best interests in mind, they came up with the Pineapple-Cured Chicken Tocino. This product was specifically crafted to bring healthier, more delicious breakfast options into the market for everyone. Are you curious yet? Here’s a sneak-peak of what people have been saying about Que Rica’s newest ready-to-cook Chicken Tocino!
Que Rica’s Pineapple-Cured Chicken Tocino uses tender chicken meat that's free from preservatives. The cure uses the juice from the Philippines' sweetest pineapple variety, the Queen or Formosa, which is grown locally in Camarines Norte. Food Editor and Author Angelo Comsti highly recommends this bestseller from Que Rica with its use of pineapples.
Que Rica's Chicken Tocino uses an all-natural cure with natural food color. Unlike other commercial tocinos in the market, artificial preservatives like Salitre weren't used. The delicious flavors come from amazing local produce and the talents of the Que Rica team.
Kids can't get enough of it! Moist, juicy, and tender chicken, full of savory-sweet flavor from the pineapple cure. Moms have no trouble feeding their kids anymore, especially for breakfast. The Kramers--regular customers of Que Rica--commented that this is their kids’ favorite! Want to make it every day? Check out this helpful video on how to prepare this delicious tocino!
So many have enjoyed Que Rica's Chicken Tocino . Moms love the convenience and chefs enjoy the gourmet quality.
Since 2020, many have sought it for breakfast. Over six thousand packs flew out of their hubs’ freezers in just half a year. The numbers don’t lie: this product is definitely one to watch.You can find more testimonials from customers on Que Rica's Facebook and Instagram. Want to share your feedback? They’d love to hear it here.
The Pineapple-Cured Chicken Tocino is available in two sizes, 350g pack (which you can get as a 3-pack set) and 750g pack. Morning folks can now enjoy it every day of the week! Try it with other favorites like the Laing Longganisa, some scrambled eggs, and fried rice. Get yours through their website or through various stores.
-------
Que Rica is a brand of fine tasting products crafted in Bicol for Filipinos in the world. The brainchild of the Le Cordon Bleu Paris-trained Ched Rica Buenaflor, it takes pride in our culinary traditions while continuing to push the boundaries of what delights the Filipino palate. Local, healthy, and proud will be forever in its DNA. It is owned and managed by Phenomenon Group Inc.
Instagram: @querica.ph