San Diego Filipino Restaurants

Filipino cuisine as we know it today is a multi-layered expression of culture and history. It has a very Malay matrix in the "native" or indigenous foods like sinigang, pinangat and pinais. It has very strong Chinese influences, as we see from everyday food like lumpia, pancit and mami. The very visible Spanish layer one sees in fiesta food like lechon, relleño and morcon; Arab and Indian traces are seen especially in the south; and the American layer is manifested in the pies, fried chicken, and sandwiches of today. Is there a French connection? a bridge to French culture, consisting perhaps of gateau le sans rival, petits choux, meringue and filet mignon?.