The history of dinuguan in the Philippines points to a pre-colonial "nose-to-tail" cooking tradition, where indigenous peoples used all parts of an animal, including the blood. It likely evolved during the Spanish colonial era, with the addition of Spanish-introduced ingredients like vinegar, which acted as a preservative, and other spices. The dish is a reflection of both indigenous resourcefulness and Spanish culinary influence. #lutongpinoy #lutongbahay #pinoyfood #everyoneシ゚ #foryouシ | Russe