Like most oriental cuisines, Philippino cooking poses a paleo-challenge. The cuisine embraces rice, rice noodles and egg noodles as its caloric mainstay. However, there are a few green shoots for the paleogastronomer.

No less then Anthony Bourdain proclaims Lechon, a pig roasted over a hand turned rotisserie, the best pig in the world.

Sinigang, the national soup of the Philippines, is a seafood and tamarind based concoction, akin to hot and sour soup in chinese cuisine, is also paleo compliamt.

Finally, the national dishes of the Phillippines, chicken adobo, pork adobo, and chicken and pork adobo are all completely paleo-compliant. Try out this paleo-delicacy.

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Popularity: 22% [?]

Kudos to the “New York Times” for publishing a review, and recipe, from one of our favourite (favorite?) paleo-restos in Chicago, Publican. If you are in Chicago, go. Also, check out Kahan and Co’s other haunts, Blackbird and Avec, all amazing, and paleo-friendly. If you’re feeling really ambitions, try making their Publican Chicken.

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Popularity: 2% [?]

• Modern Savage Now Tweeting @ Paleogastronomy.com #

Popularity: 3% [?]

Inspired by our BBQ party from Memorial day just past, we decided to launch a new series of paleo-articles. “Quest for Fire” is a nod to the style of cooking that must have been close to the heart of paleolithic man, BBQ.

It joins our other series,

• Paleolithic Expansion – Paleolithic Eating While Travelling
• Hunting-Gathering – This week in Paleogastronomy
• MOW – Mealplan of the Week

This tenderloin recipe utilizes two BBQ techniques, grilling and smoking.

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Popularity: 53% [?]

Like survival, we have a strategy here at paleogastronony.com. Our plan is simple. Within the next month or so, we hope to accumulate enough recipes and links to start the paleo-Meal plan of the Week, pMOW, or MOW as we fondly refer to it.

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Popularity: 7% [?]

After blowing our brains out in Northern California, it was welcome relief to come back home, Toronto, Ontario, Canada, and enjoy home-cooked paleo-friendly dinners. Our first instinct, after consuming so many fine, and expensive dinners, was to prepare something simple, local and comforting. Our idea? Roast chicken paired with locally foraged sauteed fiddleheads. This roast chicken utilizes a hybrid “Simon Hopkinson” and “Americas Test Kitchen” methodology. Amazing results!

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Popularity: 4% [?]

Adapted from the Moss Room, this soup is a time-pressed, paleogastronomers dream come true. The original was somewhat bland, so we modded it out with some Asian influences. Vegetable stock recipe can be found here

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Popularity: 5% [?]

On the surface, it would seem that the healthy northern Califoria lifestyle, respect for local ingredients and a reputation as a great food destination would make San Francisco is a welcome home to the travelling paleogastronomer. Not so. San Fran is the home of sour-dough bread, Rice-a-Roni, 24 hour breakfast diners and countless Asian noodle houses. Living the paleolifestyle in San Francisco takes some forethought. Here are our thoughts.

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Popularity: 6% [?]

Lets cut to the chase before the jump.

Best Paleo-Friendly Hotel – Bardessano Hotel, Yountville – Opened in September 2008 at the height of the recession, the Bardessano is the only modern, carbon neutral hotel in the Napa region. It features minimalist architecture and a membership to the Yountville Fitness club for our weight lifting readers. Carbon fiber Orbea sport touring bikes from Spain are available to all guests for cycling tours around the valley. And, it is steps away from Bouchon Bakery (stick with the coffee) where all the local and visiting runners congregate in the morning.

The Bardessano features the best digital connectivity of any hotel I have been to in the world. Strong statement, but true. For the modern paleo-athlete traveller, this is the only place to stay. Our highest commendation.

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Popularity: 5% [?]