Decadence is a relative term. When I chose this theme, I thought of those dishes that traditionally were only cooked for special occasions, festivals, fiestas, etc. I thought about the stews and desserts that are either so complicated or required skills or equipment that only a handful of people in the barrio possessed. I thought of the delicacies whose recipes have remained unknown until the new generation knocked on history's doorstep and requested to be taught. I thought of foods that awaken the adventurers in us and be inspired.
Food that has a special place in our bellies with their richness that no amount of substitution can replace - that, to me, is the ultimate meaning of decadence. Who knew blood, intestines, belly, and tripe would fall under this category? Well, together they can!!
In Kapampangan, dinuguan is called tidtad - loosely translated as 'chopped'. I think my vegetarian friends might just pass on this...