The Filipino meal revolves around kanin (white rice, present at every meal from morning to night) accompanied by one or more ulam (the dishes that "go with rice": meat, fish, soup, vegetables). Between meals comes merienda, the afternoon snack, sweet or savory. Families eat together, often with spoon and fork, sharing dishes placed in the center of the table. For the Aquinos, despite Malacañang Palace, the table remained simple and convivial.

Filipino cuisine loves acidic contrast: cane or coconut vinegar (suka), tamarind, kalamansi (local small lime). It is the soul of adobo and sinigang, two pillars of Cory Aquino's table. Acidity wakes up the rice and preserves food in the tropical heat.