Chef Mark… Try Balut While You’re Here

Chef Mark  Tafoya creates food and travel videos for Culinary Media Network and is a personal chef in New York City.

Chef Mark Tafoya

Chef Mark Tafoya

He is also one of the Bloggers coming to Hawaii with the So Much More Hawaii campaign that the Hawaii Tourism Authority is hosting.

On twitter this morning he tweeted:

I’m headed to Hawaii tomorrow to discover what the locals REALLY eat!

I gave him this reply

Hope you get to experience Poi, Opihi, Poke, etc…. but can I suggest you stay away from the “Balut” … lol

Mark’s response

I didn’t know that Balut was big in Hawaii. Thought that was a Filipino thing.

Well Mark, Balut is not a “Big Thing” in Hawaii… But I have seen it in the grocery stores!


I found this little blurb about Balut in Hawaii:

In the Filipino community in Hawaii, “baluts ” are considered a real culinary delicacy. The preparation of the balut eggs involves the incubation of fresh fertilized chicken eggs for approximately 7 days. The eggs are then boiled for approximately 30 minutes and best when eaten hot as you would eat a hard boiled eggs. Duck eggs may be substituted if you have an available source. However, chicken eggs are preferable because of the prestigious position chickens hold in the Filipino communities as witnessed by the popularity of the infamous “cock fights”. Baluts are generally available at these festive events…

4 Responses

  1. eeewww….that is just nasty……

  2. eeeeewwwwwww!!! someone call the humane society!

  3. LOL. This reminds me of an episode of Fear Factor where people were forced to eat Balut. All the prissy little blondes freaked out. I would have asked for some rice and lechon.

  4. Wow, I’ve never had a blog post/throwdown directed RIGHT at ME!

    I may have to take you up on the challenge.

    HOWEVER, I must stress that if I do, it won’t be out of a sensationalistic “Bizarre foods with Andrew Zimmer” attention seeking motive. When I eat unusual foods in other countries, it’s as a means of better understanding the culture. I take it as part of my work to help Americans better understand that our way of eating is just a tiny slice of the culinary pie that is the world.

    Like other Americans, I do have to challenge my own cultural food assumptions, so for example, when eating calves brains in Indonesia, I had an issue with the texture, and I’m sure my American foibles played a part in that. I did love the taste more than the texture, and I’m glad I did it. It helps to remind me that there’s so much more in this world than what’s visible from my apartment window.


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