Beyond the Baseline: Alex Eala’s Bold Blind Ranking of Filipino Classics

In the world of professional tennis, Alex Eala is known for her precision, her fierce left-handed forehand, and her ability to handle high-pressure situations on the global stage. However, the Filipino tennis prodigy recently faced a different kind of “high-stakes” challenge: a blind ranking of the Philippines’ most beloved culinary staples.

For any Filipino, food is more than just sustenance; it is a cultural battlefield, a source of national pride, and a topic that can spark heated debates at any family gathering. By participating in this “Blind Ranking” challenge, Eala stepped off the court and into the crosshairs of food enthusiasts everywhere. From “basic staples” to controversial snubs, her rankings offered a rare, candid glimpse into the personal palate of an athlete who spends most of her year traveling the globe.

The Shocking “Unforced Error”: Adobo at Number Five

The interview started with a disclaimer that every Filipino knew would lead to trouble: “People are gonna hate me for this.”

As Adobo flashed on the screen, Eala didn’t hesitate to place the unofficial national dish in the Number 5 spot—the bottom of her list. For the uninitiated, Adobo is the heartbeat of Filipino cuisine, a savory symphony of soy sauce, vinegar, garlic, and peppercorns. To rank it last is, in some circles, considered culinary sacrilege.

However, Eala’s reasoning was pragmatic and surprisingly relatable for someone who lives a global lifestyle. “It’s a basic, it’s a staple, but I feel like there are better things out there,” she explained. In Eala’s eyes, Adobo suffers from its own success—it is so ubiquitous that it has lost the “wow factor” required to take the top spot. It is the “reliable veteran” of the menu, but Alex was looking for a superstar.

The “Net Game”: Kare-Kare and the Texture Struggle

Coming in at Number 4 was Kare-Kare, the rich, peanut-based oxtail stew served with a side of pungent bagoong (shrimp paste). While Kare-Kare is often the centerpiece of festive celebrations, it is also a polarizing dish due to its unique nutty flavor and thick consistency.

“I’m not a Kare-Kare person… don’t hate me, but I’m not a big fan,” Eala admitted with a grin. Her stance reflects a common divide in the Filipino palate; the earthy, sweet-and-savory profile of peanut sauce isn’t for everyone. Despite its cultural prestige, Eala’s “blind” instinct told her that the heavy stew simply didn’t match her personal taste, placing it just above the “basic” Adobo.

Holding the Serve: Lechon Kawali’s Solid Mid-Table Finish

At Number 3, Eala placed Lechon Kawali—the crispy, deep-fried pork belly that is a fan favorite for its indulgent crunch.

Her reaction was immediate: “I love Lechon Kawali.” However, even with her affection for the dish, she showed the strategic thinking of a pro athlete. She chose to save the top two spots for something even more special. “I’ll go three because I feel like there’s something better,” she noted. It was a tactical hold, keeping her options open for the heavy hitters yet to come.

The Power Game: Menudo Takes the Silver

The ranking took a turn for the “red” as Menudo—a tomato-based stew with pork, liver, and diced vegetables—appeared early in the challenge. Eala was visibly impressed, calling it a “strong start.”

She ranked Menudo at Number 2. It was a high placement for a dish that is often overshadowed by its flashier cousins. For Eala, the complexity of Menudo—with its balance of savory pork and the distinct richness of liver—clearly struck a chord. By placing it so high, she set a high bar for whatever was lurking in the number one slot.

The Championship Point: Caldereta Reigns Supreme

The gold medal of Alex Eala’s Filipino food ranking went to Caldereta. Whether made with beef, goat, or pork, this hearty stew—enriched with tomato sauce, liver spread, and often a kick of chili—took the Number 1 spot.

Eala found irony in her own choices, noting the narrow margin between her top two picks. “It’s funny because Menudo and Caldereta are so similar, they’re almost the same thing,” she laughed. Yet, for her, the slight differences—perhaps the heat of the peppers or the melt-in-your-mouth tenderness of the beef in a well-made Caldereta—pushed it to the top of the podium. It was the “Grand Slam” winner of her culinary tour.

A Palate Shaped by the Tour

What does this ranking tell us about the Philippines’ top tennis star?

Firstly, it shows a preference for bold, tomato-based stews over the vinegar-heavy profiles of Adobo or the nutty textures of Kare-Kare. Her top two picks—Caldereta and Menudo—are dishes that represent warmth, home-cooking, and festive comfort. For an athlete who trains in Spain and competes everywhere from New York to Melbourne, these “home stews” likely represent a taste of the Philippines that is hardest to replicate abroad.

Secondly, her “unpopular opinion” on Adobo shows a desire for complexity over simplicity. Eala isn’t interested in the “basic” or the “staple”; she wants the dishes that require time, many ingredients, and a specific stovetop magic.

Final Standings: The Eala Leaderboard

Conclusion

Alex Eala may have jokingly worried about the “hate” she would receive for her rankings, but her blind ranking was a refreshing display of authenticity. Just as she makes bold calls on the baseline, she makes bold calls at the dinner table. Whether you agree with her “Adobo snub” or her “Caldereta crowning,” one thing is certain: Alex Eala approaches Filipino food with the same passion and honesty that she brings to the tennis court.

In the end, her rankings remind us that while national dishes belong to the culture, the joy of eating is entirely personal. And for Alex, nothing beats the savory, saucy victory of a perfect Caldereta.

Sources:

• Interview Clip: Alex Eala Blind Ranking Filipino Food (Social Media Content).

• Technical Reference: Traditional Filipino Culinary Profiles (Adobo, Caldereta, Menudo).

• Context: Alex Eala’s Career and International Training Background.