Lechon Kawali Crispy Sisig Recipe
This riff on the sizzling Filipino drinking food highlights crispy, chewy pork belly that’s tossed in a tart and savory sauce.
How 'Tikim' Shaped Filipino Food Writing—and How It Was Resurrected
Doreen Fernandez's 1994 essay collection helped the Philippines and the world see the value of Filipino cuisine. Why is it so hard to find?
New York City Is in the Middle of a Filipino Pop-Up Renaissance
Filipino cuisine is no longer "up-and-coming" in NYC. During the pandemic, Filipino pop-ups aren't just surviving—they're thriving.
Filipino Food Has a Lot to Gain As It Builds Traction in the United States
The young chefs behind the evolving new wave of Filipino food are more than ready to share their beloved cuisine with a bigger audience.
Jollibee Buys Struggling Coffee Bean & Tea Leaf Chain, Continues Its World Takeover
The popular Filipino fast food chain, which has been called "The McDonald's of the Philippines," also bought Smashburger last year.
Filipino Food In Wellington Is Moving From Its Enclaves Into The Mainstream
"Centuries of colonialism have trained Filipinos to adjust to the dominant culture, and we risk becoming invisible to the people whose ways we embrace."
The Supper Club That's Spreading the Good Word of British Filipino Food
“We want to create an identity for Filipino cuisine in London, drawing inspiration from the rich flavours and culinary techniques of the 7,000 islands that make up the Philippines.”
Palm Corned Beef Is My Favorite Part of Filipino Breakfast
Rich, salty, and fatty, it made our breakfasts of eggs and rice into savory magic.
Lumpiang Prito (Vegetarian Spring Rolls) Recipe
The key to these large, veggie-filled fried lumpia is their delicate homemade wrapper, made from a sticky beaten wheat and rice flour dough.
Send Noodz: Filipino-Style Lo Mein Is the Perfect Quick Dinner
Ideal for when you're hungry for something noodle-y and packed with umami flavors.
LA’s Best New Filipino Restaurant Is Also Its Tiniest
“People would probably kill me for buying rice this expensive," says chef Charles Olalia of the menu at his 275-square-foot restaurant Ricebar. "If you want it, you make it work—somehow."
How I Helped Portland Embrace Filipino Food
"In the long run, I think Filipino food can absolutely get as mainstream as Thai and Chinese food. It's going to go through the same processes through which those cuisines went—an Americanization phase, then to many different offshoots under young...