Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and ...
The word adobao doesn’t exist in Tagalog or any other Filipino dialect. Mike Pimentel made it up because he needed a name for this fusion dish of pork belly adobo with pickled papaya slaw in a bao (a ...
The glossy, crispy skin and juicy meat of charcoal-roasted lechon; the charred gelatinous pork fat at the end of a barbecue skewer; the hearty marrow-enriched beef broth of bulalo: These are some of ...
Prior to the pandemic, Pinoy Heritage’s kamayan pop-ups were one of the hottest tickets in town. Chef Francis Ang’s elegant take on these traditional Filipino feasts would feature a lavish spread, all ...
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The Chinese in Pinoy food
Even though I don’t cook Chinese food all the time, I can hardly step into my kitchen without encountering ingredients, equipment and cooking methods that can be traced back to China. Adding a dash of ...
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