Filipino cuisine is a treasure trove of unique flavors, often rooted in the lush and diverse plant life of the Philippines. From vibrant purple ube to the fragrant pandan, these plants have been transformed into some of the most beloved desserts that bring joy to Filipinos around the world. Let’s take a closer look at the plant origins of these iconic treats and how they’ve found a place in Filipino culture and cuisine.
Read MoreIf you’ve been to an Asian market or even your local Trader Joe’s recently, you might have noticed a tiny, green citrus fruit making its way onto shelves and into the hearts of food enthusiasts: calamansi. This tangy, versatile fruit, a staple in Filipino cuisine, is now crossing cultural boundaries and capturing the attention of American consumers. But why is calamansi suddenly becoming so popular in the U.S., and can it rival the lemon as the citrus of choice?
Read MoreFor decades, Filipino food has been misunderstood, misrepresented, and often dismissed in mainstream media. From being labeled as "extreme" to being used as a spectacle for shock value, Filipino cuisine has faced an uphill battle for recognition. But thanks to the resilience of Filipino chefs, food entrepreneurs, and cultural advocates, the narrative is changing. Here's a look at how Filipino food has evolved in the eyes of America—and how Filipinos are reclaiming their culinary identity.
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