How To Make Bagoong

Sure, I may rarely, if ever, make bagoong myself in Chicago, but there’s something comforting in knowing that I know how. Bagoong, the funky, fermented seafood paste, is a mainstay of any Filipino’s kitchen. It’s a salty, aged, rich fish flavor… The blue cheese of the seas.

Read More
Sarahlynn Pablo
Nothing To Prove: Filipino American History Month At Sunda, Chicago

Our Filipino-ness is not something we switch on from October 1 to 31. It’s not a costume. Filipino is part of who we are, always. October is every month, and Filipino American History Month is a special time for us to celebrate and remember who we are. Chicago’s Sunda celebrates Filipino American History Month with weekly specials all October, culminating with a kamayan dinner on October 25.

Read More
Pinoy Food For The Soul: Nicole Ponseca, Jeepney & Maharlika, New York City

Though she is best known for her accomplishments in New York City, restaurateur Nicole Ponseca’s roots reach back to California. Last autumn, Nicole shared stories of her SoCal childhood with Filipino Kitchen. In this edition of Pinoy Food for the Soul, Nicole relates how her earliest memories of Filipino food replay today at Jeepney, and tells us the new memories they’re making at both restaurants that she loves most.

Read More
Pinoy Food For The Soul: Chef Rob Menor, Papa Urb's Grill, Stockton, California

Who is Chef Rob Menor, the man behind the Benjamin-printed bandana, the culinary artist who fights traditional standards on Balitang America? The Stockton-born chef says that he spent a decade cutting his teeth in Chicago; it was where he paid all his dues and learned the industry. He credits Chicago with making him the culinarian he is today, calling it “his graduate school.” And while that is all true, there’s also the side of Chef Rob that is very much rooted in Stockton, where he returned in 2014, looking for growth.

Read More