Writing Portfolio
— Evolving archive of Sarahlynn Pablo’s nonfiction writing and travel & food journalism.
The COVID-19 pandemic is relentless in the challenges it has posed for restaurants and bars. But take a look at Chicago’s burgeoning Filipino food scene, and you’d hardly know it.
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“Sometimes there are things you find that you just don’t anticipate. You just don’t know things sometimes until you open up the walls and see what you’re working with.” – Genevieve Villamora, Co-Owner, Bad Saint
Read MoreThere it was, sisig (pronounced SEE-sig). Pork cheek, tripe (stomach) dressed with a citrus foie gras gravy (an upscale stand-in for the original recipe’s creamy binding agent, brain or mayonnaise), shisto peppers for a bit o’ KICK, all on a sizzling cast-iron skillet topped with a raw egg. Only things missing were the ears, but that’s ok. I ordered a 312 because beer is what pulutan is made for.
Read MoreI opened the plastic lid on the styrofoam bowl. I’m supposed to be impartial because I’m judging Adobofest.
Read MoreYOU ASK ALL YOUR FILIPINO FRIENDS. YOU READ YELP REVIEWS. YOU EVEN SEARCH TWITTER. YOU WANT TO EAT SOME DELICIOUS, AUTHENTIC FILIPINO FOOD. LIKE FOR REAL, FOR REAL, LEGIT FROM THE PHILIPPINES. BUT HOW DO YOU FIND IT?
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