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Cooking + Recipes

The Classic Pochero

(Chicago) – I am familiar with the dish “pochero” (or “puchero”) ever since I was a kid but I never really understood and appreciated the dish...

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Baking time: Madeira Cake

(Chicago) – This traditional English sponge cake reminds me so much of mamon that I used to bring to school for my afternoon snack, although, this is much denser...

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Tinola (Chicken Ginger Stew)

(Chicago) – The soothing and refreshing taste and effect of ginger in Tinola is the reason why I love this dish. The more and stronger the ginger, I prefer...

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Baby-Back Ribs Adobo

(Chicago) - Pinoys can never have enough adobo recipes. I must say this recipe below is one of my most favorite of all time. Thanks to Amy Besa’s ...

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Pambansang Sabaw: Sinigang

(Chicago) – If the title sounds Greek to you, actually, it is Filipino and it means, the national stew is sinigang which is a dish meat and vegetables stewed in a sour broth...

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Pata Estofado

(Chicago) - The abundance of skin, fats and soft tissues in pig’s trotters/feet or simply called, ”pata”, in Filipino, makes me love this part of the pig. Given enough time to cook...

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Simplest Roast Chicken

(Chicago) – A dish does not have to be complicated or have 40+ ingredients to be delicious. There are many dishes that are very simple and minimal in preparations but surprising good...

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The True Pinoy Noodle

(Chicago) – Pancit Luglug is probably my most favorite of all Filipino noodle dishes. Unlike most of the kids from my younger days who would request Filipino-style sweet spaghetti for their birthday parties...

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Buko Pie

(Chicago) – I go loco for anything with coco. Any savory dish with rich coconut cream/milk is a no-brainer favorite, to name a few: Bicol express, laing...

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Brazo de Mercedes

(Chicago) - Pinoys have sweet tooth. Brazo de Mercedes is one of the most beloved Filipino desserts, popularized by huge and ubiquitous bakeshops in the Philippines such as Goldilocks and Red Ribbon.

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