A binatog elote recipe to revive our Indigenous street food culture

Inspired by Mexico City’s vibrant street food scene, food heritage advocate Lao Castillo hopes to rekindle interest in uniquely Filipino snacks among local vendors

Manila ravers’ ice cream of choice tops this turon a la mode

Celeste Lapida of Este’s ice cream shares another way to enjoy their bestseller mantecado with a Filipino merienda favorite

mezcal cocktail and roasted shishito peppers
A mezcal cocktail that honors Filipinos’ hand in the history of Mexico’s spirits

Joey Osmeña of Bombvinos makes a dirty margarita using mezcal, an ode to the agave liquor’s untold Filipino story. Plus, a no-recipe recipe for roasted shishito peppers

hummus recipe
Low-effort, high-yield recipes for your snacking needs

While you *can* just buy ready made snacks, there’s a lot of satisfaction to be found in making it yourself

These recipes prove not all salads are bland, calorie-less, and punitive

Yes, an assortment of green leafy vegetables tossed with a sauce is a meal. It’s what you make of it

This hand galette is the essence of a simple, sumptuous breakfast

Content creator and home baker Jezzie (a.k.a. @seaxsalt on Instagram) makes a delicious and filling breakfast without the usually associated hassle

charcuterie board with local meats and cheeses
This charcuterie board of local meats and cheeses will be the star of your holiday spread

With all the varieties of longganisa, cheese, jams, and biscuits, each local charcuterie board is sure to be uniquely your own

Chef Christina Sunae’s Filipino tamales honor its Mesoamerican roots

This version of tamale is closer to that of Kapampangans and uses rice flour cooked in coconut milk, and banana leaf in lieu of corn husk

Good to share: Flavorful vegetarian moussaka all types of eaters can enjoy

In true Greek fashion, this dish is best served as a treat to your guests

local greens salad with crispy dilis recipe
A local greens salad that’ll make both palates and farmers happy

This fun way of serving up local veggies balances sweet, tangy, salty, and spicy—with minimal cooking required