If it’s Friday in a Filipino household, there’s a good chance a pot of ginisang monggo is simmering on the stove.
Every Filipino seems to have an opinion on sisig.
Some insist it should come sizzling on a cast-iron plate. Others swear by the addition of egg, mayonnaise, or chili. Purists argue that authentic sisig should contain none of those things.
Yet before…
Historians and anthropologists here and abroad have long asserted that Filipino cuisine is shaped by multiple cultures.
An X user sparked backlash after falsely claiming that Filipinos "stole" China's spring roll and named it lumpia—a take that ignores decades of historical research.…
The Filipino-run business in Seoul is gaining attention as locals line up for the classic snack and its ube-inspired flavors.
The word that bridges the gap between the dining table and our identity.
