Filipino Recipes for a New Generation

Filipino food is one of the last Asian cuisines still not part of mainstream America. But a generation of talented Filipino-American chefs and food writers is working to push us beyond adobo and lumpia. They're injecting a freshness into the cooking of their moms and aunties, sourcing from farmers' markets and butchers who deal in sustainably raised meats. Among them: restaurant owners and authors Amy Besa and Romy Dorotan, and food bloggers Marvin Gapultos and Jun Belen, creating Filipino dishes for the 21st century. Here are four of this generation's recipes.

Sisig (Filipino Sizzling Pork)Sisig (Filipino Sizzling Pork)

Salmon-Miso Sinigang (Filipino Sour Soup)Salmon-Miso Sinigang (Filipino Sour Soup)

Champorado (Filipino Chocolate Rice Pudding)Champorado (Filipino Chocolate Rice Pudding)

Paul Qui's Pakbet (Pinakbet, Filipino Vegetable Stew)Paul Qui's Pakbet (Pinakbet, Filipino Vegetable Stew)


Photographs by Chris Rochelle

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