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.
Photographs by Chris Rochelle