CHEESEBREAD: Who created this insanely addictive Kapampangan delicacy?
I first tried this sweet-tasting bread with grated cheese when I was in grade school in Betis. I remember that…
The Story of Kari-Kari
In order to determine the precise origin of a Filipino food, one can examine the nation’s history of trade and…
Quilo, Sisig, and the shared heritage called Kinilaw
One of the most intriguing culinary creations that can be regarded as a shared cultural legacy is the always captivating…
The Bariotik’s “Bagkat”: Kapampangan desserts you never knew existed
I set out for the cabalenan town of Floridablanca in upper Pampanga, where they supposedly serve the best “Bagkat”. For…
Why should you try this 50-year-old tidtad in San Fernando?
This unpretentious and straightforward carinderia comes to life during twighlight, with every one of the aluminum pots making up the…
Recipe: Is this the way you cook the adobo?
It has been a weekend ritual for me to either eat at one of the best Kapampangan restaurants in the…
The Embotido and other recipes in Divisoria, Mexico
Note: The 2013 article is a tribute to Atching Nancy Colis, the lovely mother of my friend, renowned model, and beauty queen…
Is your asado dish as old as this one?
The Yummy Plate’s Asadung Matua Yang best seller, Mi Yan!” said Mercy Manuel Guevarra, the one who manages the online…
Ing Nyaman ning Apag Marangle
NOTE: In order to take part in the celebration of Apag Marangle’s 15th anniversary, I am going to share an…
LOOK! A cheaper alternative to pricey SPAM!
When used to describe food, the word better is always culturally subjective. If you want a common sense inexpensive cheap…