pork tamale Michael Pissari
Chef Dale Talde’s adobo pork tamales, offered as a winter special, at Talde Miami Beach.

Filipino cuisine finally hits the mainstream

Chefs celebrate island nation's 'bright and poppy and rich and fatty and delicious' food

For years Filipino cuisine has been predicted to be the next “it” food to go from ethnic eats to mainstream menus. Now, with the help of a new generation of Filipino-American chefs, this mixed-culture cuisine with a sweet and salty, almost always acidic flavor, may finally have arrived. 

“People have been saying this for how long?” asked chef Dale Talde. “[Filipino food] is bright and poppy and rich and fatty and delicious. I don’t [care] if yo

All access premium subscription

Why Upgrade your account?


NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.


Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com

TAGS: Food Trends
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish