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
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Contact: Desiree Torres Desiree.Torres@penton.com