Illustration by Amanda Lanzone
To get a taste of authentic Filipino food, it’s no longer necessary to book a trip to the Philippines. Meet the chef helping to bring the complex island cuisine stateside.
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If you’ve eaten at a pan-Asian restaurant, you might have crunched into fried lumpia rolls or marveled at the deep flavor of tangy, garlicky chicken adobo. Soon, however, a broader spectrum of Filipino food may become as familiar to us as Thai. The comforting, belly-filling cuisine has wowed the food world, with new hip eateries and food trucks popping up everywhere from Los Angeles to New York City.
Chef Armando Litiatco of F.O.B. in Brooklyn, which focuses on ihawan (grilled food), wants to introduce diners to the regional differences within the cuisine, too. “Southern dishes are spicier and include coconut milk,” he says, “and in the north, the food has more mellow flavors and more vegetables.” We asked him to walk us through five dishes you’re likely to encounter—and flip for—on a Filipino menu.
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