Though shaped by Chinese, Spanish, and American influences, the food of the Philippines is a cuisine all its own.

Alyssa Rola is a freelance journalist based in Chicago, originally from the Philippines. She has over six years of experience in Manila’s media industry, covering a range of beats including lifestyle ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Who doesn’t love hash? Though the term is originally French, this mince-up ...

Sizzling pig’s face — that would be the best way to describe the Filipino dish called sizzling sisig. It’s a sour, pungent recipe, one that employs minced hog’s ears, snout, tongue, and brains. At ...

Pork sisig is among six versions of sisig served on sizzling platters at Max’s of Manila in Kalihi. The late Anthony Bourdain called pork sisig the Filipino dish most likely to set the world on fire, ...

October is Filipino American History Month (FAHM) and at 7 Mile House, it has its roots in one of its signature dishes: the popular sisig (grilled, diced, spiced pig cheeks, meat and a touch of liver ...

Evolving attitudes about Filipino cooking in D.C. have propelled the cuisine from strip mall treat to nationwide dining sensation. Local diners now routinely seek out sizzling sisig and purple ...

MANILA, Philippines — From sizzling sisig to sweet desserts, Pampanga’s food carries the legacy of generations who knew how to bring out the best from the land. As the Kapampangans say, “Basta ...