“Food is our love language. It's those types of food memories that are straight from the motherland — these are the things we carry with us.”

Did you know April was Filipino Food Month? While we’ve all got a Filipino friend (or three), can you name more than one Filipino food besides those amazing tiny spring rolls (Lumpia FTW)? Either way, we’ve got something special for you. Co-host Lisa Angulo Reid (DearFlor.com) put up the Halo-halo Signal and got some amazing Filipino favorite food and restaurant recos from around the country, and unpacks the really really for the rest of us.

FILIPINO FOOD MENTIONS

• Filipino Food & Terms to Know:


• Lumpia – Thin, crispy spring rolls filled with meat and veggies.


• Pancit – Stir-fried noodles with julienned carrots, celery, cabbage, and your choice of pork, shrimp, or chicken.


• Sinigang – A tangy, comforting tamarind-based soup with tomato, onion, and often pork, shrimp, or fish.


• Caldereta – Hearty beef stew with tomato sauce, liver paste, black pepper, and olives.


• Pinakbet – A vegetable stew made with eggplant, bitter melon, tomatoes, green beans, and squash, flavored with shrimp paste. Often topped with crispy pork belly (bagnet).


• Lechon Liempo – Roasted pork belly stuffed with lemongrass, garlic, and onions, slow-cooked until the skin is perfectly crispy.


• Halo-Halo – A colorful shaved ice dessert with sweet beans, jackfruit, coconut, and palm fruit, topped with ube (purple yam) ice cream and leche flan.


• Kare-Kare – A rich peanut-based stew featuring oxtail or fried pork belly, served with shrimp paste (bagoong).


• Dinuguan – Known as "chocolate meat," this savory stew is made of pork and offal simmered in pork blood, vinegar, and garlic.


• Carinderia (Turo-Turo) – Casual eateries with dishes displayed in steam tables—just point at what you want!

FILIPINO FOOD VOICES & THEIR PICKS

• Lydia Querian (@ellekarayan) – Broke Da Mouth (HI) – Oxtail Adobo (brokedamouthgrindz.co)


• Brian Velasquez Reid (@breid40ohz) – Naks NYC – Lechon Liempo (naks.nyc)


• Nicole Ponseca (@nicoleponseca) – Orient Valley (CA) – NYT Best-selling cookbook (amzn.to/4iTosiQ)


• Geraldine Mae Cueva (@ohhhmygeeg) – Lasita (LA) – Mushroom Sisig: A sizzling dish traditionally made with pork jowl and ears, replaced here with mushrooms. (lasita-la.com)


• Patricia Dingalasan (@patriciadinglasancomedy) – Kabisera (NYC) – Lumpia Shanghai: Mini crispy spring rolls with seasoned pork.


• Susie Quesada (@ramarfoods) – Alda’s Kitchen (CA) – Silog Breakfast Plates: A combo of garlic fried rice, egg, and meats like tocino (sweet cured pork) or longganisa (Filipino sausage). (aldaskitchenandbakery.com)


• Aebbey (@chicagotestkitchen) – Ruby’s Fast Food (Chicago) – Sisig & Pancit Palabok: A noodle dish with a bright orange annatto-based sauce, topped with shrimp, pork, crispy chicharrón, and boiled egg. (rubysfastfoodchicago.com)


• Ron Dizon (@teofilocoffeecompany) – Teofilo Coffee (Long Beach) – Filipino-imported coffee (teofilocoffeecompany.com)

This conversation was co-hosted by FrieMMd of the Pod Lisa Angulo Reid —sharing conversations with Filipino and Asian American changemakers. Lisa also happens to be the Co-Founder & CEO of Dear Flor - the first infused gummy with classic Filipino flavors. Learn more @ DearFlor.com

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