By Lola Abrera
Pinoys the world over are incredibly proud of their cuisine. Whether it’s enthusiastically sharing the various freestyle elements of adobo or passionately sharing episodes of Anthony Bourdain’s excursions in both the Philippines and even a Jollibee drive-thru in California, Pinoys are ready for fellow foodies to fall in love with their food. For decades, Filipinos have felt the frustration of their delish dishes being constantly overlooked in the international food scene and that endless anticipation that this year will be the year that Pinoy food gets its rightful place in the spotlight. And guess what? This generation of Pinoy foodies in the US, Europe, and Canada aren’t going to wait for it to happen. They’ve decided to carve their path and strike it out in their own way and on their own terms.
Here, some of the hottest Filipino foodpreneurs changing the culinary landscape:
Hella Halo
Instagram: @hellahalo_sac
Facebook: hellahalosac
Think of it as Halo-Halo on steroids, this savvy bunch advertises themselves as “Not your lola’s halo-halo.’ And with concoctions like “cold bruh-be” (cold brew and ube) and “Caramel and Cinn,” and a totally wild pandesal ice cream sandwich, this Sacramento-based food truck might not be traditional but its certainly lola (and tito, tita…) approved!
Ayan – Filipino Streetfood in Berlin
www.ayan-berlin.de
Instagram: @ayan_filipino_streetfood
Facebook: ayanberlin
In Europe, particularly in German, Filipino food is relatively unknown or often lumped in with other—very different!—Asian cuisines, like Thai or Vietnamese food. However, in Berlin, intrepid chef Bulawan Callanta has made it his mission to get Pinoy food into the hearts and stomachs of Berliners. And he’s adding a modern twist to some of the most well-loved Filipino street food fare, such as the Ayan Lollipop (lip-smacking chicken wings) or one o the fully-loaded streetbox options.
Bawang
Instagram: @bawang.to
There’s no herb more emblematic of Pinoy dishes than that omnipresent garlic, referred to in Tagalog as bawang. This powerful ingredient represents home-cooked, hearty Filipino fare, whether finely sliced, smashed into a pulp with manang’s hefty cleaver knife, or simply tossed whole into a big, steaming bowl of soup. And the Toronto-based Bawang embraced the challenges brought on by the pandemic and made home delivery its key business strategy. So, during those cold Canadian winters, warm up and keep homesickness at bay with one of their delish offerings such as sour-and-savory sinigang or the unbelievably crunchy crispy pata.
Hungry for more? We know, this list is way too short! Who are your favorite out-of-the-box Pinoy foodpreneuers at home and abroad? Send us your suggestions and we’ll make a part 2 of this list!