Smiling woman with glasses tilted at an angle, wearing a blue top, against a light background.

Laura Mendoza

Writer

Laura admits that she is a slow eater. She prefers to take her time with the food she likes to eat and the stories she wishes to write. Having graduated with a Creative Writing degree, she comes from a background in writing fiction and poetry. Because of this, she has set herself on a creative mission to explore and delve into what other modes and channels exist for stories and narratives to be told, expressed, and shared with others. For Laura, food as a medium is an exciting proposition. Behind every dish, every ingredient, and every cooking technique, there lies a history worth discussing, a human being worth listening to, a lived experience worth gleaning from. As a means to satiate her appetite for learning about and understanding new and known things, she aims to be the kind of food writer who is approachable, reliable, and personable to readers.

Close-up of glossy purple mashed sweet potatoes topped with golden-brown crunchy crumbs, with a spoon lifting a rich scoop; the dish looks hearty and inviting.

Hacks & How-Tos

Can You Freeze Filipino Desserts? How to Store and Reheat 5 Popular Sweets

From worst to best, here’s a list of Filipino kakanin and other desserts and how well they fare in your freezer.

By Laura Mendoza

Nighttime street view of Commune café, roastery, and bar, glowing warmly through large windows as patrons gather inside and on the balcony above.

Cafes

How Commune Goes Beyond The Brew

From hosting events to serving local single origins, Commune Cafe continues to reshape Philippine coffee culture while building a space for community to gather.

By Laura Mendoza