Paksiw simply refers to a Filipino cooking method of simmering fish or meat in vinegar and garlic, often with ginger or bitter melon, without added oil. The technique both preserves and flavors the dish, producing a tangy, savory result distinct from the sweetness of adobo.
Paksiw
Built on palapa, kalawag, and freshly grated coconut, this beloved Maranao dish carries the flavors of Lake Lanao—and memories of family, identity, and a home that travels with you.
You may come for the crocodile sisig and tamilok, but it's these local delicacies that deserve a place in your suitcase.
The true core of Filipino cuisine is found in the streets, not in exquisitely decorated, air-conditioned restaurants.
In celebration of Independence Day, we pay tribute to five dishes that double as historical documents and edible records of how Filipinos lived.
Sauteeing dishes or cooking up confit? You don’t need to sweat on peeling your garlic with these hacks.
His favorite spots not only reinforce the province’s post as the country’s very first UNESCO Creative City of Gastronomy, but also bring back dear memories.
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