eatery
At 87, founder Milagros Tuazon still relies on her mother's recipes and old-fashioned cooking techniques to serve comforting Filipino favorites, including her signature two-day Mechado.
I’ve always preferred fish fillets, but DPD Carinderia’s famous fish head soup in Quezon City made me wonder what else I’ve been missing.
A stranger’s airport recommendation led the writer to Six Sisters in Panglao, where locals line up for no-frills Filipino home cooking, from comforting balbacua and paklay to a deeply flavorful fried native chicken.
From tender kaldereta to crunchy chicharon, the family-run restaurant has spent decades proving that goat meat deserves a second chance.
The true core of Filipino cuisine is found in the streets, not in exquisitely decorated, air-conditioned restaurants.
Northern Mindanao’s pearl-shaped province is a true gem when it comes to natural wonders and food.
Chef Bettina Arguelles’ homey, modern day turo-turo in Maginhawa serves rotating home-cooked meals with no fixed menu.