Is Filipino food going mainstream, finally? The March, 2012 issue of Cook’s Illustrated magazine featured a recipe for the quintessential Filipino national dish, the chicken adobo (also noted by Local Nomad).
And earlier this week, Saveur Magazine’s website featured this halo-halo cartoon recipe (as they note, proof that a recipe does not have to be just words on paper).
Halo-Halo translates to “mix-mix” and is a much-loved, icy, Filipino treat, perfect for the hot Philippine climate, especially in the mid-afternoon. It is also delicious as a dessert.
The artist for this recipe comix is Toronto-based Michael Deforge.
Halo-Halo is available at Goldilocks and other Filipino restaurants in the Bay Area.
In the Monterey Bay, Lola’s Kusina — not THIS Lola — on 265 Reservation Rd, in Marina (831)384-2600 is a good place to get your halo-halo fix. My grandsons enjoy their halo-halo topped with their ube (purple yam) ice cream.
For a step-by-step (from scratch) halo-halo recipe, please visit Jun Belen’s blog, http://blog.junbelen.com/2010/10/10/how-to-make-halo-halo/ Jun Belen is a Philippine-born, San Francisco-based professional food and cookbook photographer. I have been a fan since learning about Jun’s Saveur-nominated blog — a collection of his Filipino recipes with narratives, and his absolutely beautiful photographs.
And if you have a favorite Bay Area halo-halo spot, please comment and share.
Do you think one day, Filipino food will be as common — and as readily available — as Chinese or Thai food here in the U.S.?