05/05/2026
Stuffed quail, smoked and filled with chicken longanisa rich with garlic, onions, pork fat, and a touch of sweetness from mango.
Longanisa is a staple across the Philippines, with each region shaping its own version. Some lean garlicky and savory, others sweet and deeply spiced, but all reflect a tradition of preservation, bold flavor, and a deep connection to rice-centered meals. It is comfort food with character and a taste many Filipinos grow up with.
It sits in tinutungan, a sauce made from charred coconut. The coconut is toasted until nearly black, then ground and simmered into something smoky, nutty, and gently bitter. It is an old technique that speaks to resourcefulness and a love for layered flavor.
Finished with palapa oil, fava beans, English peas, morel mushrooms, and pickled green mango for brightness.
At , sharing Filipino flavors like these is at the heart of what we do. It is our way of honoring where we come from and offering those stories and tastes to the world.
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