Hot off the heels of getting Michelin star recognition, Filipino food is clearly experiencing a high point in the United States after having been named a “cuisine to watch” the past few years. Case in point: famed food publication Food & Wine just placed a juicy tocino burger with bright ube buns on the cover of its July issue, dubbed “The Innovators Issue.”
“From the people changing the way we eat to a feature on Filipino chefs and cuisine in America, there are so many reasons we love our July issue. Grab a copy, on newsstands now, to read about our second annual list of F&W Game Changers,” the magazine wrote on social media, along with a link to the recipe for the Filipinized cover meal.
The makers of the burger in question? Chefs Paolo Dungca and Tom Cunanan, who are the culinary maestros at Pogi Boy, a fast-casual joint in Washington DC. The two previously worked together at the award-winning conceptual Filipino restaurant Bad Saint, where Cunanan won the title of James Beard’s Best Chef in the Mid-Atlantic three years in a row.
“Man, who would’ve thought?! Filipino Food on the cover of @foodandwine Magazine,” wrote Dungca, who moved from San Fernando, Pampanga to Los Angeles, California when he was 13.
He added, “Mabuhay ang Lutong Pinoy! (Long live Filipino cooking!)”
Food & Wine’s July issue places the spotlight on a number of Filipino chefs in the United States, including husband and wife duo Timothy Flores and Genie Kwon, who recently won the first Michelin star for a Filipino-themed restaurant earlier this year.