Mick Vann on Filipino food, in the Austin Chronicle: "But imagine a cuisine that uses fish sauce and shrimp paste; olives and chiles; olive oil and tomatoes; bread; noodles and rice; sweet, baked tropical desserts; chorizo and longaniza; escabeche made with coconut or sugarcane vinegar; skewered barbecue; fresh spring rolls made with crepes; dishes with lemongrass and bay leaves; lots of seafood and pork; and tamales made with sticky rice. It's like someone combined a lot of my favorite things from different cuisines and mixed them all together into one huge, wonderful menu." There are 10,000 Filipinos in the Austin area now and currently only four Filipino restaurants, but from his descriptions they all sound pretty good.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.