Filipino cuisine finally hits the mainstreamFilipino cuisine finally hits the mainstream

For years Filipino cuisine has been predicted to be the next “it” food to go from ethnic eats to mainstream menus. Now, with the help of a new generation of Filipino-American chefs, this mixed-culture cuisine with a sweet and salty, almost always acidic flavor, may finally have arrived. 

“People have been saying this for how long?” asked chef Dale Talde. “[Filipino food] is bright and poppy and rich and fatty and delicious. I don’t [care] if you like it or not. I’m gonna cook it.”

Talde — a Filipino-American, Top Chef alum and the man behind the Talde restaurants in Brooklyn, N.Y.; Jersey City, N.J.; and Miami Beach, Fla.; as well as the recently opened Massoni in Manhattan and Atlantic Social in Brooklyn — and others like him don’t care m...