Food photography filipino cuisine

Sisig is probably the most famous Kapampangan dish ever! Get this easy Sisig recipe from grilled pork belly! Crunchy and spicy just the way it should be.

facts about filipino food Explore the rich flavors and diverse ingredients of Filipino cuisine. Discover the unique blend of Malay, Chinese, Spanish, and American influences.

Sizzling Crispy Sisig is a great dish to prepare during Christmas dinner or in any special occasion. It has a nice texture and the flavor is awesome.

At Spoon & Pork, a new Filipino restaurant in Silver Lake, critic Patricia Escárcega considers crispy pata and pork belly adobo.

Tosilog is one of those rice breakfasts we have in the Philippines where it is made out of tocino (a sweet fried pork), itlog (fried eggs) and sinangag (garlic fried rice) usually served with coffee. The name comes from the elements in the dish TO - from tocino, SI - from sinangag and LOG - from itlog and most of our breakfasts are named like such, some examples are Tapsilog (Tapa), Longsilog (Longaniza) and Hotsilog (Hotdog).

Lalo is the fast-casual incarnation of a beloved, decades-old lunch cart.

Adobo Loco Moco marries the Hawaiian plate-lunch with the classic Filipino Chicken Adobo, and is the perfect savory dish for breakfast, lunch or dinner!

Filipino cuisine is slowly making a name for itself in Hong Kong with a slew of restaurant openings. Barkada is the newest kid on the block.

Tapa made from horse meat and easy egg fried rice with pickled papaya on the side. This dish is perfect for breakfast or lunch.

Francesco Tonelli is a food photographer based in the New York Metro Area. His clients include KIND, Chobani, Godiva, Chipotle, Knorr, Daisy, Campbell, Unilever, WW Fresh, The New York Times, Jean-Georges, Eleven Madison Park and The Culinary Institute of America.