Chicken Adobo. Read the recipe. (Ricardo DeAratanha / Los Angeles Times)
Crisi Echiverri’s “bichu bichu,” a crispy coconut fritters in a brown sugar sauce. Read the recipe.
Putchero, a Phillipine stew. Read the recipe.
Reyna Blanca, a coconut custard desert. Read the recipe.
Avocado shake. Read the recipe.
Grace Talusan’s Adobo Gata stew with white rice. Read the recipe.
Lumpia Shanghai (fried egg rolls with pork, water chestnuts and green onions). Read the recipe.
Caldo de pollo (chicken soup). Read the recipe.
Nilaga, a traditional beef stew. Read the recipe.
