Introducing Phlavor Profiles! A New Podcast About Filipino Food

Pig Parts and Beer presents a new podcast Phlavor Profiles, a podcast hosted by Karena Higgins of Pig Parts and Beer Blog. Karena connects with Filipina and Filipino entrepreneurs, restauranteurs and innovators in today’s food spaces. Karena and her guests will have lively, in depth conversations, about how Filipino culture is influencing food and food spaces.

We are just getting started, take listen to the season preview, Episode 1 preview, and our very first full length episode where Karena sits down the Ginger Dimapasok, owner of Cafe 86.

You can find the podcast on all major podcasting platforms

 

Or listen to it here:

Season 1 Introduction



Episode 1 Teaser


Episode 1: Karena Talks with Ginger Dimapasok, Owner and Founder of Cafe 86

Karena sits down with Ginger Dimapasok the owner and founder of Cafe 86. They talk about the beginnings of Cafe 86, the growing Filipino Food movement, entreprenuership, and so much more.

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Those Pigs Got Smoked!;Horse Thief BBQ

Horse Thief's Anthony Chin

Horse Thief’s Anthony Chin

By Karena Apollonya Ebora Higgins

Filipinos and BBQ just go together like Indians and curry, like Japanese and Sushi, like Koreans and Kimchi,  so a Filipino owned BBQ spot is nothing out of the ordinary. What is shocking is, well, there are a few things: 1. they don’t use sugar in the “marinade” (Are you sure y’all are Filipino?)  2. There’s no direct flame used to cook the meat 3. The restaurant space wasn’t an after thought.  It is adorable and perfect for our So. Cal weather. It’ll be even better when they open the bar. Booze and BBQ!

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Love For Leche Flan; Baker Kristine de la Cruz

 

Original Leche Flan  Photo: Let Me Eat Cake

Original Leche Flan
Photo: Let Me Eat Cake

By Karena Apollonya Ebora Higgins

Kristine, co-owner of Creme Caramel LA,  and I met a couple of years ago. She had a small sweetly -intoxicating booth at Unique LA.  It featured two of my favorite  desserts, bread pudding and Filipino  leche flan. I had never tasted flan this good and with such a variety of flavors.   I’ve forced her to be friends with me ever since.  I got a chance to sit down with the self professed “bread pudding maker” to chit chat about life, love and leche flan.

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Filipino Pantry Staples; Banana Ketchup

 

Fried Chicken & Banana Ketchup

Fried Chicken & Banana Ketchup

 

by Allan Roman Reyes

I don’t claim to be a  “ketchup aficionado or even think there’s such a title out there, but an early dinner at Max’sRestaurant got  my mind going about a new career, “Condiment Sommelier”.   OK, it wasn’t THAT dramatic, but the flavor of their “banana ketchup” was so memorable that I went a little bananas(get it?). Banana ketchup was created and formulated in the Philippines during World War II because of a tomato shortage. Ingredients consisted of local mashed banana, cane sugar, and native vinegar with “colorants” added to emulate the red pigment of traditional catsup.

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Chef Sheldon Simeon Showcases Filipino Food

Chef Sheldon Simeon

A Pleasantly Surprised Chef Sheldon Simeon

By Karena Apollonya Ebora Higgins 

Chef Sheldon Simeon is on a roll. On last week’s battle he seduced the TOP CHEF judges with his Sinigang (tangy tamarind soup) and this week…Well this week he won the naysayers over with his delicious “modern Filipino” restaurant concept, URBANo.  “Urbano”, named after Sheldon’s  Lolo (grandfather), went head to head with the twisted French flavors of Chef Kristen’s “Atelier Kwan”.  Unfortunately and fortunately, Ms. Kish’s concept, team and execution could not conquer the war. It was a close call, but ultimately Sheldon lead his team to victory by staying calm, cool and collected. I’m sure he would’ve lost his shit if he knew about Stefan’s front-of-house shenanigans.

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I Reminisce I Reminisce; Jeepney Grill in Cerritos

I Reminisce I Reminisce; Jeepney Grill in Cerritos

I grew up in mid-city LA, before it was Koreatown, and one of my favorite spots for a plated Filipino meal  was Jeepney Grill on 6th street. Jeepney Grill was one of the  many Filipino restaurants that ruled Los Angeles in the early 90’s, and although they are long gone,  they are definitely not forgotten. (Shout outs to  Betsy’s on Vermont, Barrio Fiesta on 6th and Turo Turo on Wilshire).  From what I can remember, LA’s Jeepney Grill was delicious, decorative and…there was a real life, bad-ass Jeepney sitting in the middle of the restaurant!

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Look Fresh to Death; PP&B New Rice Cooker Tee

Look Fresh to Death; PP&B New Rice Cooker Tee

Is it Fall already? Not quite and it especially doesn’t feel like it with this freagin hot ass weather, but you can still get geared up for Fall with our newest rice cooker tee! It was a year ago when PP&B held the first ever Filipino Food & Beer Tasting. The event  not only showcased a delicious Filipino menu and  tasty local brew, it debuted our “pork-the Filipino way” tees and totes! They were such a hit, we decided to commemorate that shindig with another original design! Check the Shop!

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The Park’s Finest: LA’s Home for Backyard Boogie BBQ

The Park’s Finest: LA’s Home for Backyard Boogie BBQ

by Allan Roman Reyes

Located off  Temple street, at the edge of Historic Filipino Town, sits The Park’s Finest BBQ. The place feels like your best friend’s mamas house, and the proprietor, Johneric Concordia, your homie. The space is warm, unpretentious and familiar. It has roots.

Johneric’s cousin greets and seats us. We excitedly read our options.  The menu featured items such as barbequed tri-tip, hot links, pork ribs and riblets, pulled pork, grilled veggies, and something called coconut beef. There were also appetizers and desserts, two of which caught my eye: off-the-cob elote and a magical fusion called cornbread bibingka (more on this later). 

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Caramia! It’s freagin hot!; Chill Out With Filipino Gelato

Caramia! It’s freagin hot!; Chill Out With Filipino Gelato

Holy Shiz Balls it’s hot, and what better way to chill than with a cold, tasty, creamy scoop of gelato! Gelato is an Italian frozen treat. Made with more milk and less fat and air than ice cream, gelato’s traditional flavors are served in a small cup with a wafer. Well move over traditional, here comes contemporary! Caramia Tropical Gelataria offers a mash up of Italy’s frozen goodness with delicious dessert flavors of the Philippines. What! My personal favorite is the Sans Rival gelato. The rich, cashew-y-buttery, layered cake is crumbled into sweet vanilla gelato. Need I say more? Yes, I need.

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Lets Get Filipino Food! Your Definitive Guide to the Point Point Joint.

Lets Get Filipino Food! Your Definitive Guide to the Point Point Joint.

“Besides a friend’s house party or when my co-workers bring pancit at the company potluck, I don’t even know where to get Filipino food.”  I’ve heard this damn statement a billion times and its ridonculous!  Well, screw all that.  Here’s the PP&B Guide (the sh*t you need to know) to getting grub at the point point joint.

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