A Famed Filipino-Style Burger Is the Star of Food & Wine's Latest Issue

The American magazine highlights D.C. resto Pogiboy's Tocino Burger.

food & wine, pogiboy tocino burger
PHOTO BY Instagram/foodandwine

(SPOT.ph) Though foreign recognition is far from the being the only indicator of success, Filipino cuisine's journey from being mainly known for adobo to how it has come into its (very varied) own remains well worth celebrating. Aside from the growing recognition and demand for Filipino dishes, tastes, and restaurants—just look at the ube food trend and the Filipino and Filipino-owned restaurants in the U.S. that recently earned their own Michelin stars. To add to that, American publication Food & Wine is shining the spotlight on Filipino flavors for this years edition of their Innovators issue. What makes us say that? Well, spot D.C.-based Filipino establishment Pogiboy's famed Tocino Burger on the cover.

Also read: The Restaurants to Hit Up When You Need Great Filipino Food Delivered

U.S. publication Food & Wine is putting Filipino food forward:

Food & Wine comes out with their Innovators issue every year, in an attempt to "[spotlight] the leaders who are doing the most good to change the way we eat and drink"—and apart from highlighting the food folks they deem "Game Changers" (a.k.a. people and companies "changing the way we eat and drink in 2022"), the issue also includes a feature on the rise of Filipino chefs and cuisine in America—as well as the said Tocino Burger, in all its vibrant purple glory—on the cover, under the artful eyes of photographer Scott Suchman and food stylist Lisa Cherkasky.

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food & wine, pogiboy tocino burger on cover of 2022 innovators issue
PHOTO BY Instagram/foodandwine

The Tocino Burger is a signature at Pogiboy in Washington D.C., helmed by Filipino chefs Tom Cunanan and Paolo Dungca. Taking the place of the ubiquitous beef patty are two tocino and pork patties, whose sweetness is brought out by toppings of caramelized pineapple and balanced out by a vibrant green papaya atsara. Slathered with a "secret sauce" (essentially a blend of mayo, banana ketchup, and oher ingredients) and sandwiched into decidedly purple ube buns, it's said to be inspired by the chorizo burgers popular on this side of the globe and pays ode to Dungca's childhood breakfast of sauteed tocino with garlic rice.

"Filipino food comes from the heart," the chef tells Food & Wine. "This recipe is very personal to us because it brings so much comfort and joy for us to be able to share our heritage and cuisine with everyone. This makes us so proud to be Filipino chefs cooking Filipino food."

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Fancy a challenge, or just feel like bringing out your inner shef? You can view the recipe here.

For more information, check out Food & Wine's website.

Also read:
This chef is fighting for Filipino food-in the Philippines
Yes, You Can Make This Boracay-Famous Burger At Home

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