The earliest account of Salsa Monja (Nun’s Sauce) is from the 16th century, when it was prepared priests as an appetizer.
Estofado is served with speared fried camote and bread.
This stew with a rich chorizo flavor can turn any day into a holiday.
Patsa is a merienda from Bulacan that's made of glutinous rice, like mochi.
An heirloom family recipe for lumpia from Chef Giney Villar of Adarna Food and Culture.


With the players busy with their cards, it would be impractical to use utensils. Our advice: spicy finger foods on saucers with lots of tissue!

The french like their food rich and decadent (butter, cream, dessert), and always with red wine. An antioxidant compound in grape skins called resveratrol aids in weight loss and overall good health. Let's drink to that!

Going meatless isn't that hard! Just look at this vegetarian (not vegan, sorry!) feast below. After this, you won't mind being a veggie!