The Global Carinderia — Exploring the Filipino diaspora through the food we share

Born to a Korean mother and an American father, Christina Sunae found home in Pampanga — and now, Buenos Aires.

These chefs and restaurateurs are using their platforms to support change.

Across the nation's second-largest state, Filipino restaurants and their customers used their own discretion to decide whether dining out is worth the risk.

Señor Sisig’s Gil Payumo and Evan Kidera are feeding people in need during the pandemic

In California, some scrappy Filipino food trucks and pop-ups leveraged their flexibility to adapt to the pandemic.

Five stories of perseverance from Filipino restaurateurs in Italy, the UK, Iceland and Hungary during the coronavirus pandemic.

No matter what you order at Romulo Café in London, your meal will start with pandesal.

Rowena Bech still remembers the salmon factory.

I met the mountain maiden of the seas when I was 20 years old.

Little Manila Grill & Resto operates with some of the hush of a speakeasy.

There are no Filipino grocery stores in Tbilisi, so Chef Don Palmero has to improvise.

The hotel has become "a platform for artists, cyclists, passionate people generally," Marvin said.

At Hotel am Brillantengrund in Vienna, Chef Frezida Mangalino makes her seitan in-house.

"Hungarians don’t know what this is," said Esther, the teenage barista of Barako Kávéház in Budapest, when I asked her for a halo-halo.

If you happen to crave ube ice cream in Budapest, you'll find it at Barako Kávéház, a single-origin coffeeshop run by two Filipino expats.

"Cabalen," or compatriot, becomes especially meaningful when you're living in one of the thinnest-spread corners of the diaspora.

It's 1200 Icelandic kronur for halo-halo mix ready to be topped with ice — one ingredient in no short supply in this country.

The oldest Filipino restaurant in Iceland does not have a Filipino name.

If Iceland were one of the Philippines’ islands, sinigang sa rhubarb would be a familiar variation.

Coming soon!