Her most prized dish was chicken relleno, reserved for the grandest festivities. The day I learned to make chicken relleno, my lola laid out two cutting boards and a set of battered but carefully sharpened knives. Like generations of Filipino cooks before me, I’ve adapted these recipes to my taste, knowing that not everyone may approve. Filipino food is a centuries-long tangle of Eastern and Western traditions, from early exchanges with Chinese traders to the reign of the Spanish conquistadors. My parents’ story, like that of many Filipino immigrants, also unites East and West.

Source: New York Times October 07, 2019 23:15 UTC