The Court’s 6-3 decision Wednesday in Louisiana v. Callais — decided along the usual ideological fault lines — handed a win to those who want to keep the status quo, and a major loss to the AAPI and Black communities who are just looking for a fair shake in the voting booth.
Raves, Rants, Reviews & Ramblings from an Asian American, Native Hawaiian & Pacific Islander Perspective
Thursday, April 30, 2026
Radical US Supreme Court eviscerates the Voting Rights Act
The Court’s 6-3 decision Wednesday in Louisiana v. Callais — decided along the usual ideological fault lines — handed a win to those who want to keep the status quo, and a major loss to the AAPI and Black communities who are just looking for a fair shake in the voting booth.
Wednesday, April 29, 2026
Filipino Food Month: A new wave of Filipino American chefs
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SCREEN CAPTURE /TODAY Tim Flores and Genie Kwon earned a Michelin star for their Chicago restaurant Kasama. |
The story of Filipino food in America is no longer about just "making it" — it’s about taking center stage.
For decades, our food was kept in the shadows of "strip mall" stereotypes or hidden away in home kitchens. But today, as Americans' palate catches up to Filipino flavors, a new guard of Filipino American chefs is proudly expanding their clientele beyond the Filipino American community but still treating our heritage with the reverence it has always deserved.
These trailblazers are proving that Filipino cuisine is not a monolith; it is as diverse as the 7,200 islands it comes from and as innovative as the diaspora that carries it forward.
These Filipino American chefs are the reason the "Filipino Food Movement" isn't just a trend. It’s a reckoning. They are reclaiming the narrative, one kinilaw and bibingka at a time, ensuring that the next generation of foodies won't ask why Filipino food isn't popular—they'll just be asking for the next reservation.
From Michelin stars to James Beard sweeps, these are the trailblazers rewriting the rules of the American dining scene.
The Michelin barrier-breakers
Tim Flores & Genie Kwon (Kasama, Chicago): This husband-and-wife duo made history by earning the world’s first Michelin star for a Filipino restaurant. Kasama is a masterclass in duality, operating as a casual bakery by day (famous for their longanisa breakfast sandwich) and a sophisticated tasting menu spot by night.
The James Beard heavyweights
- Lord Maynard Llera (Kuya Lord, Los Angeles): After years of honing his craft in some of LA’s most intense kitchens, Llera won Best Chef: California in 2024. His "elevated garage" concept proved that you don't need a white-tablecloth venue to serve world-class Lucas-style pancit and lechon.
- Aaron Verzosa (Archipelago, Seattle): A 2026 semifinalist for Outstanding Chef, Verzosa is a philosopher in the kitchen. His restaurant uses a "zero-import" philosophy, using only Pacific Northwest ingredients to tell the story of the Filipino diaspora through a progressive, high-concept lens.
- Melissa Miranda (Musang, Seattle): Miranda has turned her restaurant into a community hub. Her approach is "unapologetically Filipino," focusing on childhood memories and community-centered dining that earned her a 2026 Best Chef: Northwest & Pacific semifinalist nod.
- Tom Cunanan (formerly Bad Saint, Washington D.C.): A 2019 James Beard Award winner who helped spark the surge in fine-dining Filipino cuisine.
The fusion and fine dining vanguard
- Tara Monsod (Animae, San Diego): Monsod is a 2026 James Beard finalist who has brought Filipino flavors into the realm of high-design fine dining. At Animae, she reimagines classics like Beef Short Rib Kare Kare and Tuna Kinilaw for a luxury audience.
- Dale Talde (Talde, NYC): A James Beard nominee and Top Chef contestant recognized for bringing Filipino flavors into mainstream American food.
- Jordan Andino (Flip Sigi, Jersey City & NYC)The mini-chain Flip Sigi, a Filipino taqueria, where he brings flavors from his upbringing and heritage and marries them with popular Mexican cuisine. Popular with HGTV cooking shows.
- Silver Iocovozzi (Neng’s Jr., Asheville): Redefining what "regional" means, Iocovozzi is a 2025 finalist for Best Chef: Southeast. They are the visionary behind "Filipino-Appalachian" cuisine, a unique intersection of heritage and North Carolina terroir.
- Paolo Dungca (Hiraya, Washington D.C.): A 2025 Emerging Chef semifinalist, Dungca is part of the team that brought "modernist Pinoy" to the nation's capital, proving that Filipino food is as versatile as any European tradition.
- Francis Ang (Abacá, San Francisco): A master of "Regional Filipino" meets NorCal seasonality. Ang has created a space where pancit and longanisa feel both nostalgic and avant-garde. A 2023/2024 James Beard Award finalist, Food & Wine Best New Chef (2022), Ang's "unapologetically San Franciscan" approach shows that our flavors don't just belong in the fine-dining conversation—they are leading it.
- Jade Cunningham (Carabao, Napa Valley): Using her experience at The French Laundry, she has The queen of Filipino-inspired pastry and community-driven pop-ups. Look for her Ube Brioche or seasonal Hand Pies.
RELATED:
These chefs aren't just making "exotic" food; they are asserting that Filipino flavors are a fundamental part of the American story.
The days of Filipino food being America's "best-kept secret" are officially over. We are living through a culinary renaissance where chefs are no longer just cooking for their own community—they are demanding (and receiving) the highest honors in the world.
EDITOR'S NOTE: For additional commentary, news, views and chismis from an AANHPI perspective, follow me on Threads, on X, BlueSky or at the blog Views From the Edge.
RELATED:
These chefs aren't just making "exotic" food; they are asserting that Filipino flavors are a fundamental part of the American story.
The days of Filipino food being America's "best-kept secret" are officially over. We are living through a culinary renaissance where chefs are no longer just cooking for their own community—they are demanding (and receiving) the highest honors in the world.
Tuesday, April 28, 2026
How two Asian American engineers became leaders in the cannibis industry
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NABIS Nabis founders at their headquarters in Oakland, California. |
As childhood friends, they grew up together in the Northern Virginia area before moving on to work as software engineers in Silicon Valley and eventually founding Nabis, a cannabis distribution company.
Monday, April 27, 2026
Southeast Asians feel targeted by ICE

Minnesota's Southeast Asians protested the actions of federal agents earlier this year.
Bounpone Morisath was only five years old when his family fled the aftermath of the secret war in Laos, eventually finding refuge in America in 1980. For 45 years, Bremerton, Washington has been his home. Everything changed on March 11.
Targeting Southeast Asians
For decades, Laos refused to accept deportees, but that stance began to crumble under intense pressure from the Trump regime, which utilized visa sanctions and a partial travel ban in 2025 to force cooperation.
Most resettled into heavily disinvested communities with limited access to resources or support systems while grappling with the lingering trauma of war and displacement. As a result, many Southeast Asian youth made mistakes or were swept into cycles of violence—leading to criminal convictions and incarceration decades ago. Although many have since rebuilt their lives and given back to their communities, many SEAAs continue to face double punishment through deportation for decades-old convictions for which they have already served their time.
These individuals often have US citizen family members, serve as primary caregivers in their families, have no recollection of or meaningful ties to their country of origin, and have deep roots in their local communities in America.
SE Asian Deportation Relief Act
Specifically, the bill would:
- Limit the Department of Homeland Security’s authority to detain or deport Southeast Asian refugees from Cambodia, Laos, and Vietnam who arrived in the United States by 2008;
- Permanently authorize employment eligibility for Southeast Asians with a final order of removal with a five-year renewal period;
- End in-person ICE check-ins and establish five-year intervals between virtual check-ins for Southeast Asians on orders of supervision; and
- Create a pathway for Southeast Asian refugees who have already been deported to return to the US and fight their removal orders.
Sunday, April 26, 2026
Trump's racism is showing, calls India and China 'hellholes'
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| GRAPHIC BY FOSSBYTES |
Donald Trump no longer even tries to hide his racism anymore. He has once again set the AAPI community on fire, this time by hitting "repost" on a racist, xenophobic screed that labels India and China as "hellholes."
The post, shared on Truth Social, wasn't just a random jab; it was a transcript from Michael Savage’s podcast that took aim at birthright citizenship and the 14th Amendment.
The rant didn’t stop at the "hellhole" label, either. It painted Indian and Chinese immigrants as "gangsters with laptops" who "step on our flag" while allegedly scamming the U.S. immigration system to bring in their entire families.
Rep. Grace Meng (D-NY) and char of the Congressional Asian Pacific Americans Caucus (CAPAC), warned that amplifying this bigotry "pours fuel on an already dangerous fire" for Asian Americans.For those of us watching the rise in anti-Asian hate, this rhetoric is a terrifyingly familiar dog whistle.
'Gangsters with laptops'
The reposted tirade accused Indian and Chinese professionals in the US tech industry of being "gangsters with laptops" who do not hire white native-born Americans.The post targeted Indian immigrants specifically, claiming they lack English proficiency and suggesting an "internal mechanism" exists to favor Indian and Chinese hiring in tech.
View from the edge
It is not the first time Trump has shown his true colors. Critics argue that Donald Trump's use of phrases like "Kung Flu" or "Chinese Virus" during the COVID-19 pandemic fueled anti-Asian sentiment, contributing to a framatic rise in hate-fueld incidents documented by groups like Stop AAPI Hate.By consistently linking the virus to China, critics argue Trump encouraged a "Yellow Peril" stereotype, framing Asian Americans as "perpetual foreigners" or disease carriers responsible for the pandemic's impact on the US.
Saturday, April 25, 2026
Filipino Food Month: Ube is everywhere! How a Philippine root made Filipino cuisine "cool"
Ube and Instagram didn’t just put Filipino food on the map; they hacked the digital zeitgeist to make Pinoy flavors an undeniable global force.
The Visual Revolution
The Trojan Horse strategy
The next big thing(s)
Calamansi: The new citrus king
If you’re tired of the lemon/lime duopoly, meet the Filipino citrus that’s about to blow the lid off the beverage industry.- The Vibe: It’s a hybrid powerhouse—tart like a lime but with the floral, sweet aroma of a mandarin.
- The Play: Look for it to replace the basic lemon garnish in high-end cocktails or show up as the star of the next "craft" soda craze. It’s the sharp, acidic punch that modern, fat-heavy menus are screaming for.
Pandan: The green goddess
Matcha better watch its back. Pandan is officially stepping out from ube’s shadow and claiming its own spotlight.- The Vibe: It’s been called "the vanilla of the East," offering a toasted, nutty, and grassy sweetness that is deeply addictive.
- The Play: It’s the ultimate "color play" ingredient. Its electric green hue is pure social media bait, and it’s already infiltrating everything from oat milk lattes to gourmet waffles. It’s the exotic upgrade to the standard vanilla bean.
The Pili Nut: the superfood sleeper
Move over, macadamias. The pili nut is the high-fat, buttery snack the wellness crowd has been waiting for.
- The Vibe: Grown in volcanic soil, it’s one of the most nutrient-dense nuts on the planet, with a texture that practically melts on the tongue.
- The Play: It fits the keto and plant-based "superfood" narrative perfectly. It’s moving from souvenir stalls in Manila to premium health food aisles in the States, marketed as a sustainable, luxury snack.
Artisanal Vinegar: The "Asim" Revolution
The Filipino obsession with asim (sourness) is finally going mainstream via high-end condiments.- The Vibe: We’re talking cane vinegar, coconut vinegar, and palm vinegar infused with chilies and garlic.
- The Play: Following the path blazed by Sriracha and Chili Crunch, these vinegars are becoming the new must-have pantry staple for home cooks looking to cut through grease and add a complex, fermented zing to their dinner table.
View from the edge
The "Ube Factor" isn't just about food; it’s about a community claiming its space in the culinary spotlight making the predictions for Philippine cuisines by the late cultural guru Anthony Bourdain finally come to fruition.
RELATED -- April is Filipino Food Month
The rise of the purple yam is a masterclass in how a single "gateway" ingredient can dismantle decades of culinary invisibility. It satisfied the social media demand for "food porn," turning a humble tuber into a global icon of cool.
Ube didn’t just trend; it staged a tactical takeover of the American palate, demonstrating that for Filipino food to finally get its flowers, it needed a "hook" that was as visually loud as it was culturally deep. For decades, Filipino cuisine lived in the "hidden gem" category, but ube changed the game by becoming the ultimate digital-age ambassador.
Body of one Bangladeshi U. of South Florida scholar found, another still missing
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| The body of Zamil Limon, left, was recovered but the fate of Nahida Bristy is unknown. |
The search for two brilliant Bangladeshi scholars at the University of South Florida took a dark and devastating turn this week, leaving the community in shock and a family across the globe demanding answers.
The news we all feared broke Friday morning when authorities confirmed they had recovered the remains of Zamil Limon on the Howard Frankland Bridge. While the discovery brings a grim closure to one part of this mystery, the fate of his friend and fellow student, Nahida Bristy, remains a terrifying unknown.
Limon, 27, a doctoral student in geography, and Bristy, 27, a chemical engineering Ph.D. candidate, vanished without a trace on April 16. What started as a frantic missing persons case has now morphed into a criminal investigation involving a SWAT standoff and a roommate in handcuffs.
Hisham Saleh Abugharbieh, Limon’s roommate, was taken into custody after a tense confrontation with police at their off-campus apartment. He now faces a laundry list of charges, including tampering with evidence and the unlawful moving of a human body. While police are piecing together the timeline, the central question remains: Where is Nahida?
“This is a deeply disturbing case that has shaken our community and impacted many who were hoping for a safe resolution,” said Chad Chronister, a Hillsborough sheriff. “While the discovery of Zamil Limon’s remains is heartbreaking, I want the public to know that our detectives worked and are working tirelessly and relentlessly to uncover the truth.”
As the USF community grapples with the loss of Limon, the "endangered" status of Bristy hangs heavy over the campus. This is a story of stolen potential and a reminder of the vulnerabilities faced by international students seeking a better life far from home.
Authorities aren't giving up, but time is of the essence. If you have seen Nahida Bristy or have any information regarding her whereabouts, contact the USF Police Department immediately at 813-974-2628.
Friday, April 24, 2026
Judge fed up with uncooperative ICE sanctions AsAm government lawyer
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| Asian American members of Congress added their voices against ICE treatment of detainees. |
In a rare and stinging rebuke from the bench, Chief US District Judge Troy L. Nunley has officially run out of patience with the Department of Justice.
'Judicial emergency'
View from the edge
Nunley is not alone in fed up with Trump's ICE and DOJ. Across the US, federal judges have expressed growing frustration with ICE over what they describe as a pattern of defying court orders and violating due process. This tension has escalated into a rare public showdown between the judicial and executive branches.
In Minnesota, Chief US District Judge Patrick Schiltz documented at least 96 separate court order violations by ICE in January 2026 alone.
Judges have accused the agency of "willfully misrepresenting facts" and moving detainees to different states without warning to disrupt legal proceedings—a practice some call "forum shopping."
This clash is a symptom of a much larger fever. Nunley has already declared a "judicial emergency" in the district due to a massive surge in immigration filings. While the DOJ is feeling the heat, the bench is clearly signaling that they won't let administrative chaos become a license for legal negligence.
Wednesday, April 22, 2026
George Ariyoshi, the United States' first Asian American governor, passes away
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| Hawaii's late Governor George Ariyoshi, 1926-2026. |
George Ariyoshi wasn’t just a politician; he was the living embodiment of the "Nisei" dream and a towering figure who shattered the ultimate glass ceiling for Asian Americans. When he passed away April 19 at the age of 100, the nation lost the first person of Asian descent to ever serve as a US governor.
His journey from the son of Japanese immigrants to the pinnacle of power in Honolulu wasn’t just a personal victory; it was a signal to the entire Asian American community that the halls of government were no longer off-limits. Ariyoshi didn't just walk through the door; he held it open for generations to follow, proving that quiet, disciplined leadership could reshape an entire state’s destiny.
Monday, April 20, 2026
Filipino Food Month: Food trucks act as gateways to Filipino cuisine's growing popularity
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| Shutterstock Wherever Señor Sisig sets up in the Bay Area, a line is quick to form. |
The Blueprint: Señor Sisig’s Bay Area takeover
RELATED:
Señor Sisig didn't just wait for an invitation to the table—they built their own, put wheels on it, and eventually parked it right in the heart of the Bay’s most prestigious arena. For every young foodie documenting their ube taco under the arena lights, it’s a reminder that the flavors of the diaspora are no longer "fringe"—they are the main event.
The Gen Z Playbook
Filipino food trucks are introducing their cuisine to Gen Z by blending bold, traditional flavors with modern "street food couture" and high-impact social media strategies. They position their menus as both a budget-friendly indulgence and a "visually aesthetic" cultural experience.
The popularity of Filipino food trucks have spread from Honolulu to Queens, NYC and are capturing the "foodie" generation through several key strategies:- Short-Form Video: Trucks leverage TikTok and Instagram Reels to show the "sizzle" of the grill and the vibrant colors of ingredients like Ube and Pandan.
- Influencer Partnerships: Collaborating with food writers and Gen Z influencers who crowdsource locations and review "lit" dishes like Sizzling Sisig topped with a fried egg.
- Aesthetic Appeal: Modern trucks prioritize "Instagrammable" presentation, focusing on the vibrant purples of ube or the communal "Boodle Fight" (kamayan) style of eating.
- Mexican-Filipino Fusion: Using burritos, tacos, and nachos as vehicles for traditional flavors like Sisig (citrusy pork hash) or Tocino (sweet cured pork).
- Loaded Fries & Tacos: Vendors like Pinorrito combine Filipino staples with mainstream "comfort food" favorites.
- Progressive Pairings: Offering innovative items like Sinigang sweetbreads or Kaldereta shepherd's pie to appeal to adventurous palates.
Some Filipino food trucks across the nation
EDITOR'S NOTE: This list is far from comprehensive but the Filipino food truck phenomenon has spread to almost all parts of the US and Canada where Filipinos have formed communities.
San Francisco (SF) & Bay Area
- Señor Sisig: The gold standard for Filipino-Mexican fusion. Famous for their Sisig Burritos and Crunch-a-dillas.
- Jeepsilog: Known for serving traditional "silog" meals out of a truck designed like a Jeepney, the iconic Philippine public transit.
- The Lumpia Company: Specializes in creative lumpia flavors like Bacon Cheeseburger or Pizza Lumpia. (Co-owned by E-40!).
- Rita’s Catering: An old-school favorite offering authentic, affordable home-style meals like pork adobo and BBQ skewers.
- The Sarap Shop: Known for their residency at Oracle Park and their famous "Very Veggie" options, making Filipino flavors accessible to plant-based diners.
- Pinorrito: A Sacramento transplant that has made waves in the Bay with their "Filipino-Mexican Fusion," specifically their Sisig Fries and Lumpia-stuffed burritos.
- Jeepney Guy: Famous for their slow-roasted Lechon (crispy roast pork). They focus on "low and slow" traditional techniques served in modern rice bowls.
- Buri Buri: A newer player focusing on Filipino-Japanese fusion, blending items like Sisig into sushi rolls or "Poke-style" bowls.
- Adobo Slayers: Specializing in modern riffs on the national dish, offering Adobo-smothered wings and bowls that prioritize tender, high-quality meats.
- Señor Sisig: The gold standard for Filipino-Mexican fusion. Famous for their Sisig Burritos and Crunch-a-dillas.
- Jeepsilog: Known for serving traditional "silog" meals out of a truck designed like a Jeepney, the iconic Philippine public transit.
- The Lumpia Company: Specializes in creative lumpia flavors like Bacon Cheeseburger or Pizza Lumpia. (Co-owned by E-40!).
- Rita’s Catering: An old-school favorite offering authentic, affordable home-style meals like pork adobo and BBQ skewers.
- The Sarap Shop: Known for their residency at Oracle Park and their famous "Very Veggie" options, making Filipino flavors accessible to plant-based diners.
- Pinorrito: A Sacramento transplant that has made waves in the Bay with their "Filipino-Mexican Fusion," specifically their Sisig Fries and Lumpia-stuffed burritos.
- Jeepney Guy: Famous for their slow-roasted Lechon (crispy roast pork). They focus on "low and slow" traditional techniques served in modern rice bowls.
- Buri Buri: A newer player focusing on Filipino-Japanese fusion, blending items like Sisig into sushi rolls or "Poke-style" bowls.
- Adobo Slayers: Specializing in modern riffs on the national dish, offering Adobo-smothered wings and bowls that prioritize tender, high-quality meats.
Los Angeles
- White Rabbit Truck: One of the most famous trucks in the city, beloved for its Sisig Fries and innovative Filipino burritos.
- Amor y Limón: A newer truck gaining popularity for blending Mexican street food with Filipino influences, often seen at events like the Wine + Food Truck Fiesta.
- Mano Po: Frequently found at festivals, they are known for their Pork Liempo and Longanisa Lumpia.
- Lia's Lumpia: Known for appearing on The Great Food Truck Race, this San Diego truck offers modern Filipino fusion, including diverse lumpia flavors and Kamayan feasts.
- White Rabbit Truck: One of the most famous trucks in the city, beloved for its Sisig Fries and innovative Filipino burritos.
- Amor y Limón: A newer truck gaining popularity for blending Mexican street food with Filipino influences, often seen at events like the Wine + Food Truck Fiesta.
- Mano Po: Frequently found at festivals, they are known for their Pork Liempo and Longanisa Lumpia.
- Lia's Lumpia: Known for appearing on The Great Food Truck Race, this San Diego truck offers modern Filipino fusion, including diverse lumpia flavors and Kamayan feasts.
New York City (NYC)
- Swabe Food Truck: A newer addition to Queens Blvd known for its nostalgic menu, specifically the Fried Pork Belly Rice Bowl and Beef Tapa.
- Kabayan Food Truck: Often found near hospitals like NYP Cornell, serving classics like Oxtail Kare-Kare and crispy pork.
- YUM BRO: Operating in areas like Yonkers and Manhattan, they offer a mix of Filipino favorites and fusion bowls like Huli Huli Chicken.
- So Sarap: A popular vendor at night markets (like ThinkChinatown) specializing in traditional Filipino skewers and street bites.
- Swabe Food Truck: A newer addition to Queens Blvd known for its nostalgic menu, specifically the Fried Pork Belly Rice Bowl and Beef Tapa.
- Kabayan Food Truck: Often found near hospitals like NYP Cornell, serving classics like Oxtail Kare-Kare and crispy pork.
- YUM BRO: Operating in areas like Yonkers and Manhattan, they offer a mix of Filipino favorites and fusion bowls like Huli Huli Chicken.
- So Sarap: A popular vendor at night markets (like ThinkChinatown) specializing in traditional Filipino skewers and street bites.
Hawaii
- Merienda (Oahu/formerly Maui): Known for refined, roadside Filipino fusion, including pork sisig tacos, lumpia sticks, and tocilog (tocino, egg, and rice).
- Kam&46 (Oahu): Located in Honolulu, this truck/restaurant focuses on comforting Filipino and local dishes.
- Food Trucks at Kahuku Roadside Food Court (Oahu): While diverse, this area frequently features pop-up Filipino food stands and nearby favorites like Mike's Huli Chicken, which serves local favorites.
- Mom’s Filipino Comfort Food: Located at the Harbor Mall (Kauai), this popular truck is famous for its ube crepes, skewers, and massive lumpia.
- Fillo's Kauai: A mobile favorite that blends traditional Filipino roots with Kauai’s local identity. It is known for bold grilled meats and layered seasonings.
- L&L Hawaiian Barbecue: A staple at the Big Island's Food Truck Friday (near the old K-Mart/Macy's parking lot). They are known for traditional BBQ and are highly sought after by the Kona community.
- Leo’s Kitchen LLC: A highly-rated truck on Hawaii serving flavorful, comforting dishes like crispy pork belly in generous portions.
Pacific Northwest
- Sauced (Kitsap County, WA): A Filipino-American food truck known for its fusion of Pacific Northwest flavors with traditional Filipino dishes, offering items like tacos, burritos, and lumpia.
- Fil Up! (Seattle/Bothell, WA): Known for Filipino-Asian fusion, including crispy pork belly, lumpia, and pancit.
- CheBogs (Seattle, WA): A popular food truck serving classic and authentic Filipino comfort food.
- Captain Adobo (Lakewood, WA): Known for its spicy adobo and other Filipino specialties.
- Northwest Lumpia (Tacoma, WA): Specializes in a variety of lumpia.
- Lechon Loco (Tacoma, WA): Focuses on Filipino roast pork.
- Rommel's (Washington): A food truck known for its popular Filipino dishes.
Las Vegas
- kanto.LV: A popular food truck often found at Filipino Town events in Las Vegas, specializing in fusion items like longganisa burgers and ube tiramisu lattes.
- Beyond Ilocos: Focused on bringing authentic Ilocano food from the Philippines to Las Vegas.
- Kusikero Pinoy BBQ: Known for Filipino-style barbecue, particularly pork belly and chicken skewers.
- Oming's Kitchen: A popular staple for Filipino comfort food that recently expanded from a food truck to a brick-and-mortar location.
- Nogakes Kitchen: Known as a popular mobile food truck that has also transitioned into a permanent restaurant.
Chicago
- Pinoy Grill: Known for serving authentic Filipino street food, including pork and chicken BBQ, in-house, and offering boodle feasts that can be found in Chicago and Naperville.
- Stix and Noodles: A family-owned food truck specializing in traditional dishes like BBQ sticks and savory pancit.
- A Taste of the Philippines: Offers catering and a popular, specialized food experience often seen at pop-up events and markets.
- "Lumpia Lady" (Kathy Vega Hardy): Known for serving Filipino lumpia at the Daley Plaza summer farmers' market.
Toronto
- Naimas (Naima's Cafe): Offers, such as Filipino street food platters (TikTok video) and empanada tacos, featuring popular items like Filipino hot dogs, lumpia, garlic rice, and ube drinks.
- Pinoy BBQ: A dedicated Filipino street food vendor known for BBQ sticks, as described on their website.
- Eats Manila: A notable vendor serving Filipino favorites in the city, noted in Yelp reviews.
- Glen's Kitchen: Known for serving authentic Filipino comfort food like pancit and lumpia, as mentioned on Facebook.
- The Filipino Food Truck: Listed among specialized food trucks, as seen on Best Food Trucks.
EDITOR'S NOTE: For additional commentary, news, views and chismis from an AANHPI perspective, follow me on Threads, on X, BlueSky or at the blog Views From the Edge.
- Merienda (Oahu/formerly Maui): Known for refined, roadside Filipino fusion, including pork sisig tacos, lumpia sticks, and tocilog (tocino, egg, and rice).
- Kam&46 (Oahu): Located in Honolulu, this truck/restaurant focuses on comforting Filipino and local dishes.
- Food Trucks at Kahuku Roadside Food Court (Oahu): While diverse, this area frequently features pop-up Filipino food stands and nearby favorites like Mike's Huli Chicken, which serves local favorites.
- Mom’s Filipino Comfort Food: Located at the Harbor Mall (Kauai), this popular truck is famous for its ube crepes, skewers, and massive lumpia.
- Fillo's Kauai: A mobile favorite that blends traditional Filipino roots with Kauai’s local identity. It is known for bold grilled meats and layered seasonings.
- L&L Hawaiian Barbecue: A staple at the Big Island's Food Truck Friday (near the old K-Mart/Macy's parking lot). They are known for traditional BBQ and are highly sought after by the Kona community.
- Leo’s Kitchen LLC: A highly-rated truck on Hawaii serving flavorful, comforting dishes like crispy pork belly in generous portions.
Pacific Northwest
- Sauced (Kitsap County, WA): A Filipino-American food truck known for its fusion of Pacific Northwest flavors with traditional Filipino dishes, offering items like tacos, burritos, and lumpia.
- Fil Up! (Seattle/Bothell, WA): Known for Filipino-Asian fusion, including crispy pork belly, lumpia, and pancit.
- CheBogs (Seattle, WA): A popular food truck serving classic and authentic Filipino comfort food.
- Captain Adobo (Lakewood, WA): Known for its spicy adobo and other Filipino specialties.
- Northwest Lumpia (Tacoma, WA): Specializes in a variety of lumpia.
- Lechon Loco (Tacoma, WA): Focuses on Filipino roast pork.
- Rommel's (Washington): A food truck known for its popular Filipino dishes.
Las Vegas
- kanto.LV: A popular food truck often found at Filipino Town events in Las Vegas, specializing in fusion items like longganisa burgers and ube tiramisu lattes.
- Beyond Ilocos: Focused on bringing authentic Ilocano food from the Philippines to Las Vegas.
- Kusikero Pinoy BBQ: Known for Filipino-style barbecue, particularly pork belly and chicken skewers.
- Oming's Kitchen: A popular staple for Filipino comfort food that recently expanded from a food truck to a brick-and-mortar location.
- Nogakes Kitchen: Known as a popular mobile food truck that has also transitioned into a permanent restaurant.
Chicago
- Pinoy Grill: Known for serving authentic Filipino street food, including pork and chicken BBQ, in-house, and offering boodle feasts that can be found in Chicago and Naperville.
- Stix and Noodles: A family-owned food truck specializing in traditional dishes like BBQ sticks and savory pancit.
- A Taste of the Philippines: Offers catering and a popular, specialized food experience often seen at pop-up events and markets.
- "Lumpia Lady" (Kathy Vega Hardy): Known for serving Filipino lumpia at the Daley Plaza summer farmers' market.
Toronto
- Naimas (Naima's Cafe): Offers, such as Filipino street food platters (TikTok video) and empanada tacos, featuring popular items like Filipino hot dogs, lumpia, garlic rice, and ube drinks.
- Pinoy BBQ: A dedicated Filipino street food vendor known for BBQ sticks, as described on their website.
- Eats Manila: A notable vendor serving Filipino favorites in the city, noted in Yelp reviews.
- Glen's Kitchen: Known for serving authentic Filipino comfort food like pancit and lumpia, as mentioned on Facebook.
- The Filipino Food Truck: Listed among specialized food trucks, as seen on Best Food Trucks.









