Tocino Burger from Filipino fast-food counter Pogiboy in Washington, D.C., is featured on the cover of Food & Wine’s July 2022 Innovators issue.
The striking signature dish of Pogiboy, helmed by Filipino chefs Tom Cunanan and Paolo Dungca in downtown Washington, was highlighted in the July issue of the famed food publication that honors individuals driving the culinary world forward.
The Filipino-style burger is served with “highly-seasoned tocino and pork patties” sandwiched between bright purple ube buns, along with caramelized pineapple, achara, and a creamy ‘secret sauce’.”
The dish was inspired by the chori burger, also known as a chorizo burger in the Philippines, and chef Dungca’s memories of “eating sautéed tocino with garlic rice for breakfast as a child.”
“We wanted to bring that comfort and nostalgia to the burger,” chef Paolo Dungca told Food & Wine.
“Filipino food comes from the heart. 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,” chef Dungca added.
The Innovators issue of Food & Wine also spotlighted the rise of Filipino chefs and cuisine in America and features the many Filipino restaurants gaining acclaim across the United States.
Food & Wine restaurant editor Khushbu Shah also featured standout Filipino American establishments such as restaurants Musang and Archipelago in Seattle, Kasama in Chicago, the world’s first Michelin-starred Filipino restaurant, and many more.
Chefs Dungca and James Beard awardee Tom Cunanan at Pogiboy earlier earned praise from the American magazine for their Pinoy-style spaghetti, the restaurant’s homage to Jollibee’s famous offering.
SEND CHEERS in the comments below to chefs Tom Cunanan and Paolo Dungca of Pogiboy in downtown Washington and all the Filipino chefs and restaurants featured in Food & Wine’s July 2022 Innovators issue!
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