Filipino Food: Off the Menu. Filipino chefs working at upscale restaurants in the L.A. area give their takes on why Filipino food hasn’t gone mainstream at all. Los Angeles Times:

“It’s probably one of the least understood cuisines,” says Rodelio Aglibot, a Filipino chef who was the executive chef at Koi before opening the now-shuttered Yi Cuisine, perhaps the only upscale Filipino restaurant Los Angeles has had. “Are we Pacific Islanders? Are we Asians? There isn’t, like, a defined identity,” says Aglibot, who is now chef-partner of Sunda in Chicago.

I eat at restaurants typically to eat food that tastes better than I can get at home. It’d be kind of cool to have that option with Filipino food. Though I admit I don’t get cravings for Filipino dishes the way I get cravings for, say, teriyaki or tacos.