Filipinx: Heritage Recipes from the Diaspora

Dimayuga’s debut cookbook, co-written with New York Times food writer Ligaya Mishan, offers 100 deeply personal recipes that trace Filipino food through the experience of immigration and diaspora. The book covers traditional dishes like adobo, sinigang, pancit, and lumpia alongside recipes that reflect how Filipino cooking naturally adapts when it travels to new kitchens and new countries.

Why Start Here

This is Dimayuga’s only cookbook to date and represents the full arc of her culinary identity. The recipes carry the precision of a professional chef who trained at Mission Chinese Food, but they are written for home cooks. Mishan’s writing adds cultural depth, connecting each dish to broader stories about identity, belonging, and the way food carries memory across generations. The photography by Alex Lau is striking and makes the book a pleasure to cook from and read.

What to Expect

A beautifully produced hardcover at 288 pages with full-color photography throughout. The recipes are organized around the rhythms of daily life rather than strict course categories. Some dishes are quick enough for a weeknight, while others require more planning. The book assumes a willingness to seek out Filipino ingredients like calamansi, patis (fish sauce), and ube, but provides guidance on where to find them.