Filipinx: Heritage Recipes from the Diaspora

A deeply personal cookbook from Angela Dimayuga, the acclaimed chef who was executive chef at Mission Chinese Food in New York, and food writer Ligaya Mishan of the New York Times. Filipinx offers 100 recipes that trace the journey of Filipino food through the diaspora, exploring how the cuisine evolves when it travels with immigrants to new homes and new kitchens.

Why Start Here

If you want to understand Filipino cooking not just as a set of recipes but as a living, evolving tradition shaped by migration and memory, this is your book. Dimayuga grew up in a Filipino immigrant family in Northern California, trained in some of New York’s best restaurant kitchens, and then circled back to the food of her childhood. The result is a cookbook that honors tradition while embracing the way Filipino food naturally adapts and changes.

The recipes cover the full range of Filipino home cooking: adobo, sinigang, pancit, lumpia, bibingka, halo-halo, and much more. But Dimayuga also includes dishes that reflect the reality of diaspora kitchens, where Filipino flavors merge with whatever ingredients are locally available. The writing by Mishan adds cultural depth, connecting each recipe to broader stories about identity, community, and belonging.

What to Expect

A visually striking book at 288 pages with photography by Alex Lau. The recipes are accessible to home cooks but carry the precision of a professional chef. Some dishes are simple enough for a weeknight, while others require more planning. The book is organized around the rhythms of daily life rather than strict course categories, which makes it feel personal and intuitive to navigate.