The cultural influences in Filipino cooking range from China to India to Spain and America, all via trade, colonization, immigration, and adaptation. Filipino food has changed dramatically throughout history, starting with indigenous ingredients and absorbing and adapting techniques along the way. Join Jay Guerrero in this class where you’ll explore some of the Tsinoy dishes that have emerged from the oldest Chinese influences. On the menu: pancit molo (shrimp and pork dumplings poached in rich chicken broth); lumpia hubad (“naked” fresh vegetable roll with sweet garlic soy sauce); kiampong (sweet and savory sticky rice with Chinese sausage, mustard greens, and adobo peanuts); hopia ube (flaky pastry filled with sweet ube paste).

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.