Did you know that April is "Filipino Food Month?" A month-long celebration and appreciation for Filipino Cuisine and the people, places, and spaces that help move the amazing taste of our culture to the forefront. Look out for fun content on our social platforms and on the website all month long as we highlight the taste of our culture.
Just in case you missed it, we had some fun exploring some great Filipino-owned eateries in California with our series "Merienda." We highlighted these small businesses and ate our way through the menu with some friends! Check out the MYX Eats YouTube Playlist below to check out the videos. Warning, you might get hungry so grab a snack.
We can't wait to explore some great spots in the Philippines and worldwide soon. So where should we go next? Tweet us @myxglobal and let us know.
Content Creator, Cake Designer, and Chef Greggy Soriano has the perfect e-cookbook that can get you set for all the home cooking you might be doing to make the holidays even more special this year. First off, if you haven't seen Greggy's TikToks or Reels yet, you are definitely missing out. Here are a few of our favorite ones.
Filipino Breakfast charcuterie board
Brazo de Mercedes Cupcake
A compilation of ALL the desserts we need in our lives
Ok so now that you know what's in store for you from this cookbook here is a bit more information on it:
-It's filled with top-secret Filipino American recipes along with Greggy's Family recipes that have been passed down by generations
-It's has over 180 pages of foodie-filled images and recipes
-It's easily accessible through a tablet or phone
The Filam Foodie: Mouthwatering Filipino American Recipes. Written by Greggy Soriano is now available for purchase here.
About Greggy Soriano:
“I started decorating cakes when I was 15 years old. On a school night, I sculpted a cake of a woman’s torso with a fabulous red Cornelli lace bodice. I took classes from a local cake decorating supply store in my town with a bunch of old ladies and I actually loved it!
I developed being a foodie at a young age. My Dad would make me eat things like Century Egg, Sisig, Balut (boiled duck embryo), and Dinuguan (pig's blood stew). It was amazing, all of the French and Asian culinary skills my Dad knew; it was as if he was a professional chef. I'd be his sous chef, putting together the bouquet garni, perfecting how to properly dice an onion, and making the perfect Pancit Miki Guisado on the fly. Not to mention, my Mom is an amazing cook as well. She knows all of the standard cooking techniques, secrets and almost made up these rules that take classic dishes to next level.
I think I’ve always had an eye for color and design. When I create, I just love letting go and allowing things to organically manifest. I’m inspired by fashion, design, people who are passionate about food, different cultures and all things "beautiful." I'm all about making that statement and my ultimate goal is to influence others with my work and try my darndest to master the art of presentation.
I attended The Culinary Institute of America in Hyde Park, NY and have studied from some of the greatest teachers in the Pastry and Cake industry such as, Betty Van NorStrand and Dieter Schorner (the dude who brought Creme Brulee to America). I’m constantly nudged in a positive way, by people and tangible things every day and continue to discover new techniques and mediums for cooking, crafting and baking. I am SO grateful to be living my dream as a content creator, cake designer and chef. I look forward to creating amazing things with each and every one of you!
Muah x 1,000,000
Cover Photo Courtesy of Greggy Soriano Instagram