Traditional Pilipino desserts and delicacies
Made by local chefs using traditional and regional Pilipino recipes.
Tsamporado with Tuyo Flakes
Chocolate rice pudding sprinkled
with dried fish flakes.
LEARN MORE
Tsamporado is sweet rice simmered with chocolate. Served hot, drizzle it with evaporated or coconut milk or cream , then topped with tuyo or salty dried fish flakes, for a complex combo of sweet and savory flavors.
THE CHEF
Rosie Drapiza is one of the regular chef/cooks for the Taste of Filipino Christmas since this program was incorporated in the annual San Francisco Parol Lantern Festival and Parade in 2015. She is known in the community as the resident cook/chef for the priests and guests of St. Patrick’s Church. She was hired as the cook/chef at the pastor’s residence in 2012, and she is often tapped to major St Patrick’s events such as the bimonthly Filipino Breakfast, a regular fundraising event for altar servers, and the Fellowship breakfast after every Simbang Gabi (early morning) mass for nine-days before Christmas day.
Rosie is often available to provide the home-cooked dishes requests from among the St. Patrick’s parishioners, neighborhood residents and parents from nearby schools.
Rosie is a single mother, and supported her only daughter, Alexa, from her income by cooking for other people. When Rosie was evicted from her residence at Russ Street since 1995 through the landlord’s application of the Ellis Act, she was worried that she could not continue providing home-cooked dishes orders from her patrons, if she would end up in SROs or in renting a shared-room in an apartment. Fortunately, she was offered a unit with kitchen facilities in an apartment in Natoma Street, a stone throw away from old place.
According to Rosie, since she moved to San Francisco in 1995, she has not experienced working in a regular job or employed in a company. She did in-home support services for elder clients and some babysitting arrangement with her friends’ children. Her talent and marketable skill is cooking, and she is proud that her many customers are happy with her cooking and they continue to come back and make orders.
Rosie and her daughter Alexa are active in SomCan and SoMa Pilipinas in the fight against displacement through Ellis Act and gentrification of the neighborhood.
Sotanghon Soup
Chicken and bean thread noodle soup.
Learn more
Chicken Sotanghon Soup is mung bean noodles, bite-size chicken, vegetables all simmered in ginger-infused chicken broth.
The Chef
Rosie Drapiza is one of the regular chef/cooks for the Taste of Filipino Christmas since this program was incorporated in the annual San Francisco Parol Lantern Festival and Parade in 2015. She is known in the community as the resident cook/chef for the priests and guests of St. Patrick’s Church. She was hired as the cook/chef at the pastor’s residence in 2012, and she is often tapped to major St Patrick’s events such as the bimonthly Filipino Breakfast, a regular fundraising event for altar servers, and the Fellowship breakfast after every Simbang Gabi (early morning) mass for nine-days before Christmas day.
Rosie is often available to provide the home-cooked dishes requests from among the St. Patrick’s parishioners, neighborhood residents and parents from nearby schools.
Rosie is a single mother, and supported her only daughter, Alexa, from her income by cooking for other people. When Rosie was evicted from her residence at Russ Street since 1995 through the landlord’s application of the Ellis Act, she was worried that she could not continue providing home-cooked dishes orders from her patrons, if she would end up in SROs or in renting a shared-room in an apartment. Fortunately, she was offered a unit with kitchen facilities in an apartment in Natoma Street, a stone throw away from old place.
According to Rosie, since she moved to San Francisco in 1995, she has not experienced working in a regular job or employed in a company. She did in-home support services for elder clients and some babysitting arrangement with her friends’ children. Her talent and marketable skill is cooking, and she is proud that her many customers are happy with her cooking and they continue to come back and make orders.
Rosie and her daughter Alexa are active in SomCan and SoMa Pilipinas in the fight against displacement through Ellis Act and gentrification of the neighborhood.
Cassava Cake
Moist cake with grated cassava.
Learn more
Cassava cake is made from grated cassava, coconut milk, and condensed milk and topped with a custard layer. Delicious with salabat ginger tea or black barako coffee for merienda and gatherings.
The Chef
Walk into JT Restaurant and the first thing you’ll notice is the aroma of Filipino food - home-style dishes lovingly and painstakingly prepared by the renowned Tess Diaz. A traditional turo-turo, JT Restaurant is one of the oldest Filipino businesses in the SoMa found in the historic Mint Mall.
Tess – affectionately called “Ate Tess” or “Mama Tess” by nearly everyone who walks through the door – is not only the incredible chef behind the traditional, home-cooked dishes but the very heart of the community. The appeal is not just the delicious food, but Tess herself – a friendly face and a space that feels like home from the moment you step through the door.
Biko
Sweet rice cake
Learn More
Biko is glutinous rice simmered in coconut milk, then topped with a thin layer of latik. and baked. Latik is a lusciously exquisite sugar cane and coconut cream reduction.
THE CHEF
Rosie Drapiza is one of the regular chef/cooks for the Taste of Filipino Christmas since this program was incorporated in the annual San Francisco Parol Lantern Festival and Parade in 2015. She is known in the community as the resident cook/chef for the priests and guests of St. Patrick’s Church. She was hired as the cook/chef at the pastor’s residence in 2012, and she is often tapped to major St Patrick’s events such as the bimonthly Filipino Breakfast, a regular fundraising event for altar servers, and the Fellowship breakfast after every Simbang Gabi (early morning) mass for nine-days before Christmas day.
Rosie is often available to provide the home-cooked dishes requests from among the St. Patrick’s parishioners, neighborhood residents and parents from nearby schools.
Rosie is a single mother, and supported her only daughter, Alexa, from her income by cooking for other people. When Rosie was evicted from her residence at Russ Street since 1995 through the landlord’s application of the Ellis Act, she was worried that she could not continue providing home-cooked dishes orders from her patrons, if she would end up in SROs or in renting a shared-room in an apartment. Fortunately, she was offered a unit with kitchen facilities in an apartment in Natoma Street, a stone throw away from old place.
According to Rosie, since she moved to San Francisco in 1995, she has not experienced working in a regular job or employed in a company. She did in-home support services for elder clients and some babysitting arrangement with her friends’ children. Her talent and marketable skill is cooking, and she is proud that her many customers are happy with her cooking and they continue to come back and make orders.
Rosie and her daughter Alexa are active in SomCan and SoMa Pilipinas in the fight against displacement through Ellis Act and gentrification of the neighborhood.
Bibingka
A sweet rice flour cake garnished with fresh shredded coconut.
Learn More
Bibingka is sweet rice flour, and coconut or fresh milk batter, with half of a hard-boiled salted duck egg embedded in the middle. Traditionally baked in terracotta pan, lined with a layer of banana leaf, and placed over preheated coals for that distinctive smokey banana-leaf flavor. The cake is served topped with grated cheese adding another layer of complexity to its sweet and savory flavors.
The Chef
Ed Quiambao is the owner and chef of Kababayan Restaurant in Mission Street between 23rd and 24th Street. Kababayan Restaurant serves Filipino cuisine. They also accept orders and delivers food in San Francisco. Ed hails from Pampanga, a place renowned for their cooking and Kapampangan cuisine. He started his restaurant business in 1995, and he caters regularly to organization’s events such as those by Kulart’s, Bayanihan Community Center’s, Galing Bata’s, and City employee’s groups.
Pandesal
Filipino bread roll
Learn More
Pandesal is a highly versatile bread that is perfect for breakfast, lunch, dinner, and any time in-between. Enjoy at room temperature or, even better, fresh out of the toaster, in its plain form or with sweet or savory fillings, and paired with coffee, tea or hot chocolate. The possibilities are endless! Our 2 featured flavors are:
Our Ube-Queso Pandesal is our original recipe pandesal dough infused with real ube to give our signature marbling, then we place the perfect amount of cheese in the center before baking. Made with imported ube and cheese from the Philippines, our Ube-Queso Pandesal is truly a special harmonious treat of savory and sweet!
Malunggay, or Moringa Oleifera is a plant native to the tropical and subtropical regions of South Asia. It is a trending flavor due to the leafy green vegetable's potential health benefits: good source of nutrients and vitamins, rich in antioxidants, and may have anti-inflammatory effects. We use real Malunggay leaves swirled in our Pandesal dough for balance and even distribution of flavor throughout.
The Chef
Khadija Aguinaldo is a Sacramento-based classically-trained musician on flute, piccolo, and traverso. She is a freelance solo and orchestra performer, a member of an emerging Baroque ensemble, "Sinfonia Spiritousa," and the flutist for the Divine Mercy Church choir. Khadija displayed her passion for baking when she was in elementary baking cupcakes and cookies. She progressed to baking for family and friends, and experimented with ingredients and new ideas. When Khadija's mom began uploading pictures of their foods on Facebook, their friends encouraged Khadija to open a bake shop. Today, Khadija enjoys cooking and baking with her family and her boyfriend, Daniel. In July 2019, they have put together original family recipes and started a home-based bakery called, Little Oven Bakery, with goals of opening their own storefront, in order to establish their legacy and to share flavors they enjoy with customers for generations to come. Their offerings are always made from scratch and freshly baked to order. Their website is: www.ourlittleovenbakery.com
Pitsi-Pitsi
Gelatinous dessert made with grated cassava.
Learn More
Pitsi-pitsi is steamed tender translucent coins of sweetened grated cassava or yuca, tossed in freshly grated coconut.
The Chef
Ed Quiambao is the owner and chef of Kababayan Restaurant in Mission Street between 23rd and 24th Street. Kababayan Restaurant serves Filipino cuisine. They also accept orders and delivers food in San Francisco. Ed hails from Pampanga, a place renowned for their cooking and Kapampangan cuisine. He started his restaurant business in 1995, and he caters regularly to organization’s events such as those by Kulart’s, Bayanihan Community Center’s, Galing Bata’s, and City employee’s groups.
Salabat
Fresh ginger tea
Learn More
Salabat is a traditional Filipino tea served during the cooler months to help fight and cure cold, cough, flu and sore throat. It is made from fresh ginger, lemongrass, and sweetened with honey or sugar and may also be taken with a few drops of lemon juice.
Lechon
Roasted suckling pig
Learn More
Whole roasted pig stuffed with a bouquet of herbs and seasonings like leeks, garlic, salt, and lemongrass. The skin is often rubbed with coconut water, soy sauce, or milk before the pig is roasted on a spit over coals for up to five hours.