Ellis Creamery
Halo-Halo, Tagalog for “mixed,” typically features shaved ice, ube ice cream, sweet kidney beans, coconut jelly, and condensed milk. As a dessert, it’s perhaps symbolic of Filipino cuisine, which is arguably the most modern example of a far-reaching culture borne from fusion. But, at Ellis Creamery, a Filipino ice cream shop and bakery that sells halo-halo and ensaymadas out of the back of a gas station in Tracy, crushed meringue sets their version apart from the rest. It’s a great reminder: Some of NorCal’s most delicious things are hidden in plain sight.
All Things Ube: Bay Area Ube Festivals
You might be familiar with the bright purple hue of ube, which is essentially synonymous with Filipino desserts. Ube (and its earthy, vanilla-like flavor) has sparked a number of dedicated festivals across the Bay Area; while many of these take place in the spring and early summer, the featured vendors serve ube-inspired snacks all year round. From Yum Yams: A Celebration of All Things Ube, at Kapwa Gardens — the SoMa Pilipinas Filipino Cultural Heritage District’s new outdoor event space — to the candy-colored, all-things-ube Ube Festival at San Francisco’s District Six, there are multiple ways to honor this vibrant purple yam. Miss this year’s events? The organizers plan to keep these annual events, so keep an eye out for more information for 2023!
Lumpia Lands
No Filipino gathering is complete without lumpia, one of the most iconic and recognizable Filipino finger foods. Historically, these spring rolls were borne from Hokkien immigrants in the 17th century, and eventually, the Philippines made it their own. An August event at San Francisco’s District Six brought together featured vendors, entertainers, and, of course, hella lumpia. From traditional pork lumpia to vegetarian versions, there were more than enough options for any connoisseur of the Filipino egg rolls.
Abacá
The idea behind Abacá, a recent addition to Fisherman’s Wharf, is to carry forward with chef Francis Ang’s primary mission in life: to introduce lesser known, regionally specific Filipino dishes to Bay Area diners. Located inside the Kimpton Alton Hotel, Abacá offers an exciting, small plates–focused dinner menu from Ang and chef de cuisine Danica Aviles, as well as a panaderia serving Filipino breads and pastries during the morning and afternoon.
KQED Food Engagement Intern Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. Follow him on Instagram at @sommeligay.