Nicole Ponseca is the founder and creative director of Maharlika and Jeepney restaurants in New York City. A native of San Diego, Ponseca moved to New York to pursue a career in advertising but found her true calling upon discovering a lack of authentic Filipino food in the city and deciding to do something about it. Together with chef Miguel Trinidad, she opened Maharlika in 2011 and Jeepney one year later. Ponseca is also a motivational speaker for young Filipino adults and an active fund-raiser for charities in the Philippines. Both authors live in New York City. Find them on Instagram @nicoleponseca and @chefmigsnyc.
“Extraordinary. . . . I Am A Filipino is not only a guide on how to
cook like a Filipino; it is also a guide through the Philippines,
its history, and its culture.”
—Saveur
“An exuberant gastronomic manifesto. . . . A brilliant cookbook
that doubles as an important work of cultural scholarship.”
—The New Yorker, The Best Food Books of 2018
“A deeply researched and important work.”
—Chicago Tribune, Our 10 favorite cookbooks of 2018
“I cracked open this book knowing very little about Filipino food,
and now it’s all I can think about. That’s the power of a good
cookbook: It can take a cuisine that’s unfamiliar and—through
storytelling, technical education, gorgeous photography and killer
recipes—transform it into a passion.
—Houston Chronicle, The Best Cookbooks of 2018
“Recipes run the gamut from comforting. . . to piquant . . . [to]
haunting.”
—The New York Times, Best Cookbooks of Fall 2018“Part cookbook,
part manifesto, Nicole Ponseca wants to change the conversation
around Filipino food. For Filipino readers, the book is a statement
of pride in Filipino identity and culinary heritage and for those
still learning about the cuisine, the book is an excellent course
in the flavors that ground it and how to bring them into your home.
For the latter group, don’t skip the book’s Filipino 101, which
grounds cooks in the essential methods and ingredients of this
complex and intensely flavorful cuisine.”
—Food Wine, The Best Cookbooks Coming Out This Fall
“A great guide to both the subtleties and history of the food, and
the dishes themselves. From pancit and adobo to chorizo burgers and
jackfruit ice cream, this book demonstrates the delicious mash-up
of recipes that define the vibrant cuisine.”
—Los Angeles Times“This cookbook offers modern Filipino recipes
that capture the bright, tangy, savory, and spice essence of the
country's food, which reflects an array of influences from Chinese,
to Middle Eastern, to Spanish, Mexican, and even American. Learn to
make fried street snacks like ukoy, tender adobos, and bright
seafood.”
—Epicurious“Vividly written and photographed, I Am A Filipino and
This Is How We Cook is more than a cookbook. It’s a passageway into
a misunderstood cuisine as complex as its country’s turbulent
history, whose time in the spotlight has finally come.”
—Atlanta Journal-Constitution
“Extraordinary. . . . I Am A Filipino is not only a guide on how to
cook like a Filipino; it is also a guide through the Philippines,
its history, and its culture.”
—Saveur
“An exuberant gastronomic manifesto. . . . A brilliant cookbook
that doubles as an important work of cultural scholarship.”
—The New Yorker, The Best Food Books of 2018
“A deeply researched and important work.”
—Chicago Tribune, Our 10 favorite cookbooks of 2018
“I cracked open this book knowing very little about Filipino food,
and now it’s all I can think about. That’s the power of a good
cookbook: It can take a cuisine that’s unfamiliar and—through
storytelling, technical education, gorgeous photography and killer
recipes—transform it into a passion.
—Houston Chronicle, The Best Cookbooks of 2018
“Recipes run the gamut from comforting. . . to piquant . . . [to]
haunting.”
—The New York Times, Best Cookbooks of Fall 2018“Part cookbook,
part manifesto, Nicole Ponseca wants to change the conversation
around Filipino food. For Filipino readers, the book is a statement
of pride in Filipino identity and culinary heritage and for those
still learning about the cuisine, the book is an excellent course
in the flavors that ground it and how to bring them into your home.
For the latter group, don’t skip the book’s Filipino 101, which
grounds cooks in the essential methods and ingredients of this
complex and intensely flavorful cuisine.”
—Food Wine, The Best Cookbooks Coming Out This Fall
“A great guide to both the subtleties and history of the food, and
the dishes themselves. From pancit and adobo to chorizo burgers and
jackfruit ice cream, this book demonstrates the delicious mash-up
of recipes that define the vibrant cuisine.”
—Los Angeles Times“This cookbook offers modern Filipino recipes
that capture the bright, tangy, savory, and spice essence of the
country's food, which reflects an array of influences from Chinese,
to Middle Eastern, to Spanish, Mexican, and even American. Learn to
make fried street snacks like ukoy, tender adobos, and bright
seafood.”
—Epicurious“Vividly written and photographed, I Am A Filipino and
This Is How We Cook is more than a cookbook. It’s a passageway into
a misunderstood cuisine as complex as its country’s turbulent
history, whose time in the spotlight has finally come.”
—Atlanta Journal-Constitution
![]() |
Ask a Question About this Product More... |
![]() |