Tocino Burger from Filipino fast-food counter Pogiboy in Washington DC’s The Block Foodhall and bar, landed on the July 2022 cover of an American Food & Wine Magazine, whose issue is dedicated to innovators in the food and beverage industry.
The striking signature dish of Pogiboy, helmed by Filipino chefs Tom Cunanan and Paolo Dungca in downtown Washington, was highlighted in the July issue of the famed food publication that honors individuals driving the culinary world forward.
It consists of “two juicy, highly-seasoned tocino and pork patties, sandwiched in a bright purple ube bun with caramelized pineapple, crisp and acidic green papaya achara, and a creamy ‘secret sauce’, according to the chefs.
The dish was inspired by the ‘chori burger’, also known as ‘chorizo burger’ in the Philippines, and chef Dungca’s childhood memories of “eating sautéed tocino with garlic rice for breakfast as a child”.
“We wanted to bring that comfort and nostalgia to the burger,” chef Paolo Dungca told Food & Wine.
“Filipino food comes from the heart. This recipe is very personal to us because it brings so much comfort and joy for us to be able to share our heritage and cuisine with everyone. This makes us so proud to be Filipino chefs cooking Filipino food,” chef Dungca added.
The Innovators issue of Food & Wine also spotlighted the rise of the Filipino chefs and cuisine in America and features the many Filipino restaurants gaining acclaim across the United States.
Food & Wine restaurant editor Khushbu Shah also featured standout Filipino American establishments such as restaurants Musang and Archipelago in Seattle, Kasama in Chicago, the world’s first Michelin-starred Filipino restaurant, and many more.
Chef’s Dungca and James Beard awardee Tom Cunanan at Pogiboy earlier earned praise from the American magazine for their Pinoy-style spaghetti, the restaurant’s homage to Jollibee’s famous offering.