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Product Image Angela's Filipinx Garage Party Snacks (The Bootleg)

Angela's Filipinx Garage Party Snacks (The Bootleg)

A zine of recipes by Angela Dimayuga adapted by Genevieve Ko that appeared in the Los Angeles Times on July 25, 2019. Featuring BTS outtake photos from Angela’s lunch, plus cameos by Cabbage the Dog & Bento Friends from a 2018 kids workshop she and Jen Shear did at our old space. 

"I threw a “Filipinx garage party” in LA last month, and got to share a boatload of recipes for friends inspired by Filipinx dishes I had at growing up in the Bay Area where the parties never ended and the food was always the best. Now these dishes are inspired by Haitian, Iranian, Singaporean cuisine but also hammams, my friends, and the eucalyptus tree in my backyard growing up"      

Recipes include Banana-Leaf Grilled Fish, Salted Bitter Melon & Green Tomatoes, Hammam Bay Leaf Rice, Charred Creamy Eggplant, and more! 

Photos & appearances by Aya Brown, Dicko Chan, Wendy Yao, Dachi Cole, Gabrielle Datau, Angela Dimayuga, Tania Enriquez, Paige Marton, and Martine Syms

Angela Dimayuga is an award-winning chef. From 2012 to 2017, she was the executive chef at Mission Chinese Food. She was nominated for a James Beard Foundation Award in 2016 and named a 2017 Rising Star Chef for her work at Mission Chinese Food New York. She is currently Creative Director of Food and Culture for The Standard. She opened the queer bar, No Bar, in the East Village in 2019. 

Staple-bound, 5.5 inches x 8.5 inches, 3 colors, 12 pages, Ooga Booga, 2019.