While Alexandria Guevarra was growing up in the Bay Area, she spent most of her evenings as her mother’s prep cook and pastry chef. Her mother would make dishes like chicken adobo and kare kare while Guevarra chopped onions, peeled garlic. These moments, with her mother in the kitchen, are the ones that define their relationship: For all their differences, the throughline — the way Guevarra most often interacted with her Filipino culture during that period of her life — was through food.
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