margauxlicious-Just-Jared

Sandy Daza knows it. That the two best things for a life worth living are laughter and good (not necessarily expensive) food.



With Sandy Daza's mom, culinary legend Nora Daza. God bless her soul!


I reviewed Wooden Spoon way back in June 2013.

I remember entering the tiny restaurant with just a row of seats and one chair for four by the door and hoping against hope that Sandy Daza would

"What happened to this girl?" Chef Myrna Segismundo said at a luncheon for the benefit of I Can Serve back in 2008. "When I met her she was so nene, now she's a woman!!"

Of course she was talking about me. BUT her statement was only half true. I met her in 2007, for a story for Sunday Inquirer Magazine. I was much younger, weighed 105 lbs. and wore a short black dress and must've looked fresh

MENU : A Subtle Second Look By Margaux Salcedo
Philippine Daily Inquirer
Posted date: April 02, 2011

WHILE appreciating the duck liver ravioli with black truffles over a business lunch today at the Mandarin Hotel’s Tivoli, I met Hershey, a waitress with a communications degree from the University of the Philippines. She was being wooed by former Supreme Court Senior Associate Justice

Romy Dorotan

MENU: A Golden Endorsement for Purple Yam

By Margaux Salcedo Philippine Daily Inquirer First Posted 15:57:00 11/13/2010

SAM Sifton, the restaurant critic of The New York Times, wrote a review of Purple Yam, Filipino chef Romy Dorotan’s and Filipino food writer Amy Besa’s restaurant in Brooklyn.

Of adobo, he said: “Adobo is a national dish of the Philippines, with

There is one good reason to go home to brave the All Soul's Day traffic and go to Bulacan on this holiday aside from the obvious tribute to your dead - at least for me there is - one word: DINIGUAN. 

Dinuguan uses the inerds and blood of a pig to make a stew whose distinctive ingredient is vinegar. I surmise it's peasant fare as it uses parts that otherwise would just be thrown out by those with