Over 72 years, the enduring appeal of its flavorful fried chicken has reached 169 locations in the Philippines and abroad.
Good food gathers great company, and Max’s—which spun into life in 1945 after World War II through the generosity of Maximo Gimenez (he befriended the American GIs who became his first customers) and the kitchen genius of his niece Ruby Trota (she concocted the magic recipe for that flavorful fried chicken)—has become known for genuine home style Filipino food, from the classic chicken, kare-kare, and lumpiang ubod to the newer creations like flavored rice in adobo, tinola, or danggit.
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Lighten Up With Anna
COMPLETE YOUR MEAL!Baon doesn’t have to be limited to rice and a main dish. Here are five ideas for packing a full meal that’s healthy, filing, and exciting.
The True Test
Chef Josh Boutwood is coming into his own at The Test Kitchen, his long-awaited culinary playground.
Canned Greats
Although cooking from scratch is always ideal, hurried home cooks need a little help once in a while. Stock your pantry with these staples.
Kumori
This bakery applies Japanese precision, attention to detail, and superior quality to their baked goods.
Pride And Glory
Filipino immigrant and home cook extraordinaire Leo Fernandez talks to us about his time on MasterChef New Zealand and waving the flag of Filipino cuisine.
Triple Threat
Got a limited pantry? We’ve got simple three-ingredient recipes that’ll maximize what you’ve got at home without skimping on the flavor.
Best Bites
Preview features and copy editor and La Chinesca co-owner Jae de Veyra Pickrell gives a rundown of must-eats in this bustling city.
Worth Every Visit
Writer Pauline Suaco Juan tells us why she can’t get enough of the Turkish capital.
Dutch Discoveries
Esquiremag.ph managing editor Sasha Lim Uy Mariposa and her husband share their favorite finds in this underrated food-loving city.
Lessons From Mom
In 1978, my mom and her sister started baking cakes when they were both pregnant with me and my cousin.
